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The Den at Azabu Wagyu Series
Photograph: Courtesy the Den at Azabu Miami Beach

Eat your weight in Japanese Wagyu at these new dinner series in South Beach

The Den introduces Now & Den: A Wagyu Series, a limited-time experience led by notable chefs from Miami and Japan.

By
Virginia Gil
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You might want to put those summer body plans on hold for a while. Starting this week, The Den at Azabu Miami Beach introduces a decadent omakase experience it’s calling Now & Den: A Wagyu Series. Led by some of the biggest names in Japanese dry-aged beef, the three-month pop-up offers nightly tastings of up to 14 courses starring four types of the highest-quality Wagyu. Yum.

The series started on April 21 with a lineup of notable Miami chefs at the helm, including Daniel Roy and Xavier Torres, putting their spins on the coveted ingredient. Reservations for the local dinners are still available through Saturday and run $180 per person.

Next Wednesday, April 28, the series turns up with help from chef Tadaaki Ishizaki, a founding member of the Japan Dry Aging Beef Promotion Board who cut his teeth at Michelin-starred restaurants in New York City, such as o.d.o.

At the dinners, folks can expect to try Miyazaki Gyu, a striploin rated higher than Kobe; Satsuma Gyu, which is raised on a specific diet for 650 days; Premium WAOH Wagyu, a tenderloin from Kumamoto; and Tokachi Poroshiri Wagyu, a tenderloin from cattle raised on the namesake mountain. Don’t even think you’re making temperature calls at this meal: You’ll be enjoying your Wagyu just the way it's served.

The series runs through July 17 with dinners every Wednesday through Saturday at 7pm or 9:30pm. Reservations can be made over the phone (786-276-0520) or online.

The Den at Azabu Wagyu Series
Photograph: Courtesy The Den at Azabu Miami Beach

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