Our very own, nestled in the lanes of Paris
It’s usually European, British, or American restaurants that make their way to Dubai. Big names, established concepts, long waiting lists, all landing in the Middle East to tap into one of the world’s most active dining scenes. What feels far less common, and far more interesting, is seeing that flow reverse.
For a very long time, Dubai was the recipient of international concepts opening local outposts – it was considered a symbol of pride, of the growth of Dubai’s dining scene, that prestigious concepts led by chefs of legend and league would choose Dubai for their expansion plans. Local tastemakers and critics hailed it as an establishing of the city’s food scene on the global culinary map, and this trend continues, in at least some capacity.
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Take the opening of J1 Beach, for example, and that whole crop of restaurants and beach clubs – Gitano, born in Tulum; Gigi, a St Tropez hotspot; Baoli, made in Cannes; African Queen, also from St Tropez; Sakhalin, a storied concept in Moscow – all exported to enrich Dubai’s nightlife. Jamavar, MiMi Mei Fair, Duck and Waffle, Sexy Fish and the most recent, Barrafina, all from London, and the list goes on.
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The start of this love affair between Dubai and celebrity chefs was Verre – Gordon Ramsay’s first restaurant outside the UK, which he brought in 2001. Then came Nobu Matsuhisa, Alain Ducasse, Daniel Boulud and many more. It was a glitzy map of stars and sky-high pedigree, and it remained that way until the homegrown chefs we now know and love started emerging.
Now, you’ll find many a countryman outside the UAE – Kinoya by Chef Neha Mishra, GAIA, Row on 5 by Chef Jason Atherton, Shanghai Me, Emirati-led Somewhere, the many outposts of BonBird, The Maine, Il Borro Tuscan Bistro, OPA, The Crossing, Trèsind and more, splashed across London, Paris, Mumbai and beyond. We like to believe this shift is the true marker of Dubai’s culinary excellence – our own, invited to enrich a culture elsewhere.
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One Such Name
UNI opened in Paris by Chef Akmal Anuar in collaboration with the Bulldozer Group, a restaurant that brings a chef who built his reputation in Dubai into one of the most competitive dining cities in the world. Located in the 8th arrondissement of Paris, UNI arrives as a familiar touch for anyone who knows Dubai’s food scene well.
Chef Akmal Anuar has spent years shaping some of Dubai’s most talked-about restaurants, known for bold flavours, premium ingredients, and a modern Japanese approach that’s unique and not trend driven. UNI takes that same sensibility and places it in a Parisian setting.
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The space is beautifully done. Clean, dark, and distinctly Japanese, the restaurant is split into three different rooms, each with its own atmosphere. There’s a tatami room tucked away at the back for a more intimate experience, a sushi counter where the focus is entirely on the craft, and a main dining room with low lighting, good music, and a relaxed, late-night energy. It’s the kind of place that works just as well for a date night as it does for a long dinner with close friends.
The menu consists of raw fish, hand rolls, and premium ingredients like truffle and caviar, with a clear focus on quality and balance. The hand rolls are handled particularly well and the nigiris is where UNI really leans into indulgence.
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One dish that leaves a lasting impression is the wagyu sando. Perfectly cooked beef, soft bread, and a sharp mustard that cuts through the richness just enough. The marbling of the wagyu comes through clearly, giving each bite that buttery texture. It’s bold, comforting, and very easy to crave.
Dessert keeps things playful. A matcha pistachio Dubai chocolate mille-feuille arrives as a breakable dessert, inviting interaction rather than presentation theatrics. It’s light, textured, and fun to eat, tying together familiar flavors in a way that feels natural.
UNI feels like a sign of where Dubai’s dining scene is heading. Chefs who built serious credibility in the city are no longer just hosting international concepts, they’re exporting their own. Whether through openings abroad or consulting on global projects, this shift feels overdue.
For Paris, UNI is a restaurant worth knowing about. For Dubai, it’s proof that the city’s chefs are no longer just part of the Dubai scene, they’re shaping it elsewhere too.
Image credit: @kinoya.ldn on Instagram
Thalia is obsessed with food and luxury travel, so much so that she basically lives on a plane. She’s always curious about the story behind what she’s tasting or where she’s going, and loves sharing those discoveries with the world… sharing is caring.
