SLS South Beach Celebrates 5 Years with Special Culinary Experience

Bazaar Dragon Fruit Ceviche (1)
Bazaar Dragon Fruit Ceviche

Photo Credit: sbe

Celebrating the iconic sbe hotel’s five years in the Magic City, the SLS South Beach will host a series of events throughout the next month with special experiences tailored to heightening each of the five senses, named Savoring Luxurious Senses. Starting with taste, the SLS South Beach has created two special tasting menus at both restaurants, Katsuya, and The Bazaar by José Andrés, highlighting the best of the two unique cuisines, each showcasing the chef’s talent with a vibrant and creative menu. Other exhibitions part of the sensory program include art installations  to visually stimulate the sense of sight, exclusive signature scents, nostalgic playlists celebrating the sense of hearing, and many more Sexy Little Surprises to be announced – all culminating in a 5 year anniversary party.

Focusing in on the first release of taste, Chef Yoshi Migita of Katsuya and Chef Tito Vargas of the Bazaar by José Andrés will launch both of their specially-curated menus on June 26th, available at both restaurants through the end of July.

Highlights include the famous crispy rice and delectable baked crab hand roll from Katsuya, as well as a standout Ponzu Salmon dish, cooked to perfection that will melt in your mouth, bursting with flavors of Japanese blackened spice and moromo miss eggplant with fresh ikura on top. On his inspiration for the 5 Year Tasting Menu, Chef Migita explains, “We have created a culinary experience that takes guests on a journey of our 5 year history at the SLS, highlighting new creations, as well as, classic favorites.”

Katsuya Bake Crab Hand Roll 4
Katsuya Baked Crab Hand Roll

Photo Credit: sbe

Next door at Bazaar, Chef Tito Vargas chooses a menu to highlight the best of Chef José Andrés’ whimsical, artful dishes, like the Instagram-worthy Dragon Fruit Ceviche decorated with pink foam on top and a delightful combination of flavors from tuna, pecans, lemons and hibiscus on the inside, as well as his famous croquettes de pollo, which come out plated in a translucent dish shaped like a sneaker, as well as the crowd-favorite, the ‘Cubano,’ made with his signature light air bread and topped with jamon and a savory cheese filled on the inside. Chef Tito Vargas adds, “We are very proud of how our culinary perspective has evolved over the last five years; we feel that these menus not only reflect where we have come from, but also where we are going.”

For guests who want to make it a vacation (or staycation), the menus are part of an exclusive 5 Year Anniversary Room Package which includes: 5 Year Tasting Menus for 2 at Katsuya or The Bazaar, complimentary upgrade at arrival (pending availability), late check out, unlimited UrbE usage, and welcome cocktails at Hyde or Bar Centro. Bookable June 26th through December 31st. Blackout dates applicable.

Bazaar Churrasco 3
Bazaar Churrasco

Photo Credit: sbe

To view both of the full menus, see below for more details.

Katsuya 5 Year Tasting Menu $110 Per Couple

Crispy Rice Tuna Grilled sushi rice, topped with spicy tuna and jalapeño

Baked Crab Hand Roll Baked snow crab, Chef’s dynamite sauce wrapped with rice in soy paper

Tuna Carpaccio Garlic, Chive, Yuzu Soy, Seared with Hot Sesame Oil

Katsuya Roll Tuna, yellowtail, salmon, scallop, crab and avocado wrapped with cucumber

Corn Robata Seasonal corn charred on the robata grill

Ponzu Salmon Japanese blackened spice, moromo misi eggplant

Large Carafe of Katsuya Sake

Katsuya Crispy Rice
Katsuya Crispy Rice

Photo Credit: sbe


The Bazaar 5 Year Tasting Menu $75 Per Person

Kueh Pai Ti  Singapore’s favorite street food – shrimp, peanuts, chili sauce

Dragon Fruit Ceviche  Tuna, pecans, lemon, hibiscus

Croquetas de Pollo  Chicken béchamel fritters

Bao con lechón Chinese bun, pork belly

‘Cubano’ In Honor of Café Versailles

Not Your Everyday Caprese  Cherry tomatoes, liquid mozzarella

Cuban Coffee Rubbed Churrasco Served with passion fruit coulis

Brussels Sprouts Lemon purée, apricots, grapes, lemon air, banana

Key Lime Pie José’s wa