50 Best Accolades

On the Pass

Ian Pengelley

In a nutshell: Myazu marries traditional techniques with innovative modern-day culinary creativity to create dishes that harmoniously bring texture, aroma and vibrant flavours onto the table. Its flagship outpost boasts loyal patrons lining its doors and seeking a pan-Asian fanfare.

Land of plenty: At the heart of Myazu is a narrative of harmony. The menu is cleverly curated, consisting of Japanese fan favourites that clearly understand its locale but also dare to push the envelope of gastronomic craftsmanship using only the finest ingredients. The overture may include marinated yellowtail sashimi with jalapeño, scallop and foie gras gyoza, and Chan San rolls. It follows through with mains that play on a cacophony of flavours and textures – the kinoko Gohan, black cod and wagyu beef are consistently exquisite features. 

Plated artistry: Chef Ian Pengelley leads the culinary charge at Myazu. Over his 11 years in Asia, working with various restaurants, top chefs and cuisines, he has gained a vast variety of knowledge and skills, taking inspiration in equal parts from fine dining restaurants in Tokyo and smoky, yakitori bar-lined alleyways in Kyoto. His innovative approach and highly sophisticated presentation have made him a reputed name for Japanese fine dining experiences.

Leave nothing to chance: The restaurant team is meticulous in creating the ultimate chic dining experience for its guests. Designed by Noriyoshi Muramatsu of Studio Glitt, the interiors are stunning, enveloping you in warm hues, matched by a well-curated playlist of tunes that titillates your senses further and acts as a prelude to the gastronomic journey you'll be embarking on for the night.

The next chapter: Find an outpost Myazu in the land of stories, AlUla, considered to be one of the most luxurious and culturally significant destinations in Saudi Arabia. 


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