Call us to book your table at the Robata room. 971 (2) 333 2222 Online Reservations
A modern homage to Japan’s listening bar culture, Saikindō is an immersive hi-fi bar and lounge, a space shaped by sound and designed for audiophiles where a curated vinyl collection, analog sound system and craft cocktails come together in seamless synergy. A hidden Robata Room sits within, offering yakitori. From sound to flavour, each element is shaped with intention, guided by craft and realized with precision.

Hours

Sunday–Wednesday
5:00 pm – 1:00 am
Thursday–Saturday
5:00 pm – 2:00 am
Listening Night
Thursday 8:00 pm – 12:00 midnight
DJ Night
Friday & Saturday 8:00 pm – 12:00 midnight
Japanese Highball Hour
Daily 5:00 pm – 7:00 pm

Awards

  • Top 10 Best New International Cocktail Bar in the Middle East & Africa, Tales of the Cocktail Spirited Awards
  • Best Bar Food at the Time Out Abu Dhabi Awards 2026

Bookings apply to The Robata Room only. Our team will contact you upon receiving your reservation request to confirm availability and finalize your booking.

Children age 6 and above are welcome to dine with their families in The Robata Room until 7:30 pm. After 7:30 pm, only guests age 16 and above may dine with their families.

The bar and lounge operate on a first-come, first-served basis.

Menus

FoodBeverages

Highlights

  • Kūkan

    A hidden gem within Saikindō, Kūkan serves as an immersive venue for private celebrations, gatherings and bespoke events, where music, atmosphere and shared experiences take center stage. Designed to evoke the feeling of being inside a giant speaker, Kūkan blends bold interiors, vintage collectibles and Bōsōzoku-inspired details. Curated with a rebellious spirit, the space features a dedicated DJ booth, delivering an immersive experience charged with sound, energy and design.

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Signature Cocktails

  • Two high-ball cocktails on stylish green quartz bar counter
    I Feel For You

    Mitcher’s Straight Rye Whiskey, Mitcher’s Sour Mash Whiskey, Cantaloupe, Sencha

  • Cocktail with floral petals
    Big Poppa

    Casa Lotos Sotol, Campari, Wasabi, Tomato Dashi, Vanilla

  • Am I Wrong

    Michter’s Sour Mash Whiskey, Shōchū, Sansho Pepper, Bee Pollen, Balsamic Yuzu Caviar

  • Loungin’

    Los Siete Misterios Doba-Yej Mezcal, Shōchu, Citrus-zest, IPA hops, Olives

  • Jungle Fever

    Nusa Cana Tropical Rum, Amaro Lucano, Shiso, Ginger, Okinawa Sugar, Kalamansi

  • Like Sugar

    Ketel One Vodka, Black Sesame, Banana, Tonic, Blueberry Balsamic

Signature Dishes

  • Kobe Wagyu Katsu Sando sliders in a wooden Bento Box
    Kobe Wagyu Katsu Sando

    Kobe sirloin with tangy katsu sauce topped with fresh wasabi and gold powder

  • Sushi roll
    Maguro Crunch

    Spicy tuna akami, grilled Japanese eggplant, scallion and puffed rice

  • Daikon and Mizuna Salad

    Crunchy daikon radish and mizuna topped with bonito, lotus chips and shiso dressing

  • Kobe Sirloin Sukiyaki

    Sirloin skewer sukiyaki with yolk tare and torched scallion

  • Japanese cheesecake slice
    Japanese Cheesecake

    Light, fluffy soufflé-style cheesecake

Saikindō

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Events

Japanese Highball Hour
Daily from 5:00 pm to 7:00 pm
A refined early-evening ritual inspired by Japan’s vibrant after-work culture. Settle into the rhythm of Saikindō with expertly crafted highballs, from the timeless Classic Whiskey Highball to refreshing signatures infused with genmaicha, olive, watermelon and shiso. Each serve is accompanied by complimentary chef’s bites, creating a seamless balance of flavour and craftsmanship. AED 40 per highball.
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Listening Nights
Thursday from 8:00 pm – 12:00 midnight
From behind the bar to the DJ set, Beverage Director Marco Corallo sets the tone every Thursday, one city at a time: London, Tokyo, New York and Berlin – each through its music. Join us at Saikindō, where sound shapes the night and brings the room together.
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DJ Nights
Fridays and Saturdays from 8:00 pm to 12:00 midnight
Fridays and Saturdays at Saikindō are guided by sound. Thoughtfully selected records and contemporary tracks create a seamless musical journey, while signature cocktails complement the rhythm of the night. As the evening evolves, each transition shapes the mood, creating an immersive experience where music and mixology move in perfect harmony.
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Kūkan
Step into your own universe. A private, immersive space where you control the mood, music and magic. Inspired by Bōsōzoku culture and vinyl artistry, Kūkan blends attitude with elegance. With customizable projections, sound control and personalized service, every detail moves to your beat.
Contact Us
Robata Room
An intimate sanctuary where Japanese grilling meets modern rhythm. Watch Chef Slamet Wahyudi craft fresh skewers and contemporary dishes before your eyes. Every crackle and every bite is a harmony of flavour, sound and artistry.
Book Your Table at Robata Room

Meet the Team

Marco Corallo

Beverage Director
At Saikindō, Beverage Director Marco Corallo oversees an experience where sound, service and mixology move in harmony. Drawing on more than 15 years of international experience, he believes the most memorable bar experiences are built not only through exceptional drinks, but through genuine human connection. Beyond the bar, Corallo is a passionate vinyl collector, DJ and self-taught guitarist, approaching hospitality much like a great record: every detail matters, from the opening note to the lasting impression.

“When guests enter, I want them to feel like they’re stepping onto a stage as the main character, fully welcomed and immersed in the evening.”

Slamet Wahyudi

Head Chef
For more than two decades, Slamet Wahyudi has immersed himself in the culture, traditions and craftsmanship of Japanese cuisine. Having spent much of his career in Kyushu, Japan, he developed a deep understanding of the philosophy that underpins every dish. At Saikindō, he brings that experience to a contemporary dining concept where flavour, technique and hospitality come together seamlessly. From the robata grill to seasonal specialties, Wahyudi's menus are designed to create moments of discovery, connection and shared enjoyment around the table.

“Every dish should tell a story, honouring both the ingredient and the experience it creates for the guest.”

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