Editor’s Note, Dec.2017: Dashi suffered damage during hurricane Irma and has closed.

Dashi Miami, the new 80 seat Japanese restaurant that opened as part of the River Yacht Club, showed up on my radar screen through its stunning food images on Instagram. The reality lived up to my expectations as I discovered on a recent visit to this culinary temple of Executive Chef Shuji Hiyakawa a protégé of Iron Chef Masaharu Morimoto (and for my taste, a protégé that has possibly surpassed his mentor). The presentation is exquisite, with a liberal use of edible flowers and microgreens, and the food is refined, delicious, and exciting. They call it “progressive Japanese cuisine”. Then there’s the privileged setting, riverside, with floor to ceiling window walls that open up to river breezes and allow full views of our dramatic Miami sunsets.

The menu is divided into cold dishes (raw fish primarily), salads, hot, soup and udon noodles, sushi and sashimi, maki, and hot and small plates – primarily vegetables. Start with the ocean scallop, an oyster dramatically presented, smoking, and served in a shell with Russian osetra caviar and yuzu paste. Totally simple yet delicious was the tomato salad. The sauce was made with yuzu, wasabi oil, horseradish, soy and salt. It was so good ,with just the right flavor kick , had this not been a Japanese restaurant I would have asked for bread to soak up its goodness.

Hot dishes ranged from wagyu shabu shabu and lamb to duck breast and fishes served in varied preparations. We opted for the sea bass miso served with pickled radish and chives, very fresh and delicate. A standout was the white fish kara-age, a grouper like fish made with unusual seasoning which the chef wouldn’t reveal, just to say that it had garlic, onion and spices.

Do not leave without trying the udon noodles, made three ways. Udon was the chef’s comfort food growing up. His father owned an Udon noodle shop. As he tells it, the restaurant name means fish broth. When he would be asleep at night his father was making the dashi downstairs and he could smell the pungent aromas.

We had the kakiage udon – a super tasty broth with noodles, scallions, onions, and carrots, all shredded and made in a tempura butter. It would make a perfect lunch. We then had an assortment of sushi whose fish quality was extraordinary.

For dessert there’s a clever conceit, a bento box with a choice of three desserts. We chose the black sesame chocolate, tofu maple pancotta with soy caramel sauce and the molded chocolate macarons.

Most dishes except the sushi and sashimi range from the mid-teens to mid-thirties and are for one person. A glass of wine starts at $13, a glass of Tattinger is $18, and bottles start at $35. If your budget allows, do go for the nine course tasting for $125 per person (plus tax and gratuity). It’s a special treat and well worth it. Can’t wait to go back.

Dashi Miami, 401 SW 3rd Avenue (t.786-870-5304). Valet parking is available for $10 during the week and  $15 on Saturday.