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Netsu by Ross Shonhan

Palettes of flame

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Netsu by Ross Shonhan is our Japanese Steakhouse from acclaimed Chef Ross Shonhan. Showcasing the traditional Japanese cooking technique of Warayaki – straw fire cooking – Netsu serves a tantalising menu of Warayaki style grills, sushi and sashimi platters, and other Japanese-style dishes, complemented by stunning interiors and a sophisticated atmosphere.

As evening falls, take a seat on Netsu’s large terrace and enjoy alfresco dining with family and friends in a relaxed and convivial setting. Inside, diners enjoy an almost theatrical ambience as flames curve around the kitchen counter as our chef torches the straw.

Our vibrant food menu is complemented by an extensive wine list, featuring approximately 70 labels and a Japanese-inspired signature cocktail list. We also have a dedicated Sake Sommelier who has chosen a premium selection of artisanal sake, served in unique sake pots.

World Cup 2022

Discover an elevated World Cup experience at Bar Netsu and enjoy both the action and a premium selection of Izakaya-style creations.

Taking place from 21 November to 18 December, Netsu will be serving up an exclusive new menu of Japanese-inspired bar bites to football fans looking to catch the highly anticipated World Cup 2022 matches live within the restaurant’s contemporary first floor.

To book call +971 4 777 2232 or email modub-netsu@mohg.com.

Dinner Sun - Thu

6:30 - 11:30pm
Dinner Fri - Sat

6.30pm - midnight

+971 4 777 2232

modub-netsu@mohg.com

Menu Highlights

DISCOVER DELIGHTFUL WARAYAKI-STYLE CREATIONS IN A DRAMATIC SETTING.

Chef Ross Shonhan

Born and raised on a family-run cattle farm in Queensland, Ross Shonhan knew from an early age that food was his passion. Following six years working in Australia, Ross moved to London where he crafted his skills in the kitchen of esteemed restaurant Asia de Cuba, before heading to Dallas, where as Head Chef he opened the Texan branch of Nobu. His experience working alongside the legendary Nobu Matsuhisa was invaluable and having honed his skills Ross returned to London to take up an appointment as Head Chef at Zuma.

Over the following years Ross adapted his traditional Japanese cooking techniques to a more modern style, using unique flavour combinations and presenting dishes in a more theatrical way. It was then that he decided to break out on his own and from 2012, Ross opened several restaurants in London, starting with the first of six ramen bars, Bone Daddies in Soho, closely followed by Flesh & Buns in 2013.

In 2019 Ross opened Netsu by Ross Shonhan, his first restaurant in the UAE, at Mandarin Oriental Jumeira, Dubai. Showcasing the unique Japanese technique of Warayaki, straw fire cooking, Netsu provides Ross with a space to experiment and hone his talents even further, with a menu that is truly extraordinary.

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