The restaurant's signature chicken dish that combines two cooking methods in one preparation. The fried side is crispy while the smoked side is tender and infused with wood smoke. Green onion waffles provide a savory, starchy base. This is a must-order.
Tips from diners
Order this as a shared main. The green onion waffles are addictive and the contrast of fried and smoked textures makes it memorable.
The signature dish at Shiso. A large piece of smoked short rib is plated with sushi rice, pickles and sauce so you can build your own hand rolls. The meat is tender and smoky, balancing Japanese technique with American BBQ tradition. Reviewers cite this as essential.
Tips from diners
A successful night revolves around this short rib. Book ahead and prioritize this dish on your order.
This is a shareable dish perfect for two. The interactive hand-roll element makes it fun and memorable.
A savory-sweet preparation where miso butter enriches cornbread while briny salmon roe and creamy uni add luxury. This dish bridges comfort food and fine dining technique. The textures are diverse—crispy bread, creamy uni, crunchy roe.
Tips from diners
This arrives as a small plate but works best shared at table. The umami from miso and uni pairs well with sake or Japanese lager.
A creative mashup of sushi form with braised Caribbean oxtail. The gunkan-maki hand roll format makes this dish interactive and shareable. The tender oxtail carries deep umami while the nori and rice provide structure.
Tips from diners
This dish represents the Japanese-Caribbean fusion. It's worth ordering alongside the short rib to experience the full concept.
A premium Japanese ingredient treated with BBQ technique. The toro—fatty tuna belly—is kissed by wood smoke, rendering its fat and creating richness. Brown butter ponzu provides acidity and nuttiness. This dish showcases the restaurant's fusion approach.
Tips from diners
Toro is delicate and best ordered earlier in service when the grill is freshly calibrated. Ask your server about timing.
Shiso opened in early 2025 in Wynwood under Chef Raheem Sealey, who previously helmed the acclaimed KYU. The restaurant is housed on the corner of NW 2nd Avenue and 28th Street with a retractable roof and open-air dining experience. The menu merges Japanese technique with Caribbean and Cajun influences, centered on wood-fired cooking. The concrete walls are adorned with graffiti by local Miami artist, anchoring the space in Wynwood culture.
Book through OpenTable. The rooftop has a retractable roof—inquire about seating when you reserve to plan for weather.
The open-air rooftop and vibrant music make this ideal for celebrations. The concrete Wynwood surroundings provide strong Instagram backdrops.
Request rooftop seating when booking. The Wynwood graffiti and open sky create a memorable dining environment.
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