The New Secret Whiskey and Wagyu

“The idea is to showcase Wagyu from several different prefectures across Japan, highlighting both raw and cooked preparations. Each region brings something unique to the table in terms of marbling and the care that goes into the cattle. It’s that attention to detail that makes the beef so special,” said Chef Erik Melendez. The evening begins with an amuse-bouche of Bluefin Tuna Tartare cradled in a crisp wonton shell, brightened by a citrusy Yuzu Highball. 

From there, guests move through plates like A5 Wagyu Tartare crowned with cured yolk and shoyu; thin slices of Wagyu served shabu-style in a light dashi broth; and house-made dumplings bursting with umami. Each dish is matched with a thoughtfully selected pour, from Yamazaki 12 to a sesame-washed Japanese Old Fashioned. House-made Wagyu dumplings follow, along with charcoal-grilled Wagyu Striploin served with brown butter and lobster. Dessert leans savory and unexpected: a truffle, vanilla and Wagyu fat creation, paired with a pour of Hakushu 18. To finish, guests leave with a small Whiskey Wagyu Toffee to take home.  

“The whiskey pairings draw from highend Japanese bottles to match the tone and flavors of each dish,” said Melendez. “I’m overseeing both the kitchen and the bar side of this, so the experience is curated start to f inish.” Wednesday through Friday, El Secreto’s omakase tasting menu includes new seasonal specials like a Surf & Turf handroll with Ibérico de Bellota ham and Japanese uni (sea urchin), finished with caviar. 

Another dish features Japanese king crab in a Tom Kha-style broth with in-season mushrooms. At the heart of the omakase is rice. For an authentic taste, El Secreto opts for akazu—a Japanese red vinegar made from aged sake lees. “It’s a centuriesold practice once reserved for Edomae sushi, and one we proudly continue,” Melendez explained.