I've previously written about NAOE, which was one of my most memorable local dining experiences of the year. I've been back a couple times since and while the choices have changed, the quality was at the same level and the experience just as satisfying. Chef Cory has gotten somewhat more efficient, with only about a 20-30 minute wait for the bento box - though sampling all the nigiri he has to offer will still be a 3-4 hour affair. On my last visit earlier this week I brought a camera; this time I'll let the food do the talking. You can read my description of this meal at South Florida Dine Magazine, and you can see all the pictures on this flickr set.
the bento box.
mutton snapper sashimi fresh from Haulover Marina, with an okra-miso sauce.
ankimo & persimmon with shiso leaf; steamed eggplant topped with fresh-water eel; fried citrus-marinated scallop mantle.
iwashi (sardine, from Oregon) over organic tofu steamed in sake and sprinkled with sansho pepper.
portobello mushroom rice topped with koji-zuke daikon pickles.
Chef Kevin Cory slicing Scottish salmon belly for nigiri.
grating fresh wasabi for the nigiri.
brushing the salmon with shoyu.
salmon belly nigiri.
Chef Cory skinning iwashi (sardine from Oregon).
iwashi nigiri with freshly grated ginger.
aoyagi (orange clam) nigiri brushed with orange-flavored shoyu.
shira ebi (tiny white shrimp) nigiri.
uni (sea urchin roe) from Oregon - possibly the best I've ever had.
uni nigiri with freshly grated wasabi over shredded nori.
madai nigiri topped with battera kombu and shiso.
iwana, shipped fresh from Japan.
sake from Chef Cory's family in Japan, and a view of the kitchen.
175 Sunny Isles Boulevard
Sunny Isles Beach, FL 33160