Also in Julia & Henry's

HITCHIHAIKA

By: JOSÉ MENDIN & JORGE MIJANGOS

GYOZAS

A fast-casual Gyoza-centric concept meant to mimic the Japanese Gyoza found in the streets of Tokyo - but with a twist. Hitchihaika means “hitchhiker” in Japanese, as the concept is designed with the idea of presenting traditional-looking Japanese gyozas that are filled with flavors from around the world.

  • FOOD
BALCONY

Feast Dishes

  • Shrimp al Ajillo

    Toasted garlic, white wine, su-shoyu

  • Chicken Carbonara

    Pancetta, garlic, heavy cream, egg

  • Beef Kimchee

    Cabbage kimchee butter

  • Pastrami

    Sourkraut soy, thousand island dressing

CHEFS

JOSÉ MENDIN & JORGE MIJANGOS

Mijangos was introduced to the culinary world by his grandmother in Mexico. He has worked at various Nobus, Cafe Boloud and Joel Robuchon. He was the opening chef at Miami Beach’s Sushi Garage, before joining the Pubbelly team. Mendin was born in Puerto Rico, where he fell in love with cooking. He opened Nobu Miami & London, Mosaico, Mercadito Chicago & Miami, and Sushisamba Miami Beach. He founded Pubbelly Global and won the StarChefs' Rising Star Restaurateur Award.

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