Best of Miami

The Ten Best Sushi Restaurants in Miami

Sushi rolls at Sushi by Erika.
Sushi rolls at Sushi by Erika. Photo by FujifilmGirl
Raw fish and vinegar-rich rice are two simple ingredients that revolutionized the worldwide food industry. Nowadays it’s a bit more complex than just a means of preserving fish in fermented rice. It’s an art form for a master itamae who spends decades perfecting the craft of sushi-making.

You’ll see these chefs at a number of sushi bars that dot the Miami landscape. But with so many fish-focused restaurants, which ones are a cut above the rest?

Below, listed alphabetically, are the ten best places to get sushi in Miami, from out-of-this-world omakase (chef’s choice) menus to wildly creative sushi rolls to plump hand rolls and freshly sliced sashimi for every palate and budget — all available without a passport.

Because days and hours of operation are subject to change amid the persistence of the coronavirus, we have opted not to list that information, nor details such as reservation requirements. It's always best to call before you head out.
click to enlarge Azabu's hamachi jalapeño - PHOTO COURTESY OF DEEPSLEEP STUDIO
Azabu's hamachi jalapeño
Photo courtesy of DeepSleep Studio


161 Ocean Dr.
Miami Beach

A Michelin-starred concept from New York City, Sushi Azabu offers sushi in several different areas, but sushi lovers should check out "The Den," a hidden sushi counter behind the kitchen. The 11-seat bar, which requires reservations, offers omakase-style dining with seafood flown in from Japan. If you prefer to dine at home, Azabu has launched Bubusan, a delivery-only offshoot that delivers omakase boxes of sushi (including a vegan offering) in exquisite packaging.
click to enlarge B-Side by Itame offers innovative rolls with a Peruvian kick. - PHOTO BY FUJIFILMGIRL
B-Side by Itame offers innovative rolls with a Peruvian kick.
Photo by Fujifilmgirl

B-Side by Itamae

143 NW 23rd St., Miami

Valerie and Nando Chang, along with their father Fernando, offer modern and zippy interpretations of sushi rolls at B-Side By Itamae. Located inside the 1-800-Lucky food hall, B-Side offers a menu of sushi items categorized into "Greatest Hits" like a "Seeing Sounds" roll with spicy tuna tartare, crispy white fish, avocado, sushi rice, nori, and torched salmon; and "Classics" like spicy tuna rolls and California rolls. The fish is incredibly fresh and traditional sushi is married to Peruvian flavors for an extra burst of spice and acid.
click to enlarge Makoto - PHOTO BY LAURIE SATRAN
Photo by Laurie Satran


9700 Collins Ave., Bal Harbour

An ultrachic vibe and A-list clientele might yield comparisons to Nobu, Katsuya, Naoe, and other swank spots in Miami, but Makoto truly sets the gold standard for sushi. Led by Iron Chef alum Makoto Okuwa, Stephen Starr’s Bal Harbour restaurant is faultless in its preparation and presentation of immaculate cuts of sushi and innovative interpretations of the chef's native cuisine. Maki roll highlights include softshell crab tempura with tobiko, avocado, scallion, and asparagus ($17); and the "Vegan Stephen", packed with tempura zucchini, avocado, roasted red pepper, eggplant, and kanpyo squash ($14). Regardless of your choice, the sushi and sashimi arrive vibrant and fresh — a stark contrast to the dark hues of the décor.

Naoe's Kevin Cory makes some of Miami's best sushi. - PHOTO COURTESY OF NAOE
Naoe's Kevin Cory makes some of Miami's best sushi.
Photo courtesy of Naoe


661 Brickell Key Dr., Miami

Kevin Cory is your host and sushi chef at this intimate restaurant named on Forbes Travel Guide's "Five-Star" list. This reservation-only spot serves omakase dinners using fish flown in overnight from Japan. The chef's-choice menu ($250 per person plus 20 percent service charge and sales tax) takes two to three hours to savor, and people allergic to mushrooms, eggs, seaweed, fish, shellfish, rice, raw foods, vinegar, smoked foods, alcohol, salt, sugar, legumes, nuts, seeds, or gluten cannot be accommodated. Otherwise, relax and enjoy the ride. Everything — from the sake to the wasabi — is made with meticulous care. Reservations are required, and children under 12 are not permitted. The restaurant offers two seatings, at 5:30 p.m. and 9:30 p.m., and the current dining capacity is six people per seating.
click to enlarge Nigiri plate, including kanpachi, saba, hotate, and unagi. - PHOTO BY BILLWISSERPHOTO.COM
Nigiri plate, including kanpachi, saba, hotate, and unagi.

Nobu Miami

4525 Collins Ave., Miami Beach

Despite the sprawling space, Nobu Matsuhisa's restaurant is surprisingly intimate. The menu offers an expansive list of expertly curated nigiri that ranges from Japanese red snapper ($8) to A5 Wagyu beef ($38 per ounce). Better yet, let the chef choose your dinner with a full-blown omakase experience ($150 and up).
click to enlarge Sushi by Bou - PHOTO COURTESY OF SUSHI BY BOU
Sushi by Bou
Photo courtesy of Sushi by Bou

Sushi by Bou

1116 Ocean Dr., Miami Beach

Michael Sinensky and Erika London's company Simple Venue partnered with chef David Bouhadana to open a four-seat sushi bar inside Gianni Versace's former mansion. Land a hard-to-get reservation and you'll enjoy an hourlong omakase experience that could include skipjack tuna crowned with shredded ginger and chive, Santa Barbara sea urchin, or fatty tuna with pickled fresh wasabi. It's the chef's choice, so sit back and enjoy. Don't forget to pay a visit to Mr. Sake, a vending machine that offers three-ounce pours of rare varieties for $10 each.

Sushi Erika

1700 John F. Kennedy Cswy., Suite 100, North Bay Village

Sushi chef Erika Kushi is basically a one-woman show at her intimate North Bay Village sushi bar. Kushi celebrates the legacy of her father, Michio Kushi of Sushi Deli fame, by serving the freshest sushi imaginable at ultra-reasonable prices. Everything is bright and flavorful, including an octopus tiradito ($14) and tuna tartare ($9).
click to enlarge Sushi platter at Sushi Garage - PHOTO COURTESY OF COCOWALK
Sushi platter at Sushi Garage
Photo courtesy of CocoWalk

Sushi Garage

1784 West Ave., Miami Beach

Favorites at this Sunset Harbour spot include a vegan option in the lemon vegetarian roll, made with cucumber, avocado, micro arugula, crispy shallots, and holy yuzu mustard ($13); a rosemary eel roll with avocado and rosemary aioli ($14); and the Garage bagel roll, packed with salmon, cream cheese, crisped capers, onions, chives, and furikake seasoning ($11).
click to enlarge Colorful offerings at Wabi Sabi. - PHOTO COURTESY OF  WABI SABI
Colorful offerings at Wabi Sabi.
Photo courtesy of Wabi Sabi

Wabi Sabi by Shuji

851 NE 79th St., Miami

Shuji Hiyakawa 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.
click to enlarge Yakko-San - PHOTO COURTESY OF YAKKO-SAN
Photo courtesy of Yakko-San


3881 NE 163rd St., North Miami Beach

The original Hiro’s Yakko-San, an unassuming 65-seater on West Dixie Highway, is long gone, but since opening, the much larger, more refined location on 163rd Street has become a go-to spot for late-night dining in North Miami Beach. Chef Hiroshi Shigetomi translates the same creativity and deliciousness to an upgraded menu, which also includes a full liquor list and sushi component. The crispy bok choy ($7.50), deep-fried and served with garlic-soy dressing, is a must-eat appetizer. If you don’t know whether to try the hamachi tataki jalapeño roll ($13.50), made with eel, avocado, cucumber, and tempura flakes, or the rainbow roll ($12), a trifecta of tuna, salmon, and shrimp, order both and take your time.
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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss
Maureen Aimee Mariano is a freelance food writer for Miami New Times. She earned a bachelor of science in journalism from the University of Florida before making her way back to the 305, the city that first fueled her insatiable appetite.