Limited time, two-part dining experience to showcase the best ingredients
Known for its five-star service and transformative, intimate surroundings, The Den at Azabu Miami Beach is reopening its doors to the public with the launch of Now & Den: A Wagyu Series, a two-part dining experience that diners enjoy can have the highest quality Japanese Wagyu from April to July.
The first part of the series will take place from Wednesday April 21st to Saturday April 24th. Chef Sergio Rivera, Executive Chef of Azabu Miami Beach, will work with several local chefs who will use their creativity to create bespoke unique experiences, but all focused on the main event, Wagyu beef. Two seats are available during the local pop-ups at 7:00 p.m. and 9:30 p.m. per evening. Each unique menu has 10-14 dishes for $ 180 per person. The schedule is as follows: Chef Santiago Gomez on April 21st, Chef Xavier Torres on April 22nd, Chef Daniel Roy with the assistance of Chef James Weinlein on April 23rd and Chef Sergio Rivera on April 24th.
The second part of the series begins on Wednesday April 28th with Chef Tadaaki Ishizaki, one of Japan’s leading Japanese-style dry-aged beef companies and a founding member of the Japan Dry Aging Beef Promotion Board, which has been working with beef for over ten years. Chef Tadaaki will lead The Den for three months until July 17, 2021. Formerly at Salt + Charcoal in Williamsburg, Tadaaki was Executive Chef at odo in Manhattan, an intimate one-Michelin-star and three-star New York Times kaiseki restaurant by Chef Hiroki Odo. During Chef Tadaaki’s three-month stay, two seats are available for $ 220 per person every Wednesday through Saturday at 7:00 p.m. and 9:30 p.m.
The cave will use four different types of Wagyu from different regions of Japan in each phase of the series. The Miyazaki Gyu, or Striploin, comes from cattle raised on a family farm in Miyazaki Prefecture. Miyazaki has produced the highest quality beef in Japan, even higher than Kobe. The Miyazaki Wagyu is characterized by its cherry red color, delicate texture and dense meat flavor, and features a snowflake like fat that is evenly distributed and melts in your mouth. The Satsuma Gyu, Ribeye, comes from Kagoshima Prefecture cattle, the largest Wagyu prefecture beef
in Japan. These cattle are fed grain for over 650 days without growth hormones or implants, creating a delicate and beautifully marbled product. Premium WAOH Wagyu, fillet from Kumamoto Prefecture, naturally contains improved marbling throughout the meat and creates an intense buttery taste. Only around 17% of the production of Wagyu from Kumamoto is classified as WAOH and is considered a jewel by many because of its great taste. Tokachi Poroshiri Wagyu, short rib, comes from Hokkaido and the name Poroshiri Wagyu comes from the natural landscape in which the cattle are raised, Mount Tokachi Poroshiri, which means “giant mountain” in the Ainu language. Tokachi Poroshiri Wagyu is valued for its famous silky, smooth fat aroma as well as a complex, yet mild taste profile.
Reservations can be made by phone at 786.276.0520 or on the website at https://www.sevenrooms.com/reservations/azabumb.
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