Smoked Room Dubai review: A New Dubai Heavyweight

Man first made food interesting while gathered around fires and learning to grill meat. I am struck by how far people have come and, yet, not at all. Centuries later we find ourselves on a rooftop restaurant above Nakheel Mall on reclaimed land off a desert—to eat Japanese-Omakase menu parachuted from Spain and yet, despite all this, we still remain transfixed by flames.


Smoked Room Dubai’s feature wood fire where all the dishes are cooked or smoked over fire.

Smoked Room’s omakase-style menu

Smoked Room takes us away from caveman times. Its ingredients are mostly sourced from Hokkaido and rest from Italy and Spain. The way Dubai’s food scene is evolving, its residents might be fueling Japan’s GDP. No wonder we have visa free travel to Japan. I made a conscious choice regarding my allergies – I said no shrimp or prawns, but I let in shellfish (borderline) otherwise they may have just told me to choke on smoke.

Smoked Room’s tasting menu is laden with surprises. It features ten courses but there are thirteen. They mention three dessert courses. There are four. They embrace the concept of Fire Omakase and run with it like they are being chased by the police. There is a surprise with the tea leaves which I don’t want to ruin.

We traverse from fish to crustaceans to amphibians to mammals all kissed by fire. The snack, mains and desserts reveal the same flavour profile and conjure Smoked Room’s central theme. There are three wine pairings of increasing severity. Smoked Room also showcases an expansive drinks menu that we embrace and love. The path we travailed was Carlito’s way—our host. He is always on hand engaging us in casual conversation between courses.


Smoked Room Dubai’s impressive slab of A5 Wagyu served during the hot courses (see below).

Dinner is split into three parts: cold followed by hot dishes, and then dessert. Our cold section starts with a brioche and miso butter. The bread endures a traditional trial by fire after conspiring to rise four times in the proofing process to be the softest brioche. The compound miso butter is done table side, setting the pace this evening.

The remaining four cold, fish courses are joined by the hip with smoking techniques. The very popular smoked sturgeon, shaped as a tomato, stood out. The plate is dominated by said tomato, but the bed of horseradish cream, almond & finger lime caviar offer texture and flavour contrasts. The dashi snow’s “cool”ness cannot be understated. Intuitively, one proceeds to fiddle with the crumbly snow, you uncover the chipotle-ridden, smoked mackerel. The chipotle kick knocks us into the hot courses. The focus on cold courses showcases how technology accentuates the produce.


Smoked Room Dubai’s cold starter smoked sturgeon shaped as a black tomato.

Next come eight courses of warmth, heartiness, generosity and resourcefulness. During the journey, each new course dethrones the previous favourite.

First, a double lobster course made from the tail and head. The tail is plated fantastically like a fiery wing in aji tamarillo sauce. The fresh lobster tail is joined by tiny chicken ravioli and beef chunks in a jus. The lobster head is served inside the head, almost as a succotash of stir-fried vegetables and mushrooms in a delectably nutty beurre blanc. Head wins over tail. The dish is inspired, I refuse to believe this is anything but an accident, it still looks like a mistake. This hard to eat edible mess is playful, joyous and an absolute party.


Smoked Room Dubai lobster head and the smoked sturgeon with a generous pour of horseradish cream.

An assigned chef fiddles with the solitary piece of duck since dinner began, so much so, I strongly believe his job description reads “Must love duck”. This phenomenal, seared duck in a dense mole is still overshadowed by the following course, which hits it home for me: a sweet donut of duck leg meat served with a pungent, black garlic emulsion. It’s the most succulent ball of meat I have ingested. A yuzu gel adds unfamiliar complexity while the black garlic escalates the funk. If this is street food in Japan, I want to sign a petition that this is not fair.


Smoked Room Dubai’s seared duck with mole.

Smoked Room offers an additional course: forty grams of A5 Wagyu served with a 34-year-old soy sauce and fresh wasabi. Never have I had anything this important in my life. I cut the Wagyu into tiny slivers to prolong the experience. The marbling was so tender that I knew it was meat, but there is never any resistance. These are indulgences. There are no doubts.


Smoked Room Dubai’s A5 wagyu slab resting like a prize.

Smoked Room’s dedicated dessert room

We are stuffed like turkeys but Smoked Room’s team usher us towards the adjoining room for the dessert course.

You are not expected to linger but the details are not spared. The small space is accentuated with mirrors and a ceiling installation mimicking piles of straws with torched ends, creating an illusion of a candle lit dinner.

When we pick up our jaws, we are treated to a top-quality dessert course: a soy ice cream, Chantilly cream and a non-alcoholic sake jelly. Wow! In comes a roasted butternut ganache, mandarin sorbet, caramelized pumpkin seeds and a nutty, smoked pumpkin oil. What? Then, some excellent textures of chocolate and miso. We are offered petit fours and, like Mr. Creosote, we gorge on each one.


Smoked Room Dubai’s butternut ganache with pumpkin seeds and the soy ice cream, Chantilly cream and a non-alcoholic sake jelly.

Smoked Room, Would I Return?

I thoroughly enjoyed the experience and I see myself coming here again despite the damage. My partner felt the same way and we barely agree on anything. This was an excellent rendition of service, cooking and vision achieved. They handed us some chocolate souvenirs. While walking back we were wondering if this is how a gold medalist feels walking down the pedestal passing by the competitors he has surpassed. This is going to be a popular place in a hurry, get there before the price rises.

Smoked Room, Who Should Come Here?

The nature of seating allows for solo diners or couples. Smoked Room feels like a spot for special occasions owing to how much it costs. It is largely a seafood menu and diners should bear that in mind.

Smoked Room, How Much Is It?

The Tasting Menu, AED 950 per person. Wine Pairings, from AED 590 to 890 to 1390 per person. Tea Pairing, AED 350 per person. Lacto–Fermentation Pairing, AED 450 per person.

Smoked Room Dubai, St. Regis Gardens, Nakheel Mall, The Palm Jumeirah, Dubai, United Arab Emirates. Contact Smoked Room on +971 4 453 7548 or visit Smoked Room’s Website or Instagram for the latest information.