Delano Miami Beach, the destination hotel on South Beach, has officially reopened its doors, unveiling a transformative new chapter that honours its legacy while re-establishing the property as a dynamic culinary and cultural destination.
At the centre of this next era is a partnership with Paris Society, marking the group’s first restaurant ventures in the United States. Through this collaboration, Delano Miami Beach has introduced two globally recognised dining concepts, Gigi Rigolatto and Mimi Kakushi, while also opening the doors to a reimagining of the iconic Rose Bar, the famed original venue from the previous incarnation of Delano.
All of these venues complement each other to create a layered food-and-beverage experience that spans from poolside afternoons to late-night cocktails.
“Adapting Mimi Kakushi and Gigi Rigolatto for the U.S. market has been both intentional and exhilarating,” said Rizwan Kassim, CEO of Paris Society. “We arrived in Miami with deep respect for the city and its guests, knowing that reputation only takes you so far and each new market must be earned. When you have built something people trust, that responsibility is felt deeply and our team takes great pride in it. With these openings, we bring a culinary vision rooted in seasonality, storytelling, and experience to a city that shares our global perspective, where Mimi Kakushi offers a fully immersive world shaped by cinematic storytelling across cuisine, cocktails, and music, and Gigi Rigolatto reflects the alla grande spirit of unhurried coastal Italian living, expressed through thoughtful local touches alongside its Italian classics.”
Gigi Rigolatto
After Saint-Tropez, Paris, Dubai, Rome, and Bodrum, Gigi Rigolatto unveils its new seaside residence at Delano Miami Beach. Bringing its unmistakable Alla Grande way of life to the Atlantic coast, it embodies Italian hospitality through cuisine, atmosphere, and effortless conviviality. Opened to the public on May 7th, the restaurant reveals a vibrant expression of Mediterranean-inspired dining, an invitation to gather, share, and linger by the sea. The quintessence of a festive Italian art of living: vivid, generous, and effortlessly sophisticated.
Spanning across Delano’s first floor, the entrance to the beach, the experience unfolds through a series of distinct yet seamlessly connected settings: an indoor restaurant with terrace seating, poolside tables, beach cabanas, sunbeds, and a concept store-all envisioned under the cohesive design direction of Franco-Mexican architect Hugo Toro and execution by Elastic Architects. Defined by carved wood, yellow Siena marble, and travertine, the warm, transportive design captures the timeless allure of La Dolce Vita, reimagined in Miami. Conceived as a refined stage, each space balances architectural grandeur with a sense of intimacy, welcoming, elegant, and effortlessly residential.
At Gigi, the menu embraces a light, seasonal approach to Italian cuisine, beginning with signatures such as Carpaccio Di Manzo, Fagiolini Verdi, and Seabream Carpaccio, before moving to handmade pastas, including Linguine alle Vongole and Taglioni al Granchio. Sharing plates feature Gamberi Provenzale, grilled king prawns with Provençale sauce, Polpo alla Griglia, grilled octopus with Sorrento lemon mayo, and Tagliata di Manzo, sliced Wagyu beef with salsa verde and rosemary jus, and Italian classics are reimagined for Miami’s dining scene, crafted by Giuseppe Pezzella, Corporate Executive Chef for Italian restaurants at Paris Society. Highlights include Fiori di Zucchine, fried zucchini flowers with ricotta and truffle, Cotoletta alla Parmigiana, a veal escalope prepared parmigiana style with mozzarella and basil, and Mezzi Rigatoni Vodka with spicy tomato sauce and stracciatella.
To conclude, the Dolci selection offers a refined finish with desserts such as Limone di Gigi, Maraschino Cherry Cheesecake, and Stracciatella Profiterole, complemented by shareable classics including Gelato Pistacchio and the signature Tiramisu. The Gelato Pistacchio, created by Corporate Pastry Chef Benoît Dutreige at Paris Society and finished with caramelized pistachio and olive oil, became a standout signature following its success in Dubai and is now featured across all Gigi Rigolatto locations worldwide.
The cocktail program is a celebration of Southern Italian sunshine and aperitivo culture, vibrant, generous, and made for lingering moments. Signature creations include Il Bellini di Gigi, where peach purée meets chilled prosecco in pure, effortless glamour; the Capri Fizz, offering a bright, sparkling citrus lift; Amore de Sorrento, blending No. 3, Mancino Rosso, Kahlúa, Chambord, and Campari into a rich, bittersweet composition; and the Limoncello di Gigi Spritz, crafted with house-made limoncello and fine sparkling wine. At the centre of it all, the Bellini Bar sets the scene, an ode to the iconic cocktail in its most elegant form and playful interpretations. Here, the Bellini reigns with quiet confidence, embodying Gigi’s world: joyful, sun-drenched, and forever devoted to the art of the Italian aperitivo.
From this lively coastal expression of Italian hospitality, the culinary journey continues upward to Mimi Kakushi, Delano Miami Beach’s Japanese-inspired dining concept.
Mimi Kakushi
Located on the fourth floor and available exclusively to Delano Members Club members and hotel guests, Mimi Kakushi officially opened May 1, bringing its acclaimed 1920s Osaka-inspired concept to Miami Beach. Blending Far Eastern flavors with Western influences through its signature “A Taste of the East, The Rhythm of the West” philosophy, the restaurant introduces a distinctly immersive dining offering rooted in Japanese tradition, jazz-era energy, and modern refinement.
Designed by Elastic Architects in collaboration with Pirajean Lees, the restaurant channels an Oriental Art Deco aesthetic through wooden screens, layered textures, hand-painted walls, and natural materials, while a curated music program and subtle olfactory identity contribute to a fully immersive experience.
The menu presents a modern interpretation of Japanese classics, opening with a selection of raw and shared plates. Highlights include Wagyu Beef Tataki, with yuzu daikon, fresh truffle and truffle ponzu; Tuna Tartare & Caviar, paired with yuzu avocado and nori bread; Spicy Salmon Roll with asparagus and spicy yuzu miso; and Wagyu & Foie Gras Gyoza with truffle soy butter. Additional dishes such as Bone Marrow with beef tartare and fried buns, Japanese Sweet Corn with chili ponzu butter and shisho, and Maitake Mushrooms with creamy truffle soy, further underscore the menu’s balance of texture, precision, and playfulness.
Signature dishes continue the restaurant’s nuanced approach to dining, featuring Miso Black Cod with citrus miso sauce, Braised Short Ribs with soy and koji sauce, and Wagyu Beef Striploin with chipotle soy glaze. As part of the restaurant’s poolside dining program, Donburi (Japanese rice bowls), including Wagyu Don, featuring grilled Wagyu beef with Japanese kokuto steak sauce, and Maguro Don, showcasing bluefin tuna sashimi with takuan and myoga.
To conclude the meal, desserts such as Hokkaido Cheesecake with strawberry and matcha sauce, Ispahan Custard with pickled lychee and raspberry, and Chocolate Mi-Cuit with peanut butter and coconut ice cream.
The Kintarō cocktail menu at Mimi Kakushi, crafted by Manja Stankovic, Group Beverage Manager at Paris Society, reflects the bar program’s global acclaim, with its Dubai outpost ranked No. 36 on the World’s 50 Best Bars 2025 list and named The Best Bar in the Middle East for the third consecutive year. Inspired by 1920s Japanese jazz culture and silent film icon Sessue Hayakawa, the menu brings a cinematic approach to cocktail-making.
Now debuting in Miami, it introduces this spirit of innovation stateside. Signature serves include the Nara Nara, a Botanist gin martini served within a block of ice at minus 4 degrees Fahrenheit, one of the coldest martinis in the world; and the Ah-Kee, a crisp rum cocktail with notes of sweet coffee and vanilla against a sharp citrus tang and matcha, alongside a curated selection of sake and Japanese whisky program.