Drink and Dine
Laying the table.
A column of flame, worked in full view as the Theatre of Fire
Netsu by Ross Shonhan
Restaurant
The counter is where the cooking happens, and the room is arranged to face it.
The flame curves right around the pass, in full view of every table.
Some of the cooking happens at the table rather than in the kitchen. Temaki is rolled in front of you with Ariake nori and fresh wasabi. A kawara stone comes out for yakiniku, grilled and sauced as you eat. Sukiyaki is cooked down in sweet soy with an egg yolk to dip into.
Outside there is a large terrace for the evening. The omakase is 7 courses, chosen by the head chef, and it is only laid for 2 or more.
Kismet Recommends
- Chu-Toro Sashimi
- Wagyu Short Rib
- Spicy Miso Chilean Seabass
- Crispy Duck Hot Stone Rice
- Kinako French Toast
The kitchen
Ross Shonhan
He grew up on a Queensland cattle farm, opened Nobu's Dallas kitchen and cooked at Zuma in London, and this was his first restaurant in the UAE when it opened in 2019.
Some of the cooking happens at the table rather than in the kitchen.
