Japanese and Brazilian Flavors Thrive at Soho Bay in Miami

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More than fifteen years of sushi and sashimi making traditions were imported to Miami when international Soho Bay opened its doors in April 2015.

The concept, hailing from Brazil, features waterfront dining for 200 in Miami Beach.

“We are proud to bring authentic Japanese cuisine fused with the flavors of Brazil to Miami Beach,” says Karine Queiroz, the entrepreneur who opened the flagship location in Bahia in 1998 as well as eight additional locations throughout Brazil. “Soho Bay features a sophisticated menu, incorporating centuries of tradition while using the freshest catch of the day.”

Executive Chef Ricky Sauri, who brings more than 20 years of experience to the Soho Bay team, executes the modern Japanese menu. Chef Sauri worked in a number of the country’s most esteemed restaurants including a decade at Nobu locations in Miami Beach, West Hollywood, and the Bahamas, followed by stints at some of Miami’s hot spots including Touch, Bloom, and Khong River House.

Chef Sauri’s menu reflects a creative take on traditional Japanese cuisine served in a hip yet unpretentious setting. Designed to be shared, the menu features Small Hot Plates with options of Duck Harumaki with duck confit, vegetables, and sweet and sour sauce and Foie Buns with foie terrine, miso brioche, Kewpie mayonnaise, tomato jam, black soy cherries, and cilantro.

Main dishes something for every palate from Walnut Tofu & Shiitake Sauce with house-made tofu, shiitake, wakame, bonito, and roasted walnuts and Bacon Mushroom Bass with bacon sake marinade, mushroom salsa, and crispy bok choy.

Carnivores can indulge in Wagyu Picanha, an American Wagyu picanha steak served with wild mushroom chimichurri, roasted hearts of palm, and leeks. Soho Bay also offers a unique interpretation of macaroni and cheese with Mac & Uni, which includes Chinese sausage, cut udon noodles, Uni cheese, and nori.

A special menu featuring Soho Specialties and Soho Rolls showcase bold flavors and ingredients indigenous to Brazil. Rounding out the menu at Soho Bay is a selection of Robata and Tempura dishes, along with Sashimi and Nigiri.

Tableside offerings, available at an additional cost, include wasabi root grating using unique shark skin graters imported from Japan to finely shave the exclusive wasabi root and pink salt, mineral-rich salt imported from the Himalayas.

The cocktail program highlights sakes and innovative libations that rotate with the seasons. The menu boasts a variety of classically inspired cocktails with a molecular twist, including house-made foams, gelatins, and liquid nitrogen.

As part of the restaurant’s seasonal cocktails, refreshing spring libations feature spirits combined with house-brewed teas infused with fresh herbs and spices such as the Librame with gin, loose Earl Grey tea, red apple, fresh pomegranate, lavender syrup, and fresh-squeezed orange and lemon juices.

Designed by architects José Gomes and Marlon Gama, the 12,000 square-foot indoor-outdoor waterfront restaurant seats 200 and features sleek modern décor. The indoor dining area boasts expansive glass tables, complemented by Italian red leather chairs, while patio seating lends a more relaxed vibe with hand-woven rattan chairs and wooden tables.

No matter where guests are seated, an unobstructed view of the bay and Miami skyline through floor-to-ceiling windows is guaranteed. For those traveling by sea, a private boating dock is available at Soho Bay, one of few restaurants in the city to have one.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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