Citadel | The Art of Sushi with Myumi
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The Art of Sushi with Myumi

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The Art of Sushi with Myumi

Featured image by FoodForThought.

Food halls are a great opportunity for creative culinary concepts to shine through, an alternative platform for them to get their craft out to the hungry public. But a food hall wouldn’t be an authentic gathering place for flavor without the classics we all love. From tacos and noodles to sandwiches and burgers, halls like ours will have all the comfort food to hit any spot. For us, it’s about fostering local connection by using the great minds that are already in Miami. And when it comes to the world of fresh fish and Japanese culture, Myumi has been making a name for itself as an innovative concept with one clear goal: educate Miami on what real sushi should taste like.

Photo by: MitchandMelTakeMiami.com

Photo by: MitchandMelTakeMiami.com

It may have had several different homes in the past, hopping around Wynwood from window to food truck, but we can’t wait for their latest outpost to open up at The Citadel soon. Myumi is the classic story of ambition, natural talent, and seasoned experience coming together to create something entirely new and easily loved in our city. You take a young and hard-working foodie turned restauranteur in Jake Smith, pair him with one of New York’s most influential sushi chefs like Kazuo Yoshida, throw in a young and diligent prodigy like Ryo Kato from SushiSamba and you’ve got yourself a recipe for success. Or just really great sushi.

Aside from operating out of a food truck at The Wynwood Yard, what Myumi did differently was break down the high-end barriers that tend to keep a regular person from delving into the world of omakase. What they have is the relative perfection of simplicity, which is already a huge pillar in the Japanese culture as a whole. Just marinated fish and seafood on top of perfectly rounded rice. No chopsticks required. At The Citadel they’ll be slinging the same situation, plus a nice menu of hand rolls and some usual suspects. It’s going to be fresh.