La Pomme de Minuit

A foie gras lollipop coated in a tart black-cherry gel, dipped in Bronte pistachio brisure. A gourmand tribute to our childhood memories — presented in its signed jewel box.

TN 162 kcal

49 AED

Blinis Japonais Soufflés & Caviar

Japanese-inspired soufflé blinis, delicately dashi-scented crème fraîche, premium caviar chosen for its fine iodine, finely grated lime zest, chopped chives and mini lime & beetroot pearls.

M E F 211 kcal

50 AED

Damashi à la Truffe

Black-truffle egg flan, clarified truffled chicken consommé, fresh truffle shavings, white truffle oil and black truffle powder. Served in a ceramic egg, nestled in a herb nest.

G E SO F 117 kcal

59 AED

Guacamole Fusion

Prepared and crushed in front of the guest. An alliance of avocado's sweetness with Japanese umami, lifted by yuzu, miso and sesame oil. Reinvented between Mexican tradition and Japanese refinement, to share throughout the meal.

G SE SO F 612 kcal

65 AED

Crevettes Smashées

Peeled shrimp pressed between rice-paper quarters, smashed flat on the carpaccio press and fried into an ultra-crispy lace — paprika, sweet & sour sauce and toasted sesame.

G SE SO CR 255 kcal

70 AED

Guacamole à la Truffe

Prepared and crushed in front of the guest in a marble mortar. Black truffle is the absolute star, sublimated by the sweetness of avocado, white miso and aged soy. A simple, elegant ritual to share throughout the meal.

G M SO 609 kcal

80 AED

Saku de Saumon

48h-matured salmon saku snack-seared and lacquered with a house Japanese BBQ sauce, brightened with citrus, smoked spices and crunchy textures.

G M SO F 378 kcal

79 AED

Sando à l'Italienne

A sando reinvented with Italian accents, where the crisp of the buttered brioche meets the tenderness of an herb-marinated chicken katsu (panko- breaded & fried), the punch of creamy stracciatella, the perfume of house basil pesto and the freshness of semi-dried tomatoes. A perfect balance between sunny Italy and the Minuit Tokyo spirit.

G M E TN SO 858 kcal

95 AED

Sando Bœuf Wagyu

Exceptional wagyu tenderloin, panko-breaded and flash-fried to a crisp golden crust with a rare, fondant centre (gyukatsu), in a Japanese buttered-brioche milk bread griddled crisp outside, soft within. Black-truffle mayonnaise, tangy red-onion pickles and a crisp salad for balance and freshness. A light soy- truffle short jus to dip, for a deep, elegant umami. Luxurious, balanced and intensely gourmand.

G M E SO F MU 879 kcal

200 AED

Gambero Rosso Flambé au Saké

A large Mediterranean red prawn (gambero rosso, 150–200 g), butterflied on the back to reveal its tender, juicy flesh, flambéed in sake for a smoky, perfumed touch. Infused with golden confit garlic, yuzu zest and tangy yuzu pearls, lifted with beetroot pearls and crushed peanuts for a subtle crunch. A perfect balance of umami, freshness and vivacity.

P CR 127 kcal

220 AED

Wagyu Rossini

Exceptional wagyu tenderloin and pan-seared foie gras, napped with an intense truffle-soy reduction, lifted by a tangy black-date gel and fine pickles. A crisp parmesan-miso tuile. A rich plate, balanced and lightened by the acidity of the date-soy gel and the pickles.

G M SO MU 873 kcal

255 AED

Gambas à la Vanille (Recette d'Éric Sapet · Madagascar)

A gambas snacked to perfection, napped with a silky Madagascar-vanilla cream sauce. An emblematic Provençal recipe in all elegance and subtlety — the sweet, fondant prawn lifted by a light vanilla sauce built on a crustacean fumet.

M CR 235 kcal

265 AED

Homard Safran Yuzu

Brittany blue lobster roasted in clarified butter, lacquered with a saffron prawn-shell bisque. Light yuzu emulsion, Menton-lemon confit fennel, yuzu pearls, crustacean oil, dried coral powder and a nori puffed-rice cracker.

M E F CR 293 kcal

340 AED

Sando Saumon Satay

Exceptional salmon lightly snacked to keep its melt, a house satay sauce subtly dosed, crushed grilled peanuts, rice-vinegar cucumber pickles and fresh coriander. Each bite marries the richness of the salmon, the crunch of the peanuts, the herbaceous freshness and the delicate acidity of the pickles. Richness + crunch + acidity in perfect harmony.

G M E P SE SO F 340 kcal

95 AED

Supions Provençale

Robata baby squid, garlic, parsley, yuzu and house red-pepper oil. Direct Provence plus robata smoke. Finished with dried-tomato powder and grated lemon. Land & sea: freshness, smoke and sunshine.

G SO MO 287 kcal

50 AED

Cubes de Wagyu · Gastrique au Miel

A fine band of cube-roll wagyu (marbling BMS 6–7) seared on the teppanyaki, honey-caramelized then napped with a honey-soy gastrique. Served slightly inclined, sliced into lamelles to reveal a juicy centre. Crunchy toasted buckwheat, radish pickles and toasted pumpkin seeds. A perfect balance of sweetness, umami and vivacity.

G SO MU 477 kcal

195 AED

Cubes de Thon · Mousse de Sésame Noir

Bluefin tuna cubes snacked on the teppanyaki, lightly seared to reveal a melting raw centre. Airy toasted black sesame mousse, ponzu-yuzu gel, yuzu pearls and umami accents.

G M SE SO F 281 kcal

199 AED

Gyoza Uni Rice

Hand-pleated translucent gyoza filled with creamy uni sushi rice, scented with fresh lime zest and napped with smoked soy gel, topped with extra-large katsuobushi flakes and vivid green yuzu pearls. On a bed of baby spinach.

G M E SO F MO 191 kcal

62 AED

Foie Gras Poêlé aux Pommes Fuji

Pan-seared duck foie gras, Fuji apples caramelized in brown butter, brut cider and date jelly pearls, honey gastrique, Bronte pistachio powder, smoked fleur de sel and micro-shoots.

M TN 449 kcal

90 AED

Tamagoyaki à la Poutargue

Dashi soufflé omelette with brown butter, Meaux mustard folded in, mullet bottarga grated to order, sea urchin caviar and yuzu pearls. Aged parmesan emulsion, black lime powder and basil oil.

G M E SO F MO MU 465 kcal

110 AED

Udon Alfredo Poulet

Creamy Alfredo-style udon coated in a silky parmesan sauce, lifted with a touch of lemon zest. The teppanyaki-grilled chicken supreme, seared to perfection, is served with sautéed mushrooms and a crisp parmesan tuile. A comforting yet refined harmony between indulgence and delicacy. Served under a lemongrass smoke cloche (on request).

G M SO 765 kcal

93 AED

Udon Saumon à la Citronnelle

Fresh udon noodles and Salmon fresh, delicately coated in a light parmesan cream, lifted with just-seared salmon dice. The freshness of yuzu, the marine notes of nori and a veil of lime balance the richness of the whole. Presented under a glass cloche

G M SO F 1154 kcal

95 AED

Riz au Thon Tataki · Katsuobushi

Seasoned Japanese rice folded with sesame tuna tataki in dice, crunchy asparagus, dancing katsuobushi and a thread of bonito oil. Pure umami, fresh and balanced.

G SE SO F 272 kcal

111 AED

Udon à la Truffe

Udon noodles coated in a silky truffle and parmesan cream, lifted with black truffle purée. Fresh black truffle shavings, soy-sauce pearls and finely grated parmesan bring balance and intensity. A delicate, elegant and deeply umami

G M SO F 651 kcal

145 AED

Yakitori Hatsu · Cœur de Poulet

A rare, authentic bite for enlightened palates. Chicken hearts carefully cleaned, marinated and binchotan-grilled for a tender, juicy texture. Napped with a lightly sweet house tare, lifted by Sansho pepper (citrus notes and a gentle numbing finish). Served with a grilled lemon wedge to balance the whole. A product of character — deep and elegant.

G SO F 211 kcal

45 AED

Yakitori Poulet Saté

Chicken thighs marinated then binchotan-grilled to a perfect, tender and lightly caramelized cook. Napped with a rich, creamy house peanut satay, lifted by a touch of yuzu for freshness and elegance. Toasted crushed peanuts, fresh coriander and cucumber pickles balance and elevate every bite. Gourmand and accessible — a Minuit Tokyo sure thing.

G M P SE SO 317 kcal

46 AED

Yakitori Pleurote

A 100% vegetal skewer celebrating umami at full power. King oyster mushrooms slowly binchotan-grilled for caramelization and a fondant texture. Napped with a smooth miso butter, lifted by toasted black sesame, fresh chives and a dried-shiitake powder that intensifies the Japanese depth. A refined, intense vegetal option.

G M SE SO 154 kcal

47 AED

Yakitori Crevette · Persillade

Fine prawns marinated then binchotan-grilled for a perfect cook and a light caramelization. Napped with a Provençal persillade of confit garlic and fresh parsley, lifted by a touch of light soy that brings depth and umami without masking the freshness. Menton-lemon zest powder adds a bright, sunny note underlining the prawn's sweet iodine. A France–Japan marriage in full elegance.

G SO CR 282 kcal

49 AED

Haricots Verts Tempura · Ponzu · Sésame · Shichimi

Fine green beans in a light, lacy tempura, seasoned with ponzu, toasted sesame and a pinch of shichimi. Fresh, crunchy and umami — fried to order.

G SE SO 31 kcal

35 AED

Aubergine Entière Frite en Tempura

A baby eggplant fanned and fried in a light, crisp tempura, glazed with a glossy miso dengaku. Crunchy outside, meltingly soft inside, lifted by sesame and coriander — a generous vegetable dish to share.

G SE SO 55 kcal

39 AED

Artichauts Poêlés · Aïoli Yuzu · Poudre Olive-Parmesan

Artichokes pre-cooked then pan-seared to fondant hearts and crisp petals, scented with black garlic and confit lemon, finished with parmesan. Provence meets Japan.

E MU 104 kcal

39 AED

Purée de Pommes de Terre — La Simplicité Absolue

A silky, light, airy purée made with selected potatoes, butter, a touch of crème fraîche and a pinch of fleur de sel. The essential side to sublimate every plate.

M 287 kcal

45 AED

Asperges Teppanyaki

Green asparagus seared on the teppan and glazed with a glossy ponzu butter, finished with parmesan and lemon zest. Crunchy, umami and bright — al dente, never floppy.

G M SO 69 kcal

49 AED

Purée de Pommes de Terre à la Truffe

The sweetness of the potato, enriched with butter and a touch of crème fraîche, sublimated by black truffle. A silky, elegant, refined purée, designed to accompany our signature plates.

M 307 kcal

80 AED

Hacker Pepper

Gently marinated peppers lifted with garlic, fresh coriander, soy and extra- virgin olive oil, finely scattered with toasted sesame seeds.

G SE SO 208 kcal

39 AED

Burrata Sicilienne · Tomate Miso

Cold creamy Sicilian burrata with hot pan-burst cherry tomatoes à la minute — a hot-cold contrast — delicate white miso, basil pearls, balsamic, tomato- skin powder and toasted pine nuts.

G M TN SO 327 kcal

65 AED

Summer Roll Niçoise

Fresh, delicate summer roll bringing together tuna tataki and a crunchy Niçoise filling — green beans, cucumber, red pepper, baby spinach and daikon pickle — wrapped in translucent rice paper. Served with a mustard vinaigrette, like a real salade niçoise: lightly sharp and perfumed.

G P SE SO F MU 217 kcal

65 AED

Tartare de Thon Rouge à l'Italienne

Exceptional knife-cut bluefin tuna tartare, basil-soy pesto, confit tomato, lemon pearls and basil gel, tomato-skin powder.

G M TN SO F 219 kcal

145 AED

Carpaccio de Saumon aux Agrumes

Exceptional salmon carpaccio dressed with fresh citrus, soy pearls and chopped dill, lifted with lemon gel, lemon zest grated to order and umami salt.

G SO F 249 kcal

65 AED

Carpaccio de Kingfish à la Truffe

Exceptional kingfish carpaccio, mild olive oil, fresh shaved truffle, lemon zest grated to order, micro basil and fleur de sel.

F 181 kcal

109 AED

Tataki de Bœuf · Yuzu Miso · Ponzu Truffe · Croustillant

Beef snacked as tataki (flank Black Angus MB2+), marinated in yuzu miso. Truffle ponzu, yuzu aïoli, crispy garlic chips, shiso and sesame. Powerful, fresh and elegant — the beef sublimated by the acid balance of yuzu, the richness of miso and the depth of truffle. An elegant, intense, signature Minuit Tokyo tataki.

G E TN SE SO F MU 394 kcal

140 AED

Tataki de Thon au Sésame

Tuna snacked as tataki, coated in black & white sesame. Tangy passion-fruit sauce, lime zest and spring onion. A perfect balance of acidity, freshness and umami — the purity of the tuna sublimated by a fresh, tangy, umami pairing. A revisited classic, clean and elegant.

G TN SE SO F 238 kcal

140 AED

Gunkan Oursin · Perles de Yuzu

Premium sea-urchin tongues (uni) laid on seasoned shari in a crisp nori cylinder. Lifted by the subtle acidity of yuzu pearls and the freshness of chives, finished with toasted sesame and a whisper of sesame oil. A perfect balance of unctuousness, brininess and aromatic freshness — purity, intensity, elegance.

SE MO 52 kcal

59 AED

Gunkan Tartare Angus à la Truffe

Knife-cut wagyu A5 tartare seasoned with soy, sesame oil, rice vinegar and chives, set on shari in a crisp nori cylinder. Lifted by the acidity of yuzu pearls and finished with a lamella of fresh black truffle shaved at the last moment. A perfect balance of umami, richness and aromatic freshness — purity, intensity, refinement.

G SE SO 123 kcal

65 AED

Gunkan Homard Yuzu

Cooked lobster meat diced and bound lightly with yuzu mayo, mounded on shari in a crisp nori cylinder. The delicate brininess of soy pearls adds a subtle umami touch, and grated lime zest wakes the whole with elegance. A perfect balance of marine sweetness, acidity and freshness — purity, intensity, elegance.

G M E SO F CR MU 189 kcal

65 AED

Gunkan Caviar · Crème Fraîche d'Isigny

A crisp nori gunkan filled with seasoned shari and Isigny AOP crème fraîche, crowned with caviar. Lifted by the subtle acidity of yuzu pearls and fresh chives — absolute simplicity, pure elegance.

M F

Oshizushi Kingfish Safran

Very fresh kingfish, finely knife-cut into tartare and lifted by saffron. Shari pressed with saffron olive oil for texture and perfume. Yuzu pearls bring a delicate acidity and a burst of freshness — a play of aromas between the Mediterranean and Japan. A perfect balance of marine sweetness, acidity and sunny perfume — purity, intensity, sunshine.

E SE F MU 214 kcal

68 AED

Oshizushi Saumon Truffé

An elegant pressed oshizushi: truffle-oil shari pressed firm for a fondant texture and subtle crunch, topped with knife-cut Label-Rouge salmon tartare seasoned with soy and truffle oil. Lifted by soy pearls and shaved fresh black truffle, with beetroot pearls for a tangy touch and visual contrast. A perfect balance of umami, richness and freshness — purity, intensity, elegance.

G M E SE SO F MU 216 kcal

70 AED

Oshizushi Full Thon

A 100% tuna oshizushi, powerful and refined. Sesame-oil shari topped with a fresh, crunchy wakame salad, then a tuna tartare lifted with bonito oil and dried-tomato powder. An airy finish of katsuobushi tuna petals, nori powder and dried-tomato powder. A wasabi gel brings a fresh, spicy touch. A perfect balance of umami and freshness — purity, intensity, Japanese tradition.

G SE SO F 183 kcal

72 AED

Sashimi de Saumon · Soja Léger · Perles de Soja · Zeste de Citron

Sashimi-grade salmon sliced clean and even, brushed with light soy and finished with soy pearls, lemon zest and dill. Melting, fresh and elegant.

G SO F 410 kcal

60 AED

Sashimi de Loup · Soja Léger · Perles de Soja · Zeste de Citron

Sea bass (loup) sliced fine and even, brushed with light soy and finished with soy pearls, lemon zest and chives. Delicate, clean and refined.

G SO F 317 kcal

60 AED

Sashimi de Kingfish · Soja Léger · Perles d'Agrumes-Orange

Kingfish sliced fine and even, brushed with light soy and finished with lemon- orange pearls, lemon zest and micro basil. Buttery, bright and Mediterranean- inflected.

G SO F 344 kcal

60 AED

Sashimi de Thon

Premium sashimi-grade tuna sliced clean and even, lined overlapping and brushed with light soy. Mild wasabi and nori powder lift the fish without masking its purity.

G SO F 365 kcal

106 AED

Nigiri Saumon · 2 Pièces · Perles de Soja · Aneth

Hand-formed warm shari draped with a lightly matured salmon slice, brushed with light soy and finished with soy pearls, lemon zest and dill. Melting and elegant.

G SO F 161 kcal

40 AED

Nigiri Kingfish · 2 Pièces · Perles d'Agrumes-Orange

Hand-formed warm shari draped with a fine kingfish slice, brushed with light soy and finished with lemon-orange pearls, lemon zest and chives. Buttery and bright.

G SO F 134 kcal

40 AED

Nigiri Loup · 2 Pièces · Perles de Soja · Ciboulette

Hand-formed warm shari draped with a fine sea bass slice, brushed with light soy and finished with soy pearls, lemon zest and chives. Delicate and clean.

G SO F 112 kcal

45 AED

Nigiri Crevette · 2 Pièces

Hand-formed warm shari draped with a premium red prawn flash-seared flesh- side and iced — tender and juicy. Light soy, yuzu pearls, lime zest and chives balance its sweetness.

G SO F CR 117 kcal

45 AED

Nigiri Thon · 2 Pièces

Hand-formed warm shari draped with a premium bluefin slice, a touch of mild wasabi beneath, brushed with light soy and finished with soy pearls, nori powder and chives.

G SO F 134 kcal

60 AED

California Aubergine Sésame

A vegetarian California roll of meltingly soft miso-braised eggplant and avocado, bound with yuzu mayo and toasted sesame. Umami-sweet, creamy and fresh.

G E SE SO MU 182 kcal

55 AED

California Loup · Yuzu & Citron de Menton

A California roll of sea bass seasoned with yuzu and Menton lemon, avocado draped on top and crunchy asparagus within, bound by yuzu mayo. Bright, delicate and sunny.

G E SE SO F MU 180 kcal

59 AED

California Saumon Asperges

A California roll of salmon and crunchy asparagus with avocado draped on top, bound by yuzu mayo and toasted sesame. Fresh, creamy and balanced.

G E SE SO F MU 219 kcal

59 AED

California Thon Tapenade

A California roll of premium tuna and avocado with a line of Kalamata black- olive tapenade, bound by yuzu mayo. Mediterranean depth lifted and balanced by the yuzu.

G E TN SE SO F MU 275 kcal

68 AED

Maki Magret de Canard Fumé & Asperges

A fresh maki of smoked duck breast and crunchy asparagus with avocado, finished with a soy mayo and a crisp parmesan crumble. The smoky duck balanced by umami depth.

G M E SE SO MU 294 kcal

65 AED

Maki Foie Gras

An intense maki where mi-cuit duck foie gras meets a caramelized onion-date confit, finished with date pearls, toasted sesame and yuzu mayo. Rich, harmonious and refined.

G E SE SO MU 296 kcal

89 AED

Maki Homard

An exceptional maki of Breton lobster diced and bound in yuzu mayo, with avocado and cucumber, finished with toasted sesame and chives. Delicate lobster lifted by the yuzu.

G M E SE SO F CR MU 252 kcal

90 AED

Maki Homard-Truffe

The ultimate maki: Breton lobster with an unctuous truffle mayo, fresh black truffle lamellas and soy pearls in sauce for an umami explosion. Pure, powerful, unforgettable.

G M E SE SO F CR MU 202 kcal

95 AED