On the Pass

Renald Epie

What can I expect? Precision is the cornerstone of chef Renald Epie’s Japanese dishes. The omakase-style menu offers delicately plated bites, such as the grilled umami chicken wings with Peruvian anticucho honey sauce, cold starters – don’t miss the wagyu beef tartare, served with capers and pickled cucumber – and mains straight from the Josper oven.

Wine not: From the glass-fronted, walk-through shelves in the centre of the restaurant comes a comprehensive selection of wines. To accompany the meal, choose from vintage champagnes, Lebanese rosé or a house sake. Feeling fancy? Clap also offers a range of signature cocktails, such as Dragon Water, with vodka, beetroot, spicy teriyaki and pickled daikon (a root vegetable similar to a radish, native to Japan).

And the space? Clap is located on the eighth floor of a building overlooking the lights of Martyr’s Square in central Beirut. With half of the diners sitting on the low-lit rooftop terrace, guests have access to exclusive panoramic views of the city.

About the chef: Esteemed chef Renald Epie leads the 60-strong team in Clap’s open kitchen. With more than 20 years’ experience in hospitality, Epie worked in top restaurants and hotels in Dubai, Paris and Monaco, such as Alain Ducasse’s Le Louis XV and Fairmont Dubai, before joining Clap in 2021.


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