Dubai has never lacked ambition. Its restaurants, perhaps more than anywhere else in the world, understand the value of spectacle. Yet true luxury lies not in excess, but in execution — in the rare ability to orchestrate design, cuisine, service and atmosphere into something that feels altogether effortless. For those in the know, this is where Sexy Fish already excels.
Occupying a commanding position within DIFC, the celebrated restaurant’s Dubai outpost lands with the cultural cachet of its Mayfair predecessor and the confidence of a brand that has become synonymous with experience-led dining. And it feels entirely at home in its surroundings. Here, against a backdrop of glass towers and shifting desert light, Sexy Fish finds a natural habitat in a city that understands glamour, but increasingly demands substance alongside it.
Guests are welcomed into a room that feels like a contemporary collector’s residence. Designed by Martin Brudnizki, the interiors possess a richness that reveals itself gradually in jade-green surfaces, bronze accents, and Damien Hirst’s monumental artworks and sculptural mermaids, which preside over the room with a sense of grandeur. Yet for all its visual drama, the space never feels overwhelming. There is balance at play, along with the kind of confidence that comes from understanding that luxury need not announce itself too loudly.
Floor-to-ceiling windows frame the city beyond, transforming Dubai itself into part of the décor. As daylight recedes and the skyline begins to sparkle, the restaurant undergoes its own metamorphosis. The atmosphere shifts almost imperceptibly from elegant dining room to sophisticated social spot, animated by a carefully curated soundtrack and a clientele that feels distinctly international. And of course, at the centre of the experience is Executive Chef Chris Blake’s contemporary interpretation of Japanese cuisine. The menu demonstrates a clear respect for provenance and technique, allowing exceptional ingredients to remain the focal point throughout.
The sushi and sashimi offerings are handled with restraint, showcasing remarkable quality without unnecessary intervention. Elsewhere, dishes from the Robata grill reveal a nuanced understanding of texture and flavour, balancing delicate smokiness with clarity and refinement. Seafood naturally occupies centre stage, presented with the confidence that comes from knowing the ingredients require little embellishment. The bar programme deserves equal recognition. Long regarded as one of the defining pillars of the Sexy Fish identity, it combines technical sophistication with a genuine sense of occasion. Cocktails are composed and presented with characteristic flair, while an extensive collection of rare spirits and Japanese whiskies positions the venue among the city’s most accomplished drinking destinations.
