MIAMI — This is the southern outpost of Chef Nobu Matsuhisa’s Japanese empire. Nobu draws upon his classical training at sushi bars in Tokyo and his life abroad in Peru, Argentina, and around the world to create an exciting new trend in Japanese cuisine.
Among the cold dishes (these are all appetizers), love the yellowtail sashimi with tiny slices of Jalapeno (hot!), ($20) salmon kelp roll, ($18) sea urchin tiradito, ($22) yellowfin tuna tataki, $22; and the monkfish pate with caviar, $22.
Standouts among hot starters include their famous rock shrimp tempura, ($20) Alaskan king crab tempura, ($24) and Tasmanian ocean trout with crispy baby spinach, ($23)
Wide range of Kushiyaki and Tobanyaki specialties as well as the usual sushi and sashimi selections a la carte.
Service can be good, but don’t count on it. Weeknights are better if you don’t want to be crammed in.
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