Sexy Fish Miami

Freshly shucked premium oysters served ice-cold on the half shell with yuzu mignonette and house hot sauce.

Savory octopus sausage served in a steamed bun topped with freshly shaved black truffle and umami mayo.

Silky cured Ora King salmon tucked inside a pillow-soft steamed bao bun with cucumber pickles and herbs.

Golden-crisp seafood croquette filled with rich ocean flavor and paired with a velvety smoked garlic aioli.

Succulent pink shrimp fried in a light, crispy batter and served alongside a tangy, citrusy yuzu kosho dip.

Tender squid tossed in garlic, sea salt, cracked black pepper, and wok-charred chili flakes.

Steamed young soy pods tossed in a fiery chili oil, roasted garlic, and sea salt.

Warm young soybeans steamed in their pods and sprinkled with coarse flake sea salt.

Traditional Japanese dashi broth with white miso paste, silky tofu, wakame seaweed, and scallions.

50 grams of Siberian Sturgeon Caviar delivering dark, glossy pearls with a rich, nutty sea essence.

Supreme Oscietra Caviar featuring large golden-brown pearls with an incredibly smooth butter-nut flavor.

Finely diced fresh Atlantic salmon seasoned with gochujang-infused Korean chili marinade and crisp sesame crackers.

Diced Japanese yellowtail layered with crispy smoked bacon bits, rich egg yolk puree, and a dollop of luxury caviar.

Hand-chopped prime beef tenderloin seasoned with Japanese plum ume dressing and topped with fresh black truffle shavings.

Chunky diced yellowfin tuna marinated in aged barley miso and scallions, served with crisp lotus root chips.

Lightly seared bluefin tuna chu-toro slices drizzled with sharp spicy ponzu and topped with caramelized onion crisps.

Creamy Italian burrata paired with tangy house-made kimchi and crunchy chili prawn crackers.

Paper-thin slices of seared Japanese A5 Wagyu beef touched with spicy mustard sauce and dark truffle emulsion.

Delicate yellowtail sashimi slices dressed in vibrant, aromatic green mandarin ponzu and fresh jalapeño wheels.

Rich bluefin tuna belly cured in kelp kombu and lightly cold-smoked for a delicate marine smoky aroma.

Heirloom vine-ripened tomatoes and fresh lemon slices drizzled with a rich roasted sesame goma dressing.

Crispy fried organic tofu and creamy hass avocado tossed in a sweet maple-citrus dressing with sesame seeds.

Crisp garden greens, crumbled Greek feta cheese, and black olives tossed in a tangy olive yuzu vinaigrette.

Crispy shredded duck meat served with juicy watermelon cubes, fresh pomegranate seeds, and sweet soy glaze.

Translucent kelp noodle salad tossed with crisp julienned root vegetables and a zesty chili dressing.

Char-grilled sweet potato wedges drizzled with creamy coconut milk emulsion and spicy green wasabi.

Charred green asparagus spears coated in a rich, smoky cream ponzu reduction.

Robata-grilled tenderstem broccolini served over toasted crispy spicy quinoa and sesame sauce.

Assorted wild Japanese mushrooms caramelized in sweet soy mirin butter and scallions.

Luxury dumplings stuffed with minced A5 Wagyu beef and rich foie gras, finished with black truffle butter sauce.

Pan-fried dumplings filled with sweet tiger prawn meat, served with ginger and aged soy dip.

Robata-skewered prime beef steak interlaid with green shishito peppers and brushed with smoked ancho chili glaze.

Vegetable dumplings filled with smashed edamame and green herbs, served with spicy Sichuan pepper oil.

Jumbo tiger prawns grilled over robata charcoal with fresh red chili, key lime juice, and sea salt.

Slow-braised pork belly glazed in sweet Japanese pear glaze and spicy pickled ginger.

Crispy robata-grilled chicken wings tossed in flaked sea salt and fresh key lime juice.

Traditional Japanese chicken skewer grilled with sweet tare glaze and charred scallions.

Tender Maine lobster tail fried in airy tempura batter, paired with a smoky Marie Rose dipping sauce.

Jumbo tiger prawns encased in delicate crispy tempura batter, served with warm dashi dip and yuzu salt.

Meaty eryngii king oyster mushrooms fried in crispy batter, dusted with black truffle powder and sea salt.

Selection of crispy tempura seasonal Japanese vegetables served with tentsuyu dipping sauce.

Pan-seared jumbo sea scallops served with a lively jalapeño reduction and sweet pickled apple matchsticks.

Delicate Chilean sea bass gently steamed with sliced red chili, ginger, and garlic-infused soy sauce.

Sexy Fish signature dish featuring buttery black cod marinated in sweet saikyo miso and broiled to caramelized perfection.

House-smoked Ora King salmon fillet glazed with sweet ginger reduction and charred lemon.

Premium Chilean bass baked with aromatic wild ramson green miso and shaved black truffles.

Whole 2lb Maine lobster robata-grilled with fragrant Japanese sansho pepper and aromatic shiso herb butter.

Sweet red king crab leg meat roasted with rich beef bone marrow, dark truffle butter, and toasted brioche.

Per ounce price for whole Japanese seabream grilled over robata charcoal with crispy skin and lemon oil.

Wok-fried rice tossed with spicy spicy cabbage kimchi, scallions, sesame oil, and a sunny-side egg.

Fragrant fried rice packed with sweet corn kernels, Japanese butter, garlic, and fresh black truffle shavings.

Steamed premium short-grain Japanese white rice.

Whole roasted tender young chicken served over spiced chickpeas, citrus yuzu juice, and herbs.

Tender slow-cooked pork ribs coated in sticky sweet-and-savory soy glaze, chili flakes, and scallions.

Caramelized half lamb rack seasoned with spicy red kosho paste, salted anchovy herb butter, and salad.

6oz US Prime beef tenderloin steak seared over charcoal, finished with ginger sauce and cracked black pepper.

8oz prime beef tenderloin cooked to order, paired with a refreshing yuzu garlic dipping sauce.

12oz US Prime rib-eye steak charbroiled over robata grill and topped with rich umami seaweed butter.

8oz prime striploin steak caramelized with sweet garlic miso glaze and garlic crisps.

Massive 24oz prime bone-in rib-eye steak grilled over open flames, served with Sexy Fish signature steak condiments.

Per ounce price of authentic Miyazaki A5 Japanese Wagyu sirloin featuring extreme marbling and melt-in-mouth texture.

Per ounce price of ultra-premium Japanese A5 Wagyu fillet tenderloin, exceptionally tender and flavorful.

14oz prime Australian Wagyu skirt steak grilled over charcoal and sliced against the grain.

Showstopping 32oz+ Australian Wagyu Tomahawk rib-eye steak carved tableside with signature house sauces.

Sweet red prawn nigiri topped with creamy Italian burrata and a dollop of royal black caviar.

Seared Japanese Wagyu beef nigiri capped with rich pan-seared foie gras and sweet Japanese mountain peach.

Gunkan sushi wrapped in nori seaweed filled with finely minced Wagyu beef tataki and black truffle.

Medium fatty bluefin tuna belly slice served as fresh raw sashimi or over seasoned sushi rice.

Premium fatty bluefin tuna belly with buttery rich texture and incredible ocean flavor.

Classic lean red bluefin tuna (Akami) slice, smooth and clean tasting.

Fresh Japanese sea urchin uni delivering a rich, creamy, sweet oceanic flavor profile.

Fresh Japanese Hamachi yellowtail with a clean, delicate rich taste.

Scottish Atlantic salmon slice rich in healthy omega-3 oils with a vibrant orange color.

Chef's daily curated selection of 3 distinct fresh fish varieties (6 total sashimi pieces).

Master chef's luxury selection of 5 premium fish varieties (10 total sashimi pieces).

Handcrafted platter of 8 pieces of premium chef-selected nigiri sushi topped with seasonal glazes.

10-piece creative plant-based sushi platter featuring avocado, pickled radish, mushrooms, and mango rolls.

Crispy soft shell crab tempura roll served with tangy Vietnamese nuoc cham dipping glaze and herbs.

Luxury maki roll filled with sweet seared scallops and rich seared foie gras with truffle glaze.

Decadent fatty tuna toro roll topped with a generous layer of royal black caviar.

Robata-charred Wagyu beef wrapped over a maki roll filled with grilled green shishito peppers.

Crispy tiger prawn tempura wrapped with sushi rice, spicy mayo, and toasted sesame seeds.

Real Alaskan king crab meat, creamy avocado, and cucumber rolled in flying fish roe tobiko.

Fresh spicy chopped yellowfin tuna tossed with sriracha, chili oil, and crisp cucumber.

Fatty chu-toro tuna rolled with finely chopped fresh scallions (negi) and nori seaweed.

Fresh Scottish salmon paired with rich creamy avocado wrapped in sushi rice and nori.

Vegetarian maki roll filled with tender green asparagus, sauteed mushrooms, and black truffle oil.

Velvety milk chocolate namelaka ganache served with caramelized bananas and crunchy toasted pecans.

Sexy Fish playful take on the classic Florida dessert, featuring tart lime curd, toasted meringue, and graham crust.

Fluffy cinnamon-sugar dusted donut holes served warm with exotic fruit curd and dark chocolate dipping sauce.

Decadent four-chocolate molten lava cake with oozing warm chocolate center, hazelnut praline, and vanilla ice cream.

Light coconut semifreddo accompanied by coconut water shaved ice (kakigori) and passion fruit compote.

Chef's selection of exotic seasonal sliced fruits including dragonfruit, starfruit, berries, and passionfruit.

Rich classic vanilla bean cheesecake served with strawberry sorbet and golden lime sauce (designed to share).

The ultimate grand dessert presentation featuring a spectacular assortment of Sexy Fish signature sweets on an ice platter.

Whole packaged vanilla cheesecake with fruit compote prepared specially for takeaway indulgence.

Playful nostalgia-infused bubble gum flavored artisanal ice cream scoop.

Earthy Japanese Uji matcha green tea ice cream swirled with caramelized roasted banana puree.

Rich milk chocolate ice cream blended with swirls of golden salted butter caramel.

Refreshing tropical sorbet crafted from organic coconut water and fragrant lemongrass infusion.