Trying at least one sushi place every time I come down to Miami. “The Den” is a side room of Azabu restaurant, within the Stanton Hotel in the South of Fifth neighborhood of Miami Beach.
Overall—very good! A few pieces I hadn’t had before, and others with a unique twist on them. I’ve kept the photos mostly to the nigiri, but the full course menu is shown at the end.
Energy level and atmosphere I’d call “medium”; there are places out there that are a bit more energetic and engaged, and there are others a bit more stuffy, for lack of a better word.
Honestly everything was excellent, but a few pieces of note:
Kawahagi – Diced, mixed in a liver soy sauce and served in a gunkan. Very uniquely flavorful with the liver soy sauce but not overpowering. Hadn’t had this before.
Sayori – Tender with an initial bite of firmness, light flavor with an extra boost from being kelp pressed.
Iwashi – Probably my favorite piece overall, very rich and flavorful. Had to get a second one of these at the end.
Sakura masu – I’ve had this before and usually comes across as adjacent to salmon. In this case, being pressed with a cherry blossom leaf gave a really uniquely prominent extra flavor to it.
Shiro ebi – Another one I hadn’t had before, apparently specific to Toyama. Really good, also kelp-pressed.
The tuna tasting – All melt-in-your-mouth, particularly the two types of toro. Usually chuu-toro is my favorite in this kind of line-up, but the marinated lean cut was my favorite here. Very flavorful, better than I’ve had before.
Solid experience overall!
StandardAspect9920
Went there in December! Absolutely loved it and was pleasantly surprised at how much I liked it all. Such an intimate experience. I greatly recommend this restaurant! Glad you were able to go!!
Tropical_Jesus
Price? I get down to Miami for work every couple months, I may need to try this next time.
3 Comments
Trying at least one sushi place every time I come down to Miami. “The Den” is a side room of Azabu restaurant, within the Stanton Hotel in the South of Fifth neighborhood of Miami Beach.
Overall—very good! A few pieces I hadn’t had before, and others with a unique twist on them. I’ve kept the photos mostly to the nigiri, but the full course menu is shown at the end.
Energy level and atmosphere I’d call “medium”; there are places out there that are a bit more energetic and engaged, and there are others a bit more stuffy, for lack of a better word.
Honestly everything was excellent, but a few pieces of note:
Kawahagi – Diced, mixed in a liver soy sauce and served in a gunkan. Very uniquely flavorful with the liver soy sauce but not overpowering. Hadn’t had this before.
Sayori – Tender with an initial bite of firmness, light flavor with an extra boost from being kelp pressed.
Iwashi – Probably my favorite piece overall, very rich and flavorful. Had to get a second one of these at the end.
Sakura masu – I’ve had this before and usually comes across as adjacent to salmon. In this case, being pressed with a cherry blossom leaf gave a really uniquely prominent extra flavor to it.
Shiro ebi – Another one I hadn’t had before, apparently specific to Toyama. Really good, also kelp-pressed.
The tuna tasting – All melt-in-your-mouth, particularly the two types of toro. Usually chuu-toro is my favorite in this kind of line-up, but the marinated lean cut was my favorite here. Very flavorful, better than I’ve had before.
Solid experience overall!
Went there in December! Absolutely loved it and was pleasantly surprised at how much I liked it all. Such an intimate experience. I greatly recommend this restaurant! Glad you were able to go!!
Price? I get down to Miami for work every couple months, I may need to try this next time.