Known colloquially as Sushi Deli, the secluded Japanese Market and Sushi Bar remains the go-to place for fresh, fantastic sushi.
From the restaurant's website:"Relax at our inviting sushi bar, while pleasing your palate with our delicate and delicious sushi, sashimi, and authentic Japanese cuisine. Made fresh to order by the owner, an experienced and talented sushi chef, our food has consistently received great reviews."
Beer and sake available. Serving lunch and early dinner Wed-Sun (until 7 pm, 6 pm Sun). Closed Mon-Tue.
"Located inside a little Japanese market (that's nearly impossible to see from the road), this place has a Japanese-trained veteran sushi chef who turns out a limited selection of what insiders consider among Miami's top sushi. Some is extremely hard-to-find traditional Japanese stuff, like the Battera - Osaka-style sushi, for which rice is loaded into a square box, layered with seasoned seaweed then more rice, pressed, topped with ceviche-like marinade-"cooked" mackerel, then cut into squares."- Miami New Times
ADDRESS
1412 79th St Causeway,
Japanese Market ,
Miami Beach, FL 33141
LOCALEATS AWARDS
Top 100 Restaurant
DESCRIPTION
Known colloquially as Sushi Deli, the secluded Japanese Market and Sushi Bar remains the go-to place for fresh, fantastic sushi.
From the restaurant's website:
"Relax at our inviting sushi bar, while pleasing your palate with our delicate and delicious sushi, sashimi, and authentic Japanese cuisine. Made fresh to order by the owner, an experienced and talented sushi chef, our food has consistently received great reviews."
Beer and sake available. Serving lunch and early dinner Wed-Sun (until 7 pm, 6 pm Sun). Closed Mon-Tue.
"Located inside a little Japanese market (that's nearly impossible to see from the road), this place has a Japanese-trained veteran sushi chef who turns out a limited selection of what insiders consider among Miami's top sushi. Some is extremely hard-to-find traditional Japanese stuff, like the Battera - Osaka-style sushi, for which rice is loaded into a square box, layered with seasoned seaweed then more rice, pressed, topped with ceviche-like marinade-"cooked" mackerel, then cut into squares."
- Miami New Times