Pubbelly Sushi Miami Beach

The Food.

admin — Fri, 20 Apr 2012 10:40:19 +0000

Yuki

admin — Fri, 20 Apr 2012 10:28:11 +0000

Chef Yuki Ieto comes from a restaurant family. His father, Chef TokijiIeto, started him in the business at the age of 15 as an apprentice at the famed Hamada of Japan Restaurant in Las Vegas. Here he started developing his love for the kitchen and his skills as a sushi master. At the age of 19 Chef Yuki was hired to open Okada at the Wynn Las Vegas under Master Chef Yagehashi Takahashi working all stations in the restaurants from the sushi bars to the extensive Japanese Robatta Grills. Here Chef Yuki honed his skills and was exposed to techniques and ingredients he had not worked with before. Chef Hiro Nakano, former Executive Chef of Nobu Las Vegas, brought Yuki on to open his solo venture, Zen of Japan, where they worked together until Chef Yuki was offered the coveted position of Executive Chef of Sushi Samba Las Vegas at the luxurious Palazzo Hotel. Chef Yuki worked along side Chef Jose Mendin and Pastry Chef Sergio for a few years forming a lasting friendship and respect for each other. Chef Yuki has traded the dessert sands for sunny beaches to take the next step in his career and develop a new sushi concept with the “pubbelly boys”.

Sergio

admin — Fri, 20 Apr 2012 10:22:01 +0000

As a child, Sergio Navarro trained at his Basque mother’s side, learning first-hand about the specialties of the region’s fresh, seasonally-focused country fare. He knew his calling was food which subsequently turned into a culinary arts degree from Spain’s prestigious Hotel EscuelaComunidadde Madrid after which he cooked in a variety of renowned Spanish kitchens including La Broche, with Chef Sergi Arola. The restaurant was awarded two Michelin stars under Navarro’s guidance as souschef and pastry chef. Steeped in the rich imagination of the Basque culinary avantgarde, Navarro explored how different ingredients and techniques can manipulate texture and temperature. He developed a passion for uniting precision and humor on the plate, deftly turning familiar dishes into new and exciting flavor pairings. The opening of La Broche in Miami brought Sergio to the United States in 2001. Working alongside rising star opening chef Angel Palacios, La Broche Miami immediately made an impact on the city’s vibrant mix of Latin American, European, and American cultures. Sergio continued to explore the bold fusion of disparate ingredients and technique, but this time with a focus on ensuring that each new dish was delicious, not simply a feat of kitchen pyrotechnics. He proceeded to Mundo with Norman Van Aken and then had a stint as sous chef of Nobu Miami. Before coming to Mercadito Restaurants, Navarro was the corporate pastry chef for the Sushi Samba restaurant group where he fused Brazilian flavors with Japanese technique and Peruvian culinary traditions. As chef de cuisine of Mercadito, Navarro took his signature style and translated it seamlessly to Mexican cuisine. He seeks to provide diners with imaginative dishes that inspire the senses. In his new role, Navarro brings an innovative culinary perspective to the menu and presents traditional ingredients with contemporary flair and articulated flavors. He later joined The Mercadito Restaurant Group and has been a vital part in the success of Mercadito Midtown Miami opening in April 2010.

Jose

admin — Fri, 20 Apr 2012 10:21:17 +0000

For some little boys, cow tongue and frog legs constitute the stuff of nightmares. Not so for young José Mendín. Exotic ingredients were simply part and parcel of his great grandmother’s busy kitchen. As one of the first Puerto Ricans to graduate with a culinary degree, her vibrant kitchen inspired him and the grown up Mendín still refers to her tattered recipe books for sage culinary counsel. Though generations apart, Mendín also shared his great-grandmother’s appreciation of culinary education, earning a Culinary Arts Degree from Johnson and Wales University. After graduating, he worked alongside acclaimed chef Justin Murphy, melding Florida’s regional flavors and Caribbean spices within the hugely popular “Floribbean” cuisine movement at the upscale Turnberry Isle Resort & Club. Mendín went on to train rigorously with Nobu Matsuhisa henchman Thomas Buckley at Nobu London, spending four months under his “master” to learn the proper balance of Japanese influences within a hot kitchen. This training made him an integral part of Nobu Miami’s opening team as junior sous chef and would later set the foundation for his role as chef de cuisine at SUSHISAMBA dromo. Before joining SUSHISAMBA dromo, Mendín’s quest for culinary excellence continued when he traveled to Spain to work at Taller de Cocina Ramiro, a famed kitchen lab located in Castilla y Leon. Mendín continued his Spanish tutelage at the world-famous Meson de Candido in Segovia and the Michelin rated El Chaflan in Madrid. Recognizing many of his significant contributions, the restaurant elevated Mendín to the esteemed title of assistant corporate chef in 2007. In his new role, Mendín is eager to put his culinary signature on the menu at all SUSHISAMBA locations. Mendin in 2008 took the task of opening SushiSamba Strip at The Palazzo in Las Vegas where he got awarded best Asian Restaurant 2009 by The Las Vegas Review Journal. In late 2009 he left Sushi Samba and joined Mercadito Restaurants as Coporate Chef where he successfully opened Mercadito Chicago in September 2009 and Mercadito Midtown Miami in April 2010. At the sametime he consulted for Sushi Maki restaurants where he changed their menu and gave them a more contemporary and modern twist. “Although some of the cities in which we operate do not have seasons, I like to bring the seasons to them,” says Mendín, citing national purveyors he connects with, from Maine to Oregon, to create his dishes. A media darling, with coverage in Ocean Drive Magazine, NPR and “Despierta America” – the Hispanic version of “Good Morning America.”

Andreas Schreiner

admin — Fri, 20 Apr 2012 09:47:00 +0000

Andreas Schreiner started his love affair with food, wine and service at the age of 14 while working with his father at their family restaurant, Augusto’s Cuisine, in Puerto Rico. Andreas grew up cooking, waiting tables, bartending and learning about food from his father who was the Executive Chef for the Hilton International in San Juan before opening their renowned fine dinning restaurant Augusto’s Cuisine. Andreas has over 12 years of food and beverage management experience in 4 countries and is fluent in Spanish, English, German and Italian. Andreas is a graduate of Florida International University’s Hospitality School and holds a Master in Business Administration from NOVA Southeastern University. Andreas worked for Barton G catering and Hyatt Corporation before joining Four Seasons Hotels and Resorts in Palm Beach as Associate Banquet Manager. Andreas then went on to open the Four Seasons Miami property as their Food and Beverage Manager. Andreas continued his career with Four Seasons in the Bahamas and Costa Rica over the next three years in various capacities before returning to Miami as Director of Food and Beverage for Casa Tua Hotel and Restaurant. After three years with Casa Tua Andreas was recruited to develop open the acclaimed Elysian Hotel in Chicago where he held the position of General Manager of Restaurant Operations. During the first months of operation, Andreas and his team were able to achieve nominations for “Best new restaurant of the year” for both Chicago restaurants. Andreas decided to returned to Miami in 2010 as General Manager of Operations at Casa Tua with the goal of establishing himself in Miami and developing his dream of opening & owning a restaurant company of his own. Andreas passion for restaurants is in his blood and drives him everyday to be innovative and creative. Andreas passion for wine and spirits led him to achieve the official sommelier certification from the Court of Master Sommeliers.

The Restaurant.

admin — Thu, 19 Apr 2012 21:37:36 +0000

Press

admin — Thu, 19 Apr 2012 18:50:34 +0000

Pubbelly Sushi: Tasty, Creative Food at a Good Value in a Welcoming Pub Setting

As the downsizing of America affects everything from airplane seats to candy bars, companies have been doing their best to shift attention away from the diminished dimensions. The food world, however, has embraced the trend toward less. Indeed, small-plate menus are proudly touted as cred for being in lockstep with the tastes of contemporary diners.Read More

Pubbelly Sushi cool and adventurous

Sushi fans who scoff at cream cheese in their rolls should stop reading now. Pubbelly Sushi, the second outpost of the funky Pubbelly empire in South Beach’s Sunset Harbor neighborhood, is not for purists.

I’m up for anything, from horse meatballs in Puglia to fried scorpions in Beijing, but if anyone had told me I’d be ordering — and enjoying — burrata cheese with raw fish, I’d surely have rolled my eyes. Read More

Sip & Chow: Pubbelly Sushi

If you’re ever in South Beach Miami and have a craving for Sushi be sure to check out Pubbelly Sushi. This place is really good and specialize in bringing you a very unique and tasty experience. Not your average sushi spot, you won’t find your traditional California rolls or Spicy Tuna….instead you’ll find house names such as Rockshrimp or American Kobe Beef rolls. Read More

Contact Us

admin — Wed, 18 Apr 2012 23:05:18 +0000

Coming from Miami:

1. Take Venetian Causeway.
2. Turn left at Purdy Ave/Sunset Harbour Dr.
3. Continue to follow Purdy Ave.
4. Purdy Ave turns right and becomes 20th St. Destination will be on the right.

Coming from South Beach:

1. Take Alton Rd (heading North).
2. Turn left at 17th St.
3. Turn right at Bay Rd.
4. Turn left at 20th St. Destination will be on the left.

Coming from North Miami Beach:

1. Take Alton Rd (heading South).
2. Slight right at 20th St. Destination will be on the left.

Menus

admin — Tue, 17 Apr 2012 21:54:15 +0000

Snacks…

Edamame bbq salt 6

Shishito Peppers raita, pinenuts, roasted red peppers, cumin salt 9

Tostones hamachi ceviche & ginger soy 14

French Onion Miso Soup soft tofu scallions, gruyere toast, onion cont 7

Ika geso crispy squid, tonkatsu sauce 7

Wedge Salad baby iceberg lettuce, creamy ginger dressing, radishes 9

Southern Fried Soft Shell Crab kimchee, mustard slaw, shiso ranch 18

Rockshrimp Tempura “traditional” or “bualo style” 15

Wagyu Beef Carpaccio roasted mushrooms, slow poached egg, soy jus 13

Screaming Orgasm seared bigeye tuna, spicy ponzu, daikon, masago roe 15

Pubbelly Rolls…

Shrimp uke, avocado, pinenuts, dried miso, yuzu dijonaise 14

Bigeye Tuna spicy tuna, “arroz pegao”, rocotto cream, sea salt 16

Snow Crab goma soy paper, warm snowcrab, ponzu, claried butter 9/ea

Rockshrimp tempura, avocado, mango, tuna tartare, tobanjan aioli 12

Softshell Crab BLT bibb lettuce, tomato, bacon, blue crab tartar sauce 18

Porkbelly & Clams bbq pork belly, kimchee coleslaw, fried clams 12

Yellowtail green soy paper, trued yuzu, snowcrab, nori akes 15

Wagyu Beef tartare, gochujang mustard, avocado, sesame, poached egg 14

Salmon avocado, cream cheese, eel sauce, spicy mayo, crispy panko 10

Octopus Ceviche avocado, red onion, cilantro, yuzu, ginger soy 14

Raw Bar…

Sushi or Sashimi per piece

Big Eye Tuna – Hawaii 2.5

Hamachi – Ohime Japan 3

Madai – Kumamoto Japan 3

Salmon – Scotland 2

Uni – Santa Barbara 5

Octopus – Spain 2

Masago – Ireland 2

Ikura – Canada 4

Fluke – Jiju Island 2.5

Scallop – Hokkaido Japan 3.5

Totten Inlet Oysters – 3.5ea

Sushi Bar Specials…

Hawaiian Poki tuna, wakame, seaweed, red onion 10

Pubbelly T.N.T. shitake, bay scallop, rockshrimp, yum-yum sauce 15

Beer…

Sapporo Silver /Lager/ Japan/22oz 10

COEDO Shiro Wheat Ale / Japan 12oz 12

Asahi Xtra Dry /Japan/ 16oz 10

Orion Lager/Okinawa Japan 11

Hitachino White Ale/Japan 12

Txingtao Lager/China /12oz 7

Singha Lager/ Thailand 7

Dogsh Head I.P.A /USA 9

Kirin Ichiban Lager/Japan/16oz 15

Estrella Inedit/Lager/Spain /750ml 22

Delirium Tremens/Blond/750ml 22

Pubbelly Sashimi…

Bigeye Tuna (Suriname) basil vinegar, burratina, heirloom tomato 12

“Hamachi Jalapeño” (Kyushu,Japan) lemon soy, cilantro, roasted poblanos 13

Madai Snapper (Kumamoto Japan) yuzu, mandarin, serrano chile, aji jus 12

New England Style Rolls…

Maine Lobster yuzu & celery 8

Spicy Tuna scallions & frites 6

Rockshrimp spicy mayo & chives 6

California snowcrab & avocado 6

Fried Clams coleslaw & lemon 6

Crab Cake old bay mayo & lemon 7

Robatta Grill…

Pincho de Pollo smoked teriyaki 7

Pork Belly orange peel & tobanjan 8

BBQ Short Ribs kimchee remoulade 9

Hamachi Kama broccoli rabe 18

Pork Loin apple miso, brussels, bacon 12

Bistec Encebollao 7oz skirt steak 19

Kimchee Burger mustard aioli 7

Surumeika lemongrass, ginger soy 13

Bread & Sides…

Goat Butter Toast true oil 3

Baguette 3

Tostones mayo-ketchup 7

Fried Clams lemon & coleslaw 8

Home Fries schichimi, spicy mayo 6

Heirloom Tomatoes & Burrata 10

Broccoli Rabe lemon ponzu 5

Sake Cocktails…

Spicy Piña jalapeno, piña, sake 10

Basil Berry basil, yuzu, sake 10

Lime Sakerinha cucumber or ginger 10

Sake Mimosa pear or passion 12

Bloody Geisha kimchee clamato, jicama 10

Pubbelly Nama Sake BOMB (for 2) 30

Whites & Bubbles…

Alfred Gratien Rosé Epernay /France Btl 100

Fantinel ‘Sparkling Rosé’ Italy 44/ GL 11

Leth/09 Gruner Vertliner/Austria 39/ GL 10

Le Grand Caillou 09 Sauv.Blanc/Loire Valley, France Btl 37 / GL 8

Little James Basket Press 2010
Sauv Blanc-Viognier/ France Btl 38 / GL 10

Naia /09 Verdejo / Rueda, Spain Btl 36/ GL 8

Chateau du Chatelard 09 Chardonnay/Bourgogne, France / Btl 43 / GL 12

Reds…

Tortioise Creek 2010 Pinot Noir/France Btl 38 / GL 10

Bodegas Luzon Monastrell/Jumilla, Spain 32 / GL 8

E.Catena ‘Padrillos’ 2010 Malbec/Mendoza/Argentina Btl 35 / GL 9

La Maialina 09/super Tuscan/Italy Btl 40/ GL 12

Burgess Vineyards Merlot/Napa Valley, California Btl 43 /GL 12

Sake…

Bottle / 300ml / Glass

Tozai Typhoon 1.8LT Junmai 80 / 24 / 6

Morimoto Gold 1.8LT JunmaiGinjo 98 / 38 / 10

Ika No Izumi 720ML Junmai 69 / 34 / 9

Sayuri Nigori 720ML/JunmaiNigori 60 / 30 / 7

Ichishima Silk 500ML Junmai 56 / 35 / 9

Tozai Living Jewel 720ML Junmai 55 / 27 / 7

Kikusui ‘Funagughi’ 200ML NamaGenshu 20 / 7

Tentaka Kuni 720ML Junmai 63 / 32 / 8

KO’s KASUMI 500ML /Junmai
Nigori 50 / 8

Konteki 720ML JunmaiDaiginjo 79 / 40 / 10

Chokaisan 720ML Junmai Daiginjo 76 / 36 / 10

Eating raw or undercooked food can increase the risk for illness and birth defects.

18% Service Charge added for your convenience. Thank you for your continued support ! Enjoy. Eating raw or undercooked foods can increase the risk of birth defects or health. 20% service charge included for parties of 8 or more.

About Us

admin — Tue, 17 Apr 2012 21:32:57 +0000

Pubbelly Sushi is our take on a “SushiPub”. Taking inspiration from our gastropub and combining it with the rustic accents of a tavern we were able to create a new spin on the typical sushi bar. Pubbelly Sushi combines traditional sushi techniques and preparations with unconventional ingredients to create a unique menu with a variety of fish and meat options, many of which take diners on a gastronomic adventure.

Our beverage list focuses on craft beers, boutique sakes and cocktails with fresh fruits and house made infusions. Daily music themes keeps the vibe fresh and fun while graffiti and brick lined walls provide guests with a relaxed ambiance.