Imoto sits on Miracle Mile in Coral Gables, an offshoot of the Buccan Group's Palm Beach original. The kitchen is led by chef Clay Conley, with Gede Adnyana, Imoto's longtime sushi chef, handling the raw bar and nigiri program.
The menu runs small plates built for sharing: Crispy Peking Duck Tacos, Australian Wagyu Beef Bao Buns with galbi marinade, and Maine Lobster & Shrimp Stuffed Shishitos sit alongside a sushi and sashimi list that includes Bluefin Toro nigiri with caviar and nikiri soy. A teppanyaki station handles wood-fired cooking, turning out dishes like the Kurobuta Short Rib "Burnt Ends" and an A5 Japanese Ribeye finished with morel mushroom and barrel-aged soy glaze.
The menu runs small plates built for sharing: Crispy Peking Duck Tacos, Australian Wagyu Beef Bao Buns with galbi marinade, and Maine Lobster & Shrimp Stuffed Shishitos sit alongside a sushi and sashimi list that includes Bluefin Toro nigiri with caviar and nikiri soy. A teppanyaki station handles wood-fired cooking, turning out dishes like the Kurobuta Short Rib "Burnt Ends" and an A5 Japanese Ribeye finished with morel mushroom and barrel-aged soy glaze.