Tucked inside River Yacht Club, the chic multi-level venue alongside Miami River, is newly opened Dashi. With a progressive take on Japanese dishes, Dashi delivers elegance in an approachable way.
Chef Shuji Hiyakawa, a protégé of Iron Chef Masaharu Morimoto and previously executive chef at Kuro, the Japanese restaurant at the Seminole Hard Rock Hotel & Casino in Hollywood, brilliantly heads the kitchen and delivers in a big way.
Creativity trickles into every dish on the menu, all intended to be shared. Sharable menus simply mean I can try/eat more without a bunch of concerned glares coming my way. Dashi breaks its dishes into sections such as Cold, Salads, Hot, Soup & Udon, Sushi & Sashimi, Maki and Cold/Hot Sides.
No meal is complete without drinks and Dashi offers an awesome selection. The full bar offers wine, Japanese beers and places importance on a coveted selection of Japanese whiskeys and sakes.
I opted for a drink from the cocktail list. When it comes to Bourbon, I’ll admit, I’m an amateur. I haven’t exactly developed a palette for it, but I’m a sucker for anything with Yuzu in it. I was immediately drawn to the American Samurai which includes Woodford Reserve Bourbon, Yuzu Juice, Dry Vermouth, Splash of Ginger Ale and Lemon/Orange Peels. The zing from the Yuzu Juice made for an almost-spicy finish and the Bourbon was subtle while still giving a smoky undertone. That drink alone might make me a Bourbon convert (please don’t cringe at that statement, Bourbon/Whiskey connoisseurs lol).
Of the Cold dishes, both the cold Ocean Sea Scallops with Russian Opera Caviar and the Beef Tataki with Soy Onion and Fried Shallots shined in big ways.
The Sea Scallops presentation was insane. They came perfectly placed on a half shell-like plate atop of seaweed. When placed on the table, a cold seaweed broth was poured into the bottom and it looked like they were steaming. A culinary illusion that makes for several jaw drops and gorgeous pictures/videos. I can best describe the Scallops as chunks of sea “butter,” that really just melt in your mouth.
The Beef Tataki came perfectly sliced. Not too thick, not too thin. Just right. The Shallots added an unexpected sweetness and the sauce paired perfectly with the meat.
Let me tell you… I’m so grateful that Dashi is less than five minutes from my apartment because the Sea Bass Miso is insane enough that I’m capable of having it Every. Single. Day. It could easily be one of the best seafood dishes I have had in a very long time. The miso “glaze”, was sweet but not overpowering. The Sea Bass, itself, was tender and melted as soon as it hit my tastebuds. My ONLY complaint: it was gone way too quickly. Which is a complaint about myself. How dare I not eat it at turtle speed...
Another must-order is the Age Nasu. I’ll admit I had to ask our incredibly helpful server to translate, and as soon as she did, I knew I had to have it. Age Nasu, meaning lightly fried eggplant, came bathed in a Yuzu (my favorite) Miso. It was incredible. The eggplant almost worked as a vehicle for the delicious sauce it came with. I think I’ll be ordering this every time I come back.
To close out a delicious meal, a dessert-trio made its way to our table. Complete with a sort-of Panna Cotta, a couple of Citrus Macarons and Black Sesame Filled Dark Chocolate Truffles, it was the perfect ending to the night. I loved that all three were bite sized and light. Even the desserts are a perfect representation of what Dashi is doing: progressive Japanese cuisine that’s refined and approachable.
Next time you’re on the lookout for a creative and delicious meal with a gorgeous view, make your way to Dashi where you’ll be guaranteed unique, carefully-crafted dishes in a venue that’ll make you feel like you are anywhere but Miami.
401 SW 3rd Ave.
Miami FL 33130
786 870 5304
Valet Parking is available