Noe Sushi Bar brings a Japanese-Ecuadorian concept with over 20 years of history in Ecuador to South Miami, its first U.S. location. Chef Noé Carmona leads the kitchen, having trained for six years under Japanese chefs at Tanoshi in Quito's Hotel Oro Verde before building his own fusion style.
The menu covers straightforward maki and sashimi alongside less expected additions like grilled octopus and filet mignon ramen. Other dishes lean into the fusion premise directly: chirashi topped with salmon, tuna, swordfish, and eel over rice with marinated mushrooms and tamago, tuna tartare over avocado with truffle honey, and hamachi served with Mexican aguachile and jalapeño.
The menu covers straightforward maki and sashimi alongside less expected additions like grilled octopus and filet mignon ramen. Other dishes lean into the fusion premise directly: chirashi topped with salmon, tuna, swordfish, and eel over rice with marinated mushrooms and tamago, tuna tartare over avocado with truffle honey, and hamachi served with Mexican aguachile and jalapeño.