*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. APPETIZERS TO SHARE PUBBELLY ROLLS PB GRILL HOUSE SASHIMI BAO BUNS PB NIGIRIS HOT COLD 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, black garlic sauce PUBBELLYGLOBAL #IWANTMYSUSHI AVENTURA BRICKELL CITY CENTRE DOWNTOWN DADELAND MIAMI BEACH Casa de Campo Mexico City JM JM JM JM JM JM JM JM [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. JOSÉ MENDÍN STORY red miso, key lime LAMB CHOPS 24 [ ] [ ] 2 PER ORDER bacon, goat cheese, piquillo DATES AVEC CHORIZO 14 [GF] WAGYU CHIMICHURRI* 11 ají panca, cilantro, parsley, crispy garlic, sea salt 2 per order 2 per order kanikama, masago, scallions, spicy mayo LOBSTER DYNAMITE 24 pork belly, kimchee, garlic, peas, pineapple, soy PB KIMCHEE FRIED RICE 15 JM