Award-winning 99 Releases New Dishes in its Race for the Stars

This month, 99 Sushi Bar & Restaurant will release new exciting dishes forever true to their high standards of haute Japanese cuisine, whilst pushing the boundaries of their savoir-faire a step further.
 

99 launches new exciting dishes
 

"We have been blessed with 1 MICHELIN Star and now 1 Toque from the prestigious Gault&Millau guide, which demands we pay the utmost attention to the quality and finesse of our culinary delivery. Not only do we need to maintain our level, but it is our duty to go above and beyond our guests' expectations," explains Jaime Castaneda, CEO of Ninety Nine SB Investments.
 

Hence the team will introduce 10 new dishes to much-loved 99 collection of signatures. "It is no news that Japanese cuisine involves a lot of raw preparations, so we have worked hard at sourcing exceptional produce minimizing the impact of manipulation," says Culinary Director Ruben Guerrero. The large deep-sea carabinero prawn will make its appearance in a beautifully executed carpaccio, with sea urchin and rare plankton oil (a true iodine rush) and with lobster, in a tartare au couteau, with a crispy egg.
 

Another unexpected ingredient will be added to the menu, a hard find in Dubai: bone marrow. One version will be served in a gunkan, finished by our team at the table with Kaluga caviar. A second variation will involve a generous topping of fine wagyu tartare.
 

New bite size delicacies will include a Tako Octopus Maki, a Smoked Spanish Eel Nigiri with Tare Sauce, a crispy King Crab Tempura and, as a tribute to 99's star ingredient the Atlantic bluefin tuna, a palate-pleasing fatty Toro Gunkan.
 

Just in time for summer, a refreshing Edamame Gazpacho will make for a light and healthy vegetarian option, whilst meat lovers will certainly appreciate the Kohitsuji Yaki, Robata-Grilled Lamb Chops glazed with Teriyaki Jus, Sesame-Mint Crust and Asian Pear. 
 

Because using only the finest premium produce is key in the race to excellence, the team have imagined a lavish "Royal Tartare" with Toro, Foie Terrine, Kaluga Caviar, Raspberry Ponzu Sauce and Bottarga, for the splurge!