Netsu, from acclaimed chef Ross Shonhan, will be opening in Dubai’s Mandarin Oriental Jumeira early this year. Shonhan has previously worked in the kitchens of renowned chains Zuma and Nobu, as well as at London’s Asia de Cuba. He’s also the name behind London’s popular ramen restaurant chain Bone Daddies, as well as Flesh & Buns.
The restaurant will showcase the traditional Japanese cooking technique of Warayakiya – straw fire cooking. Dishes will include Warayakiya-style grills, sushi and sashimi platters and more. There will also be an extensive grape list, as well as traditional Japanese beverages.
There will be a large terrace area, with an outdoor bar, meanwhile inside you’ll see massive flames as the chef torches the straw for cooking. Also in the hotel will be Tasca, the first international venture from renowned Portuguese chef José Avillez, whose Lisbon eatery Belcanto currently holds two Michelin stars.
Named after the Portuguese word for tavern, the restaurant will present genuine Portuguese flavours with a contemporary twist, as well as a large Portuguese grape list. It will also have both indoor and outdoor dining areas at its sixth floor location.
Elsewhere within the property will be The Bay, an all-day dining restaurant serving up international dishes from an ocean-side terrace. For afternoon tea you’ll be able to visit Noor Lounge, and for more pastries and desserts there will be The Mandarin Cake Shop. Sun Vibe will provide snacks for when you’re lazing around the pool.
The hotel is set to open soon and is just five minutes from La Mer. Mandarin Oriental Jumeira will have 148 rooms, as well as 78 suites. Designed with a Californian aesthetic, expect wooden flooring, warm colours reflecting the western state and an understated, chic feel.
Other features of the hotel include the Mandarin Oriental Spa, spread over 2,000 sq metre and features a dedicated hammam-style suite, plus a grand ballroom that opens out on to the beach.