The Mamsha Al Saadiyat restaurant secures its fourth consecutive FACT title with assured Japanese cooking and an easy beachfront charm.
Who should win Restaurant of the Year? Is it the place with white linen and ceremonial service or the local neighbourhood favourite? What does Restaurant of the Year mean in Abu Dhabi, a city where tastes change with the wind?
In the capital, homegrown talent competes with international chefs in one of the region’s most competitive dining markets. Centuries of Emirati hospitality and – let’s be honest — a taste for the finer things in life laid the groundwork for what Abu Dhabi has become.
International chefs and global culinary concepts landed en masse in 2026 with big openings, bringing their voice and vision to a city that – at times – feels like it has seen it all. This intense market separates the good from the great, and the competition could not be more fierce. Therefore, the FACT Dining Awards Abu Dhabi Restaurant of the Year 2026 needs to be a world-class restaurant synonymous with innovative cuisine. A groundbreaker and pacesetter by which other restaurants are measured both here and abroad.
FACT’s Restaurant of the Year 2026 in the capital is NIRI Restaurant & Bar, a homegrown success story that takes home the accolade for the fourth year in a row.
NIRI Restaurant & Bar is located near the end of the Mamsha Al Saadiyat promenade. Yet this Japanese izakaya, which began with a pop-up at Yas Mall before finding a permanent beachfront home, is probably the most elevated dining concept on the strip. Five years on, NIRI retains the accessibility that made it appealing in the first place.
With its stylish, minimalist interiors, guests are met with a well-stocked bar. The sushi counter offers a close view of the kitchen’s work, while folding doors connect the dining room to the beachfront. The interiors are simple, enhanced by neutral tones and earthen materials such as wood and stone. As a result, the place has instant likeability, heightened by NIRI’s kimono-clad front-of-house team.
Founder and Managing Director Imad Obeid, previously of La Petite Maison and Zuma, leads the vision. Executive Chef Yasuyuki Takemoto supplies the culinary authority, drawing on more than three decades of experience and a background encompassing izakaya and kaiseki restaurants in Japan. Chef Omaka Marie Orubu has also helped shape the business, and now oversees the FACT award-winning French-Italian sister restaurant Taparelle at Manarat Al Saadiyat. This winning trifecta of talent provides a recipe for success at what remains one of the capital’s most talked-about restaurants.
Anchored in the spirit of Japanese cuisine, diners are invited to indulge in the expected sushi and sake, but if you delve a little deeper into the menu, you’ll be rewarded with dishes that you’re unlikely to find anywhere else in the country, let alone the capital. While popular choices such as miso-marinated black cod and dynamite shrimp are an easy sell, NIRI purposefully deviates from them to offer diners something altogether more exciting. Instead, we suggest you begin with Toro Sakusaku Nori. Fatty tuna tartare, seasoned with nikiri soy, is served alongside crisp seaweed crackers, setting the softness of the fish against a brittle, savoury base. Elsewhere, the piping-hot Softshell Crab is generously seasoned and served with a punchy miso mustard dipping sauce.
With tuna imported from Spain, yellowtail and red snapper from Japan and wagyu from Australia, NIRI ensures that premium ingredients are used in the composition of its dishes. This is evident with the Hokkaido Scallop, served in its shell amidst an alluring butter sauce.
Asari Sakamushi most clearly connects NIRI to its surroundings. Abu Dhabi clams are steamed with lemongrass and fresh ginger, their natural salinity informing the broth. The aromatics introduce fragrance and gentle warmth, giving the shellfish depth without making the preparation cumbersome. It is a convincing use of local seafood in a Japanese framework, and an example of how a relatively simple dish can leave a stronger impression than a more expensive ingredient.
The Kinako Pistachio Cheesecake provides a satisfying finish. Its silky filling is offset by caramelised nuts, while sour cherry compote supplies the acidity needed to keep the dessert from becoming overly rich. Kinako, roasted soybean flour, adds a toasted note that sits comfortably alongside the pistachio. The contrast of smooth filling, crunchy topping and tart fruit gives the final course enough interest to justify saving room.
One visit to NIRI Restaurant & Bar is simply not enough. It’s the type of place that encourages repeat visits to explore the food and beverages fully. With space for 70 covers and a private dining room, NIRI Restaurant & Bar offers intimacy and inclusivity. It’s licensed, it’s casual, but tables can be hard to get. It’s Japanese dining but not as you expect.
Where: NIRI Restaurant & Bar, Mamsha Al Saadiyat, Al Saadiyat Island, Abu Dhabi
Contact: www.nirirestaurant.com