Otoro pairs Japanese technique with Mediterranean touches under a kosher kitchen in Miami Beach. The menu leans heavily on rolls, handrolls, and nigiri, with a dedicated section of dry-aged nigiri alongside raw appetizers like blue fin tuna tartar and hamachi crudo.
Dry aging extends beyond the nigiri case: an 11-day dry-aged whole dorada anchors the fish mains, and a 30-day dry-aged ribeye leads the meat side alongside flanken short rib and chicken yakitori. A 12-hour kombu leek stock underpins other preparations, and a kosher omakase is offered for those who want the kitchen to lead. Smoked hummus and the restaurant's special rolls, including the THG roll, round out a menu that moves between Japanese and Mediterranean references rather than staying fixed on one.
Dry aging extends beyond the nigiri case: an 11-day dry-aged whole dorada anchors the fish mains, and a 30-day dry-aged ribeye leads the meat side alongside flanken short rib and chicken yakitori. A 12-hour kombu leek stock underpins other preparations, and a kosher omakase is offered for those who want the kitchen to lead. Smoked hummus and the restaurant's special rolls, including the THG roll, round out a menu that moves between Japanese and Mediterranean references rather than staying fixed on one.