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Issue link: https://digital.miamilivingmagazine.com/i/885639
FOOD 154 MIAMI LIVING go -to s t aple s like Fr ie d R ice with seafo o d, p or k b ell y k imchi, and wag y u option, and Sh or t R ib Yak isoba with bulldo g s auce. In addition to an impre ssi ve s ake and wine lis t , unique A sian - inspire d co ck t ails ser ve d in c us tom - made, conver s ation– wor thy cer amic dr ink ing ve ssels p er fe c tl y complement the cuisine. Adding to an already stand-out menu, Tanuki recently launched their own Dim Sum ser vice making it one of a ver y few restaurants on Miami Beach with this classic Chinese of fering. Chef Andrade takes a modern t wist on the usual Dim Sum go- to items by implementing unexpected ingredients including foie gras, pumpkin, and shaved truf fle. Tanuki's dim sum is ser ved from customar y car ts and is meant to be shared, making the restaurant the per fect gathering place for larger groups preparing for a night on the town or for family gatherings and celebrations. The menu includes 9 signature a la car te dim sum dishes with highlights like Chicken Truf fle Siu Mai, Peking Duck Dumpling, Beef & Foie Xiao Long Bao and Tom Yum Shrimp Moneybag star ting at $12. For larger groups, Tanuki of fers a dim sum plat ter for $35, featuring a selection of five t ypes of dumplings. Speaking of Happy Hour, for those on the hunt for the perfect place to imbibe and destress after work or to refresh after a long day on the beach, every day from 5 to 7 p.m. guests can enjoy a variety of snacks and buy-one-get-one free adult beverages between $10-15, including beer, sake and cocktails. Snacks start at $5 and include Crispy Rice Tuna with spicy mayo and scallion, Popcorn chicken with yuzu amarillo. Tacos are always a hit and can be served with wagyu beef, tuna or white