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Limited-Time, Two-Part Dining Experience to Showcase Supreme Ingredients
Known for its five-star service and transformative, intimate setting, Azabu Miami Beach’s The Den is reopening its doors to the public with the launch of Now & Den: A Wagyu Series, a two-part dining experience where guests will be able to savor the highest grade Japanese Wagyu from April to July.
The first part of the series will take place Wednesday, April 21 through Saturday, April 24, and Chef Sergio Rivera, Executive Chef of Azabu Miami Beach, will collaborate with several local chefs who will use their creativity to produce individually unique experiences but all focusing on the main event, Wagyu beef. During the local pop ups, there will be two available seatings at 7 PM and 9:30 PM per evening and each unique menu will feature 10 to 14 dishes, for $180 per person. The schedule is as follows: Chef Santiago Gomez on April 21, Chef Xavier Torres on April 22, Chef Daniel Roy assisted by Chef James Weinlein on April 23 and Chef Sergio Rivera on April 24.
The second part of the series will begin Wednesday, April 28 with Chef Tadaaki Ishizaki, one of Japan’s leaders in Japanese-style dry aged beef and a founding member of the Japan Dry Aging Beef Promotion Board who has spent over ten years working with beef. Chef Tadaaki will helm The Den for three months until July 17, 2021. Formerly with Salt + Charcoal in Williamsburg, Chef Tadaaki joined o.d.o in Manhattan, an intimate kaiseki restaurant with one Michelin star and a New York Times three-star review by Chef Hiroki Odo. During Chef Tadaaki’s three month residency, there will be two available seatings at 7 PM and 9:30 PM every Wednesday through Saturday for $220 per person.
The Den will be using four different types of Wagyu from different regions in Japan throughout each phase of the series. The Miyazaki Gyu, striploin, is from cattle raised in a family farm environment in the Miyazaki Prefecture. Miyazaki has produced the highest quality beef in Japan, even higher than Kobe. Characterized by its cherry cherry red color, tender texture and great dense meat taste, the Miyazaki Wagyu features a snowflake like fat that is evenly distributed and melts in the mouth. The Satsuma Gyu, ribeye, is from the cattle raised in the Kagoshima Prefecture, the largest Wagyu beef producing prefecture
in Japan. This cattle is grain fed for over 650 days with no growth hormones or implants which produces a tender and beautifully marbled product. Premium WAOH Wagyu, tenderloin, from the Kumamoto Prefecture naturally contains enhanced marbling throughout the meat and produces an intense buttery flavor. Only around 17% of the production of Wagyu from Kumamoto is classified as WAOH and is considered as a gem by many people because of its outstanding taste. Tokachi Poroshiri Wagyu, short rib, is from Hokkaido and the name Poroshiri Wagyu comes from the natural landscape where the cattle is raised, Mount Tokachi Poroshiri, which translates to “Giant Mountain” in the Ainu language. Tokachi Poroshiri Wagyu is prized for its famous silky, smooth fat flavor in addition to a complex, yet mild flavor profile.
Reservations can be made by calling 786.276.0520 or on the website via https://www.sevenrooms.com/reservations/azabumb.
