Dubai is a city of crossroads, but at Toshi, located in the heart of Grand Millennium Dubai, we take that literally. Our menu isn’t just a list of dishes; it is a curated passport. To truly appreciate the depth of Pan-Asian cuisine, one must view it as a journey—a transition of textures, temperatures, and spices that evolve as you move across the continent.
Join us as we map out a week-long sensory expedition, starting in the refined kitchens of Japan and ending in the vibrant, aromatic streets of Thailand.
Days 1-2: The Precision of Tokyo
The journey begins in the East, where the philosophy of food is rooted in Shun—the peak of seasonality and freshness. Japanese cuisine is a masterclass in restraint. It’s about honoring the natural integrity of the ingredient rather than masking it.
At Toshi, our Sushi and Sashimi selections embody this Tokyo spirit. The focus here is on the “clean palette”. When you bite into a piece of premium Maguro (Tuna) or Hamachi (Yellowtail), you aren’t just tasting fish, you are tasting the ocean.
As we move into the second day, we explore the warmth of the Japanese kitchen through Robatayaki and Teppanyaki. The sizzle of the grill introduces a smoky depth to Wagyu beef and seafood, proving that Japanese food can be as hearty as it is delicate.
Days 3-4: The Soul of the Silk Road (China)
Leaving the islands of Japan, our culinary map takes us to the vast landscapes of China. If Japan is about precision, China is about the “breath of the wok” (Wok Hei). This is where the journey picks up speed, introducing bold umami flavors and complex techniques.
No Pan-Asian map is complete without Dim Sum. These hand-crafted treasures represent the communal heart of Chinese dining. From the translucent pleats of Har Gow (shrimp dumplings) to the savory richness of Chicken Siew Mai, these bite-sized morsels are designed for sharing and storytelling.
As the sun sets on our mid-week stop, we indulge in the iconic Peking Duck. The contrast between the lacquered, crispy skin and the tender meat, wrapped in delicate pancakes with hoisin sauce, represents the pinnacle of Imperial Chinese cooking—a tradition we are proud to keep alive at Toshi.
Day 5: The Crossroads of Southeast Asia
As we head south, the flavor profile shifts dramatically. We enter the tropical belt where the air gets more humid and the food gets more vibrant. This is the transition point—incorporating the noodle traditions of the North with the spice trade influences of the South.
Our Indonesian Nasi Goreng and Malaysian Satays serve as the bridge. Here, we start to see the introduction of peanut sauces, kecap manis (sweet soy), and the creeping heat of sambal. It’s a riot of color on the plate that prepares your palate for the grand finale.
Days 6-7: The Aromatic Finale in Bangkok
We end our week in the “Land of Smiles.” Thai cuisine is a high-wire act of balance. Every dish must strike a chord between four essential pillars: Sweet, Sour, Salty, and Spicy.
The journey reaches its crescendo with the Tom Yum Goong. This hot and sour soup is a liquid map of Thailand, featuring lemongrass, galangal, kaffir lime leaves, and bird’s eye chilies. It is bracing, aromatic, and deeply soul-warming.
Finally, we settle into a bowl of Green Curry or Pad Thai. These dishes represent the ultimate comfort of Bangkok’s street food culture. The use of coconut milk adds a creamy luxury that tempers the heat of the spices, providing a smooth landing at the end of our thousand-mile culinary trek.
Why Experience this Journey at Toshi?
The beauty of Pan-Asian dining at Toshi Dubai is that you don’t need a plane ticket to experience this evolution of flavor. Our chefs are artisans who understand that a Pan-Asian menu isn’t just a collection of random countries—it’s a narrative of how ingredients and cultures have influenced one another for centuries.
Whether you are joining us for our famous themed buffet nights or an intimate à la carte dinner, you are participating in a tradition that spans the continent.
Are you ready to stamp your culinary passport?
