Already an established brand throughout Brazil, Soho Bay imports more than fifteen years of sushi and sashimi making traditions to South Florida with a 200-seat waterfront restaurant tucked away on West Avenue.
While Soho Bay has already faced a series of set backs, including a temporary closure due to surrounding construction last Fall, that hasn’t set the restaurant back from impressing.
Executing the menu is head chef Gonzalo Arganaras who learned Japanese cuisine under Nobu’s Corporate Executive Chef Thomas Buckley, but brings his own Agentine hertiage into play in many of the dishes.
While the menu features a lot of Japanese items you can find on other restaurant’s menus around town – like crispy rice cakes and shishito peppers – Arganaras take on the menu is certainly the way to order at the restaurant. Stand outs included a Filet & Foie Dumpling with sunchoke puree and port sherry vinaigrette; Smoke Hamachi Hibachi with grapefruit, yuzu, truffle salt and togarashi; Tako Wasabi with octopus, fresno peppers, parsley and citrus wasabi; and Wild Caught Opakapaka made with pink snapper, sous-vide baby carrots and yuzu beurre blanc.
Rolls weren’t an afterthougtht on the menu either with variations like Sereia Maki made with torched salmon, breaded shrimp, cream cheese, pepper jelly, masago, and crispy sweet potatoes along with the Futo Creamy Shrimp Roll with spicy tuna avocado and creamy shrimp really standing out from the pack. And make sure to stick around for dessert too, with its spin on Dulce de Leche made with frozen miso mousse, cofffee, chococolate powder, caramelized pistachios and dulce de leche, standing out from the crowd.
Until you can try this inventive Japanese menu for yourself, check out the tasty dishes below.
