Peter Verey

@miklarestaurant was the first Turkish restaurant I had ever heard of as it started to make waves internationally last decade . This year it celebrates its 20th year and offers a lovely comfortable and confident menu .

Produce is entirely Turkish ( except for chocolate ) which is a necessity these days as hyper inflation has made foreign imports skyrocket . ( imported butter costs 17x the price of local butter for example ) .

The first course may have been my favourite, a smooth artichoke cream , a perfectly fried artichoke heart and the lovely zing of sorrel oil .

Beef tenderloin was aggressively cured and quite salty , it really required the equally aggressive pickled vegetables to balance things , but in some bites both flavour profiles were somewhat jarring .

Squid was given a quick char and paired with tarator and sea herbs , personal preference but a note of acidity would have made this sing .

Deftly cooked sea bass is served with crayfish and an array of vegetables with a light nage . This one was faultless , beautiful cooking of every element .

Lamb shank is not often seen of fine dining menus but this a great finale , alongside textures of various green vegetables, its homely and terrific .

Also homely is the dessert , hazelnut halva, rice pudding and strawberry sorbet. Could easily be three seperate desserts but together they amalgamated brilliantly . Less

Neolokal delivers a fine dining experience that examines Turkish roots in terms of produce , traditional recipes and sustainability.

Its current summer tasting menu offers twists on tried and true Turkish home dishes , as a foreigner I am unable to grasp the connection to dishes that I have not tasted in their original form , but it is still fun to be exposed to them.

No matter how solid the food is , the magic here is the view and ambiance , perched overlooking nearby rooftops and the Bosphorus , it’s a great place to watch day turn into night ,

SEARED LAKERDA, sautéed wild greens, collagen-rich fish sauce is a lovely start , the bitter wild greens and the acidic yet rich sauce provide a lovely contrast .

SUMMER TÜRLU’, white asparagus, seasonal fruits and vegetable olive oil-braised vegetable purée, yogurt crisps- fresh and sweet with the use of fruit , the white asparagus and the yoghurt crisps stand out

SHRIMP ‘SU BÖREGI’, grilled red shrimp, shrimp foam, crunchy baklava dough, fresh cheese-
This reminded me of a cross between a seafood moussaka and mornay dishes . The use of savoury baklava dough for crunch was inspired .

SEA BASS, cornmeal ‘mihlama’, ‘terbiye’ creamy fish sauce parsley oil. The cornmeal cake retained a grainy texture , the fish well cooked , the sauce French in execution .

Slow-cooked LAMB SHOULDER, peppered red plum cream, lamb j chicken-broth ‘hedik’ wheat, crispy chicken skin. The lamb shoulder delivers in deep meaty flavour , using a pimped up roast chicken broth turns down the richness but not the unctuousness

‘PEPEÇURA, coconut milk pudding, coconut and rose sorbet, rose l finely grated caramelized coconut. Always a fan of coconut desserts , this was creamy and fresh . Less

An ambitious project which I doubt can easily be replicated , @takahisa_dubai combines a sushi master and a Wagyu master who together offer 4 different omakase menus along with an a la carte offering using premium Japanese produce that is flown in 5 times a week .
The produce is the key to this endeavour with the likes of Yamayuki tuna and Ozaki beef available they certainly meet the premium brief .
The cuisine lets the produce shine , highlights included Steamed ankimo paired with a reimagined Kimo sauce which was unmistakable different , the use of egg yolks gave this a luscious mouthfeel and steered it towards a rich carbonara experience .
Matsutake are served in a terrific dashi but I loved the texture of the shrimp , eel and egg mousse it was paired with .
Thrilled to see my favourite fish on the planet featured- Nodogoro . Served simply with salt and daikon , pure and delicious .
The nigiri portion was rock solid , the shin Ika lovely and soft , the Shinko left you wanting more and both the Chutoro and Otoro had great length on the palate.
The Daisen Murasaki uni was super creamy and clean .

Sea jewellery is a fun savoury finale , incorporating Toro, uni , ikura , caviar and a little rice .

The price tag for the produce driven experience is hefty and matches the cost of world renowned FZN for example , but it is unquestionable worth the dirhams and I look forwarding to returning for the Wagyu focused menus in the future . Less

Yannick Alléno is one of the super chefs of our era with 18 Michelin stars around the globe . Having previously dined at his flagship Pavillion in Paris , I would confess that I may like @stay_dubai a touch more .
The dishes are simpler , refined comfort food that is familiar and nostalgic yet interesting .

The menu starts with La Balade - a walk through a forest of vegetables all independently dressed , it’s a fun choose your own adventure beginning and it’s an apt first act in a land where Mezze is the norm .

Quenelles of scallop mousse are topped with a disc of brioche and flashed under the salamander , celeriac purée and extraction along with Maison Prunier caviar complete the dish . The scallop mousse is impeccable smooth and luscious but the combination of sweet celeriac extract and the caviar is incredible .

Anelli timbale sees a crown of pasta topped with Parmesan emulsion and buried beneath is a langoustine ragu , a great macaroni and cheese dish to say the least .

Turbot from brittany is paired with Shiso , basil and abundance of citrus . With segments , lemon caviar as well as a citrus sauce , this may be too@much of a good thing .

Loved the Wagyu Mille feuille , layers of Wagyu and mushroom are beautifully charred and that flavour paired with wilted lettuce and beetroot jus is very well matched .

Using local strawberries for the strawberry tart dessert was a nice surprise, topped with Mozzarella ice cream and a basil pesto , this dish ate as great as it looked .

The chocolate finale delivered in richness , a Meyer lemon confit gel and the Moroccan paste Amlou made of almonds and argan oil gave a lovely texture .

This restaurant has been an under the radar mainstay in Dubai , having opened in 2010 . Here’s too many more !! Less

Long time holder of Michelin ⭐️ ⭐️ , Ginza Koyju is an excellent entry point into the Kaiseki world for anyone visiting Japan . Not overly fussy , the food is clear and straight forward , service multi lingual and good natured .

Dish of the night was steamed abalone with a terrific sauce based on frozen grated abalone , the sauce has slightly more substance than a foam but still tasted light and ethereal .
Other highlights included a terrific Maguro and Murosaki uni sashimi combination, the richness of the fish , foiled the brine of the uni .
The Wagyu tenderloin was particularly clean in flavour and paired well with fig and miso . Less

Really enjoyed Yoji Tokuyoshi’s Milan restaurant back in 2018 and was curious as to what his Tokyo team deliver @alterego.tokyo . The answer , a textbook neighbourhood restaurant .

À la carte options available as well as Omakase menu which is individually tailored to every table . Fun , quirky mix of classics and creativity . The all Italian wine list has plenty of gems and is worth exploring .

Highlights off the night included incredible fresh peaches , the harmony of sweet onion custard with the char of grilled corn , the perfect cuisson on all the proteins and zucchini “steak” .

Worth visiting if you want a casual yet refined break from Japanese food when in Tokyo . Less

Having an easily bookable sushiya in Tokyo is a gift , especially when it’s both Michelin starred and Tabelog Silver .
Creative otsumami , addictive vinegar forward Shari and a friendly jovial Taisho . Nails it

Chitoro - sweet nigiri served essentially as soon as you sit down
Kue sashimi
Fried Hamo
Egg custard , corn jelly - savoury and sweet
Awabi / crunchy rather than yielding
Unagi - crisp clean not marinated
Ayu in daikon broth
Harashimi with somen noodles and daikon

Aori Ika - with lime , deliciously giving texture
Botan ebi
Akami - initially metallic then sweet
Chutoro senaka
Otoro - acidity , some aged flavour . Delicious
KOHADA- great match with the strong Shari
Murasaki uni from Aomori - amazing aroma
Maguro and trout roe maki
Anago and cucumber maki
Aka uni - smooth with briny finish , ice cream texture Less

Even when living in Macau I always had a piercing curiosity to visit Sazenka , so I was thrilled to be invited , thank you @chi.champagnefeast422 !! - the rare restaurant that reaches the apex of both Japanese and western rating system ( Tabelog gold and Michelin 3 Star )
Chinese cuisine yet there is a clear Japanese sensibility. Subtlety is promoted and clear flavour profiles are pin pointed .

Zucchini flower soup dumpling , the flower is the dumpling skin , the broth mild and a lovely texture from the seafood mousse .
Abalone and Shrimp with Shaoxing wine follows - the Botan ebi is only slightly tipsy rather than drunk and this allows its sweetness to shine , below likes a brunoise of shrimp “stuffing” the Awabi , this portion brings that deep oceanic flavour .
Deep Fried Ayu - the sweet fish was presented to our table still swimming at the start of the meal . It returns beautifully crisp , and both bitter and sweet flavours are allowed to shine .
Sazenka Barbecue Pork- Char siu is firm to the bite , without toughness . Marinade is not overly sweet , the smoke is the key note . A second delicious bite is served as a meatball stuffed with a liquified grape .
Sweet and Sour Pork- layers of pork belly and eggplant are essentially indistinguishable in this signature dish . The sauce leans into the acidity rather than sweetness for great balance . A rightful masterpiece .
Sudachi Citrus with Jelly fish- jellyfish salad with both sudaichi and caviar , all texture and super refreshing .
Pheasant Wonton Soup/ beautiful broth and nice density to the dumpling with the pheasant farce .
Hamo with Soy Sauce- presentation reminiscent of crystal shrimp ,the pike eel was not muddy at all .
Szechuan Chicken Wing- thick cut wing with that delicious numbness that kept on creeping .
Braised Shark Fin Soup- a taboo ingredient these days , but not in Japan . Unapologetically delicious , the collagen in the sauce was sublime , best shark fin of my life .
Seasonal okra - biggest okra I have ever seen
Sazenka Crispy Quail- huge quail as well , lovely lacquer and served exactly as the Cantonese would serve roast pigeon.
Continued in comments .. Less

It has been almost 25 years since I first had Jason Atherton’s food , French in technique , British in identity, at @rowon45dubai it now relies almost entirely on the clarity of Japanese produce to complete the vision .

Your meal takes place over three rooms , the champagne lounge for snacks , the kitchen counter for the crux of the meal before finally the chefs library for petit fours . It’s a nice journey and a clever trick as you are aware that there is new physical place you will soon be transported too .

There are some amazing highlights on the plate too .
A delicious smoky A5 Wagyu and smoked eel tart is the last amuse but it is quickly expanded upon and bettered by a superb Wagyu oxtail consommé, enriched in marmite , fragrant with long pepper and given texture with pickled turnip and crisp sweetbread .

The following course lifts the standard again , raw Amaebi , deliciously sweet and paired with , tomato dashi , finger lime and salted duck egg sabayon . Every mouthful of this dish pulls you in a different direction yet great harmony is the result .

Pierre Koffman’s squid tagliatelle is reimagined with sous vide scallops , gently shredded into strips , bathed with a sake and Shiso sauce and topped with fresh off the plane Bafun Uni .

The nostalgia hit of the night delivers in spades . A jacket potato with glass like skin made from Hokkaido potato aged for 540 days , soulful and humble , it stands proud next to curls of Otoro , a quenelle of kaluga and smoked cultured cream .

Kinki grilled on the binchotan was a slightly meagre portion size which didn’t let you enjoy the lusciousness of this premium fish , a shame as the crystal dumpling and the killer Cornish/singaporean chilli crab sauce were gorgeous .

Wagyu returned for the third time at the end for a rich finale , highlighted by a beef cheek char siu taro dumpling , but I think a different source protein would have been a nice note to play .

Colston Bassett Stilton tart was a lovely cheese course , fresh and slightly neutralised for those that struggle with blue cheese .

Two desserts - malt and miso / gold pineapple and some brilliant petit fours ended an excellent meal . Less

The voyage menu @orfalibros is a beautiful exploration of Syrian cuisine.

The traditional Syrian interpretations are vibrant and fresh , with Aleppo pepper singing the high note on many occasions . Japanese influences and techniques also play a role throughout the meal and they bring the Unami and earthy feel to many dishes .

A trio of snacks kick start the meal , be it foie gras , corn or a mushroom eclair , each of these snacks really lingers on the palate .

The 4th dish is an absolute knockout , a creme caramel using caramelised onion as its “sugar” is a genius creation, here it is weaved together with a punchy katsuobushi dashi and a heaving spoon of kaluga caviar . This is an unbridled and powerful dish that is utterly addictive . I came very close to asking for a second portion.

The next highlight was roots . A shiso leaf is placed onto your palm and then filled with a ball of burghul, herbs and Aleppo pepper . The pepper is gorgeous in this , it coats the palate and almost creates a similar reaction to the numbness of Sichuan peppercorn albeit with more restraint .

Fattoush is the inspiration of the next dish , however the classic salad has been reinterpreted with gazpacho and Greek salad elements also intertwined. Humble but fresh and exciting .

Loved the Chutoro + Otoro course , a great showcase for the Galician tuna but also some superb Spanish olive oil. The Otoro is thinly sliced and almost salmon pink , lightly flavoured with finger lime and tuna garum. The chutoro benefits from bolder marinade and is served with sourdough toast for a killer bruschetta .

Classic Syrian dishes return with a beautiful creamy bayaldi , smoked eggplant , Muhammara and tarator is a great combination .
Then a Syrian pasta course of moghrabieh paired with onion foam and glaze .
Current fine dining trends are featured with a beautiful hand dived Norwegian scallop with a brown butter sauce , a scallop skirt dashi and enough caviar to not dominate .
Wagyu from Hokkaido is the final savoury course but it’s the sour cherry sauce that is the star of the dish exactly as chef intended .

Finally a fresh take on Tarte Tatin ends a superb meal . Less