At the helm of Ke-uH, a new Japanese restaurant offering traditional dishes with a modern twist\u2014such as the salmon pizza\u2014Chef Oscar Noborikawa brings a high-level sushi experience and a passion to the kitchen.<\/p>\n
By Rayna Katz<\/p>\n
Where are you from?<\/strong> Where have you worked previously?\u00a0<\/strong> How did you come to be at Acqualina?<\/strong> How does the restaurant complement Acqualina\u2019s Costa Grill and Il Mulino New York?\u00a0<\/strong> What dishes have been most popular?<\/strong> Are there others you recommend?\u00a0<\/strong> You\u2019ve said you work to achieve \u201cbalance in every single bite.\u201d How will Ke-uH diners discover that?<\/strong> How does the restaurant differ from the other Ke-uH?\u00a0<\/strong> What are some signature cocktails of The Bar at Ke-uH?\u00a0<\/strong> At the helm of Ke-uH, a new Japanese restaurant offering traditional dishes with a modern twist\u2014such as the salmon pizza\u2014Chef Oscar Noborikawa brings a high-level sushi experience and a passion […]<\/p>\n","protected":false},"author":19,"featured_media":16069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[99],"tags":[],"class_list":["post-16066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epicurean"],"acf":[],"yoast_head":"\n
\nPeru<\/p>\n
\nI was a sushi chef at Nobu Miami for 14 years, and after I opened restaurants in Madrid and Aruba. In 2017, I returned to Miami and joined Ke-uH\u2019s first location in Weston, Florida.<\/p>\n
\nBy 2020, we wanted to expand to bring our menu to more guests. During that period, Acqualina\u2019s CEO Deborah Yager Fleming contacted us, and we thought Acqualina Resort was perfect for our concept.<\/p>\n
\nIt brings more variety to the hotel, offers customers unique Japanese fusion dishes, and delights them with another delectable gastronomy experience.<\/p>\n
\nThe most popular are the Chirashi roll, spicy honey shrimp, tuna pizza, and Kurobuta pork buns.<\/p>\n
\nI\u2019m a more traditional sushi lover, and I love our Toro Nigiri (bluefin tuna belly) and the Japanese Uni (sea urchin) Nigiri. For more of a fusion dish, the salmon pizza is one of my personal favorites.<\/p>\n
\nOur menu has a balance of taste, and we assemble every dish with a unique flavor profile to deliver a great experience in every bite. All sauces and a few ingredients are made in-house, such as ponzu, yuzu, eel sauce, aiolis, vinaigrette, orange candy, and Kani tempura. We cook the octopus sous vide for three hours, the pork belly and ribs are cooked for hours, and all the plates are finished when the customer orders.<\/p>\n
\nKe-uH at Acqualina offers a full bar, and diners there can enjoy spectacular ocean views. It\u2019s one of the best outdoor dining spots in all of Miami.<\/p>\n
\nWe serve some excellent cocktails, including Shoga Collins with Japanese Roku gin, Passion Mule with Fever Tree ginger beer, and Ke-uH the Rock with Teremana Reposado and watermelon.<\/p>\n","protected":false},"excerpt":{"rendered":"