"We've been looking for a larger space to allow Miss Crispy Rice to be the star of the show," said co-founder Andrew Mayer. "The majority of our clientele were also coming from the Coral Gables area, so this move allows us to be closer and reach a new audience."
The menu expands on Miss Crispy Rice's original offerings by introducing kaisendon bowls, designed for quick service at the express counter. The bluefin tuna bowl comes topped with scallions, fried onions, and cucumber in the restaurant's popular OG sauce.
Diners can add ikura or uni to any bowl. The restaurant has also introduced a new dry-aging fish program for the omakase counter, enhancing the overall dining experience.
For dinner, guests can choose between a 14- or 16-course meal ($87-$125), with the 14-course menu featuring a crudo trio, soup dumplings, seasonal appetizer, crispy rice, nigiri, chef's choice hand roll.
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