Japanese Wagyu Pop-Up To Be Held At The Rum Room, Courtesy Of Meat N’ Bone

Meat N’ Bone, the Miami-based premium meat delivery company, is bringing an exclusive Japanese Wagyu dining event to The Rum Room from December 5 to 7, just in time for Miami Art Week. The event features limited lunch and dinner seatings and offers guests a chance to experience ultra-premium Wagyu beef on the Miami Beach Convention Center campus.

This special three-day event showcases a curated menu in partnership with Wagyu of Japan, helmed by Michelin-Star Chef Chucho Rojas and Chef Ismael La Salle. Highlights include A5 Wagyu Nigiri, Wagyu Katsu Sando with crisp panko breading, and a gourmet Wagyu burger finished with pickled mayo and caramelized onions. Larger cuts such as A5 Ribeye and New York Strip are grilled to perfection and served with minimal adornment to let the marbling and flavor shine.

The Rum Room venue offers a distinctive setting for this culinary showcase. Located steps away from Art Basel exhibitions and Art Miami events, the venue is ideal for art week guests looking to take a break from the buzz without leaving the neighborhood.

On December 6 at 4 PM, Meat N’ Bone will also host a Complimentary Wagyu Happy Hour with limited-time menu options available while supplies last.

With boutique stores and restaurants across Florida, Meat N’ Bone has become a go-to destination for high-quality meats and seafood. The company also operates a robust online platform with nationwide shipping, making its gourmet offerings accessible to customers across the U.S. Known for its commitment to quality and transparency, Meat N’ Bone supplies chefs, home cooks, and event planners with premium selections ranging from USDA Prime beef and Iberico pork to New Zealand lamb and world-renowned Japanese Wagyu.

Reservations for this exclusive Meat N’ Bone experience are available through OpenTable. Seating is limited and expected to fill quickly.