Su-Shin Izakaya traces back to 1977, when Chika and Yasuko Abe opened it in Miami as one of the city's early traditional Japanese restaurants. Yasuko Abe had trained in macrobiotic cooking at the Kushi Center in Boston, and that philosophy — built around avoiding dairy, refined sugar, processed food, and meat — shaped the kitchen's approach from the start.
The menu runs through an izakaya format alongside a sushi bar, with a sushi and sashimi combo that pairs nigiri with sashimi and a soup or salad, plus smaller plates like tsukemono pickles, sautéed mushrooms in ponzu, and a marinated seaweed salad. The chicken teri donburi has built a following among regulars who order it on repeat.
The menu runs through an izakaya format alongside a sushi bar, with a sushi and sashimi combo that pairs nigiri with sashimi and a soup or salad, plus smaller plates like tsukemono pickles, sautéed mushrooms in ponzu, and a marinated seaweed salad. The chicken teri donburi has built a following among regulars who order it on repeat.