3 Fils: A New Culinary Genre in Dubai

When Japanese-inspired casual restaurant 3 Fils topped the inaugural MENA’s 50 Best Restaurants list at an event in Abu Dhabi on 7 February, the announcement was a huge surprise to the team behind the concept.

It was a departure to see such a casual establishment sitting atop one of the 50 Best lists; usually, the number one place is reserved for upmarket restaurants. Perhaps that is more a reflection on the region’s restaurant scene, which melds global influences, without formal tradition to hinder innovation.

3 Fils came about when a group of friends – two Emirati founders and a chef, Akmal Anuar, a Singapore native and long-time head chef of the famed Iggy's – came together and decided to do something different in Dubai, the kind of city where that can easily happen. Today under the guidance of Head Chef Freddy Kazadi (top left), the restaurant is lauded as the best in the region, 

“They wanted to create a new culinary genre in Dubai, focusing on the quality of the ingredients,” says Rami Massuod, 3 Fils' General Manager. “They were inspired by Japanese culinary culture – the techniques, the cooking, focusing on the details, focusing on the quality of the ingredients, but in a casual, cosy, modern way."

The restaurant is not located in one of the city’s high-profile, high-rise hotels. The team instead chose to open in the harbour, relying on word of mouth to build the restaurant's reputation. 

“It's a destination restaurant. It’s not next to any souk or any areas of major footfall. So it was a challenge, but when something is good, word gets around and people want to discover it," says Massuod.

Since the restaurant opened in 2016, its reputation has grown consistently, building a loyal clientele. So what makes the concept so popular in a city where diners are spoilt for international cuisine?

“You’ll have to ask them,” says Massuod. “But for me, in general, I want to be comfortable, not to have everyone looking at me. I want to have a very good meal, that gives value for money and that’s why I believe they like this kind of concept. They can come casually dressed and have a decent meal, in front of a sea view and the Dubai skyline – a relaxed and chilled evening.”

Dubai is of course a city that grew out of the desert, it is not surrounded by agricultural land, and for the most part, ingredients have to be imported. It hasn’t hindered the growth of a diverse restaurant scene.

“For this, we are really thankful to the government of the UAE and the government of Dubai, because they really make everything easy for us in terms of business and logistics. We are part of a youth community and youth movement, and we are well supported,” says Massuod.

“In the beginning, it was a little bit different, the chef already had relationships with fishermen in the Tsukiji Market in Tokyo. We had a connection with a local supplier, a very humble supplier here, who is bringing some stuff from Japan. We were using what he chose for us, which was always phenomenal and in the beginning, was one of a kind in the UAE and the Middle East. Now almost everyone is doing the same."

The restaurant has a no-reservations policy and after being named the best restaurant in the Middle East and North Africa region, it may just be a little more difficult to get a table. Perhaps the time is right for 3 Fils to expand?

“It’s a very tricky period,” says Massuod. “We want to maintain and we want to develop something new. We want to put something different on the table for the people of Dubai. Chef Shun [Shiroma, Executive Chef] here used to be the head chef of the first Michelin-starred ramen restaurant in Tokyo, [Tsuta] so we want to do something new with that. Again we will be casual and cosy, but the quality of the food will always be our main focus. We are going to expand, but not that much. We want to stay humble and focused on the quality and the experience."

There is much potential in the UAE says Massuod, a combination of evolving tastes and international influences make the scene in Dubai vibrant and eclectic. It is the city’s strength.

“So many people from the UAE have travelled all around the world and have experienced different cultures and their palates have been educated and changed. Now they understand good food and the social side of eating out.

“There is also the mixture of nationalities in the UAE. They bring new ideas. I see a lot of chefs in the region, are inspired by spices from India, or leaves from Lebanon or Syria and they start to match it with their own countries techniques to methods of cooking, they find flavour and aroma combinations with all these influences for everywhere. I believe this is what makes this area different.”

All photos courtesy 50 Best.