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POC American Fusion Buffet & Sushi serves Asian tapas ($4 to $16). Seating consists of linen-covered tables and large, plush booths around the perimeter. And despite the packed house, noise was not an issue. The decor is subtle, with a palate of neutral colors covering the walls and floor, and the lighting is just-right. It's bright where it needs to be: the buffet (lunch, $11.95 weekdays; dinner, $18.95 weeknights and $20.95 weekends; brunch, $19.95), which begins with executive sushi chef Kevin Z's carefully crafted sushi. Fish is delivered daily to ensure quality, and it is only caught in the wild - no farm-raised fare here. Chef Kevin's original rolls include the Coral Gables roll made with cream cheese, crab meat, mango, and orange. The Manhattan roll, inspired by his time working at Nobu in New York City, includes tuna, yellowtail snapper, salmon, and cream cheese. Everything is made in-house, inclusing the spicy mayo and dressings. The buffet transitions to a raw bar, featuring the likes of king crab legs, and a carving station serving prime rib and leg of lamb. There is a cold bar with a number of traditional and Asian-influenced salads and a hot bar with items such as melt-in-your-mouth veal and lobster fried rice. Chef Johnny says the secret to his incredible fried rice is to "...prepare it like a song. Cooking is like a dance."