Miami Living Magazine

Olivia Culpo

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Page 150 of 211

Along the walls is a stunning, color ful mural, and in the center, is a large sushi bar flanked by towering palm trees and a 19-ton Sicilian boulder. And overhead is a fully retractable roof that welcomes tons of natural light in. We are seated at an orange banquet te against the wall that gives us an expansive view of the entire space. Our waiter James is full of suggestions, so we leave him to the ordering of our drinks and food. The kitchen is helmed by corporate executive chef Jordan Sclare and executive chef Jimmy Gallagher, who have created an extensive menu with dishes that are flavorful, innovative, and beyond-delicious. The menu has offerings from the robata grill, small plates, tempuras, ceviches, and sushi. James starts us off with a few dishes from the Nibbles section: The Shishito Peppers cooked in a tasty den miso; Tostadita Morada El Trio: Tomato Ceviche, Beef Smoked Panca, and the 'Classic' tuna sashimi; Langosta Deluxe Ceviche; and Nikkei Sashimi (yellowtail with cherry tomatoes, yuzu truffle soy). Every one of these appetizers boasts layered flavors and excited the taste buds. It was truly a challenge to choose a favorite –but if I had to pick one, I'd go with the Langosta Deluxe Ceviche —a refreshing, citrusy dish with succulent chunks of fresh lobster. For our next course, we had the Tentáculos de Pulpo (octopus, yuzo, purple potato); Maíze Huancaina (corn, yellow chilli, queso fresco); Arroz Chifa (shrimp, egg fried rice); Sato Maki roll with yellowtail, salmon, romano pepper, and lime soy (flamed at our table); Warm beef fillet tataki with smoked aji panca and passionfruit salsa; and Barriguita de Chanchito (pork belly with nashi pear, and yellow tomato salsa). Again, the flavors were on point, and showcased the chef's masterful skills beautifully. And I should add that the plating was just as appealing as the taste.

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