Can you believe it has been 15 years since Sushi Maki hit the South Florida food scene? The sushi chain has become quite the institution in Miami over the past decade and a half expanding to 20 outposts all over the city. But like most restaurants, a little change never hurt. During this marquee year for Sushi Maki it called in James Beard award nominated chef Philip Speer from Austin’s Uchi to help update the menu — and we got to go taste the new additions out first hand.
The new-and-improved menu features fresh Florida produce from Homestead, craft beers, along with a variety of seafood that holds the Marine Stewardship Council (MSC) Certification. Sushi Maki is the first sushi chain in the United States to earn the MSC certification, sourcing seafood from sustainable fisheries and promoting responsible ecological harvesting habits.
Sushi Maki’s menu kicks off with a variety of new starters including the Lychee Grape Tiradito, a unique Japanese spin on Street Corn and the crowd favorite Ahi Tuna Poke Bowl made with edamame, cucumber, scallion, sunflower seeds and a Hawaiian soy dressing.
Keeping with the lightened up theme, plenty of new entrees have been added to the menu as well like Lemon Fish Chirashi made with seared cobia, crispy shallots, serrano and garlic herb rice and the Miso Yaki Seabass created with MSC seabass, wakame, wok charred tomatoes, and a crispy rice cake, reflecting the company’s healthier, more sustainable direction.
Sushi Maki introduced its new menu at its five full-service restaurants on October 5, and the Coral Gables-based-chain plans to release the new items at its locations in Whole Foods Markets, sports arenas and other locations by Spring 2016.
Until you can make it in to try for yourself, check out the delicious items above.
