Dubai’s dining scene continues to evolve with fire at its core, as INA — the city’s most flame-led restaurant at J1 Beach — unveils a bold new addition to its menu. Already celebrated for its primal approach to flavour, the venue now introduces a dedicated woodfired meat section, spotlighting premium global cuts prepared with instinctive mastery. For carnivores, it is a calling; for culinary enthusiasts, a revelation.
The restaurant’s philosophy is simple yet deeply evocative: return to the essence of cooking. INA’s new offering is designed to elevate this idea, transforming fire into theatre and flavour into memory. At the heart of this expansion are meats sourced from iconic producers across the globe — each piece chosen for its distinctive character, marbling, and heritage. From dry-aged Allens Brothers beef in the United States to melt-in-your-mouth Japanese Wagyu, every cut tells its own story of origin and excellence.
Inside INA, the atmosphere is as immersive as the menu. The space is a symphony of earthy textures and glowing tones, with bespoke woodwork echoing the warmth of the flame. A retractable roof opens the dining room to the sea breeze, while Dubai’s largest open-fire grill roars at the centre, visible from every corner of the restaurant. The result is a dining experience that is visceral, instinctive, and designed for connection.
The creative force behind INA’s menu is internationally renowned Chef Glen Ballis, making his UAE debut after a four-decade career spanning some of the world’s most acclaimed kitchens. His culinary philosophy is rooted in soul, integrity, and restraint — cooking with fire, sourcing with honesty, and allowing the raw quality of ingredients to lead. Each dish he creates feels at once grounded and elevated, informed by travels, memory, and an unwavering respect for flavour.
The new woodfired meat menu is a showcase of this philosophy. Guests can savour dry-aged Kansas Prime striploin, buttery Wagyu tenderloin, or the show-stopping one-kilogram Tomahawk, each expertly kissed by flame and delivered with instinctive finesse. Every bite carries a depth of flavour that is primal yet precise, layered with smoky richness and the umami intensity of fire.
Global rarities also take centre stage. From the truffle-like notes of Spain’s 180-day dry-aged El Capricho rib to the velvety richness of A5 Saroma Wagyu from Japan, the menu embraces a spectrum of textures and tastes rarely found on one plate. Seasonal accompaniments — from smoked yoghurt–topped vegetables to blackened eggplant and rosemary-dusted fries — provide balance and complexity without overshadowing the star of the show.
What makes INA exceptional is not only the provenance of its ingredients but the drama of their preparation. Every dish is cooked over an open flame in plain view, turning mealtime into a performance where guests are drawn in by the scent of smoke, the crackle of wood, and the spectacle of fire at work. It is food that invites all the senses to participate.
This expansion cements INA’s place as one of Dubai’s most compelling culinary destinations. It is not just a restaurant but an exploration of fire as craft, a celebration of meat in its purest form, and a reminder that cooking can be both instinctive and transcendent. In a city known for spectacle, INA distinguishes itself by grounding innovation in primal tradition.
As the flames rise and plates are set, guests are reminded of something elemental: the joy of gathering around fire. At INA, that joy has been refined, elevated, and presented with soul — an experience that lingers long after the embers cool.
