V&E Restaurant Group and Fabric Group LATAM have come together to introduce a new concept to the Brickell dining scene with Paperfish Sushi, a contemporary Tokyo-inspired izakaya with masterfully crafted Nikkei cuisine using the finest seasonal ingredients. Artfully crafted dishes resplendent with Japanese elegance are combined with the seasonal tastes of Peru in a welcoming, modern-meets-traditional environment.
Just like the neon-lit streets and meandering alleys of Tokyo, the venue is a neatly tucked away between the towering buildings of Brickell and S. Miami avenues. Enter through the red torii gates — symbolically marking the transition from the mundane to the sacred — onto an open-aired terrace adorned with draping plants, Japanese street signs, and a sea of soft-lit paper lanterns. Inside, a clean palette of natural materials, wood accents, and handcrafted ceramics offset pink petals of an enchanting cherry blossom tree-lined dining room.
Opening daily for lunch through late night, Paperfish will be serving up creative cocktails highlighting an interplay of fresh Japanese and tropical flavors, alongside an international selection of spirits, sake, wines, beers, and champagnes. In the later hours, programming will infuse energy to evolve the mood into a more lounge atmosphere, while a robust delivery program ensures diners can enjoy their favorite dishes in the comfort of their home.
A warm, social dining experience also will be encouraged with a mix of small and main plates perfect for sharing. The menu is broken up into sections of Zenzai (appetizers), Raw Bar, Salads, Sushi, and Tokusen (mains), with daily executive lunch and Omakase tasting menus available.
Start with Hamachi Crispy Rice (Jalapenos, Negi, and Ginger Oroshi), Ishiyaki Del Mar (Squid, Octopus, Shrimp, Japanese Butter), and Wagyu Bao (Wasabi, Mayo, Ebi Crab salad, Mayo, Chives, Shitake Mushrooms, Truffle Sauce), followed by Tiradito Apassionado (Salmon, Passion Fruit, Philo strips, Rocoto), Smoked Ceviche (Shiromi, Octopus, Shrimp, Smoked Rocoto, Canchita) and Nikkei Tuna (Peruvian yellow sauce, Foie gras) from the Raw Bar.
Signature Nigiri, Maki, and Hand Rolls play with Japanese and Peruvian flavors like the San Snow (crab, smoked rocoto, Parmesan, bread crumbs), Torch Wagyu (Uni, Ginger Wasabi), and Tuna Toro (Tuna Tartar, Avocado, Toro Torch, Nikkei sauce, Chives).
Appetizers range from $6 to $22, while Tokusen such as Pulpo Robata (Octopus, Chimi Nipon / Olive, Mashed Edamame) and Wagyu Ishiyaki (Tataki Grilled Wagyu, signature sauce) are from $15 to $38. Notable attention also is given to vegetarian options, which are available throughout the menu. #PaperFishSushi