Comments (0) Best Japanese Restaurant - 2006

Sushi Chef

This is one of those books-by-the-cover things. If you glanced at this nondescript Japanese market while fighting the endless traffic on Coral Way, you would have no way of knowing that inside is a tiny dining room surrounded by shelves of chopsticks, pottery, and produce -- a prime destination for superlative Japanese cuisine. Though sushi is obviously a large part of the restaurant's focus (like, duh!), flip through the massive illustrated menu and all sorts of good things will jump out at you. Like fabulous shiso-wrapped uni tempura and light, flaky sea bass with silken yuzu butter sauce. All the usual sushi suspects are first-rate (and cheap, too, most less than $3 apiece). More inventive variations on a theme, like slices of yellowfin tuna anointed with a subtle sauce of yuzu, soy, and olive oil, rival the creations of any pricey sushi emporium on the Beach.