99 Sushi Bar

There’s no shortage of finesse and precision in the well-constructed and beautifully presented dishes at this chic Japanese restaurant; skills whose primary goal is to underline the quality of the ingredients. Even the more contemporary touches are done with subtlety and care. The Spanish owners import most of the seafood from their native country; the flamed red mullet with kumquat tiger milk skilfully balances spice, fruit and acidity to deliver impressively pure and well-judged flavours. It’s all run as smoothly as silk and is the ideal venue for an intimate experience. The tasting menu for two is always worth trying.

• Four Seasons, Al Maryah Island: a chic, low-lit dining room in the hotel, with terrace seating overlooking the promenade
• Spanish-owned Japanese restaurant: most seafood is imported from Spain
• Tasting menu for two: a recommended route through the kitchen
• Big-ticket showpieces: luxury plates that combine toro, caviar, truffle and precious garnish

Ingredient anchors

• Premium seafood (often sourced from Spain): the backbone of the menu, handled with restraint and polish
• Red mullet: served flamed, paired with kumquat and a bright, acidic sauce
• Bluefin tuna cuts (including toro): used across sashimi and contemporary formats
• Kobe beef: appears in high-end dishes such as a katsu-style sando
• Caviar and black truffle: used for richness and finish in signature plates

What to eat

• Contemporary Japanese cooking with a strong focus on precision and ingredient quality
• A tasting menu for two is a core way to experience the kitchen

Dishes you may see referenced

• Flamed red mullet with kumquat tiger milk

Service

• Lunch and dinner daily