Best Dishes at Pari Pari Handroll Bar

A daring handroll that proves Chef Yasu Tanaka isn't afraid to merge Japanese techniques with non-traditional proteins. A5 wagyu beef is sliced thin, briefly torched until the surface crisps and the fat renders, then placed on warm rice with miso paste and green onion. The roll's heat comes from the torch-seared beef, the miso adds umami depth, and the negi provides sharpness. It's a roll that shouldn't work but does because each element is calibrated precisely. Reviewers call this the handroll that sets Pari Pari apart from other sushi bars in Miami.

One of Chef Yasu Tanaka's signature handrolls. The toro (fatty tuna from the belly) is premium grade, melting on the tongue with a buttery richness. The caviar on top adds pop and brine. The nori is toasted fresh and snaps when you bite it. The rice is warm, seasoned with subtle vinegar and salt. This is the roll that converts people who think sushi is only about raw fish — the toro's fat and the caviar's bursts create complexity from simplicity.

A classic handroll that appears on every sushi bar menu, but Pari Pari's version is cleaner than most. The scallop is sliced fresh and sweet. The cucumber provides crispness. The spicy mayo is restrained — heat without overwhelming. The rice is the foundation, warm and properly seasoned. This is the roll that proves the restaurant respects fundamentals as much as innovation. It's one of the less expensive options on the menu and shows equal care.

A handroll that shouldn't work but does. Toro is married with a bourbon reduction that sounds heavy until you taste it — the alcohol burns off in preparation, leaving a subtle sweetness and depth that complements the tuna's fattiness. The combination is surprising and pleasantly balanced. It's become a signature that reviewers specifically mention as proof that Chef Yasu Tanaka understands flavor composition beyond tradition.

Another luxury combination that showcases chef confidence. The uni is sweet and creamy, the wagyu is rich and buttery. Together on warm rice with the textural snap of nori, they create a study in fat and umami. This roll proves the restaurant isn't afraid to charge for premium ingredients because the sourcing is irreproachable. The uni arrives fresh daily, the wagyu is marbled aggressively.