Paperfish's signature roll merges sushi and ceviche. A crispy rice base is topped with fresh sashimi-grade fish, ají amarillo (yellow chili), lime juice, and cilantro. The crispness of the rice contrasts with the tender fish. The ají amarillo adds Peruvian spice and earthiness. This roll proves Nikkei isn't a gimmick — it's a coherent culinary logic where Japanese technique elevates Peruvian flavors. Multiple reviews cite this as the roll that made them understand why Nikkei matters.
Tips from diners
Order this first if you want to taste what Nikkei is about — it's the restaurant's identity on one plate.
A small plate that showcases technical confidence. Scallops are seared on a hot griddle until they caramelize on the outside and stay tender inside. They're seated atop a layer of crispy rice that's been infused with truffle oil, creating a textural play and a luxury element. The dish is simple but every component is calibrated — the rice is neither under nor over-oiled, the scallop is seared to a precise point, the truffle is present but not overwhelming.
Tips from diners
Order this as a second or third course — it's rich enough to need lighter dishes beside it.
Paperfish runs a celebrated happy hour with drink prices dropped 20–30%. Sake flights are $12 (normally $18), cocktails are $8–$10, and beer selections rotate. The timing overlaps with the restaurant's early dinner service, making it a perfect time to visit without large crowds. The bar is casual and knowledgeable, capable of recommending pairings with the small plates and sushi.
Tips from diners
Visit during happy hour (5–7 pm) to maximize value — drinks and small plates are both discounted.
A nigiri that demonstrates the restaurant's attention to fundamentals. The tuna is sliced cleanly and laid directly on rice that's been seasoned with subtle vinegar and salt. The garnish is a single hair-thin slice of jalapeño, providing heat without overdominating. The rice-to-fish ratio is proportionate. The simplicity is the point — there's nowhere to hide with bad ingredients or poor technique. This is the dish that revealed Chef Michael Asalie's sushi training.
Tips from diners
Sit at the sushi bar and watch the chef press these — the technique is clean and efficient.
The torch work on the salmon shows technique. The surface is lightly charred, the flesh inside stays cool and barely warmed from the heat. The jalapeño and ponzu provide brightness and acidity to balance the salmon's richness. The rice is pressed with enough pressure that it holds together but not so much that it's dense. This is a nigiri that shows the kitchen respects temperature and timing.
Tips from diners
Order this if you want a departure from raw fish — the torch work adds warmth and complexity.
Paperfish opened in 2021 and quickly earned three consecutive Miami New Times 'Best Sushi' awards under Chef Michael Asalie. The restaurant fuses Japanese and Peruvian techniques — Nikkei cuisine — creating a menu that includes traditional sushi and nigiri alongside ceviche, cebiches served on crispy rice, and robata-style small plates. The Tokyo-inspired izakaya setting is modern and cozy, with a lively happy hour featuring discounted cocktails, sake, and small plates. The sourcing is meticulous: fish is selected daily from premium suppliers, and Peruvian ingredients (chilies, lime juice) are treated with the same respect as Japanese staples.
Dinner reservations are recommended Thursday–Saturday. Weekday lunches are walk-in friendly and less crowded.
The sushi bar has front-row seats to watch the chefs — request counter seating if available.
The modern, cozy izakaya setting is romantic without being stuffy — good for casual dates.
Order the omakase (chef's choice tasting) if the group trusts the kitchen — it showcases breadth and seasonal availability.
Page last updated: