This particular restaurant is located near the hotels area in Biscayne Boulevard.
The restaurant is divided into two parts, the outside and the inside.
In the outside there are plastic chairs and tables but the atmosphere seems a bit more relaxing than the inside one, where darkness surrounds everything and we found a cold ambient.
If it didn't rain, we'd loved to dine in the outside but the wind and the rain prevented us from doing that.
It was so dark that we had to approach some of the candles to see the menu, and a kind waitress gave us her phone with a torch to be able to read (though I'd suggest to higher a bit the illumination.
The design was pretty contemporary, with the use of white and black for tables, walls and furniture, and some light spots which however did not guaranteed a proper lighting.
The menu list is quite big and you can find various appetizers, salads, sushis, makis, main dishes and may other items, and some were even suitable for vegetarians.
We ordered a Crab salad, edamame and vegetable dumplings like first dishes and a volcano roll, rainbow roll and tuna roll like maki course.
They had not the "common" taste of these kind of dishes, but this thing can be seen with its pros and cons.
The positive aspect is that they mixed different ingredients, finding new tastes for the food, but, if for the vegetable dumplings and the rainbow roll the choice had been great, even because most of the ingredients were fixed, so that they had enhanced the food, it was not that goood for the crab salad, the edamame and the volcano roll.
The edamame was too much submerged by salt, and the quantity was definitely US-type, the crab salad and the volcano roll were too bungled and they had strange tastes, none of them expected and most of them inharmonious.
The volcano roll topping cream has even been served hot, which is faraway distant from the original conception of this kind of food.
I guess this is a experimental fusion cuisine and the fact to be in Miami brings the chef closer to U.S. tastes, but the risk is to offer food that is anything but sushi or Japanese cuisine.
This can be seen even by the simple tuna roll, which had not a bad taste, but the roll were as huge as they could result a main dish, and you could not eat one of them in one gulp and appreciate the raw tuna that is mixed with vinegar rice and seaweed.
The chosen of the Panna water is perfect for Italians and many affectionate people but can be a bit hazardous in a sushi bar.
We refused to take a fresh fearing to be able to have a cheesecake instead of a mochi, lichees, or something else oriental.
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