What’s the vibe? In a city deprived of rooftop restaurants, Sachi fills a much-needed gap, bringing Baky Hospitality’s hip and sophisticated ambiance to Park Street, an upscale business complex in the heart of Sheikh Zayed City.
The food: The menu at Sachi is plentiful, starting off with three cherished Mediterranean appetizers: tarama, stracciatella cheese and octopus carpaccio. Inspired by cuisines from southern Europe all the way to Japan (by way of the Atlantic Ocean), two main dishes have stood out at Sachi over the years: the crispy slow-cooked ribs with pistachio miso and the chateaubriand, a house specialty served with a side of roasted vegetables. That said, many come specifically for the raw fish. Offerings include salmon tataki, ceviche and a wide selection of sushi.
The cocktails: The creators of Sachi take their drinks as seriously as they take their food. With Walid Merhi at the helm, best known for managing Beirut’s Ferdinand Gastro Pub, the bar offers inventive mixes as well as fresh spins on staple cocktails.
Who’s in the kitchen? Prior to becoming Sachi’s executive chef, Ashour Dessouki spent eight years between England and Qatar, acquiring experience at top-tier hotels.
Any other ventures? Launched in 2013, Baky Hospitality, the brainchild of Egyptian restaurateur Ayman Baky has cemented its name as the leading brand in the luxury entertainment industry, with several successful restaurants, hotels and catering services tied to its name. Sachi was their first.