The who: The Juvia folks—Jonas and Alexandra Millan and Partner Chef Sunny Oh—have branched out in South Beach with this hangar of high–end sushi.
The space: A cavernous space across from Fresh Market near Purdy Ave, the former auto body shop is outfitted with blond wood tables, circular booths on elevated platforms and fish sculptures dangling from the ceiling. The sushi bar runs the length of the restaurant offering a view of the kitchen team and more counter seating.
The dishes: Crudo, sushi and composed Asian dishes. Expect plenty of raw options as well as pricey ingredients like toro, king crab and wagyu beef. Prices can skew high with starters $9-$42 and mains $18-$46.
Cold appetizers start things off with tuna tataki and white soy dressing or the Scottish salmon honey yuzu mustard tiradito. Rolls run the gamut from spicy tuna to unagi (eel) white pepper rosemary aioli or the hamachi-scallion micro-cilantro roll. “Plancha kushi” are skewers of chicken, beef, shrimp or salmon grilled while the fried rice stone pot is administed tableside with mix-ins of diced veggies, chicken, beef or shrimp.
Desserts play with Asian flavors in dishes of wasabi rice pudding cake and an almond sponge with green tea ganache paired with a quenelle of lychee sorbet.
Bottom line: A bit more approachable and wallet-friendly than Juvia, this Japanese spot adds to Sunset Harbour’s bustling restaurant row.