June is the month to go above and beyond for Dad. Raise the stakes (pun intended) this Father’s Day and take Dad out for a great steak dinner or a special omakase sushi tasting.
LT Steak and Seafood, is a prime destination located in the iconic Betsy Hotel (305-673-0044) 1440 Ocean Dr. Miami Beach, helmed by award-winning chef Laurent Tourondel. Tourondel fuses global flavors from France, Asia and Latin America into his refined New American menu. Dad can dig into premium cuts sourced from Chicago’s legendary Allen Brothers, masters of prime dry-aged beef since 1893. Standout selections include the indulgent 22 oz. bone-in ribeye; the ultra-tender 12 oz. filet mignon; and the 8 oz. wagyu skirt steak, each enhanced with different sauces like jalapeño chimichurri; peppercorn-Armagnac; or Café de Paris Béarnaise. Whether seated on the breezy terrace— perfect for Ocean Drive people-watching — or inside where nightly live jazz sets the mood, LT Steak & Seafood offers a rare dining experience.
STK Aventura, located in The Esplanade (786-347-5299) 19505 Biscayne Blvd., adjacent to the Aventura Mall, vibes with casual ambience and club-like decor. Besides the quality prime Angus and wagyu beef, there's a selection of excellent seafood. Try the 6 oz. filet, the 14 oz. New York strip, or order the 14 oz. skirt steak. If Dad's not a carnivore, there are also shellfish platters, fish entrees, and a mushroom and truffle tagliatelle.
STK offers amazing deals for happy hour and for Steak Night, which is featured for a dinner for two Sunday through Thursday. Steak Night includes a bottle of La Marca Prosecco or Bonanza Cabernet; a choice of two starters; two entrees; two sides and one dessert. The price per person based on two diners is $69 plus tax and tip.
(Courtesy STK )
L'il bras sliders on sesame seed buns
Start with Lil’ Brgs, two Wagyu sliders on a sesame seed bun, or a Blue Iceberg with Nueske's applewood smoked bacon and Point Reyes Blue cheese. For sides, opt for the asparagus and the decadent mac 'n cheese. And for dessert, don't miss the Bag o’Donuts, with cinnamon sugar and dulce de leche.
Happy hour is Monday - Friday, 2:30 - 6:30 p.m. and weekends 2:30 - 5:30 p.m.; and late-night Sunday-Thursday from 9 p.m. to close. Bar bites feature oysters on the half shell; pastrami salmon cones; short rib quesadilla; and sliders with truffle fries; steak frites; popcorn chicken, and beef tartare. Signature cocktails include the Cucumber Stiletto with Grey Goose Le Citron vodka and St. Germaine; and wine by the glass and beer are available.
Take Dad out for a modern Japanese dinner, whether with a reserved omakase tasting, or an expansive menu where the yakitori grill takes center stage. Recently opened in South Beach's Sunset Harbour neighborhood, Uchiko (305-995-0915) 1759 Purdy Ave., Miami Beach, takes a turn from its Wynwood counterpart, Uchi, the acclaimed Japanese concept by James Beard Award-winning chef Tyson Cole. This marks the first east coast location for the brand and is one of the first dining spaces to open at Eighteen Sunset, located at 1759 Purdy Ave.
Building on the success of Cole's Uchi in Wynwood, Uchiko – which translates to “child of Uchi” – marks a fiery new evolution of Chef Cole’s signature culinary style, where smoke and char meet the clean, fresh flavors that have made Uchi a household name. Expect standout dishes like hearth-roasted lobster with umeboshi butter; 4x seared NY strip wagyu with charred snow pea leaves; and a range of inventive small plates; nigiri; and larger dishes. Don’t miss Uchiko’s signature chef’s tasting menus: a ten-course omakase or the personalized somakase for an elevated dining experience.
(Photo By Irene Moore)
Uchiko Miami tablespread
This is the perfect dining experience for a dad who loves meats from the hearth. Dad will enjoy Gyutoro, a 72-hour Westholme wagyu short rib with Japanese sweet potato, or roasted lobster, paired with Uchiko’s selection of Japanese sakes and whiskeys.
Discover the authentic flavors of Japan and Vietnam at Mai Sushi and Tapas Bar (206-696-0674) 98 Miracle Mile, a restaurant in the heart of Coral Gables. This Miracle Mile gem offers a dining experience of premium sushi, sashimi, and original cold and hot dishes blending traditional and modern techniques.
Mai Sushi & Tapas is run by Vietnamese native Annie Pham and chef Khoa Duong, a married couple who co-own the restaurant with itamae (chef) Alfred Toita, a skilled sushi chef. The trio met in Seattle while working at Katsuya restaurant. Their shared love for Asian cuisine resulted in a menu based on Japanese cuisine that veers into the more creative side, with tapas-style dishes that allow for layering of unexpected ingredients.
(Photo Courtesy of Mai Sushi and Tapas)
Mai Sushi and Tapas Bar's Mai bluefin tuna box for two
Menu highlights include Lamb Belly Blossom with asparagus, white miso, and cherry blossoms; Japanese wagyu burger with guava barbeque unagi, cheddar cheese, and caramelized onions; steak skewers, a delicacy made with ginger nuoc cham and the Mai bluefin tuna box for two, featuring sushi, sashimi, and maki with akami, chu-toro, and o-toro.
Celebrity chef and restaurateur Michael Schulson, founder of the Schulson Collective, the visionary behind Philadelphia’s acclaimed Double Knot restaurant, and the award-winning Monkitail at the Diplomat Beach Resort, has returned to South Florida and opened Double Knot Miami (305-564-6899) 2550 NW 2nd Ave., Wynwood, Miami, a cocktail lounge and sushi bar that mixes refined technique and bold Japanese flavors.
(Courtesy Double Knot Miami)
Double Knot Miami's interior
Double Knot is a modern, high-end take on sushi and Japanese-inspired dishes in a stylish setting that’s pure Wynwood. The menu at Double Knot Miami offers a dynamic take on traditional izakaya fare, with an array of sushi, robatayaki skewers, and inventive entrées crafted from seasonal, Japanese-inspired ingredients. Signature dishes include crispy Japanese fried chicken, black cod fried rice, A5 wagyu beef, and Kobe beef skewers. Small plates such as wagyu soup dumplings, big eye tuna rolls, and toro nigiri with soy and wasabi elevate the shared dining experience. In a playful nod to its Philly origins, there is also the Cheesesteak Bao, an east-meets-west bite filled with provolone and cherry pepper relish. It’s a subtle tribute to the restaurant group’s hometown, reimagined through the lens of Japanese street food. There's also a special Chef's Select menu on offer, featuring 10 selections for $68 per person, offering one item from each section plus two robatayaki skewers.
Mexico’s esteemed restaurant Grupo Ikigai recently celebrated the grand opening of Ikigai Sushi Bar (305-456-4582) 615 Brickell Key Dr., Miami, their first U.S. outpost, located in the heart of Brickell Key. The renowned hospitality brand behind some of Mexico City’s most celebrated restaurants is expanding into the U.S. with the launch of Ikigai. Ikigai specializes in authentic nigiri, makis, sashimi, temaki and signature dishes like tempura, soups, and gyoza, all prepared using time-honored techniques. Signature dishes such as the white fish tiradito; hamachi serrano; rib eye udon; shrimp gyoza; and the nigiri omakase experience change daily based on the freshest selections available, with the finest seafood flown in fresh daily from Japan, New Zealand, Chile, Mexico, the U.S. and Europe.
(Courtesy Ikigai)
Ikigai table spread
“The restaurant’s philosophy is deeply rooted in the Japanese concept of ‘ikigai,’ which translates to "reason for being." The restaurant brings this philosophy to life through exceptional food, service and commitment to sustainability.
“If you do what you love, what you’re good at, what the world needs, and are also compensated for it, you have found your Ikigai,” said Jose Xacur, founder of Grupo Ikagai,
At the helm of Ikigai’s kitchen is Chef and Partner Ignacio Carmona. He trained in Japan and has over 30 years of experience. He has worked in some of the most recognized Japanese restaurants in Mexico. He has earned numerous accolades, including recognition in the prestigious “100 Best Restaurants in Mexico.” Now, with Ikigai, he continues to push the boundaries of Japanese gastronomy, creating an experience that honors both tradition and innovation.