Belly Fish sits in Coral Gables as a sushi restaurant built to work as well on a plate at home as it does in the dining room. Founders Jonathan Perlman and Rodrigo Bravo, the latter a chef who has worked alongside Joan Roca, Gaggan Anand, Masaharu Morimoto, and Danny Meyer, run a menu centered on Faroe Islands salmon, bluefin tuna in its akami, chutoro, and otoro cuts, and composed combos rather than an à la carte crawl.
The nigiri runs from straightforward salmon and hamachi up to torched bluefin otoro with foie gras, and the combos bundle them with a roll of choice — the Belly Combo pairs salmon, salmon belly, tuna, and hamachi in both raw and torched form, while the Omakase Combo adds torched A5 wagyu, eel, otoro, and chutoro. Hand rolls get their own lane, including a Luxe version stuffed with wagyu, ikura, snow crab, and negitoro. Lunch specials lean lighter, with ceviche-and-tostada plates and tuna or salmon zuke don bowls.
The room itself is set up for comfort rather than spectacle — banquette seating, warm lighting, a sunny storefront feel — and service has been described as friendly despite the volume of takeout and delivery the kitchen handles. The fish has been noted for good texture, and the rice for holding together without turning cold or gummy.
The nigiri runs from straightforward salmon and hamachi up to torched bluefin otoro with foie gras, and the combos bundle them with a roll of choice — the Belly Combo pairs salmon, salmon belly, tuna, and hamachi in both raw and torched form, while the Omakase Combo adds torched A5 wagyu, eel, otoro, and chutoro. Hand rolls get their own lane, including a Luxe version stuffed with wagyu, ikura, snow crab, and negitoro. Lunch specials lean lighter, with ceviche-and-tostada plates and tuna or salmon zuke don bowls.
The room itself is set up for comfort rather than spectacle — banquette seating, warm lighting, a sunny storefront feel — and service has been described as friendly despite the volume of takeout and delivery the kitchen handles. The fish has been noted for good texture, and the rice for holding together without turning cold or gummy.