A plate of razor-thin sliced yellowtail hamachi comes out of the kitchen arranged on a plate in a symmetrical pattern. In the center lies a small bunch of mizuna, pickled vegetables and yuzu truffle dressing, the perfect accompaniments to the sashimi. What soon follows are more tantalizing bites. Paired with a beautiful oceanfront setting behind, pick up a pair of chopsticks, and dig in.
Whether it’s from Delray, Boca or Fort Lauderdale, us South Floridians rarely want to venture more than 10 miles from our respective cities for a meal.