At 950 AED, Matsuri is the complete Fire Omakase experience. The 12-14 courses showcase the full range of García's technique: larger whole fish, premium beef cuts, root vegetables that take longer to cook. The progression builds in intensity, with heavier applications of smoke and char as the meal progresses. Optional grape (590 AED) or tea (175 AED) pairings available.
Tips from diners
The 14-seat counter is intimate and the chef answers questions between courses—arrive with curiosity and an appetite.
Book Matsuri if you have flexibility—the chef tailors the menu to your preferences once you're seated, making each visit unique.
The cornerstone of the Fire Omakase concept. García sources the finest whole fish available each day and cooks them on the grill immediately in front of diners. The exterior chars and seasons with smoke while the interior remains delicate. The 'most important seasoning' as García describes it, is the coals themselves—their heat imparts flavor no other cooking method can replicate.
Tips from diners
Watch the chef work the fish over the coals—the timing and heat control are visible and crucial to the final dish.
García's approach to meat prioritizes the fire. Premium cuts are cooked on the grill until a charred crust forms while the interior remains tender. The smoke penetrates the meat deeply, creating a flavor profile unique to coal-fired cooking. Each course features a different protein depending on the day's sourcing.
Tips from diners
Ask the chef about the specific cut and sourcing—the meat changes daily and the chef will explain what makes today's selection special.
Vegetables receive the same fire-focused treatment as proteins. Seasonal produce (peppers, eggplant, mushrooms, root vegetables) is grilled directly and finished with a touch of salt and oil. The char provides depth and the smoke brings flavor that's unavailable through conventional cooking.
Tips from diners
The vegetable courses are surprisingly rich—the char and smoke add umami depth that makes them as satisfying as meat.
At 600 AED, the Kõsei no Hi menu is the lighter option, ideal for those wanting the Fire Omakase experience without the intensity of the longer menu. The 10 courses move quickly, with shorter cooking times on smaller pieces or lighter proteins. Optional grape pairing (590 AED) or tea pairing (175 AED) available.
Tips from diners
New to fire-focused restaurants? Start with Kõsei no Hi—it's more approachable than Matsuri while maintaining the full Fire Omakase philosophy.
Smoked Room opened in 2024 at St. Regis Gardens on Palm Jumeirah and earned one Michelin star within six months. Chef Dani García created 'Fire Omakase'—an intimate 14-seat counter surrounding an open fire and grills where every dish is seared and seasoned directly over coals. The restaurant is located inside Leña (García's larger restaurant), making it a secret dining experience for those who book the private room.
Enter through Leña Dubai—Smoked Room is a private room hidden behind Leña's main dining. Check your booking confirmation for specific entry instructions.
Only open Tuesday-Saturday. Book weeks in advance as the 14-seat room fills quickly, particularly for Matsuri.
Smart casual minimum, business formal preferred—this is an intimate Michelin-starred dining experience.
The entire concept centers on fire and smoke—it fills the room and will cling to clothing. Plan accordingly if you're smoke-sensitive or have a dress code afterward.
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