This isn’t just steak. It’s a ritual. Crafted, aged and celebrated.
Bahrain – From 7pm to 11pm every Wednesday, Sumosan Bahrain welcomes guests for a midweek escape where refined Japanese minimalism meets contemporary elegance. Discover exquisite, dry-aged steaks, carved tableside and seared over open flames that ignite both appetite and anticipation.
The Steak Night menu is a celebration of patience, craftsmanship and indulgence, featuring a rotating line-up of in-house dry-aged steaks. Expect changing cuts and new favourites over time – this season includes in-house dry-aged wagyu steaks from Australia: a rich, 21 day Wagyu Ribeye, and bold, flavourful 21-day Wagyu T-Bone – each offered with your choice of mushroom & black peppercorn sauce, chimichurri or miso black peppercorn sauce. The highlight of the evening, however, is the ultimate 60-day Tomahawk – a show-stopping cut that delivers deep umami and melt-in-your-mouth texture with every bite.
Seasonal sides bring balance and brightness to the experience, such as the rich shiitake mushrooms, smoked miso-butter corn and crisp, vibrant green asparagus. To drink, guests can explore a curated sake list, hand crafted cocktails and rare Japanese whiskies, thoughtfully chosen to enhance the smoky, savoury notes of the meal.
Every Wednesday Sumosan Bahrain invites guests to slow down, gather around the fire, share stories and savour cuts that have been patiently aged. It is more than dinner – it’s a weekly ritual for those who appreciate the art of the flame.
