99 is getting ready for the Festive Season, with new dishes making their way to the menu. 

Because we are in the mood to celebrate, the culinary team have elaborated a palette of most refined dishes, from the finest premium ingredients,

says Chef Ruben Guerrero, International Culinary Director at Ninety Nine SB Investment LLC.

The finesse starts with his "Carabinero Hosomaki, Garlic Chips, Fresh Wasabi and Chives", a dish that celebrates the tender, hazelnut taste of the remarkably crimson carabinero, whilst it is prepared table-side, with its delicate sauce finished with the cooking juices of the shrimp's heads.

A second highlight will no doubt be the "Foie Carpaccio", with a fluffy mousse of foie gras topping a thin dough and punctuated with ikura, crispy raspberry, chives and fresh truffle.  Also new on the menu, the "Hondashi Edamame", sautéed with smoked oil and finished with hondashi, the "A5 Japanese Wagyu Maki" with foie gras, tare sauce and fresh truffle and, last but not least, a delicate "Hotate Maki", with asparagus tempura, topped with King Crab and a torched sea scallop finished with chili oil.

This Holiday Season, and as always, we are true to our award-winning haute Japanese cuisine, but wanted to elevate our culinary experience, through a modern interpretation of our classics,"

explains Jaime Castaneda, CEO of Ninety Nine SB Investment LLC.