North Miami Beach - Hiro's Yakko San moving to IntraCoastal Mall
- advisor_Girl Nov 7, 2010 03:21 AM
While at Yakko San last night we were presented with an address card and informed that the Hounds' beloved Japanese Tapas spot would be moving operations just east of Winn Dixie & TJ Maxx inside the IntraCoastal Mall where Water Club and Racks Restaurants are currently located.
For more info you can call the restaurant 305-947-0064
3881 NE 163 Street (Sunny Isles Boulevard) between US-1 and A1A
Just thought to give a heads up in case you had not heard the news...
3881 NE 163rd Street, North Miami Beach, FL 33160
This has been in the works for a while and I think there have been signs up at the Intracoastal location for a month or two. Not sure when the move is actually happening. Thanks for the heads up.
We went on January 9, 2011 and the address was still at what I think was the old location: 17040-46 West Dixie Highway in North Beach.
I really liked this place. I thought the food was on par with the best robata grill food that NYC has to offer. I've excerpted from the full review, with pictures, here: http://www.girleatscity.com/2011/01/h...
We fixated pretty heavily on the grilled portion of the menu. But everything we did try was either very good or excellent. I wasn't expecting much from the hamachi sashimi we ordered, since the restaurant doesn't specialize in sushi. But this sashimi was sweet, very fresh and served at a good temperature -- certainly head and shoulders better than the fish we'd had at Sushi Doraku and Sushi Siam on Lincoln Road, earlier in the week. It was also better than what we've had at Nobu and Sushi Samba in New York. (I'm picking on Nobu and Sushi Samba, since they also have locations in Miami Beach.) The hamachi was served with the type of tinned wasabi paste you get at most run-of-the-mill sushi restaurants and not the freshly grated stuff, but the fish didn't need any wasabi, anyway.
Ika maruyaki (grilled whole squid) and sea bass miso (grilled Chilean sea bass with miso) were beautifully grilled, with a nice char on the squid that left the squid tender and just chewy enough. The sea bass also had a lovely crust, but the inside was very tender, flakey and moist -- not a millisecond overcooked. The guys working the grill clearly know what they're doing. It's also worth mentioning that the ingredients used -- the fish and the squid -- were extremely fresh. In general, robata grilling requires very fresh ingredients since everything is prepared so simply, there is little to disguise the taste of non-fresh seafood. Hiro's versions of these dishes were true to form.
Kalbi yakiniku (Korean style barbecued short ribs) were perfectly marinated -- not a smidgen too salty or sweet or anything else -- and seared so quickly that the thin slices of meat remained very juicy. The meat came with grated daikon (colored orange for some reason), a wedge of lemon, a soy and black vinegar sauce, and tender, minced chives. The meat was already perfect without these adornments.
All of the dishes we tried were simple ones that competent home cooks could make or that you could buy from a tiny stall in Japan. It's "low food", similar in spirit, I suppose, to the homestyle Cuban food we had at Versailles. But everything was perfectly executed, using both excellent ingredients and excellent technique, and it all tasted incredibly good, washed down with a cold Sapporo. The devil is in the details and Hiro's Yakko-San gets these details right.
630 Crandon Blvd, Key Biscayne, FL 33149
1100 Lincoln Rd, Miami Beach, FL 33139
17044 W Dixie Hwy, Miami, FL 33160
3 nights ago i drove east of us1 thinking they had moved already and stopped at a different hiro's after sitting at the sushi bar and looking at the menu i realized it was the wrong place and told the waiter who had just brought me water that i was sorry there had been a mix-up. He asked me if i was looking for yakkosan and said they hadnt moved yet.