Chef Nobu Matsuhisa’s sophisticated establishment has garnered quite the following. This vibrant restaurant, nestled in Miami’s trendy Shore Club hotel, serves fresh fish in innovative rolls, crisp salads and flavorful plates. Returning guests’ favorites include the Black Cod with Miso dish and the Yellowtail with Jalapeño plate.

Miami’s version of the Manhattan sushi hot spot, headed by executive chef Mike Higara, features a menu of inventive rolls and fresh nagiri and sashimi options. Signature dishes like the spicy tuna roll with chili mayonnaise, lobster tempura rolland sesame-crusted shrimp roll are a few examples of the esteemed restaurant’s creative, fresh selections.

At the only Zuma location in the United States, chef Rainer Becker showcases the succulent flavors of modern Japanese cuisine. Market fresh fish are the key to the sleek restaurant’s superior maki rolls, nigiri and sashimi. Bold rolls include the Pirikara Hamachi Maki, a spicy yellowtail roll combined with Serrano pepper and wasabi mayonnaise, and the Watari Gani Maki, a dynamite spider roll with softshell crab, chili and wasabi Tokyo sauce.

Sugarcane is the perfect place to enjoy fresh seafood in a lively environment, both indoors and out. The Midtown eatery’s menu boasts a variety of sashimi and rolls. Notable are the specialty rolls, like the Sugarcane Roll, composed of lobster, endive and tomato salsa or the unique Kobe Beef Roll, with shiso leaf and pink peppercorn mustard.

The menu at Oishi Thai was crafted by Executive Chef Piyarat Arreeratn (also known as Bee) whose culinary accreditations include working under Nobu Matsuhisa at the chef’s Miami Beach outpost. Some of the best dishes on the menu include the lobster ceviche, Toro jalapeno sashimi and the Kobe beef tataki.