Queen Miami Beach

Steamed edamame pods tossed with your choice of sea salt or a spicy chili finish.

Blistered shishito peppers served alongside a rich and aromatic Thai basil emulsion.

Two piece crispy salmon nigiri accentuated with chili mayo, fresh lime, nikiri soy glaze, and fresh cilantro.

Crispy avocado tart filled with decadent truffle spread, brightened with lime and jalapeño kick.

House-smoked pork bacon served in a fluffy steamed bao bun with tangy miso mustard and crisp apple kimchi.

Crispy tempura-battered prawns wrapped in delicate kataifi dough, paired with sweet honteri mirin and fresh chives.

Thin crispy crust topped with fresh tuna sashim, crisp red radish, serrano pepper slice, and aromatic truffle aioli.

Lightly battered seabass tempura wrapped with nori seaweed, sorrel leaves, and rich chili tofu dip.

Two pieces of crispy fried rice cakes topped with premium caviar, velvety crème fraîche, and finely cut chives.

One ounce of premium Kaviari Oscietre Prestige caviar served with traditional blinis, chives, egg, and crème fraîche.

An opulent 4.4 ounce tin of Kaviari Oscietre Prestige caviar accompanied by soft blinis, chopped egg, chives, and dollops of crème fraîche.

Queen's signature Caesar salad with soft onsen egg, savory miso Caesar dressing, and crunchy panko furikake.

Smoked heirloom tomato salad dressed in rich aka miso vinaigrette with wakamomo green peaches and shimeji mushrooms.

Fresh striped bass ceviche bathed in coconut tiger milk, drizzled with smoked paprika oil and garnished with cilantro.

Tender grilled octopus tentacle served over smoked potatoes, spicy gochujang sauce, and a fresh mizuna salad.

Sliced yellowtail sashimi served in fragrant dashi broth with kaffir oil, pickled mustard seeds, and calamansi vinaigrette.

Seared bluefin tuna tataki topped with crisp garlic chips, spicy rayu miso glaze, and toasted sesame seeds.

Balfego bluefin tuna tartare wrapped in fresh shiso leaf, paired with spicy kimchi relish, pickled daikon, and sweet mango.

Hand-cut beef tartare seasoned with rich spicy XO sauce, served with crisp lettuce leaves for wrapping.

Delicate kinmedai carpaccio dressed with umami kombu kelp, sweet mandarin citrus, and tart tosazu sauce.

Prime beef tenderloin carpaccio combined with handpicked blue crab meat, fresh herbs dressing, lemon, and crispy tempura flakes.

Smoked fatty tuna o'toro served with tropical mango coconut sauce, pickled apple, ikura caviar, herb oil, and kisami wasabi.

Steamed chicken and shrimp shumai dumplings drizzled with dark black vinegar and savory crispy XO sauce.

Luxury dim sum stuffed with Wagyu beef and rich foie gras, tossed in an aromatic yuzu truffle sauce.

Two pieces of fresh yellowtail nigiri or sashimi.

Two pieces of sweet sea scallop nigiri or sashimi.

Two pieces of fresh lean bluefin tuna nigiri or sashimi.

Two pieces of premium salmon nigiri or sashimi.

Two pieces of striped jack shima aji nigiri or sashimi.

Two pieces of sweet botan spot prawn nigiri or sashimi.

Two pieces of golden eye snapper kinmedai nigiri or sashimi.

Two pieces of medium fatty bluefin tuna chūtoro nigiri or sashimi.

Two pieces of premium extra fatty tuna otoro nigiri or sashimi.

Two pieces of fresh sea urchin uni nigiri or gunkan.

Chef's handpicked luxury selection of 6 seasonal sashimi pieces.

Chef's curated selection of 3 signature nigiri sushi pieces.

Two pieces of wrapped salmon gunkan topped with bursting ikura salmon roe, yuzu jelly, and micro chives.

Two pieces of bluefin tuna sushi topped with melted foie gras and finished with sweet soy gochujang glaze.

Two pieces of torched Japanese A5 Wagyu beef nigiri garnished with Kristal caviar, shredded myoga, and fresh shiso.

Six pieces of grain-free roll wrapped in daikon radish, filled with maguro, salmon, hamachi, shiso, and crispy allium.

Six pieces of classic California roll stuffed with real sweet blue crab meat, avocado, and crisp cucumber.

Six pieces of luxury maki roll packed with rich fatty tuna, negi scallions, and crowned with caviar.

Eight pieces of roll packed with tender asparagus and avocado, topped with fresh salmon, ikura, and yuzu.

Eight pieces filled with rich toro and creamy avocado, spiced with fresh jalapeño, wasabi aioli, and pickled red onion.

Eight decadent pieces featuring crispy panko shrimp, takuan radish, asparagus, and avocado, wrapped with melt-in-mouth A5 Wagyu bone marrow.

An opulent, grand presentation of chef-selected seasonal sashimi, premium nigiri, and signature maki rolls.

Chef-curated multi-course tasting journey showcasing seasonal ingredients and signature dishes (minimum 2 guests).

An elevated multi-course tasting journey featuring premium seafood cuts and prime meats (minimum 2 guests).

The ultimate luxury tasting spectacle with A5 Wagyu, caviar, toro, and rare seasonal Japanese delicacies (minimum 2 guests).

Whole roasted branzino served with kicky Thai chili ponzu sauce, crisp micro herbs salad, and golden garlic chips.

Crispy lobster tempura served with smooth wasabi mayonnaise, sweet honteri mirin glaze, and fresh lime.

Pan-yaki red snapper served with crisp fried scales in an intensely rich Riviera seafood broth.

Broiled sweet miso-glazed Chilean seabass paired with cilantro coconut sauce and aromatic Thai basil.

Slow-cooked Moulard duck confit served alongside pickled gem lettuce and rich spiced chicken reduction jus.

Robata-grilled lamb chops brushed with barbecue gochujang miso, served over velvety whipped tofu cream and herb oil.

Sizzling F1 Wagyu striploin cooked on a hot stone (ishiyaki), flambéed with Suntory Toki whisky and served with Szechuan bone marrow sauce.

Savory hot pot noodles tossed with sweet lobster meat, spicy jalapeño relish, and fragrant lobster broth.

Assorted Japanese wild mushrooms cooked in hot pot style with luxurious black truffle butter broth.

12 oz USDA Prime skirt steak flame-grilled and finished with aromatic Japanese shiso sōsu.

8 oz USDA Prime beef filet tenderloin grilled to perfection, seasoned with vibrant yuzu mitsuba sauce.

12 oz USDA Prime New York strip steak paired with silky cilantro wasabi hollandaise sauce.

16 oz USDA Prime ribeye steak seasoned with fragrant Japanese sancho pepper au poivre sauce.

22 oz dry-aged Kansas City strip steak served with rich savory Szechuan bone marrow sauce.

28 oz dry-aged bone-in ribeye charred with signature house rub, accompanied by Szechuan bone marrow sauce.

42 oz dry-aged Porterhouse steak ideal for sharing, served with decadent Szechuan bone marrow sauce.

6 oz authentic Japanese A5 Wagyu filet tenderloin cooked over robata grill with Szechuan bone marrow sauce.

8 oz authentic Japanese A5 Wagyu ribeye steak cooked over charcoal with spicy Szechuan bone marrow dipping sauce.

6 oz certified Kobe beef striploin, the pinnacle of Japanese beef, served with Szechuan bone marrow sauce.

Creamy corn seasoned with black truffle oil, aged pecorino cheese, shichimi togarashi, and fresh lime.

Smoked baby potatoes tossed in chili-lime miso aioli with yuzu mitsuba herbs and fresh jalapeño slices.

Charred broccolini dressed with crunchy chili garlic oil and tangy spiced black vinegar.

King eringi mushrooms prepared cacio e pepe style with sharp pecorino cheese, cracked black pepper, and scallions.