Yamashiro Miami

Fresh local corvina cured in citrus leche de tigre with red onion, cilantro, and sweet potato crisp.

Lightly seared hamachi sliced thin with ponzu glaze, radish, and microgreens.

Prime bluefin tuna diced with avocado, truffle oil, and tobiko, served with lotus root chips.

An elegant chef's selection trio featuring seasonal wild-caught raw fish preparations.

Crispy tempura onion rings seasoned with savory nori dust and served with spicy mayo dip.

Bite-sized tender rock shrimp fried tempura-style, tossed in a creamy spicy yuzu sauce.

Decadent whole Maine lobster tail lightly battered and crisp-fried, served with ponzu butter dip.

Fresh snapper fillet fried in light tempura batter, finished with ginger dashi dip.

Warm steamed Japanese soybeans tossed in aromatic black truffle butter and sea salt.

Steamed edamame wok-tossed with spicy chili oil, garlic, and aromatic black truffle butter.

Pan-crisped sushi rice cakes topped with spicy tuna tartare, jalapeno slice, and unagi drizzle.

Indulgent Japanese sandwich featuring crisp panko-crusted beef cutlet between milk bread with tonkatsu glaze.

Charred sweet corn kernels tossed with rich umami miso butter and shichimi togarashi.

Blistered Japanese shishito peppers finished with sweet soy glaze, bonito flakes, and sea salt.

Crispy flash-fried curly kale leaves paired with fragrant shiso leaves and citrus ponzu dip.

Robata-grilled king oyster mushrooms brushed with garlic soy reduction and micro herbs.

Charred cauliflower florets roasted with savory sesame miso sauce and toasted pine nuts.

Grilled American Wagyu bavette steak cut tender and served with garlic ponzu dipping sauce.

Robata-grilled Australian lamb chops marinated in garlic-ginger soy glaze.

Richly marbled American Wagyu Denver cut grilled over Japanese charcoal with wasabi butter.

Prime filet mignon grilled to perfection and finished with black truffle demiglace.

Acorn-fed Iberico pork loin seared with sweet yuzu glaze and grilled scallions.

Skewered cuts of prime Wagyu beef grilled over binchotan charcoal with sweet tare sauce.

Pan-seared jumbo Hokkaido scallops with browned butter, yuzu kosho, and micro cilantro.

Pan-fried Japanese dumplings stuffed with savory Duroc pork and house-made spicy kimchee.

Delicate steamed gyoza filled with sweet king crab meat and scallions, served with ponzu dip.

Pan-seared gyoza dumplings filled with minced Wagyu beef, garlic, and wild mushrooms.

Enoki mushrooms wrapped in sweet shishito pepper strips, grilled over charcoal with soy glaze.

Chilled smashed Japanese cucumbers tossed with garlic, ponzu, sesame oil, and toasted seeds.

Shredded Napa cabbage salad tossed with spicy red chili dressing, cilantro, and toasted peanuts.

Fresh mixed greens, baby radish, and carrots with house sesame ginger dressing.

Traditional Japanese donabe rice pot cooked with assorted wild mushrooms, truffle oil, and herbs.

Rich stone rice pot topped with slow-braised Iberico pork belly, crispy garlic, and soft egg.

Showstopping fried rice loaded with rich A5 Japanese Wagyu steak cubes, scallions, and egg.

Luxury Japanese rice pot simmered with sweet King crab meat, dashi broth, butter, and chives.

Atlantic salmon fillet marinated in Saikyo sweet white miso and broiled to a caramelized finish.

Tender Alaskan black cod marinated in sweet miso, roasted until buttery and delicate.

Whole roasted Maine lobster served with garlic herb butter sauce and lemon wedges.

Pan-roasted Mediterranean branzino fillet with crispy skin, citrus yuzu emulsion, and sea salt.

Broiled Chilean seabass coated in dashi glaze and served over steamed baby bok choy.

Slow-baked Japanese red sea bream served in delicate kombu dashi broth.

Steamed Alaskan king crab legs served split with warm clarify butter and yuzu ponzu.

Prime American Wagyu striploin steak cooked over Japanese binchotan charcoal.

Melt-in-your-mouth A5 Miyazaki Japanese Wagyu striploin served on a sizzling hot stone.

Imperial seafood sampler featuring King crab, Hokkaido scallops, and lobster tail.

Massive bone-in American Wagyu Tomahawk steak carved tableside and served with house rubs.

Chef's prime selection of reserve Wagyu cuts, seared over charcoal and served with signature dips.

Delicate slices of fresh Japanese amberjack raw fish served over seasoned sushi rice.

Clean and sweet Pacific halibut sashimi cut thin with citrus ponzu and micro greens.

Fresh Japanese sea bream nigiri touched with shiso leaf and sea salt.

Buttery Japanese yellowtail nigiri topped with a sliver of jalapeno pepper.

Sweet, tender raw Hokkaido scallop nigiri brushed with sweet soy and lime juice.

Glistening salmon roe ikura served over seasoned rice in a crisp nori cup.

Pristine shima-aji striped jack sashimi served with fresh wasabi root.

Rich, fatty ocean salmon nigiri lightly brushed with Nikiri soy glaze.

Premium Kinmedai golden eye snapper sashimi lightly seared skin-side with a blowtorch.

Fresh sea urchin uni from Hokkaido served raw with crisp nori seaweed.

Seared Miyazaki Wagyu beef topped with pan-seared foie gras and truffle glaze nigiri.

Avocado, cucumber, asparagus, and pickled radish wrapped in seasoned rice and nori.

Diced spicy bluefin tuna and cucumber wrapped in rice, topped with spicy sriracha mayo.

Fresh yellowtail, scallions, and cucumber rolled in sushi rice and sea weed.

Sweet lump crab meat tossed in spicy cream sauce, rolled with avocado and cucumber.

Crispy tempura rock shrimp, avocado, and spicy aioli wrapped inside sushi rice.

Yellowtail, avocado, and shiso leaf roll topped with black truffle shaved flakes and ponzu.

House signature roll featuring tuna, salmon, yellowtail, avocado, and spicy mayo topping.

Warm baked king crab wrapped in soy paper with warm garlic butter emulsion.

Rich combination of seared eel, spicy tuna, avocado, and crunchy umami flakes.

Decadent fusion roll with tempura lobster inside, topped with torch-seared Wagyu beef and truffle oil.

Ultimate luxury roll packed with king crab, avocado, and topped with seared A5 Wagyu and caviar.

Sauteed shiitake mushrooms and sweet soy rolled cone-style with seasoned rice and nori.

Fresh yellowtail and green scallions rolled tightly into a crisp seaweed hand roll cone.

Spicy tuna tartare with crunchy tempura bits wrapped in crispy seaweed cone.

Lump crab meat mixed with spicy serrano peppers and avocado in a hand roll.

Crispy tempura rock shrimp tossed in spicy mayo wrapped into a nori hand roll cone.

Diced cucumber, avocado, and citrus ceviche sauce wrapped in crisp seaweed.

Sweet raw Hokkaido scallops and spicy mayo wrapped in a sea weed cone.

Seared Wagyu steak strips and creamy rich foie gras wrapped in a crisp nori cone.

Grand seafood platter featuring Hokkaido scallops, king crab, and fresh raw sashimi selections.

The chef's supreme platter containing prime nigiri cuts, specialty rolls, and A5 Wagyu bites.

Royal caviar tasting platter served with house-made blinis, crème fraîche, and chives.

Lean, deep red bluefin tuna akami sashimi sliced fresh.

Medium fatty bluefin tuna chutoro sashimi offering balanced flavor and richness.

Highly prized extra fatty bluefin tuna otoro sashimi that melts instantly in the mouth.