One of the country’s most loved restaurants makes it debut in the capital, and it does not disappoint. Having earned a Bib Gourmand distinction and winning the Opening of the Year Award in the MICHELIN Guide Abu Dhabi 2026 after only opening in July, 3Fils Abu Dhabi impressed our famously anonymous Inspectors with its overall offer. Here’s what one of their experiences looked like at the popular contemporary Japanese eatery.
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A worthy first impression
Similar to the original in Dubai, this much larger spot finds his home near calm waters. Located on the peaceful Al Bateen Marina, this impressive three-story building sits on the right side of MICHELIN-selected hotel, The Abu Dhabi EDITION.
I have never eaten in the original in Dubai, so I was curious to see what the hype is all about, especially in the newly opened outpost of the 3Fils group.
The welcome was a warm one, a large crab statue and a friendly team are there to greet you upon entry with the biggest smiles. It’s not a place that takes reservations, so when I arrived, I was offered to either sit in the main dining space or the counter. I opted for the counter to watch the chefs in their natural environment in the open kitchen.
Upon taking my seat, I was immediately offered a drink — a non-alcoholic one, of course — a fine berry fruited kombucha, which was not too sweet with a faint and enjoyable natural fizz. The menu is accessed by QR code and is rather extensive, so I needed some assistance.
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Smiley, happy people
All dressed in the same uniform, the smiling and relaxed team were at the ready to recommend dishes from their wide offering.
A cheerful waitress took care of me — she wore her logo t-shirt uniform and baseball cap, as did the rest. With so many options to choose from, she took the time to explain the menu and recommended some of her favorites – I appreciate when they do that.
Japanese takes on a modern look
The menu is split into signatures, specials and the usuals. Expect a mix of sushi, dons, nigiri, noodles, sashimi with burgers, carpaccios and grills. There’s something for everyone here, and so much to choose from, especially when you’re coming as a big group.
I started off with the ebi kushiyaki from the specials menu. It is served with nobashi-style tiger shrimp, tamarind-kombu butter, X.O sauce and topped with chives. They were two lovely skewers filled with six plump and lightly charred and peeled fresh tiger prawns. They were delicious with a slightly fruity tone thanks to the tamarind and kombu butter — they were a standout and a must order.
I continued to choose from the specials menu and opted for the corn-fed baby chicken marinated in black lime-shoyu and paired nicely with a ponzu-shiso butter, sudachi and rice. This was a generous-sized poussin. It was nearly fully de-boned, marinaded in a host of ingredients — the ponzu was discernible and welcome. The bird itself was perfectly cooked on a Japanese closed charcoal grill — the skin was lightly charred and succulent — you can easily tell that the chef manning the grill was very experienced. I did get a bowl of plain sushi rice, which really worked (the head chef was looking at me whilst I ate, and a nod of his head showed me he understood why) .
A sweet trip to the moon
The desserts are not to be missed, so make sure to leave some room. You’ll find an even more creative approach to the final course, with some taking on local influences. From the vanilla flan to the karak ice cream, there are interesting flavor combinations that are sure to please all.
As the main events came to an end, there was no way I could leave without something sweet. The Take me to the Moon intrigued me the most from the specials menu and when the pastry chef brought it out, it further confirmed my intrigue.
It’s quite a dramatic looking dish set in a pottery globe. When the lid was lifted, a little dry ice seeped out — don't eat it too quickly or you will burn your tongue. The top part of the dish was a frozen, almost bubbly, milk chocolate, which was very tasty. The mini show continued as the pastry chef smashed the top with a little hammer and poured a creamy, hazelnut-flavored milk over it. Underneath, there was a lovely, intense chocolate flavored sponge with some praline adding to the texture. A truly enjoyable dessert.
Exclusive tips
- They don’t take reservations, but if you turn up, they promise to feed you
- Alcohol is not served here, but there is a fine range of juices, mocktails and kombuchas to choose from
- You must save room for the desserts — they are a real highlight
- Counter seating is a must to see the chefs work their magic or take a seat on their terrace for views of bobbing boats
Illustration image: Seif El-Beheery/3Fils Abu Dhabi
