Style of the City: Sushi Bar is an omakase with speakeasy model

MIAMI — You may anticipate the sudden past the unmarked door at The Esme Lodge on Miami Seaside at Sushi Bar. 

It is an omakase with speakeasy model that has an intimate counter of 12 seats the place visitors can watch and study as three cooks put together an in depth, but playful menu unfold of the freshest fish sourced from one of the best markets on the planet.

On the helm is Chef Amberly Ouimette, one of many nation’s solely feminine omakase cooks who helped launch the primary extremely profitable Sushi Bar in Austin, Texas two years in the past.

She says Miami needed to be subsequent.

“You come to Miami for the large, enjoyable and distinctive experiences,” she stated. “And I feel we’re bringing one thing particular to the sushi world right here.”

Sushi Bar options 17 programs priced at $175 per particular person which incorporates a gap cocktail.

That is 17 scrumptious bites of intricately ready nigiri items every with an in depth checklist of sauces, spices, and fermentations.

You will not discover soy sauce or chopsticks right here.

“No chopsticks,” Ouimette stated. “All the pieces is made to be finger meals so that you eat together with your fingers. It makes it slightly extra interactive and also you no concern of dropping the bites.”

Every course is totally totally different than the subsequent, the chef stated.

You may style the complexities within the layers of each chew.

“Since we have now 17 programs, any of them being related would not make it distinctive of an expertise,” Ouimette stated. “So, we’re going by quite a lot of flavors. You are going by virtually a curler coaster of all of the flavors all through the menu right here.”

Throughout a go to to the restaurant, CBS 4 skilled a shortened model of the curler coaster experience of flavors with Akami, or blue fin tuna, from Baha, California.

It has home made nikiri soy and dehydrated pink miso. It’s topped with All the pieces Bagel Spice.

“The fish is simply past scrumptious,” CBS 4 reporter Lisa Petrillo stated. “There is a salt, there is a savory, there is a candy.”.

“That is from the nikiri,” Ouimette stated. “You need all the pieces. All of the parts of your tongue to hit all of it from that chew as a result of it is a singular chew. You are not moving into for a second chew, so that you need all of these flavors instantly.”

The Apple Wooden Smoked Spanish Mackerel with candied pores and skin, blueberry fermentation, and contemporary wasabi was the subsequent dish.

Then an unique Made for Miami Chunk, which has a golden amber jack with guava and fervour fruit, compressed pineapple, shishito truffle sauce, and contemporary mint to complete.

“I style the candy,” Petrillo stated. “It is like a dessert sushi chew.”

“We even spray slightly cinnamon to get that wafting cinnamon scent, like a tiki vibe, if you’re consuming that chew,” Ouimette stated.

Lastly, the best beef from Japan, Wagyu, with a brown butter miso sauce with dill and sesame seeds. On the day CBS 4 visited, the chef topped it with the best caviar as an “add on.”

“So tacky, beefy, and buttery,” stated Chef.

Twist my arm, stated Petrillo. “It is simply fatty and scrumptious.

” It is luxurious,” Ouimette stated. “It is naughty.”

The naughty and high-end dinner is open seven days per week for 3 seatings at 5:30 p.m., 7:30 p.m., and 9:45 p.m.

For more information: www.SushiBarHospitality.com