Making your way into Kira, the transition is almost cinematic. The façade, dressed in deep blue tiles and soft lighting, gently guides you through glass doors into a space bathed in golden tones and rich, earthy textures. Inside, the interiors feel both sumptuous and soothing — hand-painted details, warm terracotta accents, and thoughtful lighting that plays with shadow and shimmer. It’s here that Kira celebrates a graceful union of Mediterranean and Japanese cuisines, honouring coastal techniques with a fresh take.
The experience continues outdoors, where the restaurant unfurls onto a beautifully landscaped terrace. Lounge-style seating, tactile finishes, and soft cushions beckon guests to linger, framed by lush greenery that gently buffers the space from the city beyond. With a view that captures the iconic Burj Al Arab, diners are treated to a rare sense of calm and grandeur. The terrace is a must-visit while you’re at the venue — ideal for golden-hour or alfresco evenings.
Highlights
We began with the Aubergine Dengaku, where crisp-edged eggplant met a glossy tahina miso glaze in a beautifully savoury, umami-rich bite. The Mediterranean Pickles offered a bright contrast, each cucumber slice lightly pickled in rice vinegar and yuzu olive oil, with a touch of chilli crisp adding welcome heat. The Mizuna & Parmesan Salad was vibrant and well-balanced, its peppery greens mellowed by a sweet honey mustard dressing and shavings of salty cheese.
Served in-shell, the Escargots were the best we’ve ever had — rich and tender, bathed in a Japanese spin on Herbes de Provence that lingered beautifully on the palate. The Tuna Tataki impressed with its clean presentation and delicate sear, and it was dressed in a gently spiced ginger-sesame sauce that let the freshness of the fish shine.
For mains, the Pizza Caprese arrived with a delicate, crisp-edged base that let its toppings take centre stage. Creamy mozzarella di bufala, sweet sundried tomatoes and fragrant basil came together in a well-balanced bite that was both fresh and deeply satisfying. The Baby Chicken, glazed in a glossy ume ginger sauce, was succulent and slightly charred, striking a sweet-sour balance with each bite. French fries came golden and crisp, adding a touch of comfort to the meal.
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To finish, the Hazelnut Coulant delivered a molten centre of nutty richness, paired with cool vanilla ice cream for that classic hot-cold contrast done right.
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