Set beneath Damien Hirst artworks and shimmering Frank Gehry fish sculptures, Sexy Fish Dubai invites guests to discover a striking new culinary chapter, available from September. The refreshed menu is a vibrant showcase of premium ingredients, innovative techniques and Japanese influences, reflecting the restaurant’s commitment to creativity, exceptional hospitality, and dishes designed for sharing and discovering new flavours.
The experience begins with an array of vibrant starters such as Oscietra and Beluga Caviar served with toasted Brioche and condiments, while fresh Gillardeau Oysters arrive with a smoky Chilli kick. Guests can savour light bites such as Salt and Pepper Squid, King Crab Cakes with Saffron Aioli and house-made Japanese Pickles, or explore larger sharing plates including the Octopus Platter, a lavish selection of signature and classic Nigiris, Maki and Sashimi, or Umi, a “taste of the ocean” for two featuring Maki, Sashimi, Tartare and Oysters.
After the starters, guests are drawn to the Sushi Counter, where artistry unfolds before their eyes. The signature Nigiri showcases extraordinary pairings: buttery Wagyu crowned with Foie Gras and delicate young Peach, rich Chu-Toro elevated by creamy Burrata and glistening Caviar, and Salmon Aburi brightened with Japanese Chimichurri. The Maki selection features bold combinations like crispy Soft Shell Crab with seaweed mayo and luxurious Unagi paired with Foie Gras and tart Green Apple. Chef’s carefully curated Sashimi selections, complemented by premium Uni and Caviar add-ons, invite guests to craft a truly personalized dining experience.
The experience intensifies at the Robata grill with bold, smoky flavors. Standout dishes include Caramelised Black Cod with Spicy Miso, Chilean Seabass crowned with Caviar and Wasabi Daikon, Japanese A5 Wagyu Sirloin, an A5 Skewer with Ginger Glaze, and Grilled Rock Lobster with Lemon Butter and Yuzu Kosho.
The menu expands with indulgent rice and noodle dishes like Black-Truffle Udon with Crispy Beef and Smoked Egg, plus seasonal vegetables such as Caramelised Miso Eggplant and Green Asparagus with Creamy Ponzu. Additional highlights feature Wagyu, Foie Gras and Black Truffle Gyoza, Lobster Tempura with Wasabi Mayo, and vibrant salads including Burrata with Kimchi sauce and Crispy Duck with Pickled Watermelon, along with new desserts such as Miso Caramel Tart, Milk Cake and Bubblegum Soft Serve.
For the ultimate experience, three curated Tasting Menus showcase seasonal ingredients and Sexy Fish’s creative spirit.
The Nami menu journeys from Crispy Rock Shrimp and Yellowtail Sashimi through Wagyu Gyoza with Foie Gras, luxurious sushi platters, and Caramelised Black Cod, concluding with Vanilla Cheesecake and Cinnamon Doughnuts.
The premium Zeitaku elevates the experience with Caviar Dip, Smoked Tuna Belly, Lobster Tempura, and Australian Wagyu Sirloin, balanced by Mushroom Fried Rice and an indulgent dessert platter.
Yuniku, the signature experience, begins with Oscietra Caviar and Gochujang Milk Buns, progresses through Chilled King Crab, Bluefin Tuna Tartare with fresh Wasabi, deluxe sushi, Chilean Seabass, and A5 Wagyu Sirloin, finishing with the restaurant’s acclaimed Sweet Tsunami.
Sexy Fish’s new menu is now available for lunch and dinner, promising a dining journey where exceptional ingredients, creative techniques and beautiful designs meet in the heart of DIFC.
Offerings at Sexy Fish:
Kanpai Happy Hour
Date/Time: Monday – Friday, 4pm – 7pm
Price:
Bites (AED 49 each)
Cocktails (AED 55 each)
Wine & Sake (AED 40 each)
*Walk-in by the bar
More Than Brunch:
Date/Time: Every Saturday: 12:30pm – 4:00pm (last booking at 3:00pm)
Price:
Not Alcoholic Shell: 450 AED
House Beverage Coral: 600 AED
Premium Beverage Pearl: 670 AED
Opening Hours:
Restaurant: Monday – Saturday: 12pm – 3:30pm | 7pm – 2am
Sunday 7pm – 2am
Brunch: Saturdays: 12:30pm – 4pm
Drinks: Monday – Friday: 12pm – 2am
Saturday: 5pm – 2am
Sunday: 6pm – 2am
Sekushi: Thursdays: 11pm – 3am
Follow: @sexyfishdxb
Visit: www.sexyfishdubai.me
For Press enquiries contact: Tamara@bacchus.agency
Reservations: +971 4 381 9000 | reservations.dubai@sexyfish.com
About Sexy Fish
Sexy Fish is a Japanese-inspired restaurant and bar concept famed for serving innovative drinks, sushi, sashimi, seafood and meat cooked on a Robata grill. Having arrived in London’s Mayfair in 2015, the restaurant is known globally for its creative approach to Japanese cuisine, late-night experience-led dining and award-winning bars. A much-anticipated second site opened in Miami in 2022, followed by Manchester in 2023. Boasting the world’s largest Japanese whisky collection (Mayfair), own-label beer, wine and Champagne and a yearly-changing cocktail menu – Sexy Fish has won multiple awards including the ‘Excellence’ Award (Pinnacle Guide, 2024), the Forbes Tales of Cocktail ‘International Best Restaurant Bar’ Awards (2022) and is currently N.92 on the ‘Top 500 bars’ awards list (2023).
Concept by Caprice Holdings’ Chairman, Richard Caring, with interiors designed by long-term collaborator Martin Brudnizki Design Studio and artworks by Damien Hirst– the Sexy Fish look and feel is mid-century glamour and opulence, underpinned by genuine hospitality from start to finish.
About Richard Caring
Richard Caring started his career in fashion, working alongside his father in London from the age of 16. Richard remained in the fashion industry for several years, becoming one of the first manufacturers to supply UK and US retailers from Hong Kong and China. Over the last 20 years, Richard has diversified his business interests into restaurants and private members’ clubs including ownership of the globally renowned Annabel’s. Richard acquired the Caprice restaurant group in 2005 when it included Le Caprice, The Ivy, J Sheekey and Daphne’s in South Kensington, subsequently adding Scott’s, Balthazar, 34 Mayfair and Sexy Fish to the portfolio. Richard also founded The Ivy Collection in 2015, which now includes 40 sites within the UK and Ireland. In 2021 Caring opened the Greco-Roman concept, Bacchanalia and cocktail lounge Apollo’s Muse. Richard Caring is Chairman of Caprice Holdings, he is married to Patricia Caring, together founding the Caring Family Foundation – a charity underpinned by the shared belief that no child should go hungry, together battling food poverty in the UK and Brazil.
