• Subscribe to the Magazine
  • Read the Magazine
  • The Best of Fort Lauderdale
  • DINE Fort Lauderdale
Subscribe to our newsletter

Subscribe to our newsletter and never miss a thing!

  • Features
  • Fashion
  • City Life
    • Business
    • Community
    • Culture
    • Development
    • Profile
  • Good Life
    • Casa Chic
    • Health
    • Motors
    • Outdoors
    • Sports
    • Travel
  • Guide
    • Entertainment
    • Restaurant Guide
    • Snapshots
  • Food & Drink
    • Chef’s Corner
    • Grazings
    • Light Bites
    • Restaurant Guide
  • From the Publisher
  • Around Town
  • Goods
  • Old Lauderdale
  • The List
  • Subscribe
  • Events
  • Restaurant Guide
  • Read the Magazine
0
Subscribe

Read the current issue

Fort Lauderdale Magazine
Fort Lauderdale Magazine
  • Features
  • Fashion
  • City Life
    • Business
    • Community
    • Culture
    • Development
    • Profile
  • Good Life
    • Casa Chic
    • Health
    • Motors
    • Outdoors
    • Sports
    • Travel
  • Guide
    • Entertainment
    • Events
    • Restaurant Guide
    • Snapshots
  • Food & Drink
    • Chef’s Corner
    • Grazings
    • Light Bites
    • Restaurant Guide
  • From the Publisher
  • Around Town
  • Goods
  • Old Lauderdale
  • The List
  • The Best of Fort Lauderdale
  • DINE Fort Lauderdale
  • Chef's Corner
  • Food & Drink

Shareable Delights

  • November 8, 2023
  • FLMag Staff
Photography: Courtesy of MISO Japanese Tapas.
Explore the vibrant flavors and unique vision behind Fort Lauderdale’s latest culinary gem.

MISO Japanese Tapas, a long-anticipated vision of chef-restaurateur Thuan Lam, has emerged in the heart of Fort Lauderdale’s thriving Progresso neighborhood. This stylish 54-seat eatery is a collaboration between Lam, renowned founder of Phat Boy Sushi Kitchen & Bar, and the exceptional chef Julien “Jay” Barashari.

With decades of experience in crafting sushi and various Japanese delicacies, Lam and Barashari take a novel approach at MISO. The menu showcases the duo’s respect for traditional Japanese cuisine, while also celebrating the rich tapestry of Asian influences. Adding a new slant on Asian cuisine, the chefs incorporated the concept of tapas.

Traditionally, tapas consist of small light bites, snacks and appetizers shared by a group. This is also a great way to try new dishes. “There’s something about Asian cuisine that’s always communal and about sharing — that’s where the tapas approach comes in,” says Lam. “With smaller, shareable plates you get to experience more and pick your own food adventure.”

Photography: Courtesy of MISO Japanese Tapas.

But this culinary journey is not only about the dishes; it’s about the melding of diverse backgrounds. Lam’s roots stretch from his native Vietnam and Cambodia to the bustling streets of Los Angeles. Barashari, proudly Filipino, introduces his unique perspective, while the MISO kitchen features chefs from Korea, adding to the multicultural blend.

Most of the menu at MISO is sourced from local purveyors, but their commitment to delivering an exceptional Asian cuisine and sushi experience goes beyond borders. They also import special fish and sake directly from Japan. “So in one evening, you can dine on local Florida grouper and uni from Hokkaido,” says Lam.

Photography: Courtesy of MISO Japanese Tapas.

“MISO’s menu is a culmination of many minds, backgrounds and experiences,” he notes. The dining establishment also honors tradition with the use of classic ingredients, taking pride in infusing innovative elements into their dishes, such as adding maduros (sweet plantains) in their popular “Cali-Co” sushi roll. “Everything at MISO is meticulously made with attention and care, from hand-folding our own dumplings, hand-making every single item and doing everything from scratch,” explains Lam. One of the crowd-pleasers is the Squash Blossom Crab Rangoon, which offers a twist on the timeless Chinese culinary favorite Crab Rangoon by featuring a stuffed squash blossom that tantalizes the taste buds.

Through the array of smaller, shareable plates, guests can savor a wider variety of flavors. Lam brings more than just culinary charisma; he ushers in a youthful, trendy atmosphere to Progresso. MISO isn’t just another sushi joint. “Going out to eat should never feel like a chore or a bore,” says Lam. “MISO keeps everything light and fun, and if you’re new to this cuisine, our staff is here to educate and steer you in the right direction to the perfect bites and drinks.” The overall atmosphere could be described as “casually relaxed.” With a genuine passion for craft and sharing culinary adventure, the talented chefs and their staff aim to ensure guests enjoy their experience. “We love what we do and have fun doing it and hope our guests have just as much fun on their end.”


Photography: Courtesy of MISO Japanese Tapas.

The Dish: Jay $$ Spicy Tuna Bliss Roll

Ingredients:
  • Fresh tuna (sushi-grade), cut into cubes
  • 2 tsp kimchi
  • 1 1/2 tsp kimchi juice
  • 1/2 tsp honey
  • 1/2 tsp sesame oil
  • A hint of sriracha (adjust to taste)
  • Pinch of garlic powder
  • Scallions, finely chopped
  • Nori sheets
  • Sushi rice
  • Sesame seeds (optional, for garnish)
Method:

Prepare sushi rice: Cook sushi rice according to package instructions. Once cooked, let it cool to room temperature. Spicy tuna mix: In a bowl, combine fresh tuna cubes, kimchi, kimchi juice, honey, sesame oil, sriracha and garlic powder. Mix well until the tuna is evenly coated with the spicy mixture.

Assembling the roll: Place a sheet of nori on a bamboo sushi rolling mat. Wet your hands to prevent sticking, and spread a thin layer of sushi rice on the nori, leaving a small border at the top.

Add the spicy tuna: Spoon the spicy tuna mixture along the bottom edge of the rice-covered nori.

Garnish and roll: Sprinkle chopped scallions over the tuna. Starting from the bottom, tightly roll the sushi using the bamboo mat. Seal the edge with a bit of water.

Slice and serve: Using a sharp, wet knife, slice the roll into bite-sized pieces. Arrange the slices on a plate.

Optional garnish: Sprinkle sesame seeds over the top for a delightful crunch.

Enjoy: Dip the Jay $$ Spicy Tuna Bliss Roll in soy sauce, wasabi or your favorite sushi condiment.

Previous Article
  • Food & Drink
  • Grazings

Sushi Goes Mexican

  • October 13, 2023
  • Cody Brown
View Post
Next Article
  • Food & Drink
  • Light Bites

November 2023

  • November 10, 2023
  • Cody Brown
View Post
You May Also Like
View Post
  • Chef's Corner
  • Food & Drink

The Art of Dining

  • June 26, 2025
  • FLMag Staff
View Post
  • Food & Drink
  • Light Bites

Hot Chicken Heaven

  • June 18, 2025
  • FLMag Staff
View Post
  • Food & Drink
  • Grazings

Donut Stop Believing

  • June 12, 2025
  • FLMag Staff
View Post
  • Chef's Corner
  • Food & Drink

Catch of the Day

  • May 27, 2025
  • FLMag Staff
View Post
  • Food & Drink
  • Grazings

DINE Like Royalty

  • May 27, 2025
  • FLMag Staff
View Post
  • Food & Drink
  • Light Bites

Where Everybody Knows Your Name

  • May 14, 2025
  • FLMag Staff
View Post
  • Food & Drink
  • Grazings

Foodies Welcome

  • April 23, 2025
  • FLMag Staff
View Post
  • Chef's Corner
  • Food & Drink

Home Is Where the Flavor Is

  • April 22, 2025
  • FLMag Staff

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Subscribe to our newsletter

Subscribe to our newsletter and never miss a thing!

Fort Lauderdale Magazine
  • Contact Us
  • Media Kit
  • Careers
  • Advertise With Us
© PD Strategic Media. All rights reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of PD Strategic Media. Use of this site constitutes acceptance of our privacy policy.

Input your search keywords and press Enter.

By using our site, you acknowledge that you have read and understand our privacy policy and cookie policy.Accept