Savor Our City was recently invited to attend a media dinner at 26 Sushi & Tapas in Surfside for the launch their new menu.
Since 2014, 26 Sushi & Tapas has been and remains one of the Miami dining scene’s best kept secrets. This unique Latin-Asian fusion eatery is 100% certified Kosher,serving the vibrant, flavorful Japanese-Peruvian cuisine known as Nikkei. But those in the know – kosher or otherwise – have embraced the restaurant for its casually chic ambiance, wallet-friendly pricing and delicious cuisine. Now, with newly-appointed ChefMiguel Gomez at the helm, the restaurant is unveiling a refreshed menu featuring creative additions to abundant offerings.
“The goal with 26 was to go beyond what many think of as ‘kosher food,’” says owner Morris Kaplan. “We wanted to provide something exciting and different to that community but also deliver a compelling and delicious menu for everyone. We’re excited about the new menu and hope it keeps our loyal fans engaged and gives folks who never gave us a try a great reason to come in.”
The menu remains vast, offering plenty to explore and countless ways to mix & match to create a unique, immersive experience for each diner. Signature favorites – like the Nitro “Scallops” made from tempura battered scallops, rocoto aioli, sweet sauce,mixed greens and sesame seeds. Corvina Lettuce Wraps, made with Flounder tempura, Asian slaw, cashew pistachio crumble and aji amarillo aioli. Both of these items were extremely tasty, crowd pleasers for sure!
Tuna Tower and Truffle Tiradito – remain. They’ve been huge sellers for years and are going nowhere. Joining them on the playing field are their new hot and cold tapas including: Causa Krab Tower – cold, savory potato layer cake typical in traditional Peruvian cuisine, served with Krab salad and fresh avocado;
Nikkei Tuna Salad with fresh greens, enoki mushroom, carrot, and tri-colored peppers tossed in ponzu sauce and topped with sesame seeds; and Nao Ceviche Ball – traditional Corvina ceviche cured in a house-made leche de tigre, red onion, lime juice and aji limon then tempura battered with panko and deep fried. This was a really unique dish and fun to eat too!
Also debuting, several new sushi additions including the Nigiri 5-star – Chef’s choice of five nigiri selections served atop sushi rice;
Tropical Roll – tuna, salmon, kiwi, guava and dynamite sauce topped with tuna and rocoto aioli;
Crispy Kani Roll – soy paper, plantains, avocado, scallions and cream cheese topped with Krab tempura, masago and curry aioli; Sandra Roll – a rice-less roll with Krab salad, avocado, cream cheese, and tempura topped with fresh tuna; and the Acevichado Roll – Whitefish tempura, sweet potato and avocado topped with Corvina ceviche. A word to the wise – the new rolls may be amazing but you would be missing out BIG TIME if you didn’t have their popular Maduros con CocoRoll – flounder tempura, avocado and cream cheese topped with sweet fried plantains and coconut flakes – Just order it, you’ll thank me later!
Two unusual offerings worth a try: Sushi Burritos, which come in two styles – the Saltarito with sautéed salmon, fried egg, plantains, French fries and guacamole and the Three Amigos – fresh raw tuna, salmon and Hamachi with guacamole, scallions and a chimichurri ponzu – and the new Sushi Sandwich. Meant to be eaten with the hands, it consists of salmon, mango, avocado, scallion and dynamite sauce, layered between “slices” of pressed rice, served with guava dipping sauce.
New larger plates include Branzino Livornese – fresh Branzino filet served on a pool of fragrant Livornese sauce of capers, Kalamata olives, garlic and cherry tomatoes, dressed with house-made shakshuka and served with potato wedges; Tuna Kovi, sesame-crusted, seared tuna served on a bed of quinoa risotto huancaina, topped with pico de gallo and a balsamic reduction; and a sweet & sour Red Snapper, grilled and served with grilled vegetables and rustic mashed potatoes.
The restaurant’s vibrant desserts have also received a seasonal upgrade; not to be missed offerings include a fresh Strawberry Pavlova served with whipped cream and the sinfully creamy Goat Cheese Ice Cream.
Apart from updated summer offerings, 26 Sushi & Tapas also boasts an impressive, four-hour long Happy Hour available Sunday through Thursday from 5PM-9PM. The Surfside mainstay has updated their Happy Hour food selection to include several Tapas-style items priced between $6 and $8 dollars. Guests 21 and over can enjoy 2-for-1 drink specials depending on the day:
Sunday: “Sunday Funday” – 2-for-1 Mimosas (available all day)
Looking to spice up your next soiree or corporate event? As a premiere service caterer, diners can bring the 26 Sushi & Tapas experience to any home, office, or event space. The restaurant’s versatile catering menu offers a wide variety of crowd-pleasing options and can accommodate special ordering requests allowing guests to customize menus that make the most of an event and reach budgeting goals. For more information, contact Natalia Suarez at (305) 570-2626 or email her at email@example.com.
26 Sushi & Tapas is located at 9487Harding Avenue in Surfside, FL. The restaurant serves breakfast, lunch and dinner Sunday through Thursday: 9AM-10:15PM; Friday: 9AM-2:30PM (closed for Shabbat) and Saturday: 9:15PM-11:45PM. Happy Hour is available Sunday through Thursday from 5PM to 9PM. Follow 26 Sushi & Tapas on Instagram: @26Sushi_Tapas and Facebook: @26SushiTapas; Telephone: (305) 570-2626; http://www.26sushitapas.com/
I recently attended a media/blogger luncheon for the newly reopened Yoko San, now under new ownership/management, in Downtown Boca. The event was organized by Yoko San’s PR firm, Transmedia Group and guests were escorted to the small room to the left of the entrance where we each took a seat around the two hibachi tables. Soon after the guests had arrived, Corey Simpson, Yoko San’s new owner was introduced. Corey, an affable gentleman from the Island of Jamaica, is a new restaurateur, who had started out as an investor in Yoko San who took over full time operations when the restaurant reopened the end of January under new management. One could easily tell that Corey’s main objective is to ensure that each and every guest that visits Yoko San has an exceptional experience.
Our first course was miso soup followed by salad with ginger dressing; not surprising, pretty traditional and served at just about every hibachi restaurant. I’m torn between yearning for a fresh new take on the traditional Japanese soup and salad- something completely unique from what every other restaurant of this kind serves and the feeling of keeping with tradition; knowing that people have come to expect and count on these staples when they come to a place like this. What’s your take on this? Are you a traditionalist or someone who prefers more modern twists?
Next, a couple of trays of sushi (spicy tuna roll and CA roll) were brought out. To me, they were pretty standard, nothing that really delivered a WOW factor. They do have quite an impressive list of sushi rolls on the menu however, so I will have to come back and try some of the more exotic offerings.
Finally the Hibachi Chefs came out and the show was about to begin! Chef Victor proceeded over the table where I sat, where he began to humor us with his funny takes on “Japanese Egg Roll” and “Butter Fly” (you’ll have to sit at one of the hibachi tables there to fully appreciate these jokes). We each were given two shrimp, fried rice, hibachi vegetables and chicken & steak for our main course. There are lots of combos to choose from; just take a look at their menu to see what I mean. Everything that we were served on the hibachi was terrific. Midway through service, the Chefs switched tables and we now had the opportunity to experience Chef Billy’s charm. He’s quite the character and we’ll just leave it at that. I highly recommend you make a reservation for one of the hibachi tables, it’s quite the experience.
Corey had shared with us that they have quite the international collection of chefs back there in their kitchen. Vietnamese, Thai and somewhere else I cannot recall. He said that it’s both wonderful and challenging at the same time as sometimes he can’t understand a word that’s spoken when he goes back there, lol!
Yoko San is open for lunch, dinner and brunch on Sundays. They also have weekly special events such as Brazilian Nights every Friday night with Live Music and Drink Specials. Happy Hour drink specials every day from 5-8pm. Also every Monday, Thursday, Saturday & Sunday from 8 – 10pm- buy 2 cocktails/beer or wine and receive a sushi roll for FREE! Ladies Nights Wednesdays- Ladies enjoy 1/2 off sushi from 7 – 9pm and Free drinks from 9 – 11pm. Finally, Latin Night Thursdays – for more information on these events, please visit their website or call them at 561-430-3565