Row on 45 **
- Kira Jabri
- Dec 20
- 3 min read
Dubai, UAE
December 20th, 2025
ROW on 45 is a restaurant that leaves a lasting impression. We’ve now dined here twice, and it’s already become a place we plan around. Whenever our travels bring us to Dubai, ROW on 45 is a reservation we prioritize without hesitation.
If there is one flaw to be found, it exists outside the dining room. While currently holding two Michelin stars, ROW on 45 is undeniably operating at a three-star level. Until the guide catches up, an unofficial third star from Jabri Fine Dining will have to suffice.
One dish, in particular, the Kutchan 540 potato was extraordinary in both taste and story. Snow-aged for 540 days in a Hokkaido snow cellar, this potato is prized for its extraordinary sweetness and silk-like texture. At ROW on 45, it’s presented as a refined nod to the comfort of a British jacket potato. Finished with caviar (because, as we like to say, everything is better with caviar), it’s a dish we’ll be dreaming about for a long time. We were especially honored to experience it knowing this potato is served exclusively at ROW on 45 outside of Japan.
The evening brought its own moments of joy beyond the plate. Carmine was positively glowing after receiving a spontaneous ice-shaving lesson from Daniel Birk, captured here. He left convinced he had “staged,” and we left with a meaningful gift that we’ll treasure forever.
The experience itself unfolds across three breathtaking rooms, each with its own rhythm and mood, guiding guests through the evening with an effortless sense of progression. Everything operates with a rare balance of precision and warmth, a theme we’ve explored before and one that ROW on 45 continues to perfect. It’s dining that feels intentional without ever feeling rigid.
Under the vision of Jason Atherton, ROW on 45 delivers something increasingly rare: a restaurant that feels timeless rather than trendy, confident without being loud. It’s a place we return to not just for the food, but for how it makes us feel; welcomed, inspired, and already looking forward to the next visit. ROW on 45 consistently delivers at the highest level.
June 15th, 2025
In a city already brimming with opulence and innovation, delivers something rare, transcendence. Nestled within Grosvenor House in Dubai, this intimate, multi-room dining journey by Chef Jason Atherton redefines what it means to dine with intention and artistry. For us, it wasn’t just a meal, it was a memory in the making.
We can honestly and easily say that ROW on 45 was one of the best dining experiences of our lives. For Carmine and Kira it became their personal favorite globally. And for Emma, who has grown up experiencing Michelin-starred restaurants around the world, ROW on 45 now firmly sits in her top three, stating, “Amazing!” In fairness, she is in her omakase era. She embraced her role as our family photographer, capturing the beauty around her to document not just what she saw, but what she felt. Watching her photograph each course and space with such care made the night even more meaningful.
The evening unfolds across three elegant rooms, each with its own story and energy. It begins in the lounge with pre-dinner bites, transitions to the kitchen-side chef’s table, and concludes in the chef’s library, a sleek, intimate space that feels like stepping into the final chapter of a perfectly written novel. And the service? While currently holding two Michelin stars, if we were on the committee, we’d confidently award it a third. ROW on 45 is, without question, operating at a three-star level (In Jabri Fine Dining's humble opinion).
This 17 (18 with the supplemental) -course journey included:
Oyster
Bluefin Date Maguro
‘Caprese’
Bafun Uni
Amaebi
Bodo Scallop
Kegani
N25 Caviar
Brioche
AKA Amadai
Aveyron Lamb
Shropshire Blue
Taiyo No Tamago
Milk and Honey
Tea & Cake
Sobacha
Petit Fours
The complexity of each dish is something we’re still trying to wrap our minds around. The technique on display was nothing short of extraordinary, each course a masterclass in precision, flavor, and imagination. It was as much an education as it was a feast.
ROW on 45 doesn’t just belong in the Michelin conversation, it elevates it. Dining here reminded us why we created Jabri Fine Dining in the first place: to celebrate experiences where food becomes memory, and hospitality becomes heart and families make memories.
This is one we’ll be talking about for a long time.
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