Walking into the award-winning 99 Sushi Bar and Restaurant, you immediately understand why it has made such an impression on Dubai’s dining scene. The room carries a low, confident glow from its gold and black palette, softened by velvet seating to keep the space lively. The sushi bar draws you in first, with chefs working in clear view with an eye-catching backdrop.
We opted for the terrace, choosing to sit outdoors and make the most of alfresco season. It was an easy decision the moment we saw the view. From our table, the Burj Khalifa rose directly ahead, and the Dubai Fountain stretched out below.
Culinary highlights
The dining experience began with Kobe Edamame, presented with a glossy sheen of Kobe fat, a dusting of shichimi togarashi, and an aromatic hint of truffle. Next, the Oyster No.3 arrived, adorned with toro and a delicate spoonful of Kaluga Queen caviar, all brightened by a light ponzu dressing. The freshness of the oyster paired with the silky toro and the pop of the caviar created a precise balance of briny, creamy and slightly acidic notes.
The seafood gyozas followed, a creative mix of seafood wrapped around a curried bisque with fresh uni, delivering an unexpected depth of flavour. The Toro Okonomiyaki arrived next, served like a pizza, combined jalapeno, onion, truffle and tare sauce in a umami punch, while the 99 Jewel Maki dazzled with toro, akami, black truffle, golden leaves and a crown of Kaluga caviar, making for a decadently rich bite.
The Hotate Maki paired sweet king crab with crispy avocado and a hint of rayu chilli, and the Toro Flambé Nigiri, topped with caviar, offered a smoky, luxurious finish to the sushi course.
For mains, the Wild Chilean Sea Bass was a standout, cooked to perfection and served with a yuzu beurre blanc, chimichurri and finished with Kaluga caviar. The fish was tender and buttery, with the citrusy sauce cutting through the richness beautifully, while the chimichurri added a vibrant, herbaceous note.
Dessert brought the meal to a satisfying close with a Japanese soufflé, light and airy, paired with a creamy hazelnut ice cream. The delicate sweetness of the soufflé complemented the nutty richness of the ice cream, ending the meal on a comforting note.
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