The bento featured hog snapper sashimi with shiso and seaweed (the snapper freshly caught by a spearfishing friend that morning); scorpionfish (also locally caught) two ways, fried, and braised with apricot and sprinkled with white poppy seed; a silky custard with aji and shiitake mushrooms; baby carrots, gingko nuts; slow-braised, falling-apart tender pork jowl with parsnip purée and mustard sauce; bamboo rice, daikon pickles; butternut squash and miso soup.
|scorpionfish, aji, shiitake custard|
As always, after the bento, a procession of nigiri.
|scottish salmon nigiri|
|shira ebi nigiri|
Chef Cory brings in live scallops and prepares them to order. You could see the scallop muscle still quivering after he sliced it.
|fresh unagi shoyu|
This was a special little treat. One of the "signature" items at NAOE is Chef Cory's freshly broiled and steamed unagi (eel), all done in-house. Here, he took the meat from the tail end, and instead of basting with the typical "barbecue" sauce, he served them simply with a sprinkle of sea salt and a light brushing of shoyu. Tender and delicious.
Afterwards, some fresh fruit - watermelon, mango, blueberry, blackberry, kiwi - dashed with some rice wine vinegar for a bit of sweet-sour contrast. And then to close, kasutera (Japanese honey cake) along with "mystery flavor" ice cream. I won't spoil it.
175 Sunny Isles Boulevard
Sunny Isles Beach, FL 33160