This winter, the menus, they are a’changin’–and we couldn’t be more excited. There’s nothing like simultaneously experiencing the familiar comfort of a favorite restaurant and the thrill of new cuisine.

The menus in question? Katsuya has just revamped their offerings, while R House debuted a fabulous new lunch menu on November 12. Here’s the skinny:

Katsuya’s New Digs

Master Sushi Chef Katsuya Uechi is tempting us with a new host of offerings. Wagyu makes a hefty appearance in a Filet with foie gras medallions, smothered in a plum wine reduction. A more pure take on Wagyu is the Rib-Eye with maitake mushrooms and truffle butter. Or, try this enviable cut in the Tobanyaki, a dish cooked on a ceramic plate. These are Katsuya’s new signatures entrées, but there are also new signature starters to kick off your evening. Baked Crab Hand Rolls with chef’s signature dynamite sauce, for example, or a ceviche of sashimi and truffle ponzu citrus.

Sushi, sashimi, and robata continue to roll strong. It’s too hard to choose from the offerings so we recommend the Sashimi or Sushi Sampler. Of course, if you’re really looking for a comprehensive expedition of Chef Uechi’s offerings, the Omakase is the way to go. This tasting menu peppers your evening with the ultimate dishes at Chef Katsuya.

High Noon at R House
We couldn’t be more thrilled to learn that one of our favorite Miami spots will begin offering a lunch menu, filled with fresh salads, sandwiches and more. The lunch menu will be available from 11:30am-3pm and is best enjoyed alfresco on the terrace (in our humble opinion).

The Sea Cake—a starter—caught our eye—it’s filled with scallops, lump crab meat, and wild tiger shrimp and enhanced with a roasted corn relish, watercress, and spicy mustard aïoli. The salads won’t leave you disappointed—their packed with flavor and proteins to keep you full and happy. Our pick is the Sweet Pea Falafel Salad, accompanied by heirloom tomato, feta, cucumber, olives, and a yogurt sauce. Sandwiches run the gamut from a Brisket Burger, to grilled chicken, to portobello mushroom. But we’re partial toward the Grass-Fed Beef Brisket Steak and Gruyère sandwich with caramelized red onion and cremini mushroom on a hagie roll.

For a more substantial or sophisticated mid-day meal, two main dishes tempt: a Braised Short Rib, and a Brazilian Moqueca, a fish stew with local mahi, shrimp, scallop, bell peppers, and tomato in a coconut milk broth. Obrigado R House!