Oh so crispy!

Hamachi Temaki

Chef Claudio is crunching it up with Crispy Temaki of Hamachi; this dish is served with aji verde, sesame powder, volcanic salt, vanilla and lime aroma.

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batter up!

shrimp tempura special

Craving a little crunch? Our Sakura Roll features shrimp tempura wrapped in salmon and chives and served with a ponzu aioli. You’ll find it on our special Miami Spice menu at our Coral Gables location!

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why so crabby?

Soft Shell Crab Sliders

Soft shell crabs are only in season for a short window of time. We like to fry these crustaceans in a salty cornmeal coating for our delectable sliders. Delicious!

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flame on!

Samba S'more

Fire up your appetite for our Samba ‘S’mores’! Lúcuma ice cream, peruvian chocolate, shichimi-graham cracker and flaming marshmallow come together for a unique dessert on a stick!

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moquecing me crazy!

moqueca roll

Chef John’s hands have created perfection which comes in the form of a Moqueca Roll. This roll is dropping [lobster] heads everywhere!

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It’s Amuse-ing!

Amuse

Chef Claudio is teasing us with his amuse-bouche, Kituna Maki! It’s made up of yellow tail and tobiko.

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miso sweet

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How sweet is this? The London team’s been hard at work crafting delicious new desserts. Our Banana Mousse features a chicha morada sugar sphere, panko-crusted banana, miso caramel ice cream and peanut tuile.

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risotto remix

quinotto

How do we revamp one of Italy’s most beloved classic dishes? Instead of arborio rice, we use quinoa. Our quinotto andino is topped with sautéed wild mushrooms, manchego cheese and truffle oil!

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fish fry fun

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Craving fish? Chef Claudio has cooked up a special sea bass agemono with togarashi and lime mayo.

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salmon bouquet

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Salmon tartare, orange ponzu, soy cracker and Rocket cress from Chef Claudio. The dish shows great contrast of colors and textures.

 

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