99 Sushi Bar launches New Summer “Natsu” Tasting Menu.

By Larry John Brown

Published: July 5, 2022 | 12:28 PM GMT

The new AED 169 multi-course “Omakase” Business Lunch is also available.

In July, 99 Sushi Bar debuted a new tasting menu that was appropriately dubbed “Natsu,” which is Japanese for summer.

Launch of the New Summer Natsu Menu at 99 Sushi Bar

The award-winning venue’s signature ingredient, “toro,” the premium fatty bluefin tuna, is honored by the culinary crew in this adventurous, authentic, and refreshing journey to the Land of the Rising Sun.

The Edamame with Kobe Wagyu Fat and the Capumiso, a flirt between a truffled cappuccino and a miso soup, are also on the audacious and captivating menu.

The Toro Okonomiyaki Japanese pizza, Toro Taco, Soft Shell Crab Roll, Hotate Maki, flavorful Gunkans, and Nigiris are just a few of the 13 delicate dishes on the Natsu menu.

For dessert, there is a deliciously light White Chocolate and Coconut Mousse.

The Natsu tasting menu, a feast for even the most discriminating palates, features 99’s award-winning finest ingredients, including toro, king crab, Dibba Bay oysters, sea scallops, wagyu, foie gras, and Kaluga caviar.

It costs AED 899 net per pair in Dubai. It costs AED 1599 with a bottle of house champagne and AED 4499 with a bottle of Dom Perignon for those who want to splurge.

It costs AED 899 net per pair in Abu Dhabi.

It costs AED 1499 with a bottle of house champagne and AED 3499 with a bottle of Dom Perignon for those who want to splurge.

Every day, for lunch and dinner, the Natsu menu is offered, and it features coffee or tea.

The nine-course “Omakase” lunch buffet is a fantastic justification for taking a vacation from work.

It is inexpensive at AED 169 net per person and includes coffee or tea.

Its delivery is precise, scented, and flavorful, perfect for the sweltering summer.

A selection of hand-crafted Nigiris, including salmon, sea bass, and Australian Wagyu Flambe Marbling 9, as well as 99’s Baby Squid Tempura are available for customers to enjoy.

Just in time for customers to get back to their offices, the meal concludes with an outside skirt steak main dish and galangal sauce.

About Larry John Brown

Larry John is a talented writer and journalist based in New York, USA. He is a valued contributor to TDPel Media, where he creates engaging and informative content for readers. Larry has a keen interest in current events, business, and technology, and he enjoys exploring these topics in-depth to provide readers with a comprehensive understanding of the issues. His writing style is characterized by its clarity, precision, and attention to detail, which make his articles a pleasure to read. Larry’s passion for storytelling has earned him a reputation as a skilled writer and a respected authority in his field.