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Source MiamiNewTimesDining
The menu at this sleek, nightclublike sushi spot is considerably more limited than that at Manhattan’s original Bond Street, but many aficionados consider chef Hirokazu Asano’s artfully plated sushi, sashimi, and hot or cold small plates the most sophisticated and solidly creative Japanese restaurant fare in town. Although allegedly special sushi at most places means supersize makis featuring mounds of tempura flakes, cream cheese, eel sauce, and euphemistically named dynamite mayo glop, Bond Street’s specialties rely on imaginative yet admirably restrained fusion combinations. A roll of sesame-crusted shrimp, for instance, is garnished with drizzles of zingy orange curry-Dijon mustard sauce and a contrasting dark, rich balsamic reduction -- accompaniments that make the usual soy-wasabi soak totally unnecessary. Similarly stand-alone, and unique, are dishes such as thin-sliced usuzukuri sashimi garnished with bracing shiso-leaf sorbet, or seaweed salad with an exotic sesame-orange dressing. Service can be spotty (verging on snotty, if you don’t look young and skinny enough -- or famous) and prices are high, but a selection from the interesting and relatively reasonably priced sake list will mellow out the minuses. More To Go Or Not To Go
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