During our first decade visiting Destin (2002-2012), we had heard through the electronic and local grapevines that the best sushi around would be found at Sushimoto in Miramar Beach, but somehow, we never got to try it. In 2017, Cooking Channel's Emeril's Florida featured the restaurant. After seeing that, I knew that the next time we were in the vicinity, we would get there.
Both of our visits offered wonderful food and service, despite the restaurant being filled to capacity most of the time we were there. We can't wait to eat there again.
Even on the Emerald Coast, it can be a challenge to find restaurants serving shrimp that has not been dipped in Sodium Tripolyphosphate. Most shrimp is dipped and frozen on the boat, even if it is local. Sushimoto not only serves snapper and tuna from local waters, but offers pristine, not dipped local shrimp. This shrimp is cooked, as it must be for safety.
Even on the Emerald Coast, it can be a challenge to find restaurants serving shrimp that has not been dipped in Sodium Tripolyphosphate. Most shrimp is dipped and frozen on the boat, even if it is local. Sushimoto not only serves snapper and tuna from local waters, but offers pristine, not dipped local shrimp. This shrimp is cooked, as it must be for safety.
On our first visit, we learned that Omakase needs to be ordered in advance, so we saved that for our last "dining out" night in March. We parked ourselves at the sushi bar (and were served by Andy's wife Sophia, a native of Taiwan who is as expert a sushi chef as he is). How to choose? There are so many options! A full menu of more Americanized sushi rolls. Meat dishes. Ramen bowls. Vegetarian entrees. And a large list of Nigiri and Sashimi, topped off with a small "specials" board. We started with a "fish jerky" listed on the "Specials" board.
Though incredibly savory, this turned out to be the one type of fish I don't love to eat - one of the oilier varieties like Mackerel. Fortunately, we were very hungry, and the mayo-condiment on the side helped tame the gaminess. It was beautifully prepared, and reminded me a little of the Mojamo Tuna Walter Sanchez used to make at Cafe Tango a few miles east. It was however a far more intense fish than tuna, and that intensity was made deeper by the drying process.
Next up - the only type of shrimp that is safe to eat raw.
 |
| Sweet Shrimp Nigiri |
These Sweet Shrimp are imported from Japan, and tasted like candy of the sea. The heads are deep fried and make super duper Shrimp Chips. Yes, you just pop the whole thing into your mouth, and it's delicious.
Of course, the second best way to sample the largest number of different tastes (after Omakase, or Chef's Whim Tasting) is to order Chirashi - an assortment of sliced fish, cooked eel, and Tamago (omelet) over a bowl of sushi rice.
Chef Andy brilliantly serves his Chirashi in a bowl that crowds all of the goodies together on top of the rice such that you have to dig a little for the rice - he doesn't want you to fill up on it! And the portion was so large, we could each barely finish (and quite a bit of rice was left over). The Snapper and Tuna, as well as the Shrimp, were locally sourced. As noted, the Shrimp was served cooked but cold, and it was exquisite. The other fish, which included Escolar (which I normally avoid, but that is how much I trust Chef Andy), Salmon, Hamachi, and Eel, were also pristine. The house made Tamago (omelet) brought back memories of the film "Jiro Dreams of Sushi," which demonstrated how sophisticated Tamago is supposed to be. Chef Andy explained that most Sushi restaurants use a food service Tamago product, because it is so time and labor intensive to make properly. His is made in house and melts in your mouth (and he will proudly show off the pan he makes it in - which is what really triggered the Jiro recall!). Eel is also not one of my favorites, but Andy made it most enjoyable. The top of the bowl rounds out with a helping of Daikon Radish noodles and cucumber slices. A truly special meal.
For our Omakase, which we reserved several days in advance, Chef Andy called the day before to ascertain our budget and whether we had any food restrictions. We asked him to avoid the super oily fish, and that was it.
The octopus salad was the only thing we ate in two visits to Sushimoto that wasn't stellar. The texture of the octopus meat was tough, though the papaya, avocado and other accouterments were a shiny blend of bright flavors. The Chawanmushi (egg custard) was the star of this plate, with a special treat hidden at the bottom.
 |
| Dressed Crab Leg, Special Chawanmushi, Cold Octopus Salad |
 |
| Nigiri Tasting |
Local Tuna, Local Snapper, and Salmon. Each morsel was individually and expertly seasoned and enhanced, so no extra soy sauce was needed or desired.
Next to the Salmon, beautiful slices of Scallop were reined in by Nori and topped with roe. The Tamago got a bit short-changed by this photo, but it's taste sang, as it had on our first visit.
The Boiled Salmon Skin, surrounded by a delicate sauce, was an unusual texture. Chef Andy said he only makes this for Omakase. We enjoyed it.
Sophia had created this dish a few weeks prior, to bring Sushimoto into the spirit of the recently concluded Mardi Gras celebrations. Pristine local shrimp, bathed in a Cajun inspired, chile infused concoction, thankfully served over plain rice to help with the heat. This was a spicy meatball! But though we were sweating, we couldn't stop eating it!
This deceptively simple looking dish was, as the name suggests, an Umami Bomb. I don't recall exactly what Chef Andy mixed into those spaghetti noodles, which were stuffed into a fried noodle basket, but again, we found ourselves unable to stop consuming it. Until we reached "Uncle." Chef Andy was disappointed that we didn't have room for one more dish, but we simply couldn't. A shame too, because it was pork belly. Oh well.
But there is always room for dessert, yes? This one was thankfully light, and delightful to eat.
Stuffed as we now were, Chef Andy decided to share one more delectable bite with us, and a very special one. Soaked Kumquats, from a tree in Chef's own back yard. I don't recall what they were soaked in, but they were the perfect bites to conclude an amazing meal.
Given the spice level of the shrimp dish, I was grateful for the excellent Sake selection available (beer and wine are also on the menu). Service was as good as it gets on both of our visits.
The warmth and hospitality of Sushimoto will make you want to come back for more! Reservations are strongly encouraged, and Omakase must be requested in advance. We can't wait to play with their Neptunian delights again!
Here's a link to a clip from Emeril's show.
Sushimoto
11394 US Highway 98 W
Miramar Beach, Florida (look for the "Melting Pot" sign - but eat at Sushimoto!)
(850) 424-5977
Mon-Thurs: 11am-2pm; 5pm-8:45pm
Fri: 11am-2pm; 5pm-9:45pm
Sat: 5pm-9:45pm
Closed Sunday. (Closed Monday also during the winter - call to confirm hours.)
Next to the Salmon, beautiful slices of Scallop were reined in by Nori and topped with roe. The Tamago got a bit short-changed by this photo, but it's taste sang, as it had on our first visit.
The Boiled Salmon Skin, surrounded by a delicate sauce, was an unusual texture. Chef Andy said he only makes this for Omakase. We enjoyed it.
 |
| "Asian Cajun" Shrimp (local shrimp) over rice. |
 |
| Umami Spaghetti in a Nest |
This deceptively simple looking dish was, as the name suggests, an Umami Bomb. I don't recall exactly what Chef Andy mixed into those spaghetti noodles, which were stuffed into a fried noodle basket, but again, we found ourselves unable to stop consuming it. Until we reached "Uncle." Chef Andy was disappointed that we didn't have room for one more dish, but we simply couldn't. A shame too, because it was pork belly. Oh well.
 |
| Housemade Ice Cream, Moochi and Cookies |
Stuffed as we now were, Chef Andy decided to share one more delectable bite with us, and a very special one. Soaked Kumquats, from a tree in Chef's own back yard. I don't recall what they were soaked in, but they were the perfect bites to conclude an amazing meal.
Given the spice level of the shrimp dish, I was grateful for the excellent Sake selection available (beer and wine are also on the menu). Service was as good as it gets on both of our visits.
The warmth and hospitality of Sushimoto will make you want to come back for more! Reservations are strongly encouraged, and Omakase must be requested in advance. We can't wait to play with their Neptunian delights again!
Here's a link to a clip from Emeril's show.
Sushimoto
11394 US Highway 98 W
Miramar Beach, Florida (look for the "Melting Pot" sign - but eat at Sushimoto!)
(850) 424-5977
Mon-Thurs: 11am-2pm; 5pm-8:45pm
Fri: 11am-2pm; 5pm-9:45pm
Sat: 5pm-9:45pm
Closed Sunday. (Closed Monday also during the winter - call to confirm hours.)
