Sushi Chef Japanese Restaurant & Market

Reviews

• CH

  Claudia Hernandez

  1 day ago
  5.0
  I love the food, and I come every week. Prices are great too.
• AL

  Ana E Loynaz

  4 days ago
  5.0
  Mi restaurante favorito de todo Miami!! Y mi rol favorito de todo el mundo: el de pepino y cangrejo! Años yendo como familia♥️
• LR

  LETICIA RODRIGUEZ

  May 2, 2026
  5.0
  We’ve passed by this place for more than 30 years and surprisingly, we were brought in by our needy stomachs and left surprised and satisfied. The quality of the food was phenomenal, not too expensive and made with soul. The atmosphere was calm, nice, and friendly. The service was some of the best, being quick, friendly, and attentive. It’s truly impressive and sweet that the original chef is 86 years old and still working , truly it shows the love and dedication to beloved crafts. Can’t wait to come again!
• HR

  Hugo Rodriguez

  May 2, 2026
  5.0
  As a first time coming here, Sushi Chef has exceeded my expectations! The atmosphere is very calm, feeling authentic and filled with soul, down to the decorations and overall interior design. The food had soul, it was clearly made with love and didn't delay too long, not to mention the fair pricing, you're not over or under paying. The service was very lovely and our server was very kind (you did great!), attentive, and open to preferences. Overall I really enjoyed my time here and I hope I come back soon! Another gem among gems (Family owned restaurants will always be the best)
• CC

  Caroline Chung

  Apr 19, 2026
  4.0
  What a surprise. Tucked along busy Coral Way is a sushi spot you’d almost walk past—the entrance is understated to the point of mystery: black metal bars and a generic glowing “OPEN” sign. But step inside, and it’s the real thing. The space feels like a time capsule in the best way—simple wooden tables and chairs, the kind you’d find in a well-loved Japanese restaurant from the ’90s. Shelves along the walls were decorated with Lucky cat statues and lined with Japanese staples for sale—rice, sake, seaweed—adding to the authenticity. The menu is expansive, covering all the classics from sushi to udon. For lunch, I went with a sushi set, while the kids shared tekka maki, avocado rolls, and a comforting bowl of beef udon. Behind the counter, sushi chef Fusao Enomoto works quietly and confidently, focused on his craft. The fish was fresh, clean, and well-prepared. The sushi rice leaned slightly on the dry side, but it was refreshingly restrained—no heavy-handed vinegar or sugar, which let the fish shine. The udon broth hit that perfect balance—not too salty—with the unmistakable depth of bonito. Service was warm and thoughtful; when my youngest struggled with chopsticks, our server quickly brought over a training pair without us even asking. The only miss: a faint dish detergent taste from the plastic bowl that seeped into the soup. A more thorough rinse—or better yet, switching to ceramic—would easily fix it. Still, this place delivers where it counts: authenticity, quality, and a kind of quiet charm that’s getting harder to find in a Japanese restaurant.

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