Summary
Discover the heartwarming story of Sushi Bichi, a North Beach gem founded by James Recio. Learn how this restaurant, built on passion and resilience, thrives thanks in part to the North Beach CRA's efforts. Experience the blend of MiMo architecture, vibrant community parks, and authentic dining that make North Beach a must-visit destination for residents and investors alike.
North Beach is trending as a revitalized, family-friendly area with a focus on Miami Modern (MiMo) architecture, community parks, authentic dining, and new luxury condo developments driven by updated zoning for increased density, attracting both residents seeking affordability and investors eyeing potential short-term rental opportunities.
Supported by the initiatives of the North Beach Community Redevelopment Agency (CRA), Sushi Bichi has become an integral part of the neighborhood's revitalization. The CRA's efforts to enhance the area's economic development and cultural vibrancy have provided a nurturing environment for businesses like Sushi Bichi to thrive. The Economic Development sat down with James Recio, owner of Sushi Bichi, former general manager of the Brazilian, Peruvian, Japanese restaurant SUSHISAMBA. James Recio long dreamed of opening a restaurant on Ocean Terrace.
What is the history behind Sushi Bichi?
“Bichi” means beach in Japanese. Sushi Bichi was born out of persistence and passion. It came to life on a small budget but with a big heart built largely by my own hands and guided by my mind’s eye. The restaurant represents not just a business, but a journey driven by resilience and a lifelong love of coastal living, food, and hospitality.
With the support of Executive Kitchen Chef Byron Alabado and Executive Sushi Chef Shoyo Iida, the goal from day one was to create something honest where quality, taste, care, and human connection come before everything else.
Why did you choose Miami Beach?
Miami Beach, particularly North Beach, has always felt like home to me. Growing up in Puerto Rico, I spent many summers here as a child on Biscayne Point. It’s a neighborhood rich in character, history, and cultural diversity, yet often overlooked.
I saw an opportunity to build something meaningful for locals while welcoming visitors in a way that felt genuine rather than transient. Sushi Bichi is deeply rooted in its surroundings; it’s meant to feel like a neighborhood sanctuary, not just another destination.
What makes your menu stand out in comparison to other restaurants?
Our menu is inspired by the culinary coastlines of some of the world’s most vibrant cultures such as Mexico, Peru, Brazil, the West Indies, the Mediterranean, the Philippines, and Japan. These influences are thoughtfully woven throughout the menu, creating a diverse yet cohesive experience. Because of this variety, the menu feels approachable while still offering depth and discovery, making it appealing to a wide range of guests.
What are some of your favorite dishes?
It’s hard to choose, but I’m especially proud of our signature Bichi Rolls, ceviches, and tiraditos, which were created to stand apart from traditional flavor profiles.
Some of our warm dishes such as the Filipino Adobo Chicken, St. Tropez Moules Frites, Crispy Bichi Mushrooms, and Malawach Avocado Flatbread, truly showcase the depth of flavor and technique coming out of the kitchen. These dishes reflect our philosophy and diversity: balanced, thoughtful, and meant to be shared and enjoyed together.
What would you like to say to the Miami Beach residents and tourists visiting your restaurant?
To the residents of Miami Beach: thank you for embracing us, supporting us, and making Sushi Bichi part of your neighborhood. This restaurant exists because of you.
To our visitors: welcome. We’re here for you, and we hope you feel the care, effort, and love that go into every detail of your experience.
If you had to do it all over again, what would you do differently?
That is an almost impossible question to answer. I began this project in mid-2018, without knowing it would take nearly two years to navigate the HPB process and secure a variance before receiving our building permit. Nor could I have foreseen a global health pandemic that would lead to investor setbacks and significant delays. Shortly after opening, Ocean Terrace entered a two-and-a-half-year construction renovation that dramatically affected access, visibility, and most parking near the restaurant.
In hindsight, had I known all of this at the time, I may not have signed on the line. Today, having endured and overcome that adversity, I am grateful that I did.
What do you wish someone had told you before opening?
Nothing at all. Many people offered advice. Some said it was a “bad corner.” Others said it would never open. Some encouraged me to let it go. Those voices became part of the journey, but not a reason to abandon it.
How do you keep your team motivated during slower periods?
There is always meaningful work to be done. During slower periods, we focus on refining operations, finding efficiencies, learning, and improving. That time allows us to strengthen our foundation, so when momentum returns, we are ready to deliver at the highest level.
For more information on Sushi Bichi visit: https://sushibichi.com/ and for more information on how your business can benefit from the North Beach CRA visit: https://www.miamibeachfl.gov/northbeachcra/
