Seafood & Caviar Dining at NAHATÉ
At NAHATÉ, seafood shapes several parts of the menu, from the Raw Bar and dedicated caviar service to composed main courses and larger plates for sharing. The DIFC restaurant brings together oysters, scallops, tuna, crab, lobster, and prawns in several formats, from delicate raw dishes to richer pasta and main courses. The result is a seafood-led meal with more than one way to order: a few plates around the table, a caviar service, or a substantial dish built around shellfish or fish.
The Raw Bar is a natural place to begin. Gillardeau oysters offer a classic opening, while Otoro & Caviar Tart combines fatty bluefin tuna with caviar. Hokkaido Scallop Tartar & Uni brings scallop and sea urchin together, and Bluefin Tuna Carpaccio is served with clementine soy and crispy wild rice. Sweet Prawns with gooseberry sauce and Alaskan King Crab Salad with wasabi mayonnaise add further options to the section. Kinmedai, thinly sliced with NAHATÉ dressing, and à la carte sea urchin and langoustine extend the selection beyond the familiar oyster and tartare orders. Wagyu Tataki also appears on the Raw Bar menu for guests who want a meat dish alongside the seafood.
NAHATÉ’s caviar service features Beluga, Oscietra, and Hybrid, served with cucumber and blinis. Portions start at 50 g, with larger sizes available. Beyond the standalone service, caviar features in Lobster & Caviar and Otoro & Caviar Tart, as well as King Crab Pizzette and Caviar Pizza. The pizzette combines king crab, avocado, tobiko, and black caviar. Caviar Pizza brings together parmesan and pecorino sauce, mozzarella, stracciatella, and chives with caviar. For guests ordering pasta, Signature Spaghetti arrives with Champagne and yuzu sauce and gremolata, with caviar or seasonal truffle available as additions.
Larger seafood dishes give the meal a different scale. Seafood Cartel brings together lobster, king crab, tiger prawns, carabinero prawns, and ebi prawns, served with Champagne beurre blanc. With several shellfish varieties in one dish, it suits a table ordering for sharing. King Crab Orzo offers another way to order crab, while Lord of the Lobster pairs spaghetti with lobster, creamy bisque, and lobster foam. For fish, the menu includes miso-marinated black cod with citrusy wasabi sauce, Dover sole, turbot, and sea bass. Japanese scallops are served with morels, samphire, and sake-marinated red caviar. The morels add an earthy counterpoint to the scallops and red caviar.
Australian Wagyu MB7+ provides a substantial alternative for guests who prefer meat, while seasonal dishes and chef’s specials bring further choices as the menu changes. This breadth is useful when a table has different preferences: seafood remains the focus, but the order does not have to be identical for everyone.
For guests exploring seafood dining in Dubai, NAHATÉ brings together a dedicated Raw Bar, a caviar service with three varieties, and seafood dishes that move from individual plates to larger combinations for the table. From a first order at the Raw Bar to Seafood Cartel at the center of the table, NAHATÉ gives seafood a clear place within a broader fine-dining menu in DIFC.
