Where We Are Going Today: Haru Japanese restaurant in Riyadh

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Updated 22 February 2026
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Where We Are Going Today: Haru Japanese restaurant in Riyadh

  • Haru’s strengths lie in its atmosphere and service, while the kitchen still has room to sharpen flavors, especially in its sushi

Haru Japanese restaurant opens quietly on Takhassusi Street in Riyadh, with a modest entrance leading into a calm, softly lit space of pale wood and simple design.

The menu offers sushi, hot dishes, and desserts at mid-range prices. Service is friendly and efficient, with staff happy to explain the dishes and offer guidance.

We started with sushi rolls, which were neatly presented but leaned heavily toward sweetness. Generous sauces often overwhelmed the fish, and in some pieces, the rice lacked the light firmness expected from good sushi. While not unpleasant, the overall result felt less refined than the setting suggests.

Hot dishes fared better. Grilled and sauced items showed more balance, with bolder flavors working more naturally. Portions were reasonable for the price.

One weak point was the wasabi, which lacked heat and depth — a small detail, but one that matters in Japanese dining.

Dessert was the highlight. A matcha-based sweet arrived well balanced, earthy and light, and a complimentary final bite left a pleasant last impression.

Haru’s strengths lie in its atmosphere and service, while the kitchen still has room to sharpen flavors, especially in its sushi.

 


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 04 March 2026
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Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.