d Arab Emirates
Since its creation in 2005. 99 has kept the promise of offering the finest in Japanese taste. This has earned the restaurant many an accolade. including a MICHELIN Star and a Toque by the Gault&Millau guide for the Abu Dhabi flagship.
Last month. the culinary team headed by Chef Ruben Guerrero and guided by Ninety Nine Investment CEO Jaime Castaneda. have taken time to revisit the a la carte. intensifying its cherished signatures and dreaming new dishes.
“99 stays true to its original score of authentic Japanese cuisine and its star ingredient. the Atlantic bluefin tuna.” explains Jaime Castaneda. “We are proud to honour timeless tradition. with such forgotten dishes as the Chawanmushi. for example. and to offer an extensive selection of nigiri. maki. gunkans. gyozas. and all the celebrated classics that we execute according to ancient techniques and skills.” he continues.
But every season. the team pushes its gastronomy to new levels. introducing new premium ingredients and experimenting with new flavour combinations. enhancing the taste of 99. The youth and curiosity of joyful Chef Ruben Guerrero sparks this summer’s collection. with a novelty of Quail Egg and Air-dried Wagyu nigiri. Hamachi and unagi makis. waltzing in with a crispy yet soft tempura of sea scallops. yuzu. lime zest and wasabi. fish specialties. with a smoking hot Atlantic Sea Bass Robata and White Miso. and an unexpected flamed “Sultan Ibrahim”. pink mullet in kumquat tiger milk. “Add Carabinero croquettes for the crunch. with kimchi and yuzu. a Japanese Kobe A5 with potato croissant. yuzu. sour cream and wild mushrooms for the splurge. a fantastic Gyoza of Mushrooms and Foie. and there you have it. you will be ready for the highlight of the show. our personal favorite the Cayenne Alaskan King Crab sauteed with garlic. laid down on a bed of quail eggs sunny-side-up with truffle shavings. It has got just the right touch of spice. iodine and just melts in your mouth.” says Chef.
This summer. inspiration gives tradition a welcome kick at 99. as the team continues its culinary explorations with unbridled enthusiasm and a hint of sass.
