Open only for dinner, you must start your meal in the Nobu Lounge where innovations on the tropical infused martini set the stage for a wonderful evening. The omakase, or multi-course chef’s choice menu is the most popular way to dine.

For those less adventurous about raw fish, the black cod with miso and the rock shrimp tempura are the stuff of legend. Service is quick, friendly and helpful should you find yourself puzzled by anything on the menu.

While the dining room feels slightly like the bottom of a very chic swimming pool, have no fear – Nobu is the master of everything that can swim!

Tatami mats line a quiet enclosed room surrounded by fresh bamboo dividers, where patrons luxuriate in dining on the floor. Scallops and Asparagus in Buttery Miso Sauce is worth sampling. We also favor the “South Beach,” a funky hand roll of baked eel, salmon skin, avocado, spicy mayonnaise, scallions and cucumbers wrapped in nori seaweed. Great big steaming bowls of udon or soba noodles in broth are topped with beef or shrimp, or vegetables. Prices can be hefty, so beware.

Try the Yellowtail Sashimi Seviche with ginger, garlic and soy, or a tiradito such as Tuna with lemon and fuji apple vinaigrette. Also from the sushi bar adventurous diners can try the Japanese delicacy, Sawagani, a small, bite-sized river crab flown in live from Japan, flash fried, shell and all. Oysters, clams and other raw bar specialties will also be available. Complementing the sushi bar is the samba kitchen, which offers a hybrid of Brazilian, Peruvian and Japanese dishes.

Appetizers such as Beef Tenderloin Tataki Salad, with daikon, carrot, habanero-tobiko and ponzu, as well as Tuna Cana, seared yellowfin marinated in sugarcane juice and soy sauce with tatsoi, palmito and fresh orange, range from $7 – $14.  Entrees ranging from $17 – $39 include Crispy Whole Red Snapper served with coconut rice, spicy red curry sauce and wakame and Moqueca Mista, a stew of bacalhau, shrimp, octopus and pitu in coconut milk, served with chimichurri rice.

A natural fit for the area’s international diners and night-life aficionados, SushiSamba Dromo brings innovative food and a lively ambiance to Miami Beach.

Formerly known as the place to be on Sunday nights in South Beach, Pearl’s cuisine was often overlooked by the exceedingly hip crowd that partied the night away at this beautiful oceanfront venue. But now, just one glance at chef Sylvain Noel’s diverse menu at the new Pearl makes it virtually impossible to ignore his spectacular creations.

From American dishes such as Charred Ribeye and “Frenched” Colorado Rack of Lamb, to Asian specialties like Miso Black Cod and Beef Rolls deglazed with teriyaki sauce, and on to European cuisine such as Atlantic Dover Sole with parsnip and emulsified caper butter, chef Noel has created something for every taste.

It remains to be seen whether or not the new Pearl retains the futuristic Stephane Dupoux design that was previously so striking to guests entering the restaurant for the first time.

The walls, tables and furniture were white, accented by brilliant orange lighting throughout the restaurant which included a large wrap-around veranda bathed in purple light overlooking the Atlantic. The overall ambiance was that of an Austin Powers “Groovy Baby!” 60’s shagadelic pad, fully stocked with the beautiful people South Beach is known for.

The waitresses and female bartenders wore Judy Jetson-style orange mini-dresses with sexy cutouts where a solitary pearl hung suspended between their breasts, and white knee-high go-go boots to completed the look.

Either way, take a seat at the center Champagne Bar and enjoy the bubbly with caviar, and relax knowing that this is how South Beach is supposed to be…chic, glamorous and oh so delicious.

Doraku offers a menu that has something for everyone whether they enjoy sushi or not. A well-rounded menu also provides wide selection for those who frequent Doraku on a regular basis.

The most ordinary piece of sushi (Nigiri) and rolls taste fresher than most at Doraku. Superb attention to detail (not too much rice and more ingredients) and a dedication to creating unusually delicious specialty rolls with seasonal fish, shell fish and local ingredients including avocado and mango are Doraku’s high points. The California rolls are made with real crab, unlike most other sushi restaurants.

Fontainebleau Master Sushi Chef Deden “Benny” Bandi creates sushi for all of the restaurants at the resort and credits his creative flourishes to his prior experience at Nobu Miami Beach. Chef Aki started out at Nobu in New York City before moving south to Shoji Sushi and Sushi Samba Dromo on Lincoln Road Mall and Chef Diego Ng was part of the grand opening of Masaharu Morimoto’s acclaimed restaurant at the Boca Raton Resort. Working together to craft the Blade Sushi menu, the chefs have combined a number of traditional recipes with modern riffs on classic maki rolls.

Appetizers at Blade Sushi include octopus carpaccio with sweet pepper, tomato and red onion, and a delicate yellowtail tartare with Asian pear, avocado and a yuzu miso sauce. Sushi rolls take pride of place with the house special Blade roll featuring marinated salmon, fresh mozzarella cheese, spicy mayonnaise and fried garlic. An asparagus-filled chopped hamachi roll gets a kick of spice from wasabi tobiko and serrano chili while the lobster roll takes a crunchy turn with the addition of crisp tempura flakes, cucumber, masago and eel sauce. A well-curated list of sakes are available by the bottle or the glass as well as a number of Japanese beers that pair perfectly with the sushi menu.

Blade Sushi is located in the Fontainebleau’s Chateau Building Main Lobby serving daily starting at 11am.