For our Summer Menu Challenge, we travel to the vibrant city of Dubai to feature the exceptional culinary artistry of Smoked Room, an esteemed one Michelin-starred restaurant by the Dani García Group. Under the meticulous guidance of Head Chef Jesús Lobato Suárez, this exclusive restaurant offers an intimate dining experience, seating only 14 guests per service. Renowned for its innovative “Fire Omakase” menu, Smoked Room uses smoke as a central element to elevate the flavors of each dish. Located in the luxurious St. Regis Gardens on Palm Jumeirah, the restaurant promises a memorable gastronomic journey with its unique blend of high-quality ingredients and masterful techniques
Summer Menu Challenge
Chef Jesus Lobato Suarez – Restaurant “Smoked Room” 1* Michelin, Dubai, UAE
SUMMER MENU
- Sweet corn Chawamushi, Hairy Crab and Sea Urchin from Hokkaido, burnt leek vichyssoise and dashi gel
- Fresh Amaebi from Hokkaido served with a beurre noisette, yuzu kosho paste, smoked pepper and fresh yuzu zest
- Hokkigai from Hokkaido served with a tosazu beurre blanc, fresh wasabi and penja pepper
- Lobster Tail cured in Kombu and served with a green peppercorn sauce and leek ash
- Smoked Eel mousse served with ajoblanco, smoked eel and red pepper caramel gel
- Tuna belly served with clarified miso soup, smoked caviar and fresh sudash zest
- Lobster claws cooked with maitake mushroom and shio koji beurre blanc topped up with yuba and citic caviar
- Charcoal grilled Pigeon from Bresse served with maitake mushroom, celeriac puree and amontillado foam
- Pumpkin Dessert
