The first highlight is a Grilled Seabass, delicately cooked and drizzled with olive oil, served alongside vibrant chimichurri and batayaki sauces. The dish is completed with a yuzu green salad, bringing a fresh citrus balance to the rich, flame-grilled fish. Priced at AED 380, the dish is designed for guests seeking a refined yet flavour-forward seafood experience.

Complementing the mains is a luxurious yet accessible starter, the Salmon or Tuna Tartare, layered with caviar, ikura, tobiko, and masago, and finished with gold powder, yususan sauce, and a crisp nori cracker. Priced at AED 89, the dish offers a visually striking and texture-driven take on premium raw seafood.

With these new additions, Sushiyaki continues to celebrate the versatility of fish, combining Japanese technique with global influences, while catering to Dubai’s appetite for elevated, ingredient-led dining.