Located on 27th Street in Wynwood, this intimate 24-seat handroll bar has quickly garnered attention from sushi enthusiasts. PARI PARI, created by three friends from Paris and renowned local chef Yasu Tanaka, offers a fresh take on Japanese dining, infusing it with French elegance and the vibrant energy of Miami.
At PARI PARI, texture reigns supreme. When a handroll arrives, the sushi chefs offer a crucial tip: eat it immediately. Enjoying the roll while the ingredients are at their peak ensures the crispiness of the seaweed and the warmth of the seasoned rice embrace the ultra-fresh fish. Timing is essential; savoring too long can compromise that fleeting texture.
The precision in PARI PARI’s approach is evident from its house-made sauces that enhance each roll. These range from zesty ponzus to spicy aiolis, all aimed at showcasing the essence of simplicity. Chef Tanaka, known for his establishment Sushi Yasu Tanaka, applies a minimalist yet soulful approach to the menu. The offerings include sashimi starters like hamachi jalapeño with ponzu, salmon carpaccio with passion fruit, and tuna with negi garlic oil—all crafted to awaken the senses.
Following these starters, the handrolls take center stage. Diners can choose between classic options like akami tuna cucumber or more extravagant varieties such as A5 wagyu aburi, toro caviar, or uni wagyu. Every roll represents meticulous craftsmanship. For an added touch, diners can request a caviar bump. Desserts by acclaimed pastry chef Yann Couvreur are noteworthy; selections like mango, coconut, and passion fruit cake alongside black sesame ice cream with matcha provide a delightful conclusion that marries Eastern and Western flavors.
The restaurant environment reflects this fusion of cultures, presenting an ambiance where Tokyo minimalism meets Parisian charm. Natural materials, warm hues, and carefully crafted lighting create a comfortable yet elegant space, inviting patrons to either enjoy a quick lunch or settle in for a lingering omakase experience. PARI PARI truly embodies this duality in both its culinary and spatial design.
