*There is a risk associated with consuming raw or undercooked foods such as meat, poultry, or seafood products. 20% service charge included for parties of 6 or more.

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maguro, crispy miso, truffle butter soy

white fish, foie gras, ginger, sesame seeds

black truffle yuzu soy, frites, chives

seared salmon, shichimi, yuzu truffle miso

soft shell crab, mint, basil, cilantro,red curry

bleu cheese, carrots, chives, buffalo sauce

kimchi, cucumber, onion, sesame, hoisin

bbq salt EDAMAME 7 [GF] [VG]

pistachio and miso SHISHITO PEPPERS 10 [GF] [VG]

soft tofu, scallions, gruyere, onion confit FRENCH ONION MISO SOUP 9

crispy tortilla, garlic aioli, truffle oil TUNA PIZZA* 16

capers, shallots, wasabi cream, sesame oil,nori chips

TUNA TARTARE* 16

baby iceberg, creamy ginger dressing,pearl onions, radishes, beets

WEDGE SALAD 9 [V]

kimchee, cilantro aioli, crispy garlic KOREAN BRAVAS 12 [GF]

hamachi, ginger soy, cilantro, red onion TOSTONES CON CEVICHE* 17

“traditional” or “buffalo” ROCKSHRIMP TEMPURA 19

avocado mousse, pico de gallo, masago roe SALMON TARTARE TAQUITO* 12 [ ]

seared bigeye tuna, spicy ponzu, daikon,masago roe

SCREAMING ORGASM* 16

mustard miso, pickles, lettuce, kimchee,seaweed salt

JAPANESE FRIED CHICKEN 15

crispy garlic, shichimi, smoked ponzu SALT & PEPPER SQUID 12

avocado, seaweed, sesame, truffle oil,sea salt

PB VEGAN PIZZA 10 [VG]

corn, parmesan cheese, truffle oil SHORT RIB & TRUFFLE DUMPLINGS 15

shrimp, kanikama, crispy quinoa, avocado, ginger, jalapeño, spicy ponzu

CRUNCHY QUINOA 14

avocado, panko, cucumber, pear, mango,shichimi, jalapeño, garlic ponzu

SPICY VEGGIE ROLL 10 [V]

in collaboration with @thenaughtyfork:Maine lobster dynamite, spicy aioli,“cajun” kimchee butter

The Naughty Lobster Roll 20

spicy tuna “arroz pegao,” truffle oil, sea salt BIGEYE TUNA* 17

goma soy paper, kanikama, ponzu, warm clarified butter

BUTTER KRAB ROLL 14

avocado, mango, spicy tuna, spicy mayo ROCKSHRIMP TEMPURA* 16

cream cheese, avocado, eel sauce, spicy mayo,crispy panko

CRISPY SALMON ROLL 16

spicy tuna, nori tempura flakes, albacore,garlic ponzu, garlic aioli

THE HEAT ROLL* 16

green soy paper, truffled yuzu, kanikama,nori tempura flakes

YELLOWTAIL* 17

gochujang mustard, avocado, sesame, truffle poached egg

WAGYU BEEF TARTARE* 16

kanikama, serrano peppers, mozzarella, crispy onions, spicy mayo, eel sauce

NAVARRO SALMON* 15

salmon, shichimi soy paper, chives, red onions,wasabi aioli

I AM SALMON* 16

avocado, red onion, nori tempura flakes, yuzu,ginger soy

OCTOPUS CEVICHE 16

kanikama, seared salmon, yuzu miso, truffle oil,shichimi

SAKE ABURI* 17

soft shell crab, lettuce, serrano, avocado,tomatillo

ARAÑA 17

cotija, truffle crema, yuzu TRUFFLE CORN 10 [GF] [V]

garlic ponzu, black beans, red chili flakes BABY BOK CHOY 9 [VG]

red miso, garlic chips, chives, sesame JAPANESE EGGPLANT 10 [GF] [V]

yuzu truffle, sesame seeds BABY ZUCCHINI 10 [V]

ginger miso, sesame seeds CHICKEN YAKITORI 10 [GF]

rustic ají panca STEAK ANTICUCHO 17

orange peel, tobanjan PORK BELLY 16

charred spring onions MISO BLACK COD 29 [GF]

yuzu truffle, charred spring onions FILET MIGNON 35

spicy lemongrass, crispy garlic GRILLED OCTOPUS 18

chinese bbq, pickles SPARE RIBS 19

truffle yuzu soy, frites, sesame salt CRISPY HAMACHI* 17

roasted peppers, tomatoes, hazelnuts, lime LEMONGRASS SALMON* 16

burrata, heirloom tomatoes, basil ponzu, olive oil BIGEYE TUNA SASHIMI* 17

yuzu soy, roasted poblanos, cilantro, schichimi HAMACHI POBLANO* 17

TUNA CRISPY MISO* 8

SHIROMI & FOIE* 9

CRISPY YELLOWTAIL* 10

BLACK SHICHIMI ABURI* 8 [GF]

ARAÑA BAO 12

BUFFALO CHICKEN 11

PORK BELLY 12

SHIITAKE 10 [V]crispy shallots, chives, tofu crema, blackgarlic sauce

PUBBELLYGLOBAL# I W A N T M Y S U S H I

A V E N T U R A B R I C K E L L C I T Y C E N T R E D O W N T O W N D A D E L A N D M I A M I B E A C H C a s a d e C a m p o M e x i c o C i t y

JM

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[GF] Gluten freE [V] vegetarian [vg] vegan CHEF JOSÉ MENDÍN FAVORITES

Chef José Mendín is a five-time James Beard Foundation Award nominee, a Food & Wine® magazine’s People’s Best New Chef Award nominee, and the recipient of the StarChefs Rising Star Restaurateur Award. He has appeared as a judge on Telemundo’s MasterChef Latino and New York Times says his concepts are praised for having “fundamentally transformed the city’s food landscape.” Chef Mendín founded Pubbelly Sushi in 2011. The menu blends his native roots with Japanese ingredients to create inventive and playful dishes that pack serious flavor.

J O S É M E N D Í N S T O R Y

red miso, key lime LAMB CHOPS 24 [ ]

[ ] 2 PER ORDER

bacon, goat cheese, piquillo DATES AVEC CHORIZO 14 [GF]

WAGYU CHIMICHURRI* 11ají panca, cilantro, parsley, crispy garlic, sea salt

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kanikama, masago, scallions, spicy mayo LOBSTER DYNAMITE 24

pork belly, kimchee, garlic, peas, pineapple, soy PB KIMCHEE FRIED RICE 15

JM

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BLUE MOON 7belgian wheat ale, abv 5.4%, Golden, Colorado

WYNWOOD LA RUBIA 8blonde ale, abv 5%, Wynwood, Florida

STELLA ARTOIS 7belgian blonde lager, abv 5%, Belgium

MONK IN THE TRUNK 7american amber, abv 5.5%, Inlet Brewery, Florida

FOUNDERS ALL DAY IPA 8session ale, abv 4.7%, Grand Rapids, Michigan

SOUTH BEACH IPA 8blood orange ipa, abv 6.7%, Miami Beach, Florida

CONCRETE BEACH HAVANA LAGER 7vienna-style lager, abv 5.2%, Wynwood, Florida

COLDHAKKAISAN TOKUBETSU HONJOZO 11“EIGHT PEAKS”classic-style with clean, dry, and mellow flavors

KUBOTA SENJU GINJO 12“1000 CELEBRATIONS”delicate, clean and crisp finish, perfectly layered and balanced

BORN JUNMAI DAIGINJO 14“GOLD”lively aromas of green apple and peach, gentle, complex notes of pear and citrus

AMABUKI GIN NO KURENAI ROSE SAKE 12“PINK FLOWER”rose hues from purple rice, touch of fruitinessbalanced by crisp acidity

Rotating sake selectionby Sake Sommelier

Samurai Flight 26

Emperor Flight 38

SODA

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KS Coca-Cola 8 oz 4.50

Diet Coca-Cola 8 oz 4.50

Sprite 8 oz 4.50

Ginger Ale 10 oz 4.50

San Pellegrino 750 mL 8

Aqua Panna 750 ml 8

Downtown Dadeland, July 2020

BISCAYNE BAY SAIREN’S SAISON 8farmhouse ale-pilners, pale, and wheat, abv 6.9%,Doral, Florida

A V E N T U R A B R I C K E L L C I T Y C E N T R E D O W N T O W N D A D E L A N D M I A M I B E A C H C a s a d e C a m p o M e x i c o C i t y

BEER

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fresh muddled blackberries and strawberries, shaken with agave nectar, guava, and fresh lemon juice, topped with club soda

Watermelon Crush 8fresh watermelon juice shaken with mint,simple syrup, and fresh lime juice, toppedwith club soda

Cucumber Rehab 9cold pressed ginger juice shaken with cucumber essence, yuzu, and raw honey

Mighty Coco 9creme de coconut shaken with fresh pineapple puree, and muddled limes, toppedwith ginger beer

TEASY BEAR 14junmai sake, green tea syrup, fresh honey and ginger

LUCKY KAT 14junmai sake, watermelon, thai basil, tapioca

MILKY WAY 13nigori sake, junmai sake, lychee puree, passion fruit boba

FU-MANCHU 13junmai sake, pineapple puree, yuzu, jalapeño syrup

SANG’S GRIA 13red wine, seasonal fruit, boba, salty lime foam

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BIN 30 12brut rosé, Australia, NV

TORESELLA 14prosecco, Italy, NV

JUSTIN 13rosé, Central Coast, California, NV

BUBBLY

LOS VASCOS 12sauvignon blanc, Chile, NV

Landmark OverlooK 14chardonnay, Sonoma, NV

WHITEVILLA SANDI 12pinot grigio, Italy, NV

REDELOUAN 14pinot noir, Oregon, NV

UNO 12malbec, Antigal, NV

HAHN 14cabernet sauvignon, California, NV

SAPPORO 8lager, abv 4.9%, Japan

COEDO RURI 9pilsner, Japan, 11oz

COEDO MARIHANA 9session ipa, Japan, 11oz

COEDO SHIRO 9hefeweizen, Japan, 11oz

KIRIN ICHIBAN 8lager, Japan, 12oz

KIRIN LIGHT 8lager, Japan, 12oz

Mangolandia 8mango blonde ale, Veza Sur, Wynwood, Florida, 12 oz

LUCKY BUDDHA 8japanese rice lager, Australia, 12 oz