Though thebestsushi spot in the upper Keys, Kaiyo offers so much more. A mesquite wood fire grill stoked to 600 degrees delivers char-crusted chops and shrimp, and the chef is already on top of the sous vide trend such as herb-packed, 40-hour braised, bone-in pork shank. Hes also diligent in using local ingredients like heirloom tomatoes grown off Alligator Alley, a neighbors rosemary and mint, and line-caught fish, whether by a professional or dining customer, prepared nine waystry the Japanese-style Hirosa with sake-infused cremini mushrooms and chipotle chiles. Be bad with blood orange ice cream or flat out sin with caramel-oozing bread pudding.
- 81701 Old Highway,tel:305.664.5556
Though thebestsushi spot in the upper Keys, Kaiyo offers so much more. A mesquite wood fire grill stoked to 600 degrees delivers char-crusted chops and shrimp, and the chef is already on top of the sous vide trend such as herb-packed, 40-hour braised, bone-in pork shank. Hes also diligent in using local ingredients like heirloom tomatoes grown off Alligator Alley, a neighbors rosemary and mint, and line-caught fish, whether by a professional or dining customer, prepared nine waystry the Japanese-style Hirosa with sake-infused cremini mushrooms and chipotle chiles. Be bad with blood orange ice cream or flat out sin with caramel-oozing bread pudding.
81701 Old Highway,305.664.5556,kaiyogrill.com
Though thebestsushi spot in the upper Keys, Kaiyo offers so much more. A mesquite wood fire grill stoked to 600 degrees delivers char-crusted chops and shrimp, and the chef is already on top of the sous vide trend such as herb-packed, 40-hour braised, bone-in pork shank. Hes also diligent in using local ingredients like heirloom tomatoes grown off Alligator Alley, a neighbors rosemary and mint, and line-caught fish, whether by a professional or dining customer, prepared nine waystry the Japanese-style Hirosa with sake-infused cremini mushrooms and chipotle chiles. Be bad with blood orange ice cream or flat out sin with caramel-oozing bread pudding.
81701 Old Highway,305.664.5556,kaiyogrill.com
Though thebestsushi spot in the upper Keys, Kaiyo offers so much more. A mesquite wood fire grill stoked to 600 degrees delivers char-crusted chops and shrimp, and the chef is already on top of the sous vide trend such as herb-packed, 40-hour braised, bone-in pork shank. Hes also diligent in using local ingredients like heirloom tomatoes grown off Alligator Alley, a neighbors rosemary and mint, and line-caught fish, whether by a professional or dining customer, prepared nine waystry the Japanese-style Hirosa with sake-infused cremini mushrooms and chipotle chiles. Be bad with blood orange ice cream or flat out sin with caramel-oozing bread pudding.
81701 Old Highway,305.664.5556,kaiyogrill.com
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