{"id":39415,"date":"2025-11-11T11:40:21","date_gmt":"2025-11-11T11:40:21","guid":{"rendered":"https:\/\/flavorsandsenses.com\/?p=39415"},"modified":"2025-11-11T11:40:21","modified_gmt":"2025-11-11T11:40:21","slug":"smoked-room-dubai","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/smoked-room-dubai\/","title":{"rendered":"Smoked Room Dubai: Fire in the Desert"},"content":{"rendered":"

\"\"<\/a><\/p>\n

The glass door opens. Smoke curls toward a mirrored ceiling, fourteen seats curve around an open flame, and, slack-jawed, I realize: Dani Garc\u00eda knew how to export fire to the desert. The question isn’t whether it burns\u2014it’s whether it warms us.<\/strong><\/p>\n

Theatre of Smoke and Mirrors<\/h3>\n

Astet Studio<\/strong> built a temple to fire: black bricks, brass mesh, mirrors that capture the flame, and a central chandelier that lends a sense of elegance. The semicircular room seats just fourteen. There’s no escape. We’re here to watch fire perform, and the wide table invites immersion.<\/strong> The lighting is right. Black dominates. Gradually, the room fills\u2014couples, almost all with some Spanish element at the table, clearly seeking a taste of “home.”<\/p>\n

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Dubai does this: it imports the world and expects each to bring along a piece of what they lack.<\/p><\/blockquote>\n

We’re greeted by the ma\u00eetre d’ and the sommelier. Brief explanations of the menu’s possibilities. No excess. The Italian sous chef commands the kitchen\u2014Jes\u00fas Lobato Su\u00e1rez<\/strong>, the young Sevillian awarded the Michelin Young Chef Award, was absent that evening. But the team moves with near-Japanese precision, though there’s something Latin, perhaps Andalusian, in how they laugh, how they serve, how they face the risk of charcoal. Nothing is left to chance.<\/strong> And yet, there’s no rigidity.<\/p>\n

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Bread and butter<\/figcaption><\/figure>\n

Dani Garc\u00eda: The Prodigal Son<\/h3>\n

To understand Smoked Room, you must understand Dani Garc\u00eda. M\u00e1laga, 1975. First Michelin star at 25. Second in 2011, becoming the first Andalusian chef with two stars. In 2018, at his eponymous restaurant, he earned three Michelin stars<\/strong>\u2014a unique feat in the region.<\/p>\n

And then, he closed the restaurant.<\/strong><\/p>\n

When nothing predicted it, Dani decided to turn his back on orthodox fine dining. He wanted to democratize Spanish cuisine<\/strong>, moving toward more informal, accessible concepts. He even collaborated with McDonald’s\u2014a move that shocked peers but revealed his thesis: technique belongs everywhere, not just in starred dining rooms.<\/p>\n

“My dream now is to take a Sunday stroll in Marbella knowing that people around the world are eating my cherry gazpacho,” he said in interviews.<\/p><\/blockquote>\n

But fine dining, like a good son, never left his blood. In 2020, he opened Smoked Room Madrid inside Le\u00f1a<\/strong>. Six months later: two Michelin stars. A historic achievement. The “Fire Omakase” was born from this return: a fusion of Japanese omakase philosophy with Dani’s expertise in controlling fire. Dubai became the second stop in January 2024. Six months later: one Michelin star. History repeats itself!<\/strong><\/p>\n

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Japanese inspired Cocktail<\/figcaption><\/figure>\n

Dubai: Laboratory Under Pressure<\/h3>\n

Dubai is a laboratory where few are, but everyone wants to be. The market is saturated. Top restaurants aren’t as full as they used to be. There certainly won’t be room for everyone. But one thing is certain: the best and most persevering will survive.<\/strong> Smoked Room arrived at the moment when the city tests who came to stay.<\/p>\n

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Triple fermented Brioche with Bordier butter and miso<\/figcaption><\/figure>\n

Beginning with a Petition<\/h3>\n

With good Japanese-inspired cocktails on the table, we begin with brioche.<\/strong> Triple fermentation, Bordier butter with red miso paste, and nori powder. The crust breaks with a gentle crunch. The interior remains a soft cloud. The miso butter, mixed before us, tastes of cultivated sea. I’d be happy even if this were the best moment of the night.<\/strong><\/p>\n

What makes it memorable isn’t just technique or presentation. It’s the disarming humility of beginning this way, with bread and fat, no snacks, no preludes.<\/strong> The aroma evokes memory: grandmother’s cakes fresh from the oven during childhood. There’s pleasure that only good bread and good butter can deliver. Official petition:<\/strong> may all beginnings be like this. More good bread, fewer tartlets.<\/strong><\/p>\n

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Amaebi from Hokkaido, brown butter and yuzu kosho<\/figcaption><\/figure>\n

Hokkaido at the Table<\/h3>\n

The Hokkaido Amaebi is sweet, translucent shrimp bathed in noisette butter and yuzu kosho.<\/strong> Quality reveals itself in texture, in freshness. The balance is remarkable: notes of toasted nuts from the butter burned to the right point, refreshed by yuzu kosho. In Madrid, they typically use shrimp from Motril; here, the Mediterranean learned to speak Japanese.<\/strong><\/p>\n

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Smoked Hamachi, roasted tomato essance and yuzu<\/figcaption><\/figure>\n

Smoked Hamachi arrives with roasted tomato essence and yuzu.<\/strong> Excellent quality and aging, lightly smoked without excess. The smoke balances with yuzu’s freshness and the acidity of tomato water. Shafer Chardonnay Red Shoulder Ranch 2022<\/em> accompanies\u2014acidity of a Chablis<\/em>, flowers, lemon, pineapple, minerality. It works.<\/strong><\/p>\n

Homage to Vanguard<\/h3>\n

The signature dish arrives: Smoked Sturgeon, Tomato Nitro, horseradish cream, and caviar.<\/strong> The Spanish avant-garde technique that made Dani famous is here, but not as a formula. The flavors are integrated and strangely elevated by horseradish, which doesn’t overpower. The caviar isn’t a garnish; it’s salinity in the form of beads.<\/strong><\/p>\n

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A “vanguard” classic: smoked sturgeon, nitro tomato, horseradish cream and caviar<\/figcaption><\/figure>\n

And here comes the best pairing of the night: Anth\u00eclia Donnafugata 2023<\/em>, Sicilian white, modest, with silky texture, lively acidity, and mineral salinity. Notes that cut through the richness of smoked sturgeon without oppressing it. It’s technical harmony elevated to emotion.<\/strong><\/p>\n

This dish carries nostalgia. Avant-garde cuisine is increasingly on the shelf, replaced by emotional cooking.<\/strong> Dani, here, manages to combine both. And it works.<\/p>\n

\"\"<\/a>
Sweet corn chawanmushi, hairy crab and uni<\/figcaption><\/figure>\n

Comfort and Restraint<\/h3>\n

The Sweet Corn Chawanmushi with Chinese hairy crab and Sea Urchin is sweet, creamy, saline, very well prepared<\/strong>\u2014but needing some extra dimension to rival the sweetness of the elements. Orange Gold 2021, G\u00e9rard Bertrand<\/em>\u2014orange wine with light tannins, flowers, crystallized fruits\u2014brought acidity that helped balance.<\/p>\n

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Citric tomato water dashi<\/figcaption><\/figure>\n

The citric Dashi of tomato water<\/strong> in snow form cleanses the palate without leaving a memory.<\/p>\n

Grilled Sea Cucumber with gochujang glaze and cured egg yolk<\/strong> is excellent in its play of textures. The gelatinous side of the sea cucumber, grilled with precision, combines with the creaminess of the yolk and contrasts with the crispy skin. The gochujang coating brings notes of spice.<\/p>\n

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Grilled Sea Cucumber, gochujang glaze and cured egg yolk<\/figcaption><\/figure>\n

Saumur Domaine Guiberteau Le Bourg Br\u00e9z\u00e9 2021<\/em>\u2014Chenin Blanc from a unique terroir\u2014Br\u00e9z\u00e9. Saline, tense, with lemon and spice, pairs well with the dish.<\/p>\n

\"\"<\/a>
Kinmedai, seaweed and ikura<\/figcaption><\/figure>\n

The aged Kinmedai with seaweed emulsion and ikura<\/strong> presents good quality, in both product and cooking. The fish’s aging is perceptible, and its unmistakable flavor is accentuated. Here, the sommelier took a risk: Domaine du P\u00e9lican Arbois Poulsard 2020<\/em>, pale red from Jura\u2014lightly fruity and herbaceous. A theoretically risky choice by the books, but successful<\/strong>: the lightness, acidity, and certain citrus fruit work.<\/p>\n

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Partridge Anolini, mushroom consomm\u00e9 and fresh herbs<\/figcaption><\/figure>\n

The Partridge Anolini, submerged in consomm\u00e9 infused with fresh herbs, is the menu’s comfort moment.<\/strong> The broth is simultaneously light and deep, well aromatic. The whole ensemble is balanced and brings us the taste of the Italian sous chef’s home. A Telleira Godello<\/em>, Galician white with peach, apple, saline minerality, creamy yet fresh texture\u2014works perfectly.<\/p>\n

This dish brings something often forgotten in fine dining: coziness. It’s not surprising. It’s comforting. And sometimes, that’s harder to achieve.<\/p><\/blockquote>\n

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Duck from Barbarie, mole, corn risotto<\/figcaption><\/figure>\n

Fire as Flavor<\/h3>\n

Barbarie Duck arrives in two acts. First, the dry-aged, slowly smoked breast, then grilled over robata. The aging process, the smoking, and the crispy skin are visible\u2014the smoke penetrates the meat to just the right degree.<\/strong> The sauce travels this time to Mexico\u2014the mole poblano is balanced, yet full of nuance. Corn risotto serves as a creamy base. No climax, but coherent.<\/p>\n

\"\"<\/a>
Duck leg Ningyo-yaki, black garlic yuzu kosho<\/figcaption><\/figure>\n

Second act: a croquette, or the savory version of a Ningyo-yaki filled with duck legs that we dip in black garlic and yuzu kosho<\/strong> emulsion before tasting. Crispy outside, velvety and indulgent filling. The emulsion is unctuous, with fermented sweetness that rounds and enriches.<\/p>\n

Domaine Michel Lafarge, Bourgogne 2019<\/em>\u2014light, open Pinot Noir of medium intensity and delicate tannins\u2014is relaxed and elegant. This lightness pairs with and cuts through the duck’s fat.<\/p>\n

Here, Smoked Room reaches one of its highest points: fire as flavor, not as effect.<\/strong><\/p>\n

\"\"<\/a>
Wagyu, Wasabi and old soy<\/figcaption><\/figure>\n

Wagyu: Predictable Emotion<\/h3>\n

Wagyu A5 from Saroma with 34-year-old soy sauce and fresh wasabi is a collection of dream products.<\/strong> The cooking is on point\u2014caramelized exterior, interior melting in the mouth. Fresh wasabi brings a gentle and perfumed heat, cutting through fat. And the soy? It seasons everything it touches. By fault, or personal virtue, I’d trade any wagyu for noble beef from northern Portugal and Galicia. But I understand the adoption. The dish is predictable\u2014and irresistible.<\/strong><\/p>\n

M. Chapoutier Monier de la Sizeranne, Hermitage 2018<\/em>\u2014powerful Syrah with black fruits, pepper, and refined yet concentrated texture\u2014had the necessary potency.<\/p>\n

\"\"<\/a>
Vanilla, sake, soy caramel<\/figcaption><\/figure>\n

A transition dish follows: vanilla ice cream, sake infusion, and soy caramel. Balanced sweetness, creaminess. Very good.<\/p>\n

Freshness Versus<\/em> Chocolate<\/h3>\n

The apple dessert with green shiso and yogurt is my kind of ending. Focused on fruit, light,<\/strong> and short on sweetness, perfect for closing an extensive menu. Freshness, acidity, balance. Perfect.<\/strong><\/p>\n

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Green Apple, shiso and yogurt<\/figcaption><\/figure>\n

And then chocolate with miso arrives.<\/strong> Good, well-made, with the right level of sweetness. But dispensable. In technique and flavor combination, it doesn’t rise above the rest of the menu. The previous dessert delivered more nuance and closed the narrative better. The chocolate appears as a nod to familiarity\u2014a concession to common taste.<\/p>\n

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Chocolate and miso<\/figcaption><\/figure>\n

Technique and Service<\/h3>\n

During service, sommelier Hilal Yildiz opens up. We talk about wines, connections, and the difficulties of buying wine in Dubai. About the future and the profession’s challenges in the city. It’s an honest conversation: the market is complicated, logistics are expensive, and premium labels are hard to obtain. The pairing was technically executed very well.<\/strong> The service was impeccable. The sommelier presented knowledge, contextualized, and chose based on functional criteria. Everything worked.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

But when we see a “premium”<\/em> proposal and a corresponding price, one would expect some wines of superior quality. The functionality was there. The prestige and singularity of the wines, not always. It’s the difference between a pairing that works and a pairing that moves. Especially when we know the work developed in this field in Madrid.<\/p>\n

\"\"<\/a>
Petit fours<\/figcaption><\/figure>\n

A Final Note<\/h3>\n

Smoked Room Dubai is an experience of precision and restraint.<\/strong> Very good rhythm. Elevation of flavors. A happy marriage between Spain and Japan, between avant-garde and restraint, that holds us from beginning to end. Everything is beautiful. Everything seems designed to always work. And it works.<\/p>\n

It’s the price of perfection: when you export fire, you risk making it predictable. But there’s merit here\u2014maintaining an identity, even far from home. The team asserts itself in its own name, not just as a copy of Madrid. Fire, after all, travels well. What doesn’t always travel is improvisation, temperament, discovery, and imperfection. More control, less surprise. More machine, fewer errors.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

It was, in truth, an excellent meal. It deserves the Michelin star it conquered in six months. The service and entire mise-en-sc\u00e8ne are high-level. The Fire Omakase concept fits like a glove.<\/strong> Perhaps it lacks the virtuosity of its older Madrid sibling. But that’s not a flaw\u2014it’s just a sign that it needs, gradually, to begin flying solo under the hand of Jes\u00fas Lobato Su\u00e1rez.<\/p>\n

And amid a Dubai saturated with imported concepts, copies, recyclings, and formulas where top restaurants suffer market pressure, Smoked Room definitively marks its presence among those who came to stay.<\/strong><\/p><\/blockquote>\n

Because amid so much polished gold, someone still lights an honest and true fire.<\/p>\n","protected":false},"excerpt":{"rendered":"

The glass door opens. Smoke curls toward a mirrored ceiling, fourteen seats curve around an open flame, and, slack-jawed, I realize: Dani Garc\u00eda knew how to export fire to the desert. The question isn’t whether it burns\u2014it’s whether it warms us. Theatre of Smoke and Mirrors Astet Studio built a temple to fire: black bricks,…<\/p>\n","protected":false},"author":3,"featured_media":39332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2405,1988],"tags":[2820,2829,2087,2418,2830,1994,2323,2831],"class_list":["post-39415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dubai-en","category-michelin","tag-50-best-restaurants","tag-dani-garcia","tag-dubai-en","tag-dubai-en-2","tag-fire-omakase","tag-michelin-en","tag-michelin-en-2","tag-smoked-room-dubai"],"yoast_head":"\nSmoked Room Dubai: Fire in the Desert - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/smoked-room-dubai\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Room Dubai: Fire in the Desert - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"The glass door opens. 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