Q G
Google
My recent visit to Sushi Club Brickell left me with mixed feelings. First and foremost, I must commend the service and ambiance, both of which were notably well-crafted. However, from a purely gastronomic standpoint, the experience fell short of what I was hoping for.
The interior design is one of the restaurant’s strongest assets. The space feels clean, elegant, and functional, with an understated yet refined aesthetic. Tableware and glassware choices were tasteful and added to the overall sense of quality. It is evident that thought and intention went into creating an inviting dining environment.
Daniel, our server, provided attentive and professional care, striking the right balance between friendliness and discretion. His presence elevated the entire experience.
The food, unfortunately, did not resonate on the same level. Perhaps I did not choose the right dishes, but nothing I tried felt particularly memorable or inventive. Rather, it gave me the impression of revisiting the familiar flavors that first introduced sushi to the Western palate—something I encountered back in the early 2000s. In short, the meal was correct, but lacked novelty or depth.
We ordered the following rolls:
SPF (salmon, avocado, and cream cheese, rolled in sesame seeds): a textbook classic, without fault, but also without flair.
Acevichado (shrimp tempura and avocado, topped with tuna, acevichada sauce, and furikake): arguably the best of the selection, yet still not particularly exciting.
Tuna Huancaína (tuna tartare, cucumber, and avocado, covered with huancaína sauce and crispy cancha): unfortunately, the least enjoyable. The tuna was dry and lacking in flavor, which undermined the integrity of the roll.
We accompanied our meal with Sapporo and Kirin beers, which served as light and unintrusive pairings.
The final bill, including tip, came to $95, which I found average for the area. Still, I couldn’t help but feel that the culinary offering didn’t quite match the price point in terms of creativity or impact.