While this eatery's name seems to suggest something far simpler than fine dining, things are not always what they seem. Shoji's stuff is not standard sushi but rather neo-Japanese/New World fusion food -- and very fine indeed. Instead of the standard sushi-bar faux-crab sunomono, for instance, there's snapper ceviche with sake, citrus, sweet peppers, onion, cilantro, and masago, available alone or on a sampler plate with equally imaginative ceviches of hamachi, salmon, and scallops. Forget California rolls; makis here include spicy lobster roll (huge lobster chunks plus mango, avocado, scallion, salmon caviar, and spicy shiso leaves, with jalapeño-spiked mango purée substituting for the usual sushi-bar chili catsup) and a melt-in-your-mouth crispy oyster roll, a shrimp tempura roll gone to heaven: deep-dried cold-water oysters plus cucumber, lettuce, masago, chili mayo, and capers. Yes, South Beach's other upscale sushi eateries (like Nobu) have similarly imaginative dishes, but they don't do take-out. And none of them for sure have pastry chef Hedy Goldsmith's desserts. The homemade ginger ale float probably wouldn't survive a doggy bag, but astonishingly subtle green tea cheesecake and soufflé-light warm chocolate cake will.