Hidden behind an atelier at Four Seasons Hotel Abu Dhabi, Saikindō brings together Japanese listening-bar culture, confident cocktails and accomplished robata-led dining.
Saikindō does not reveal itself all at once. At Four Seasons Hotel Abu Dhabi at Al Maryah Island, the new hi-fi cocktail bar begins with an atelier, where Japanese fashion pieces, custom embroidery and artisan-made objects hint at the world beyond. It is a smart piece of misdirection. Step further inside, and the mood shifts to something more immersive: a dimly lit listening bar where vinyl, cocktails, and Japanese-inspired cooking share equal billing.
Described as a “modern homage to Japan’s izakaya spirit, Saikindō blends laid-back charm with high attention to detail. The concept draws inspiration from Japan’s listening bars, where music and mixology share the spotlight. Emerging from postwar café culture, these intimate rooms were built for deep listening, with DJs playing rare vinyl on high-fidelity systems tuned for warmth and clarity.
The transformation of the former Za Za space – a tribute to the Hollywood starlet – is astounding. What was once a conventional hotel bar has been recast as something far more current. The room draws on Japanese Metabolism architecture, mid-century speaker craftsmanship and Bōsōzoku biker culture without letting the references overwhelm the experience. Wooden speaker domes are built into the walls in neat vertical grids, giving the room a sculptural quality that delivers warm, well-balanced sound while still allowing conversation to flow.
There is a deliberate tactility to the design. Wooden panelling, embroidered wallpaper, bespoke furnishings and acoustic details give the venue texture and depth. It feels intimate without being cramped. A terrace adds waterfront views, while the Robata Room seats just 18 guests and offers a more focused dining experience around flame and theatre.
Service leans into the Japanese principle of Omotenashi, but without excessive formality. Staff are amiable and well-versed in the concept. Between the listening bar, cocktail menu, atelier, and private rooms, Saikindō could easily become over-explained. Instead, the service keeps the story telling light and informative, despite the wealth of information.
The bar is led by Beverage Director Marco Corallo, formerly of London’s Artesian, where his cocktails incorporated insects, seaweed and soil. The cocktail programme at Saikindō is built around the “Aji No Hibiki” menu, or “Resonance Of Flavour”. Presented like a record cover, complete with a parental advisory sticker, twelve serves have been created using AI to map the rhythm and tone, determining what a song would taste like. Upside Down, inspired by Diana Ross, brings together Nikka From The Barrel whisky, St-Germain, toasted coconut and pineapple. Big Poppa gives hip-hop a savoury edge with sotol, Campari, wasabi, tomato dashi and vanilla. Time After Time channels Cyndi Lauper through pisco, chocolate, strawberry, yuzu honey, sake and bubbles. The results are expressive rather than eccentric.
You may come for the cocktails, but the bar bites are exceptional. Chef Slamet Wahyudi’s menu understands the setting. These are bar bites with backbone. Corn Kakiage arrives as a crisp, golden tangle of sweet corn tempura dusted with furikake. It is simple, salty and snackable, with a tempura dipping sauce that keeps it firmly within izakaya territory. Akami Crispy Rice follows with tuna loin, spicy mayo, jalapeño and sudachi gel, delivering heat, acidity and crunch in a single bite. The Ebi Hatoshi, a Japanese fried shrimp toast served with cilantro mayo, is another early highlight.
The menu becomes more compelling when texture takes the lead. Maguro Crunch pairs spicy tuna akami with grilled Japanese eggplant and scallion, then coats the maki roll in puffed rice for a satisfying crackle. It is playful but not frivolous, allowing the richness of the tuna and smokiness of the eggplant to meet in the middle.
From the robata, the A5 Wagyu Rib Loin is the dish that lingers. Three pieces of tender beef are marinated with different miso and finished with torched aromatics. It is indulgent, but also balanced. The sweetness of the miso complements rather than smothers the terrifically tender meat, while the smoke from the grill adds depth. Lobster Negima, pairing delicate lobster tail with yuzu kosho butter, is equally assured.
Desserts continue the Japanese theme. The Japanese Cheesecake is light, eggy and soufflé-like, while the Matcha Mochi Tiramisu is more distinctive, layering mascarpone, matcha sponge and gyuhi into a clever twist on the Italian classic. A rice veil adds chew and contrast, making it one of the more memorable plates on the menu.
Saikindō will inevitably draw comparisons with Dubai’s Honeycomb Hi-Fi, but the Abu Dhabi venue feels more like an expansion of the genre, with a food menu that deserves to be taken seriously. Within Four Seasons Hotel Abu Dhabi’s established dining line-up, which includes Cafe Milano, Eclipse Terrace Lounge and the FACT award-winning Butcher & Still, Saikindō brings a younger, cooler energy.
Come for the cocktails, stay for the skewers, because Abu Dhabi has found a hi-fi bar worth listening to.
Where: Saikindō, Four Seasons Hotel Abu Dhabi at Al Maryah Island, Al Maryah Island, Abu Dhabi
When: Open daily from 5pm to 1am
Contact: @saikindo