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Issue 8: Dubai

Discover a locally curated guide to the city's finest experiences

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    • Miso-marinated black cod wrapped in hoba leaf. Photograph by Walter Shintani.
      Miso-marinated black cod wrapped in hoba leaf. Photograph by Walter Shintani.
    • A signature cocktail, the barrel-aged Nyusatsu Negroni. Photograph by Walter Shintani.
      A signature cocktail, the barrel-aged Nyusatsu Negroni. Photograph by Walter Shintani.
    • Take a seat at the sushi bar. Photograph by Walter Shintani.
      Take a seat at the sushi bar. Photograph by Walter Shintani.
    • A table setting and an artfully composed dish of sliced seared tuna, chilli daikon, and ponzu sauce. Photograph by Walter Shintani.
      A table setting and an artfully composed dish of sliced seared tuna, chilli daikon, and ponzu sauce. Photograph by Walter Shintani.
    • Shelves of sake line the walls. Photograph by Walter Shintani.
      Shelves of sake line the walls. Photograph by Walter Shintani.

      Issue 8: Dubai

      The refined Japanese cuisine and the people watching are both world class at this high-design Financial District hotspot. Named one of the 50 Best Restaurants in the World in 2012, it’s the perfect place to head when you’re craving a lunch of miso-marinated cod in the company of Emirs and other power brokers.

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      A minty virgin apple mojito and other fresh, fruity drinks. Photographs by Walter Shintani.
       
      The bar awaits.
       
      Beanbags and lounges on the patio.
       
      A striking sculpture.
    • Issue 8: Dubai

      Weary of glitz and hungry for a taste of “authentic” Dubai? Make tracks to Special Ostadi restaurant, a charming, old-school grill whose kebabs, fresh flatbreads, and herb-flecked yogurt sauces have been a favorite of Emiratis for more than 30 years.

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      A tuna wakame salad. Photographs by Walter Shintani.
       
      Roasted cornish hens.
       
      The dramatic view from the pier.
       
      The mod interior.
      • Eggplant with tahini, olive oil, pomegranate, and parsley. Photograph by Walter Shintani.
        Eggplant with tahini, olive oil, pomegranate, and parsley. Photograph by Walter Shintani.
      • Lanterns cast a golden glow. Photograph by Walter Shintani.
        Lanterns cast a golden glow. Photograph by Walter Shintani.
      • A mixed grill of shrimp, lamb, beef, and chicken. Photograph by Walter Shintani.
        A mixed grill of shrimp, lamb, beef, and chicken. Photograph by Walter Shintani.
      • A pile of flatbreads and arugula salad with onions, tomatoes, and olive oil. Photograph by Walter Shintani.
        A pile of flatbreads and arugula salad with onions, tomatoes, and olive oil. Photograph by Walter Shintani.

        Issue 8: Dubai

        Mouthwatering mezze, or Lebanese small plates, are the draw at this swank, wood-paneled restaurant at the base of Emirates Towers. Bring friends and order to share–the kibbe is wonderfully fresh and the hummus rumored to be the best in town–then work it off with a stroll through the Tower’s upscale shopping arcade.

        • Issue 8: Dubai

          Consistently voted among the best restaurants in Dubai, this lovely, understated eatery is known for perfectly executed homestyle French fare with a Mediterranean accent–like onion pissaladire and grilled lamb with smoked eggplant–and desserts that you won’t want to share. Plus, in a city full of velvet ropes, LPM’s warm, unpretentious welcome is every bit as refreshing as the food. The logo on the door says it all: “Tous celebres ici.”  In other words: “Everyone is famous here.”