Shuji Hiyakawa, former executive sushi chef of Kuro at the Seminole Hard Rock Hollywood, brings Japan to Miami through his first solo venture, Wabi Sabi by Shuji. The Upper Eastside spot serves basic, ingredient-based Japanese sushi bowls, such as the Wabi Sabi, filled with tuna, salmon, crab, tobiko, cucumber, avocado, seaweed, and shiitake mushrooms. In addition, find daily specials, cooked fish, and six flavors of mochi ice cream, including matcha green tea and salted caramel. Hiyakawa offers high-end catering too. It's called shidashi, a Japanese word for "luxury sushi trunk," where he fills three-level boxes with an assortment of nigiri and rolls for $200. It feeds a few diners. Customers who bring their own bottle, bowl, or box receive $1 off their purchase. And those who bring back their shidashi box save $75 off their next order.