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Myazu

Riyadh

Luxury cuisine grounded in Japanese culture

In a nutshell: Myazu marries traditional techniques with contemporary culinary creativity to bring dishes full of texture, aroma and vibrant flavours to the table. It’s also the flagship restaurant of well-travelled Scottish chef Ian Pengelley.

On the menu: The menu is cleverly curated, consisting of Japanese fan favourites that clearly understand the local market, but also seeks to push the envelope of gastronomic craftsmanship using the finest ingredients. Diners might kick off with a nigiri or sashimi chef’s selection, scallop foie gras dumplings or burrata with black truffle and yuzu, followed by mains including black Angus beef with Korean BBQ sauce from the grill, black cod with Myazu miso or lobster with sriracha black pepper and takikomi rice.

On the Pass

Ian Pengelley

Plated artistry: Pengelley is the culinary director, with long-time executive head chef Barry Andrews leading the team day to day. There is also a specialist sushi chef in the form of Roy de Castro, reflecting the prominence of authentic Japanese seafood sourcing and technique in the restaurant’s make up. Former prodigy Pengelley worked across Asia for more than a decade, acquiring an array of knowledge and skills on the way and taking inspiration in equal parts from high-end restaurants in Tokyo and smoky, yakitori bar-lined alleyways in Kyoto. His innovative approach and sophisticated presentation have made him a reputed name for Japanese fine-dining experiences.

Leave nothing to chance: The restaurant team is meticulous in creating the ultimate chic dining experience for its guests. Designed by Noriyoshi Muramatsu of Studio Glitt, the interiors envelop guests in a combination of glamour and comfort, with a palette of rich blue and gold hues. There’s a combination of regular tables, a sushi counter, robata grill, open kitchen and cocktail bar. The vibes are enhanced by a well-curated playlist of tunes that acts as a prelude to the gastronomic journey diners are embarking on for the evening.

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