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Hakkasan Miami vs SUGARCANE raw bar grill
Sugarcane and Hakkasan are both rated very highly by professional travelers. Overall, Hakkasan is preferred by most professionals compared to Sugarcane. Hakkasan is ranked #4 in Miami with approval from 9 reviewers such as Time Out, BlackBook and Forbes Travel Guide.
Hakkasan Miami
Fodor's
Frommer's
Zagat
BlackBook
Gayot
Show All Reviews
4441 Collins Ave, Fontainebleau Resort, Miami Beach, FL 33140
From $31 /night
Fodor's
"Seafood and vegetarian dishes outnumber meat options... charcoal-grilled silver cod with champagne and Chinese honey reaching new heights of excellence."
Full review
Frommer's
"This higher-than-high-end haute Chineserie... is a sight to be seen and tasted. This is some seriously good, gourmet food."
Full review
Zagat
4.6
""Wow, so this is Chinese food" declare converts whose "eyes are opened" by the "incredible" modern Cantonese fare at the Miami Beach outpost of the London original."
Full review
BlackBook
"Restaurateur Alan Yau reinvented Chinese cuisine in the UK with the original Hakkasan."
Gayot
14.0
"This location of Alan Yau's renowned London Hakkasan, and the first in America, has the same authentic Chinese dishes, mainly Cantonese."
Full review
SUGARCANE raw bar grill
Concierge
Fodor's
Insight Guides
Zagat
BlackBook
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3250 NE First Avenue, Miami, FL 33137
From $30 /night
Concierge
"Chef de cuisine Timon Balloo's... menu is a melting pot of fresh flavors inspired by Japanese, Peruvian, and Brazilian palates."
Fodor's
"Midtown's most popular restaurant... perfectly captures Miami's Latin vibe while serving eclectic tapas and modern Japanese delights."
Full review
Insight Guides
"Angle for a seat at this popular mash-up, where tapas, sushi, and Japanese-style grilled snacks happily co-exist."
Zagat
4.5
"A "happening scene" unfolds at this downtown SushiSamba sibling where the "excellent" eclectic small plates offer "something for everyone"."
Full review
BlackBook
"The robata grill is the star of the show where sweet breads, pork belly, vegetables, meats, and seafood are all sizzled over charcoal."
