The Setai Miami Beach introduces Japón
Bringing the cultural tapestry of Japan to The Setai Miami Beach is Japón, the property’s newest culinary concept.
Conceived by Saladino Design Studios, the venue’s design narrative intertwines traditional Japanese art making techniques with a modernised sensibility, using rich, muted colour palettes and authentic symbolism.
Upon entering Japón, diners are welcomed by a tiled majestic Tsuru crane, a revered cultural emblem in Japanese tradition symbolising happiness and good fortune. The main dining room features a ceiling with undulating wooden patterns that echo traditional Japanese architecture. Meanwhile, custom porcelain feather tiles, a custom mosaic mural and an array of Japanese artwork add detail.
Outside, the courtyard is an oasis where hand-painted murals enveloped in moss come together for cocktail hours and alfresco dining. A Japanese pagoda frames the restaurant from the hotel’s courtyard, where guests are surrounded by palm trees and a water feature as the centrepiece.
The Kyoto Room offers an exclusive enclave for up to fourteen guests, featuring its own private bar and secluded entrance.
“Japón takes you through Japanese culture where the past and present collide,” explains Sean Saladino. “Our team crafted this space from the ground up, integrating one-of-a-kind elements you won’t find anywhere else in Miami. We are very proud of our creativity and final design that is Japón at The Setai; we cannot wait for everyone to enjoy what we have created.”
Under the leadership of Executive Chef Vijayudu Veena and Executive Sous-Chef Ivan Monzón, Japón’s menu is curated to reflect the intricate balance of flavours, textures and aesthetics ingrained in Japanese culture.
Standouts include Chilean Sea Bass with charred tomato miso, Lamb Chops, and freshly sourced seafood in a sashimi and sushi selection. Blending traditional Japanese ingredients with modern mixology techniques, signature cocktails include the Fuji Blossom; made with Fuji apple-infused ALB vodka, the Wasabi Martini; made with vodka, cucumber, fresh citrus, and wasabi and the Suntory Sour; made with Toki Whiskey, Midori melon, Choya plum, citrus, saline, and egg whites.
“Japón offers more than a meal—it’s an experience that immerses guests in the rich, cultural tapestry of Japan,” adds Veena. “For this reason, our menu focuses on authenticity, using time-honored techniques and the finest ingredients to bring the spirit of Japan to every dish. Our offerings are designed to evoke the traditional flavours of Japan while embracing a modern culinary twist that elevates each dish.
