Miami's Best Kept Secret

Spring is a time of renewal and creativity in the kitchen. As such, El Secreto has added exciting new dishes to the omakase menu that spotlight the season’s vibrancy and Chef Erik Melendez’s dedication to craftsmanship.

ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #59 • SPRING 2025

“Every spring, we pickle our own young ginger that’s sourced directly from Fuji, Japan,” said Melendez. “This house-made pickled ginger is a rarity in Miami. It’s an honor to share this traditional process with our guests, offering a taste of Japan that’s both authentic and personal.” The spring menu features ingredients that celebrate the season’s bounty including morel mushrooms, rhubarb, and wild ramps. “Wild ramps resemble scallions but have a bold garlic flavor,” he explained. “We process them by making pesto with the leaves and pickling the stems. It’s an umami-packed experience.” In addition, a dry-aged fish program will be added to the omakase experience. “One highlight will be a 30-day aged tuna, which we’ll serve while educating our guests about the intricate process and flavor transformation that comes with dry aging,” Melendez said.

For Valentine’s Day weekend, El Secreto is introducing an exclusive menu inspired by romance and innovation. Sous Chef Carlos Islava from Mexico City will prepare a Japanese-inspired take on chocolate and strawberries in a savory form. This dish will pair his signature mole with Japanese strawberries and scallops sourced from Hokkaido—a perfect fusion of flavors and cultures.