Chef Vladimir Mukhin showcases his finesse and flair.
The Russians have made their mark on Dubai. While we might sniff at the property prices going up, the culinary contributions have been changing the dining scene. Nowhere is this more evident than in Sakhalin Dubai. The concept has been created by restaurateur Boris Zarkov, chef Alexey Kogay and chef Vladimir Mukhin. And, it has set the standard at the recently opened J1 Beach.
Inspired by Sakhalin Island, Russia, the location is north of Japan and acts as a crossroads for two cultures. The restaurant can already be found around the world in cities including Bodrum, Moscow, and Istanbul. Now, it has made its debut in Dubai and offers an elegant experience for the discerning diner.
Less is more at Sakhalin Dubai. While the city is home to OTT restaurants, this is a masterclass in refined relaxation. The welcome is polite and professional. The white hues, as well as neutral tones, fill the space. The venue includes an indoor and outdoor restaurant and a beach club at the end. We’d recommend making a day of it: begin on the beach, head to the restaurant, and settle in the sunbeds, which come with buttons to call the staff.
Vladimir is behind the MICHELIN Starred restaurant White Rabbit in Moscow, and brings his flair for food to Dubai. While one of his viral dishes is tiramisu with coffee caviar, at Sakhalin Dubai it is a more sophisticated affair.
At the heart of the new restaurant is seafood – so much so, there were live tanks with fish, which included crawling crabs. The menu can feel overwhelming due to its countless categories, but it is superb for sharing. The menu spans wagyu; raw bar; appetisers; Japan with sashimi, sushi and signature rolls; main dishes with fish, meat and seafood; and desserts.
Start in style with local Dibba Bay oysters. The starters were spectacular, and felt like a healthy hit of dishes. Don’t leave without ordering the Artichoke Carpaccio, which elevated the humble vegetable. Served with parmesan, it was a surprise success. The Greek Salad with Feta, which is prepared tableside, was a colourful concoction, and one of the best versions of the dish we’ve tasted.
The mains included the fresh and flaky Black Cod Miso, and oh-so soft Terikyaki Salmon. Caviar additions are available, and range from Beluga to Sturgeon. Desserts combined influences from around the world and included a Matcha Montblanc, Raspberry Pavlova and Tiramisu Sakhalin.
At the centre of Sakhalin Dubai’s outdoor space was a beautiful bar. The cocktails included aperitifs, signature cocktails, modern classics and mocktails. We started with the Peach Bellini, which was mixed together at the table. The list feels international – much like the crowd – and included Aperol Spritz, Berry French and Moscow Mule.
At Sakhalin Dubai, we didn’t just feel like we ate well, but that we ate healthily. Each dish was bursting with brilliant flavours, and made us rethink some of the simplest ingredients. A chic culinary hit.
GO: Visit https://sakhalin.rest for more information.
