expression unbound,
tempered by restraint, honors
pleasure's principle.∇
expression unbound,
tempered by restraint, honors
pleasure's principle.∇
“But at certain Members-only restaurants, a reservation alone is not enough. haiku, a private japanese restaurant in miami…accepts members by invitation only…for a 10-12 course kaiseki inspired omakase menu..”
“next generation ultra-luxury hits miami’s restaurant scene with the debut of haiku, the city’s sole members-only ‘private restaurant experience℠’.”
"WHY THIS NEW MIAMI RESTAURANT WILL SERVE JUST ONE PARTY PER NIGHT..."
"...you’ll have to play nice-nice with your most famous (or loaded) friend and hope for the invite."
“What can be better than getting the extravagance of a restaurant experience while keeping it completely exclusive? Nothing.”
“Best Private restaurant - The Luxe list 2021”
"...HAIKU BRINGS A POETIC APPROACH TO DINING." AND “SAFETY IS THE NEW EXTRAVAGANCE.”
Haiku is a Members-Only PRIVATE RESTAURANT experiencesm that creates exquisite, bespoke and deeply immersive dining experiences for Members and their families, friends and colleagues.
Haiku is helmed by Chef Albert Diaz, formerly the executive chef at Zuma, London and Zuma, Miami and his team of Japanese Kaiseki and Sushi trained chefs.
Haiku offers a stunningly original concept of a modern interpretation of Japanese Kaiseki Cuisine. Our 10-12 course Omakase (Chef’s choice) tasting menu features a progression of dishes, from individually handmade “edomae” sushi using fish flown in daily from Japan to the chef’s showcase of hyper-seasonal ingredients featured at their peak
Signature wine pairings are offered with each course from an extensive and carefully curated wine, sake and champagne list selected by our Sommeliers
ONLY one service offered per day for a member AND UP TO 15 OF THEIR PERSONALLY SELECTED GUESTS WITH NO ACCESS AVAILABLE TO THE PUBLIC BEFORE, DURING, OR AFTER SERVICE
customized Menus and ambience on members request, with tailored touches included for special events
the Space
Beautifully designed interiors created by a world famous restaurant designer with a polished, modern Tokyo vibe. The 16-seat Chef’s tasting counter is designed to eliminate barriers between our guests and our chefs and Sommeliers, creating a truly immersive yet accessible atmosphere
Service inspired by Omotenashi (elevated and perceptive Japanese style hospitality) provides for a Michelin – worthy experience
Chef Albert Diaz
- With TWO DECADES OF EXPERIENCE, CHEF DIAZ’S FOOD IS INSPIRED BY HIS LIFELONG PASSION FOR JAPANESE CUISINE AND IN PARTICULAR THE KAISEKI TRADITION WHICH HE EXPERIENCED ON HIS TRAVELS TO JAPAN, WHERE HE HAD THE HONOR TO COLLABORATE, SHOP AT LOCAL MARKETS AND DINE WITH AMAZING JAPANESE CHEFS.
- executive chef zuma London and oblix at THE Shard - 2013
- executive chef zuma Miami - 2015
- CHEF DE CUISINE AT THE RITZ CARLTON AND ACQUALINA ROSEWOOD RESORTS
