Sea Fu at Four Seasons Resort Dubai at Jumeirah Beach has opened its new season with an updated menu and changes in the kitchen. The beachside restaurant continues to focus on contemporary Asian food, with seafood remaining central to a location that looks directly onto the Arabian Gulf.
For yacht owners and marina visitors in Dubai, waterfront restaurants are most useful when the setting and food both justify leaving the boat. Sea Fu’s new menu places particular emphasis on precise seafood preparation rather than simply relying on the resort location.
Sushi and nigiri remain at the centre of the menu
The renewed menu includes sushi, sashimi and a seven-piece chef’s nigiri selection, with toppings chosen to complement the character of each fish. That format gives diners a structured tasting element without requiring a full omakase-style meal.
Dim sum and wok-cooked dishes broaden the menu beyond raw seafood. This makes the restaurant more flexible for mixed groups, where some guests may want Japanese-style fish while others prefer hot dishes and more familiar cooked options.
Grilled Madai and updated yaki soba add warmer dishes
One of the featured fish dishes uses Japanese madai served with sea fennel and sauce vierge. Sea Fu has also developed its own version of yaki soba with house sauce and homemade furikake, bringing a restaurant-specific identity to a widely recognised dish.
These dishes show the balance the restaurant is trying to achieve between recognisable Asian formats and enough individual detail to distinguish the menu. In a destination with a very competitive luxury dining market, that difference is increasingly important.
New kitchen talent arrives from Four Seasons Vietnam
Junior Sous Chef Okta Haryanto joins Sea Fu after working at Nayuu, the specialist omakase restaurant at Four Seasons Vietnam. His experience adds a more focused Japanese reference point to a kitchen that already works across several Asian traditions.
The restaurant is also highlighting ingredient provenance, including salmon from Tasmania’s Huon Aquaculture. For guests, sourcing information is increasingly part of the luxury dining experience because quality is expected to include traceability and responsible production as well as presentation.
Dubai’s waterfront dining continues to mature
Jumeirah Beach combines hotels, private residences, marinas and resort restaurants within a relatively compact stretch of coast. That gives yacht visitors several ways to build a shore evening without heading deep into the city after a day on the water.
For LYG Lifestyle, Sea Fu is a useful example of a yacht-adjacent restaurant story rather than generic dining news. Its beachfront position, seafood focus and resort setting make it directly relevant to readers using Dubai as a cruising, winter-sun or stopover destination.
