Kaiyo

Frommer's Review

This funky, colorful restaurant looks out of place in an area where most eateries are housed in shanty shacks, and its exquisite, modern sushi is a first for Islamorada -- but the food is so good, people from all over South Florida plan trips around a meal at Kaiyo. The brainchild of chef Dawn Sieber, former executive chef at Cheeca Lodge, Kaiyo isn't your typical sushi restaurant, but rather one that fuses Florida's fine ingredients with some of the freshest raw fish this side of Tokyo. Signature sushi items such as the Spicy Volcano Conch roll and the Key Lime Lobster roll are outstanding, as are the farm-raised raw oysters and farmed baby-conch tempura. A hip, modern interior is an amusing contrast to the casually dressed, Key-ed up diners, and service here is of five-star caliber -- something not typically found in the laid-back Keys. Before you say that you came to the Keys not for trendy sushi, but for fresh fish and conch fritters, do have a meal at Kaiyo. It will change the way you view Keys cuisine.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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