Mayami Wynwood

Fresh local catch marinated in vibrant green tiger's milk with avocado, fresh lime juice, cilantro, red onion, and crispy corn chips.

Lightly seared fresh salmon over seasoned sushi rice with subtle smoky finish and scallion glaze.

Prime Japanese A5 Wagyu beef lightly torched over seasoned sushi rice, topped with truffle butter and microgreens.

Slice of premium fresh yellowfin tuna served over handcrafted sushi rice.

Delicate cuts of fresh Atlantic salmon over seasoned sushi rice.

Fresh Japanese yellowtail over seasoned sushi rice, finished with a touch of ponzu and sliced serrano.

Yukon Gold potatoes whipped with butter, cream, and subtle garlic note.

Warm handcrafted corn tortillas, perfect for dipping and taco building.

Crispy double-cooked golden French fries tossed in sea salt and herbs.

Two eggs cooked to your preferred style with sea salt and cracked pepper.

Flash-seared beef tenderloin sliced paper-thin, served with caramelized onion, kaiware sprouts, garlic chips, and yuzu ponzu dressing.

Seared rare tuna slices topped with fresh scallions, toasted sesame seeds, crispy garlic chips, and citrus ponzu sauce.

Trio of crispy wonton taco shells filled with diced Ahi tuna, sweet shrimp, and salmon ceviche tossed in spicy aioli.

Decadent crispy wonton shells stuffed with seared Japanese A5 Wagyu, truffle mayo, scallions, and gold leaf finish.

Crispy pan-fried sushi rice cubes topped with butter-poached lobster, yuzu mayonnaise, ripe avocado, scallions, and red tobiko caviar.

Pan-seared sushi rice cakes topped with spicy tuna tartar, masago, scallions, and signature spicy mayo glaze.

Golden fried rice squares layered with smashed avocado, black truffle oil, micro herbs, and sea salt.

Soft steamed bao buns filled with braised short ribs, pickled veggies, and hoisin chili drizzle.

Steamed edamame pods tossed in authentic Mexican chili macha sauce and savory garlic aioli.

Freshly smashed avocado with lime, cilantro, and pico de gallo, served alongside traditional crispy tlayuda.

Crisp romaine leaves, crumbled feta, kalamata olives, cucumber, red onion, and oregano lemon dressing.

Pan-fried dumplings stuffed with seasoned beef, served with soy-sesame dipping sauce.

Crispy light batter tempura jumbo shrimp served with sweet chili dipping sauce.

Grilled chicken skewers marinated in Asian soy-ginger glaze, charred over open fire and sprinkled with sesame.

Signature pan-seared crispy sushi rice bites topped with chef's specialty seafood tartar.

Kobe beef meatball baked in Grana Padano fondue, chimi-fungi blend, chile de arbol, and topped with crispy shallots.

Fresh avocado halved and stuffed with crumbled queso fresco, cilantro, and toasted pepitas.

Charred street corn on the cob slathered in epazote aioli, rolled in cotija cheese and dusty chile piquin.

Melted Chihuahua and Gruyère cheeses served sizzling hot with your choice of rajas peppers, black truffle, or wild mushrooms.

Chef's special grilled meat platter sampler served with roasted dipping sauces and garnishes.

Jumbo chicken wings tossed in a spicy Mexican chili glaze, served with lime cream dip.

Special lunch deal featuring grilled steak and shrimp paired with warm rice and house salsa.

Special portion of signature green ceviche with fresh catch, citrus, and crispy tortilla chips.

Lunch portion of crisp rice cakes topped with spicy tuna and scallion garnish.

Rich 80% South American cacao fudgy brownie topped with velvety mascarpone frosting and cacao nibs.

Traditional Latin caramel flan custard served with fresh seasonal berries and pink strawberry cotton candy.

Classic Spanish burnt cheesecake with caramelized exterior and ultra-creamy rich center.

Golden fried crispy Mexican churros dusted in cinnamon sugar, served with rich cajeta caramel dipping sauce.

16oz Prime Angus Ribeye steak grilled over open flame, served with herb compound butter and sea salt.

Charbroiled tenderloin steak served with roasted bone marrow butter and red wine reduction.

Cured Rose Salmon fillet in soy-ginger glaze, served over creamy red quinoa, light garlic, and seasonal market vegetables.

Paccheri pasta tossed in slow-cooked Wagyu short rib ragu, topped with a whole fresh creamy burrata cheese.

Whole whole crispy fried red snapper served with spicy ponzu, tropical slaw, and fresh limes.

Charred octopus tentacle served over smoky paprika potato puree, chorizo oil, and charred scallions.

Peruvian-marinated chicken breast served over mole verde, handmade pumpkin gnocchi, queso fresco, and squash blossoms.

Slow-braised beef short ribs prepared Mexican barbacoa style, served with warm tortillas and charred salsa.

Handcrafted pasta tossed in rich black truffle cream sauce, shaved fresh seasonal truffles, and Parmigiano-Reggiano.

Whole roasted head of cauliflower slathered in tahini chili glaze, toasted pumpkin seeds, and herb oil.

Trio of mini Wagyu beef patties topped with melt Gruyère cheese, bacon onion jam, and brioche buns.

Crispy double-cooked fries tossed in truffle oil, grated Parmesan cheese, and fresh parsley.

Flatbread pizza topped with tomato sauce, mozzarella, sliced Wagyu meatballs, and basil.

Mexican-style pizza layered with chorizo, jalapeños, refried beans, melted Chihuahua cheese, and cilantro.

Artisanal flatbread loaded with braised short rib, caramelized onions, mozzarella, and smoked BBQ drizzle.

Spicy tuna sushi roll with sweet chili sauce, creamy avocado, and crunchy tempura flakes inside and out.

Pan-seared rice cubes topped with spicy seafood mix and drizzled with sriracha aioli.

Surf and turf specialty roll with shrimp tempura, ripe sweet plantains, ribeye steak slice, asparagus, and cream cheese.

Signature maki roll stuffed with succulent lobster meat, avocado, cucumber, and spicy mayo topping.

Three authentic street tacos loaded with marinated pork al pastor, roasted pineapple, cilantro, and diced white onion.

Crispy tortilla chips cooked in tangy salsa verde, topped with melted cheese, sunny fried eggs, avocado, and crema.

Half-pound Wagyu beef patty with Nueske bacon, Gruyère cheese, onion jam, and garlic aioli on brioche.

Sizzling skillet with 10oz Prime Angus Ribeye, fried eggs, roasted breakfast potatoes, and chimichurri.

Fresh salmon roll with avocado and cucumber wrapped in nori and seasoned rice.

Crisp romaine hearts tossed in creamy Caesar dressing, garlic croutons, and shaved parmesan.

7oz Angus Choice beef tenderloin served with cheesy duchess potatoes, two sunny eggs, and mustard chimichurri.

Brunch sliders with juicy Wagyu patties, Nueske bacon, melted Gruyère cheese, and sweet bacon onion jam.

Thick-cut brioche French toast stuffed with sweet cheesecake filling, berry compote, and powdered sugar.

Shrimp tempura and kanikama roll topped with avocado slices, eel sauce, and masago.

Crispy rock shrimp tossed in spicy mayo over a classic cucumber avocado roll.

Freshly whipped avocado served with tortilla chips for morning sharing.

Brioche French toast dipped in coconut batter, topped with vanilla coconut cream, coconut ice cream, and toasted coconut flakes.

Warm flour tortilla stuffed with slow-braised short rib meat, melted cheese, and served with salsa and guacamole.

Classic maki roll wrapped with tuna, salmon, yellowtail, and avocado over a California roll center.

Fluffy pancakes infused with Key lime juice, topped with sweet lime glaze and graham cracker crumble.

Stack of fluffy pancakes layered with rich Nutella chocolate hazelnut spread and banana slices.

Crispy tempura rock shrimp piled on top of a classic maki roll, drizzled with spicy dynamite sauce.

Premium lobster roll with avocado, cucumber, and spicy mayo, topped with masago caviar.

Shrimp tempura and kanikama roll topped with eel, sliced avocado, masago, and black tobiko.

Spicy tuna roll finished with sweet chili sauce, sliced avocado, and crispy tempura flakes.

Fresh salmon roll topped with spicy salmon tartar, serrano pepper slices, and ponzu drizzle.

Fresh vegetable roll topped with diced Bluefin tuna tartar, black truffle oil, pico de gallo, and crispy shallots.

Fresh salmon, rich cream cheese, and avocado roll finished with sweet unagi glaze.

Shrimp tempura, crisp asparagus, and avocado roll drizzled with sweet soy glaze.

Luxe roll stuffed with blue crab, lobster meat, jalapeño, and cucumber, topped with raw scallops, dynamite sauce, and red tobiko.

Fresh bluefin toro, scallions, and tempura crunch topped with torched fatty tuna, wasabi mayo, black tobiko, and edible 24k gold leaf.

Decadent fusion roll with shrimp tempura, sweet ripe plantain, ribeye beef, asparagus, cream cheese, and crispy wonton bits.