Originally founded in Madrid in 2005, 99 Sushi has since expanded to cities including Barcelona, Dubai, Abu Dhabi, Rabat and Monaco, becoming especially known for its highly detail-oriented approach to Japanese cuisine. Its Abu Dhabi restaurant has also held a Michelin star for the past three years, which gives some indication of the level Budapest can expect.
The space itself leans into understated luxury rather than theatrical fine dining. Warm lighting, dark materials, carefully spaced tables and calm, precise service create an atmosphere that feels elegant without becoming uncomfortable or overly formal. That same approach carries through to the menu. Alongside à la carte dishes, guests can choose a 14-course omakase menu that unfolds slowly over the evening, focusing on balance, texture and seasonality. The kitchen works with ingredients like bluefin tuna, Alaskan king crab and Japanese Kobe A5 wagyu, but what makes the dishes stand out is less about extravagance and more about attention to detail. One plate pairs toro with black truffle and gold leaf in a way that somehow still feels refined rather than excessive, while elsewhere wagyu gyoza arrive with yuzu and truffle, and black cod comes glazed in deep, rich red miso.
The culinary direction is overseen by Thinus van der Westhuizen, whose international background spans South Africa, Europe and the Middle East. His influence is especially visible in the restaurant's balance between technical precision and a more restrained, ingredient-focused style.
With Budapest's restaurant scene continuing to evolve at a remarkable pace, the arrival of a globally recognised concept like this feels like another strong sign of where the city is heading gastronomically.
(Cover photo: St. Regis Hotel)
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