Faena Miami Beach logo
Dine

The Secret Ingredient


“Our focus at El Secreto is simply to bring the best products from the world to this intimate omakase experience,” said chef Paul Qui.

El Secreto Dish

The 16-course tasting menu is now helmed by fresh talent Qui handpicked himself. “I’m excited to introduce chef Erik Melendez and chef Liu Huang. Both have been trained by the best in the business, including chefs Vu Le and Masatomo Hamaya, my head sushi chefs at Uchi,” he said. “I am looking forward to seeing what this collaboration brings.” Whatever it is, it’s sure to come with an element of surprise, a common theme at El Secreto, a speakeasy six-seat bar wrapped in slick black marble and Art Deco brass finishings.

Before the gastronomic journey begins, diners receive expert guidance in choosing beverage pairings for the evening. “We have an amazing Japanese sake program with super rare collectibles like bottles of Kikiusui Kuramitsu Junmai and Noguchi Noahiko 01 Junmai that are typically hard to get your hands on,” said El Secreto’s sommelier Josh Kasumovic.

Ninety percent of the menu’s fish is flown in fresh from Tokyo’s Toyosu Market several times weekly, while domestic fish is sourced from Inland Lobster and Truefin Seafood, including the Mere Point Oysters and bluefin tuna, and prepared by the chefs behind the bar. In addition to a parade of nigiri courses and hand rolls, Chef Qui highlights the menu’s chawanmushi, a savory egg custard dish. “It’s so basic in a Japanese household but so difficult to get right,” he said.

“At El Secreto, we achieve the perfect texture and elevate it with a generous amount of Golden Osetra Caviar.”

Other Stories For Your Interest

Gateway to Art, Culture, and Community

Visionary Creatives - A In a rare and candid conversation, Alan Faena offered Rose Members an exclusive look into his visionary thinking and what lies ahead for the Faena brand. The evening reflected on legacy, creativity, and the evolution of culture. Iconic design duo David and Sybil Yurman joined Faena Rose for an intimate conversation on inspiration, artistry, and enduring alchemy. The evening traced their journey from sculptors to cultural tastemakers, blending creative vision with timeless design.

Where Fire and Flavor Ignite

"What makes Los Fuegos truly extraordinary is our commitment to the ancient art of cooking with fire,” explained Yassine Belkady, the restaurant’s manager. “We use no electricity whatsoever—just fire, wood ovens, and tradition” Everything has that distinctive char, those bold, nearly burnt flavors that taste almost primal. “When you dine here, you can literally smell the wood and rosemary in the air,” he added. The restaurant’s setting matches its culinary panache. By day, the veranda transforms into an airy ambience when its retractable roof opens to Miami’s brilliant skies. Guests enjoy lunch while overlooking the property’s stunning pool, creating what Belkady called “a completely different experience than any other hotel or restaurant in Miami.” 

Beneath the Tree of Life

Mornings here unfold slowly while guests sip on fresh-pressed juices—like the South Beach, a tropical elixir of coconut water, local citrus, mango, and strawberry, or a vitamin-rich Green Juice packed with spinach, kale, ginger, cucumber, celery and green apple. “The tranquility makes it really special,” noted Joshua Rodriguez, Director of Nightlife. “It’s a place where guests can grab a coffee, a light bite and relax or catch up on some emails.” A menu of delicious appetizers is great for snacking throughout the day, including crispy artichokes with sesame yogurt and sourdough breadcrumbs; prime rib empanadas with llajua sauce; and a vegan option of steamed veggie rice with sweet potato and broccoli. Come golden hour, the energy shifts. On weekends from 4:00 pm to 7:00 pm, resident DJs set the mood as the bar transitions into a laidback sundowner haunt. The CopaCabana cocktail, a tropical indulgence of banana and apricot liqueur, coconut cream, allspice, and Bulleit Rye, is a guest favorite. “People order it because it’s served in a Faena-branded coconut, but it’s the taste that makes them request another one,” said Rodriguez.

Stay In The Know

Fields are required