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For the past two decades NOE sushi bar, named after its talented and culinarily daring chef/co-owner Noe Carmona, has maintained a well-earned reputation as a temple of Japanese and Latin American gastronomy at its finest.
More than fusion and not Nikkei, a meal at NOE sushi bar offers diners a transportive journey, combining provocative flavors, textures and techniques for an experience wholly its own.
Now, as the brand celebrates 20 successful years and nearly three dozen acclaimed locations throughout Ecuador, Chef Carmona has unveiled the first U.S. location of NOE sushi bar in South Miami. Located at 5958 S. Dixie Hwy. in the former Mi’talia space, the brand’s first stateside location is now open.
The menu is expansive and encourages exploration across multiple categories, from Cold and Hot Starters to Ramen to Traditional and Special Rolls (maki) to meat and seafood Main Dishes. And, of course, Rice/Noodles for days. NOE sushi bar features a combination of NOE signatures as well as a handful of Chef Carmona creations unique to The “305.”
Signature must-haves include Noe Tataki – tuna, salmon, white fish, octopus and semi-roasted filet mignon, served with chef’s sauce; Mizutako – grilled octopus seasoned with Asian spices and served with sauteed vegetables; Beef Tenderloin Ramen – traditional ramen served with marinated and grilled slices of beef tenderloin with crispy vegetables and a soft boiled egg; and the Sake Yama Roll – roll wrapped in potato threads with crab, masago, avocado, cream cheese, topped with salmon, accompanied by passion fruit and eel sauces. 305-only dishes include Korean-style barbecue Lamb Tacos; crunchy Pork Belly Tacos with avocado mash and pickled red onions; Tuna Maguro Tartare; Butter Truffle Crab Roll – marinated crab wrapped in rice paper, served with truffle-scented clarified butter and lime extract and Hamachi Jalapeno Aguachile.
Signature Sushi selections include Makano, a luscious combination of maqueño (Ecuadorian banana), nori, octopus, crab and sesame sauce and Iku Sake – salmon wrapped in nori, topped with ikura and “lemon supreme.”
Not to be missed seafood and meat Main Dishes range from Mariscos Katsura – a creamy casserole of Japanese rice, corvina, Chilean mussels, octopus, shrimp and vegetables and Prawn and Salmon Hibachi – served teppanyaki-style with a bevy of sauces and spices, sauteed vegetables and fried rice to Lamb Ossobuco – slow-cooked for 72 hours with Asian spices and served with risotto.
Seating 140 between the patio and sleek dining room, complete with a newly installed sushi bar, NOE sushi bar is a chic, sophisticated yet welcoming 3,000-square-foot space designed to complement the Chef Noe’s culinary fireworks.
To that end, some background on the chef: At a young age Carmona, the eldest of 10 siblings in a modest farming family in Ecuador, dreamed of getting to Quito. His culinary journey began at 8 years of age, cooking rice to lend a hand at home. At 12, a restaurant job during school break ignited his passion for cooking and opened his eyes to the flavors and possibilities of different cuisines.
Seven years later, he finally found himself in the country’s capital and despite numerous challenges upon arriving in Quito, including homelessness, Carmona’s determination led him to Tanoshi in Hotel Oro Verde. There, he began as a dishwasher and worked his way up to a spot on the kitchen staff, where he was recognized for his relentless drive and work ethic.
A few years later, he moved on to work alongside Japanese master chefs, sparking a lifelong love for Japanese cuisine. A protégé of Master Chef Ken Namba’s guidance, he grew to master Japanese culinary techniques leading to the opening of his first NOE in 1994 in Quito. There, he introduced his signature style – blending Japanese and Ecuadorian cuisine – and established himself as a trendsetting talent.
NOE sushi bar is located at 5958 S. Dixie Hwy. The restaurant is open daily for lunch and dinner from noon to 10 p.m. Abundant street parking is available. Telephone 305-306-3708 or visit www.noesushimiami.com.
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