Sea Fu Welcomes a New Season of Beachfront Dining at Four Seasons Resort Dubai at Jumeirah Beach

Nestled beside the Arabian Gulf at Four Seasons Resort Dubai at Jumeirah Beach, the beachside restaurant welcomes guests back with its contemporary interpretation of Asian cuisine, where exceptional seafood prepared with thoughtful technique and artistic precision captures the beauty and bounty of the sea.

For the new season, Sea Fu welcomes guests with a renewed menu, alongside new culinary talent in the kitchen complemented by fresh and premium ingredients, responsibly sourced at the peak of their season. Diners can indulge in a selection of signature dishes, from delicate sushi and sashimi, steamed dim-sum and wok-fried specialities, as well as perfectly grilled seafood.

The menu introduces a 7-Piece Nigiri Chef’s Selection, each piece paired with a carefully chosen topping to complement the character of the fish. Grilled Japanese Madai is served with sea fennel and a sauce vierge, while Sea Fu’s interpretation of Yaki Soba combines homemade furikake with a signature house sauce, offering a fresh take on a familiar Japanese favourite.

Sea Fu also welcomes Okta Haryanto as Junior Sous Chef, joining from Four Seasons Vietnam, where he worked at the renowned fine dining omakase restaurant Nayuu. His experience in a highly specialised Japanese culinary environment brings a fresh perspective to the kitchen, complementing Sea Fu’s authentic yet contemporary approach to Asian cuisine.

The restaurant’s focus on provenance is also reflected in the introduction of Salmon from Huon Aquaculture, in Tasmania. Recognised for its sustainability initiatives, innovative farming methods and commitment to quality, the producer’s salmon is prized for its freshness, texture and character, complementing Sea Fu’s approach to ingredient-led cuisine.

Led by Chef de Cuisine Marcel Finsterer-Graf von Bassewitz, Sea Fu’s culinary direction draws on his international career spanning leading kitchens including two-Michelin-starred Tristan in Mallorca, Zuma in Dubai and Hong Kong, Nobu, Cheval Blanc Randheli in the Maldives and Sexy Fish in London.

Chef Marcel’s extensive travels across Japan and Asia have shaped his approach to cuisine, with a particular appreciation for Japanese traditions including Izakaya, Kushiyaki, Kaiseki and robata. This experience and knowledge of Asian flavours is reflected in Sea Fu’s contemporary approach and menu, with a focus on exceptional produce, precise technique and the natural character of each ingredient.

With the new season comes a renewed invitation to experience Sea Fu, from the delicate precision of each dish to the beachfront setting, every element is designed to captivate the senses. Framed by sea views, fresh coastal air and the relaxed elegance of the shoreline, Sea Fu’s exquisite cuisine, breezy ambience and serene setting create an experience that celebrates the beauty of dining by the sea.

Open Tuesday to Sunday from 12:30 pm to 7:00 pm.

Last food order at 6:30 pm.

Reservations: Website | Phone: +971 4 270 7950

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