Located inside the opulent Mandarin Oriental Jumeira, Netsu Dubai is the brainchild of chef Ross Shonhan – the ex head chef of Zuma and Nobu in the UK and the man behind London’s Bone Daddies. One in a long list of luxurious Japanese restaurants in the UAE, Netsu Dubai’s USP is its celebration of Warayaki – a unique straw-fire cooking technique. Join The Huntr as we present a closer look…
One foot inside Netsu and you know you are in a high-end Japanese gem. The beautifully-executed mix of modern and minimal design elements include oversized Japanese murals, floor-to-ceiling windows, slick wooden tables and chairs, pretty pendant lights, luxurious red velvet curtains and a wood-decked terrace with outside seating. The space is spread between enticing open kitchen areas (including a sushi counter), a licensed bar, the main inside dining area, a lounge on the mezzanine floor and the outdoor terrace complete with bar and dining tables.
The menu is divided between snacks, small dishes, cold dishes, salads, sushi and sashimi, maki rolls, tempura, hot dishes, Netsu specials, Warayaki Grill dishes, rice, pickles and soup and desserts. There are ample beef, seafood and fish dishes plus some vegetarian-friendly options, lamb and chicken. The team source the highest quality ingredients and employ the most talented and skilled chefs and the prices reflect this.
The Huntr started its Netsu experience with the Wagyu Tenderloin Katsu Sando with Tonkatsu Sauce (250AED) and wholeheartedly recommend that you do the same. Super tender, juicy and tasty, the bread is airy and light and everything melts in your mouth like a delicious cake. Don’t miss it. Plus the Fried Chicken Bao (40AED), which was perfectly crispy on the outside and juicy on the inside and wrapped in a fluffy moist and warm bao. The Crispy Duck Bao (50AED), which was equally as faultless and the beautifully-presented Nigri Set (138AED for 7 pieces), which is comprised of tuna, sea bass, salmon, yellowtail, prawn, scallop and mackerel. Plus the Seabass Tiradito (56AED), and the Chashu Wagyu Soy Ramen (200AED), which is crafted with spring onion, bamboo, soy egg and nori. The wagyu was unbelievably tender, the broth was simple but comforting and clearly very high quality and the Japanese noodles were cooking to perfection.
To end an outstanding lunch on a sweet note we ordered the Chocolate Fondant (68AED) and the Kinako French Toast (64AED). Both desserts hit the spot – not too sweet and worth every calorie.
Insider tips: Open weekdays from 6.30pm until 11.30pm (dinner and drinks only). Open Friday and Saturday from 12.30 to 4pm for lunch and again at 6.30pm until 11.30pm for dinner and drinks. Reservations recommended for peak times and big groups. Dress to impress. Smoking permitted inside on the mezzanine floor (lounge) from 4pm onwards only, the rest of the inside dining is non-smoking.