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Miami New Times
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Proprietor Chika Abe (of Izakaya a few blocks away on Aragon Avenue as well as Lan Pan-Asian at Dadeland Station in Kendall) and chef Johnson Teh (of Lan) have crafted an innovative menu unbound by expectations of what Japanese food should be. The idea is for diners to order many dishes and share with a generosity of spirit, but the food is so exceptional it's difficult to resist the urge to selfishly snare that last petite snippet. The flavors found at Yuga are subtle yet stunning, a dainty but daring calibration of sweet, tart, salty, and spicy that ignites into singular bursts of exquisite taste like a pile of sweet-and-sour glazed lamb ribs, and garlicky beef short ribs. The sake selection, and service, and green tea ice cream are excellent as well.
"What's your favorite restaurant?" That question got us all thinking. If we had to choose one top dog at gunpoint, what would it be and why? Each week, a different Short Order blogger will celebrate h... More »
As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to... More »
"To tattoo something on your body for the rest of your life without knowing it means 'trash can lid' or 'dog taco pants' is stupid." That's a sound piece of advice offered by a Website specializing in "100 percent accurate kanji translations,"... More »
Yuga, which debuted in Coral Gables in 2006, translates to "elegance" -- a perfect word to describe the food and décor. Owned and operated by the same family behind the wonderful Lan Pan Asian Café in Kendall's Dadeland Station, it specializes in East and Southeast Asian cuisine. Specifically, Japan, China, Korea, Thailand, Vietnam, and an occasional traipse into the Philippines. More specifically, pristine sushi/sashimi selections; potstickers and spring rolls ($5.50... More »
I. sage-tone wallsgray slate floorsa single yellow tulip in a glass vaseII. big-eye tuna with sparkling orange roewhite fish in ume-plum saucepainting pan-Asian influencesupon white plates calligraphy on scroll III. o satoimo roll, softly fried, golden-brown soybean skin envelopingwhipped taro and blue crab --be still, little blossom!IV. 58 chairs24 small platesfour nightly specialsbetween $6 and $14 More »
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