Published: 20 February 2026
Bluewaters Island arrived with a slightly different brief in a city known for its headline-grabbing waterfront developments. This man-made destination, created by Meraas as a multi-billion-dirham “city within a city”, sits just off Jumeirah Beach Residence and Dubai Marina, close enough to share their energy yet carefully planned to have its own unique rhythm. At its heart rises Ain Dubai, the world’s tallest observation wheel, helping define the island’s character. True to its name, Bluewaters looks outward to open water horizons rather than inward to a marina basin, with glass-lined façades and sea-facing courtyards catching the changing light throughout the day. The Island’s measured design has attracted a roster of culinary venues and international chefs, from refined Japanese counters to relaxed Mediterranean terraces made for long, unhurried evenings.
TakaHisa Japanese Restaurant
A benchmark for Japanese fine dining in Dubai, TakaHisa builds its reputation on two core disciplines: meticulous sushi craftsmanship and A5-grade Miyazaki wagyu. The counter-led layout brings diners closer to the rhythm of the kitchen, allowing the omakase experience to unfold smoothly. Seafood arrives directly from Tokyo’s Toyosu Market, highlighting a culinary philosophy rooted in provenance and seasonality. Recognition in the Michelin Guide, together with multiple Gault & Millau toques, places TakaHisa firmly among the region’s most respected Japanese dining rooms. The menu moves with ease from delicately sliced sashimi to precisely grilled wagyu, allowing the quality of the ingredients to hold the spotlight.
Demon Duck
Set within Banyan Tree Dubai, Demon Duck brings a darker, more contemporary edge to Bluewaters’ dining scene. Led by celebrity chef Alvin Leung, the restaurant revisits Chinese culinary traditions through a modern, chef-driven perspective, with its signature Peking duck unfolding as a carefully paced multi-course experience. The interiors favour low lighting, reflective finishes and a subtle sense of after-hours glamour. The menu moves between comfort and creativity, from lobster with ginger and green onion to salt-and-pepper tofu and desserts that reinterpret familiar flavours with a lighter, playful touch. As chef-led concepts continue to shape the island’s evolving identity, Demon Duck stands out for its distinctive personality and narrative approach to dining.
The Spaniel
At The Wharf, The Spaniel offers a refined take on the British brasserie, bringing a sense of London club culture to Bluewaters. Interiors feature aged woods, leather seating and softly lit dining rooms divided into areas inspired by British neighbourhoods such as Soho and Piccadilly. The menu celebrates classic dishes executed with precision, including beef Wellington, Scotch egg and a traditional Sunday roast that has become a signature offering. Head chef Will Stanyer’s approach leans towards comfort and familiarity while maintaining an elevated standard of presentation. Terrace seating frames views of Ain Dubai, balancing London-brasserie tradition with its contemporary waterfront setting.
CLAY Dubai
CLAY brings Nikkei cuisine to Bluewaters, pairing Japanese precision with Peruvian flavour in a dining room that leans towards delicate evening elegance. Warm-toned interiors framed by marble and dark leather open onto a panoramic terrace overlooking Ain Dubai and the Dubai Marina skyline, which shapes a setting that naturally draws guests outdoors after sunset. The menu works across refined sushi, robata grills and inventive small plates, reflecting the layered influences at the heart of Nikkei cooking. As the evening settles in, the mood moves from understated dinner service to a livelier social pace, echoing Bluewaters’ dual character of relaxed dining and late-night energy.
SHI Restaurant & Lounge
Spread across two levels, SHI Restaurant & Lounge combines contemporary Chinese and Japanese cuisine with a lounge-style ambience. Open kitchens and terrace seating create a dynamic environment, while the menu highlights dishes such as stone-pot rice, premium dim sum and Alaskan black cod prepared with refined technique. Led by chef Li Yuan Hui, whose background includes experience at Hakkasan Mumbai, the restaurant balances technical precision with theatrical presentation. Upstairs, the lounge introduces music and performance elements, extending the dining experience beyond the table. SHI remains one of Bluewaters’ most socially driven venues.
Alici
Inspired by the coastal ease of southern Italy, Alici captures the relaxed spirit of the Amalfi Coast through seafood-led dining and expansive terraces overlooking the Dubai Marina skyline. Interiors are light-filled and quietly refined, allowing attention to remain on the menu’s crudo selections, handmade pastas and signature Mazara prawns. Founded by restaurateur Omar Saideh, the concept blends casual Italian hospitality with polished execution, creating a setting that feels equally suited to unhurried lunches and celebratory evenings. Recognition from regional dining awards, alongside continued presence in international culinary guides, positions Alici as one of Bluewaters’ enduring culinary anchors.
Miya Dubai
Miya brings the spirited mood of Mykonos to Bluewaters, pairing Greek hospitality with live performance and a lively social atmosphere that recalls long summer evenings along the Cycladic coast. Whitewashed textures, sculptural details and an open terrace overlooking the Marina skyline echo the easy rhythm of island tavernas, where dining unfolds slowly and conversation carries into the night. The menu centres on traditional Greek sharing plates presented with a contemporary touch, encouraging a style of dining rooted in togetherness rather than formality. Music and entertainment form an integral part of the experience, with live musicians and dancers shaping the rhythm of the evening and guiding the space from relaxed supper into a more animated late-night scene.
Besar
Besar offers a romantic interpretation of Spanish fusion rooted in Andalusian tradition and shaped by subtle Arabic influence, a dialogue that reflects the concept’s origin story of Moorish-era romance. The menu moves from tuna tartare to saffron-infused lamb shoulder, balancing bold seasoning with contemporary execution. Interiors draw on terracotta tones, Moorish patterns and carved wood details, with split-level terraces that open views towards the Marina skyline, reinforcing a setting designed for slow, late-evening dining. Interestingly, the name itself, meaning ‘kiss’ in Spanish, offers a quiet nod to an Andalusian love story that inspired the concept, before unfolding into a broader narrative in this restaurant, where Spanish and Arabic worlds converge through cuisine, design and atmosphere.
The Pods
The Pods reframe dining on Bluewaters through a concept built around privacy, architecture and creative design. The venue features 22 fully air-conditioned glass pods, each offering a secluded vantage point overlooking the surrounding seascape and the JBR skyline, allowing guests to dine in a calm, cocooned setting while the gentle rhythm of the promenade unfolds just beyond the glass. Interiors draw on botanical themes, with layered greenery and softly lit textures shaping an atmosphere that feels amazingly curated. The menu leans towards Pan-Asian influences, moving between sushi, robatayaki grills and dishes elevated with truffle and caviar, including signature plates such as rock lobster with truffle and wagyu oshi topped with Kaluga caviar. More than a passing novelty, the architectural layout forms the backbone of the experience, where The Pods become one of the island’s clearest examples of design-led dining.
