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naoe in sunny isles, near miami, florida
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Chef's Choice bento
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oyster/aoyagi clam/whiting/yam and sesame tofu
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local mutton snapper sashimi on wasabi leaves, wasabi flowers and shiso with seaweed shavings on top
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steamed sardine rice topped with rice bran pickled daikon and fava beans
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sake simmered & steamed scottish salmon with baby bok choy, portobella mushrooms on tofu
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salmon belly nigirizushi
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aji nigirizushi with grated ginger and shiso
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live scallop nigirizushi with orange soy sauce
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freshly sea salted and rice vinegared kohada nigirizushi
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local spanish mackerel kojizuke nigirizushi covered with rice vinegared white seaweed
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sea urchin roe nigirizushi topped with fresh grated wasabi
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cantelope with sweet rice vinegar fish sauce
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ramune
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Ramune and Calpico
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open kitchen
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open kitchen
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Interior
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Kevin Cory of Naoe
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Chef Kevin Cory and Wendy, of Naoe