The restaurant continues to evolve its menu while holding onto the combinations that define it. Two additions spotlight that approach from different directions. Casa Calamari gives a familiar appetizer a two-sauce treatment with marinara and bang bang sauce, while Tandoori Chicken Tikka brings deeply seasoned chicken, bell peppers and onions together with jasmine rice and a cooling yogurt cucumber sauce. They join signatures such as Charred Octopus with papaya mango salad and basil vinaigrette, Chicken Lettuce Wraps, Pad Kee Mao and Miso Marinated Sea Bass. Balance drives each dish. Acidity cuts through richness, cooling elements soften the heat, and fresh textures bring contrast to every bite. The restaurant says some dishes take as long as six months to develop before they reach the menu, a useful detail when you consider how broad the culinary vocabulary is here.

That breadth extends well beyond dinner. Weekend Brunch & Bubbles runs Saturdays and Sundays from 11:30 a.m. to 4 p.m., while the bar moves from handcrafted cocktails into sake, Japanese whiskies, beer and high-end spirits. The restaurant’s freestyle sushi offerings and Pan-Asian comfort dishes sit alongside Latin-influenced specialties, and the waterfront remains part of the experience from beginning to end. In 2026, Casa Sensei was voted Best Asian Restaurant by Fort Lauderdale Magazine for the sixth time and received OpenTable’s 2026 Diners’ Choice Award, according to the restaurant.

To understand how the new dishes fit into the larger identity, I went directly to Patricia Lara, Founder & Co-Owner of Casa Sensei, for an exclusive conversation about the menu, the setting and what keeps the concept moving forward.

MK: What are some of the top qualities that set Casa Sensei apart in the area?

PL: First is our unique combination of Pan Asian and Latin flavors. Second is our waterfront location on Las Olas Boulevard, including the opportunity to enjoy Casa Sensei through Riverfront Gondola Tours. Third is the variety we offer, including sushi, Pan Asian and Latin dishes, weekend brunch and handcrafted cocktails, sake, Japanese whiskies, an incredible selection of beers and high-end spirits.

MK: What are a few things people may not know about the restaurant, but should?

PL: Some of our dishes are inspired by family recipes, while others can take as long as six months to develop and perfect before reaching the menu. Guests can also enjoy Casa Sensei during a private gondola experience through Riverfront Gondola Tours. People are sometimes surprised by the variety we offer, from sushi and Pan Asian comfort dishes to brunch, cocktails, beer, sake, Japanese whiskies and high end spirits.

MK: What inspired the philosophy of bringing Asian and Latin cuisines together?

PL: Asian and Latin cuisines share many natural connections, including spice, acidity, fresh herbs, marinades, seafood, rice and bold sauces. Some of our inspiration also comes from family recipes and traditions. Our goal is never to combine flavors simply to be different. Everything has to work together naturally and create a dish that feels authentically Casa Sensei.

MK: How do you determine when fusion works?

PL: Flavor always comes first. We look for balance between acidity, richness, sweetness, spice, freshness and texture. We love exploring new dishes, but we do not rush them onto the menu. Some can take up to six months to perfect. If the flavors do not complement one another and improve the overall dish, it does not belong on the menu.

MK: How do the different elements of Casa Sensei create one recognizable identity?

PL: Discovery connects everything we do. Guests can enjoy sushi, Pan Asian and Latin dishes, brunch, handcrafted cocktails, sake, Japanese whiskies, beer and high end spirits, all while dining on the waterfront. The variety is extensive, but everything shares the same focus on bold flavors, quality, hospitality and creating a memorable experience.

MK: What has given Casa Sensei staying power?

PL: Consistency and innovation have both been essential, whether that’s a family recipe or completely new ideas. We continue evolving without losing the flavor and hospitality we’re best known for. In 2026, Casa Sensei was voted “Best Asian Restaurant” by Fort Lauderdale Magazine for the sixth time, and also received the Opentable’s 2026 Diners’ Choice Award. We are extremely proud of these honors and grateful to the guests and community who continue to support us. We also have memorable touches. The waterfront, cocktails, food presentation and complimentary cotton candy finale all contribute to the experience. We want guests to remember not only what they ate, but how they felt while they were here.

MK: How do the Charred Octopus, Chicken Lettuce Wraps and new Casa Calamari represent Casa Sensei?

PL: Each shows a different side of our menu. The Charred Octopus combines charred seafood with fresh tropical flavors from papaya mango salad and basil vinaigrette. The Chicken Lettuce Wraps combine savory chicken and mushrooms with the freshness and crunch of jicama and Bibb lettuce. Casa Calamari takes a familiar favorite and gives guests contrasting marinara and bang bang sauces. Together, they show the variety and personality of Casa Sensei.

MK: What makes the Pad Kee Mao and new Tandoori Chicken Tikka uniquely Casa Sensei?

PL: Pad Kee Mao combines flat rice noodles, vegetables, mushrooms, basil, scallions and onions for a comforting dish with layers of flavor and texture. Tandoori Chicken Tikka uses deeply seasoned chicken with a cooling yogurt cucumber sauce. Although they come from different traditions, both represent our focus on balance, flavor and approachable Asian cuisine.

MK: What makes the Miso Marinated Sea Bass special?

PL: The richness of sea bass works beautifully with the savory and slightly sweet character of miso. The vegetables add freshness and texture while allowing the fish to remain the centerpiece. It represents our philosophy of using supporting flavors to enhance a great ingredient rather than overwhelm it.

MK: What is your personal favorite item on the menu?

PL: That is such a hard question because our menu covers so many different cuisines, and I have favorites from each. I would have to include the Korean Steak Chimichurri for its incredible combination of Korean marinated steak and Argentinian chimichurri. The Charred Octopus is another favorite, especially with the fresh papaya mango salad and basil vinaigrette. I am also a big fan of our Butter Chicken, and when it comes to our sushi bar, the Truffle Butter Crunch Roll is my go-to. I think those choices really show why it is so difficult for me to pick just one.

MK: How do you accommodate dietary preferences and restrictions?

PL: Our menu includes gluten free and vegetarian selections, and certain dishes can be modified. We encourage guests with allergies or specific dietary requirements to speak directly with their server so we can help guide them through the menu.

MK: How does the waterfront location shape Casa Sensei?

PL: Our waterfront location is an important part of who we are. Guests can enjoy the energy of Las Olas Boulevard while dining beside Fort Lauderdale’s waterways. It creates an atmosphere that feels distinctly South Florida and makes the setting as memorable as the food.

MK: How can Casa Sensei and Riverfront Gondola Tours create a larger Fort Lauderdale experience?

PL: Guests can explore Las Olas Boulevard, enjoy its shops and atmosphere, then experience Fort Lauderdale from the water through Riverfront Gondola Tours with a Casa Sensei dinner option. It brings together Las Olas, waterfront dining, boating and great food into one memorable South Florida experience.

MK: Anything else you want to add?

PL: Casa Sensei is about more than one dish or one style of cuisine. We bring together Asian and Latin flavors, family recipes, new culinary ideas, an extensive beverage selection and one of Fort Lauderdale’s signature waterfront settings. Everything we serve reflects who we are. We want our guests to enjoy exceptional food, a beautiful atmosphere and an experience they will remember and want to return to.

What makes Casa Sensei worth seeking out is its refusal to fit neatly into a single culinary category. There is confidence in that freedom. The kitchen can move across cultures and traditions without losing its point of view, while the setting gives the experience an unmistakable Fort Lauderdale sense of place. It is polished without feeling precious, adventurous without demanding that you be, and equally suited to a leisurely afternoon that stretches into dinner or an evening planned around the meal itself. On a boulevard crowded with reasons to stop, Casa Sensei gives you a compelling reason to stay awhile.

~~~

***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above may have been provided or arranged at no cost to accommodate if this is review editorial, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***