Set on the rooftop of the prestigious Norman Hotel, Dinings, a branch of the well-known London-based hotspot, specializes in Japanese cuisine combining tradition with the most cutting-edge techniques and raw materials available. In its latest revival of menu and chef, it's serving lesser-known aspects of classic Japanese cuisine in terms of interpretation, and the interpretation is tailored to the local Israeli audience - both in taste and in pricing. The new menu includes many dishes that give a glimpse into one of the most unique and fascinating kitchens in the world, including customary toban-yaki dishes served in hand-made, traditional ceramics imported from Japan, that generate heat for extended cooking, as well as beloved options like tempura, grilled dishes, and of course, a sushi menu serving the best of the best cuts of fish.
© Anatoly Michaello
Now helmed by chef Doron Levy, who has a rich repertoire working in restaurants in London (including Buddha-Bar and the Michelin-starred Club Gascon) and New York (11 Madison Park and Gramercy Tavern), Levy has honed his seasoned approach in the kitchen and in particular, Japanese cuisine, with respect to the techniques and precision that are paramount to its success.
© Anatoly Michaello
Dinings' new menu emphasizes classic dishes and refined, flavorful fusions, utilizing exotic, raw materials imported for specific dishes. Combined with the extensive use of fresh local produce, and an emphasis on local vegetables, algae, fish, and seafood, both in the kitchen and in the sushi bar, the new menu is more accessible and convenient to the public in terms of pricing. From melt-in-your-mouth Sakizuke nibbles to whet your appetite to Wasyoku classics like Nasu Miso, double cooked eggplant with carmelized sweet miso, or three kinds of Moriawase steamed burgers crafted from beef teriyaki, shrimp, and mushroom tempura, the menu is expertly crafted and divinely served.
© Anatoly Michaello
Dinings, Rooftop of the Norman Hotel