top of page


Towards the late 80s., we decided to branch out and challenge the dining public with a more innovative and specialized menu featuring the types of food typically found in Japanese gastro-pubs or Izakayas. Izakayas in Japan are frequented by businessmen and women who are on their way home after a long day. There’s usually an assortment of daily specials, grilled seafood, and plenty of beer and sake. Su-Shin Izakaya offers all of that and lots more including street fare like okonomiyaki and yakisoba, seafood flown in from Japan, and comfort favorites like curry rice.

Our family of restaurants has expanded over the years to include Lan Pan Asian Café, which introduced south Miami to pan Asian cusine and features the area’s first bubble tea bar, Lan Ramen-Ya focusing on authentic and creative Ramen noodle soups, and Lan Halo Halo Snack shack which is slated to open late summer 2020 and will be serving Asian ice desserts and Filipino treats. Whatever your Asian craving may be, we hope to serve you often and well.

Chika and Yasuko Abe established the first traditional and

authentic Japanese restaurant, Su-Shin, in Miami in 1977.

Having had experience cooking macrobiotic food at the Kushi Center in Boston, they incorporated those influences at Su-Shin merging Japanese cuisine with the philosophies of

macrobiotic cooking, which espouses health and vitality

through a clean and highly restricted diet with no dairy,

refined sugars, processed foods, or meat. Initially, the

restaurant was located in Coconut Grove, where Mayfair now

sits, but moved in 1979 to North Miami right off of the 79th

Street causeway.

The restaurant was located at the foot of the first bridge

leading to the islands and was filled with mostly handmade

furniture and décor. We eliminated most of the macrobiotic elements from the menu and focused on traditional items

including teriyaki, tempura, sukiyaki, sushi, and sashimi. Raw

fish at the time was novel and exotic with most people never having tasted it. All of the fish was caught locally, purchased right off the downtown pier (where Bayside now looms) or delivered by fisherman on their way home.

bottom of page