Kinoko Sushi Bar and Asian Cuisine - Miami Beach, FL

Tofu, scallions, and seaweed in a light soybean broth. Vegan. Vegetarian.

Chicken and vegetables in a clear chicken broth.

Broccoli, napa, zucchini, snow peas, carrots, and mushrooms in a clear chicken broth.

A herb and lemongrass broth with mushrooms, a pinch of lemon juice and your choice of chicken, shrimp or seafood.

A herb and lemongrass broth with mushrooms, coconut milk, and your choice of chicken, shrimp or seafood.

Chicken wontons, bean sprouts, garlic, and snow peas.

A mixture of bamboo shoots, broccoli, napa, zucchini, snow peas, carrots, mushrooms, shrimp, scallops, mussels, white fish, and squid in a light miso broth.

A classic Japanese salad of lettuce, carrots, cucumbers, and grape tomatoes paired with a pureed ginger or peanut dressing.

A generous portion of classic wakame salad, sprinkled with sesame seeds.

4 oz. grilled salmon on a bed of arugula and spring mix, carrots, grape tomatoes, cucumbers with your choice of miso or ginger dressing.

Tender slices of grilled beef paired with tomatoes, cucumbers, onions, cilantro, scallions, and lettuce in a chili lime dressing.

Hand-battered shrimp and shitake mushroom tossed in kimchee and spicy mayo, served over mixed baby greens with grape tomatoes, and sprinkled with sesame seeds.

Steamed soybeans sprinkled with salt.

A blend of white cabbage, carrots and celery, made fresh in house, lightly fried to a golden crisp, and served with plum sauce.

Kani and cream cheese in a crispy fried wonton, served with plum sauce.

Pork-filled dumplings with onions, mushrooms, and your choice of steamed, pan-fried or fried.

Shrimp-filled dumplings, and your choice of steamed, pan- fried, or fried.

Meltingly tender tempura calamari rings, served with our special spicy mayo.

Sauteed slightly cooked steak with scallions, onions and ginger.

2 crispy pieces of hand-battered soft-shell crab served with our tangy ponzu sauce.

Spinach and shiitake mushrooms sauteed in butter, and garlic.

2 pieces of delicately hand-battered shrimp, onions, broccoli, carrot, zucchini, and sweet potato served with tempura sauce.

Sauteed broccoli, zucchini, onions, bamboo, snow peas, carrots, fresh mushrooms, and bean sprouts.

Tender diced cubes of NY strip steak, cooked slowly in a teriyaki butter marinade, served on a bed of mixed greens, and garnished with fried garlic.

5 pieces of chicken wings marinated in special Thai sauce. Served with french fries or white rice.

Our most popular appetizer a fusion of tuna, avocado, masago, scallions, tempura flakes, and spicy mayo resting on a bed of sushi rice, brown rice, or seaweed salad.

Diced salmon, finished with a quail egg, and black tobiko. Served with a side of wasabi soy sauce.

A mixture of diced tuna, avocado, scallions, cucumber, spinach, sesame seeds, masago in our firey kimchee sauce, and sesame oil.

9 pieces of sashimi consisting of tuna, salmon and white fish.

Perfectly seared, thin slices of tuna, with scallions, and sesame seeds in our ponzu sauce.

Diced tuna, finished with a quail egg, and black tobiko served with a side of wasabi soy sauce.

California roll, 6 pieces of sushi, and 9 pieces of sashimi all combinations.

California roll and 9 pieces of sushi conch, octopus, eel, shrimp, kani, tuna, escolar, salmon, and white fish.

15 pieces of sashimi tuna, salmon, escolar, hamachi, and white fish.

Rainbow roll, 3 pieces of sushi & 6 pieces of sashimi.

Eel and cucumber roll, coated with sesame seeds and drizzled with eel sauce.

Tuna, cucumber, and scallions layered with fresh avocado and sesame seeds, topped with a spicy tuna salad in kimchee sauce.

Soft-shell crab, avocado, asparagus, scallions, and sesame seeds drizzled with eel sauce.

Kani, cucumber, and avocado topped with salmon, tuna, escolar, white fish, and sesame seeds.

Salmon, cucumber, cream cheese, and avocado, topped with Kani salad and tempura flakes finished with spicy mayo and eel sauce. Spicy.

Hand-battered lobster, avocado, asparagus, masago, tobiko, sesame seeds, and romaine, served with a blend of sauces.

Diced tuna, tempura flakes, avocado, scallions, massago, spicy mayo, and eel sauce. Spicy.

Baked salmon, cream cheese, cucumbers, tempura flakes, scallions, sesame seeds topped with avocado drizzled with eel sauce.

Jumbo shrimp tempura, avocado, asparagus, sesame seeds, and scallions topped with avocado and drizzled with eel sauce.

Chopped shrimp tempura, avocado, and scallions with sesame seeds, eel sauce, and wasabi mayo.

1/2 eel and 1/2 tuna roll with avocado, asparagus, sesame seeds, masago, aonori, scallions, drizzled with eel sauce and kimchee sauce.

Salmon, cream cheese, and scallions tempura style drizzled with eel sauce.

A roll containing cucumber, asparagus, lettuce, carrots, kampyo, and spinach. Vegetarian.

Tuna and scallion roll, coated with sesame seeds and kimchee sauce.

Crunchy salmon skin, eel, avocado, scallions, and asparagus with sesame seeds, and eel sauce.

Hamachi, avocado, and cilantro topped with jalapeno and sesame seeds torched spicy mayo. Spicy.

A classic California roll topped with a heated blend of fish. Chef's choice and sesame seeds.

Salmon and scallions with kimchee sauce on the side

Salmon.

Tuna.

Yellowtail.

Octopus.

Japanese omelet.

White tuna.

Eel.

Chef's choice.

Shrimp.

Salmon roe.

Imitation crab.

Fish eggs.

Salmon.

Tuna.

Yellowtail.

Octopus.

Japanese omelet.

White tuna.

Eel.

Chef's choice.

Shrimp.

Salmon roe.

Imitation crab.

Fish eggs.

Vegetarian.

Egg noodles served with mixed vegetables in usuta sauce.

Stir-fried rice noodles with a fried egg, bean sprouts, scallions, crushed peanuts, and cilantro.

Rice noodles served with sauteed onions, red bell pepper, green beans, tomato, and basil.

Stir-fried bean thread noodles, fried egg, onion, baby corn, mushroom, tomato, and scallions.

Stir-fried rice noodles, a fried egg, and Chinese broccoli.

Stir-fried jasmine rice, fried egg, carrots, and green peas.

Stir-fried jasmine rice, basil leaves, fried egg, bell peppers, and onions in a house-made chili basil sauce.

Grilled chicken breast.

Hand-battered shrimp and vegetables.

8 oz. Grilled NY strip.

8 oz. Grilled salmon.

Hand-battered shrimp 5 pieces, sweet potato, zucchini, carrot, onion, and broccoli.

Hand-battered sweet potato, carrot, zucchini, and broccoli. Vegetarian.

Battered and fried.

Battered and fried.

Battered and fried.

Wheat noodle soup.

Wheat noodle soup with poultry.

Wheat noodle soup with seafood.

Wheat noodle soup.

Soup with buckwheat noodles.

Soup with buckwheat noodles.

Soup with buckwheat noodles.

Soup with buckwheat noodles.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Marinated or glazed in a soy based sauce.

Broccoli, bamboo, onion, zucchini, snow peas, carrots, napa, and fresh mushrooms.

Broccoli, zucchini, snow peas, carrots, napa, cauliflower, baby corn, and sauteed mushrooms.

8 oz. of grilled Chilean sea bass.

Fried whole snapper.

Boneless duck breast.

Fired, pan-fried, or steamed.

2 pieces lobster tails.

Shell fish.

Shell fish.

8 oz. of grilled Scottish salmon.

Pan-seared scallops.

A combination of chicken, beef and shrimp.

Shrimps, scallops, mussels, white fish, squid and 1/2 lobster.

Deep-fried, breaded chicken served with katsu sauce.

Served warm with a scoop of vanilla ice cream.

Fried dough Thai style, drizzled with sweet condensed milk, sprinkled with peanuts.

Hand-battered banana served with vanilla ice cream, topped with whipped cream, and honey.

Hand-battered vanilla ice cream drizzled with chocolate sauce, and whipped cream.

Hand-battered cheescake wrapped in a flaky tortilla shell, served with vanilla ice cream and fresh fruit, drizzled with caramel.

Tempura Oreo served with vanilla ice cream