Where artisanal Korean barbecue encounters premium steaks on Palm Jumeirah, creating Dubai’s most captivating fusion dining destination
We approached our evening at Smoki Moto with considerable curiosity, having witnessed Dubai’s dining scene evolve rapidly over recent years. The restaurant occupies a commanding position on the first floor of Marriott Resort Palm Jumeirah, where floor-to-ceiling windows frame spectacular views of Dubai Marina and the surrounding coastline. The space itself tells a story of careful curation, from the striking ornamental cow that greets guests at the entrance to the transparent butcher’s shop that displays the evening’s finest cuts with theatrical precision.
The design philosophy here embraces both authenticity and contemporary sophistication. Dark wood furnishings complement moody lighting, while Seoul-inspired artwork creates an atmosphere that feels distinctly urban despite the beachfront location. The central bar overlooks the main dining area, where each table features a built-in charcoal grill—the beating heart of the Korean barbecue experience.
Location and Atmosphere
Positioned strategically to capture the golden hour, Smoki Moto transforms as evening approaches. The 180-degree panoramic view encompasses Dubai Marina’s glittering skyline and the tranquil waters of Palm West Beach, creating a backdrop that shifts from daylight sophistication to evening drama. We secured a window table, allowing us to witness this transformation while sampling the restaurant’s offerings.
The venue spans multiple zones, each serving a distinct purpose. The butcher’s shop serves as both theatrical entrance and educational experience, where guests can examine various cuts while learning about marbling scores and aging techniques. The main dining area maintains an intimate feel despite its generous proportions, with warm ambient lighting softening the contemporary architecture. A live DJ provides a carefully curated soundtrack that enhances rather than overwhelms conversation.
The terrace area extends the experience outdoors, offering al fresco dining with unobstructed marina views. During our visit, the resident DJ’s selection of nu-disco and soulful house music created an atmosphere that felt both sophisticated and relaxed—a delicate balance that many venues struggle to achieve.
Culinary Leadership and Philosophy
Head Chef Songmi Ji brings impressive international credentials to this venture, with experience spanning establishments from Tampa’s JW Marriott to SLS properties in Dubai and the Bahamas. Her progression through various kitchen roles culminated in recognition at Fi’lia, where she earned a Michelin Bib Gourmand award. This background becomes evident in the precision and creativity that defines Smoki Moto’s menu.
The kitchen team comprises eight Korean chefs, ensuring authenticity in technique and flavour profiles. This commitment to genuine Korean culinary traditions becomes apparent from the first bite, where familiar comfort foods receive elevated treatment without losing their essential character. The team’s expertise extends beyond Korean classics to encompass sophisticated dry-aging techniques and premium meat preparation.
The Marbling System and Meat Selection
Smoki Moto has developed its own marbling score system, ranging from 1 to 10, which guides guests through the various cuts available. This educational approach demystifies the selection process without overwhelming diners. Scores 1-2 indicate lean cuts with robust flavour, while scores 9-10 represent exceptionally rich, butter-soft textures with extensive marbled fat integration.
The meat categories span several approaches: Classic Korean marinades featuring soy, ginger, garlic, and Korean pear create sweet-savory profiles with distinctive textures. Grain-fed options offer tender, flavoursome results from cattle that transition from pasture to grain diets over 6-10 months. The signature dry-aged selections receive particular attention, with traditional 30-day aging delivering rich, gamey notes, while butter-aged cuts spend 30 days encased in butter for enhanced tenderness and subtle dairy overtones.
The kelp-aged category presents an innovative approach, wrapping cuts in Korean kelp seaweed to infuse oceanic notes while intensifying natural beef flavours. These techniques demonstrate a commitment to exploring traditional Korean preservation methods alongside contemporary aging approaches.
The Dining Experience
Our evening commenced with the Korean Fried Chicken Gangjung, where boneless thigh meat arrived with rice cake, roasted nuts, and chives. The preparation showcased textural contrast—crispy exterior yielding to succulent meat, while the rice cake provided satisfying chewiness. The roasted nuts added welcome richness without overwhelming the dish’s fundamental balance.
The Truffle Egg Volcano proved genuinely surprising in both presentation and execution. Resembling a soufflé more than traditional Korean steamed egg, this creation combined salted shrimp and manchego cheese with truffle oil, creating an almost ethereal texture that collapsed pleasantly on the palate. The truffle oil provided earthy depth without dominating the delicate egg base, while the salted shrimp contributed subtle brininess.
The Classic Kimchi Jeon delivered exactly what one expects from such an establishment—fermented kimchi and green onion bound in a crisp pancake, served with cho-ganjang. The fermentation provided appropriate tang and complexity, while the pancake achieved proper textural balance between crispy edges and tender interior.
Our main event centred on the Butcher’s Box, featuring the chef’s daily selection of premium cuts. This presentation included sirloin, fillet, and wagyu patties marinated in the restaurant’s signature sauce blend. The interactive cooking process over real charcoal—not gas—created an engaging social experience while allowing precise control over cooking preferences.
The sirloin demonstrated excellent marbling integration, cooking evenly over the charcoal to develop proper caramelisation while maintaining juicy interior texture. The fillet showcased butter-soft tenderness, requiring minimal cooking time to reach optimal temperature. The wagyu patties, formed from premium ground beef, revealed something magical and unexpected.
Service and Presentation
The service model at Smoki Moto acknowledges the interactive nature of Korean barbecue while maintaining professional oversight. Each table receives attention from multiple team members: a server manages orders and beverages, a chef provides cooking guidance and technique demonstrations, and a grill specialist ensures optimal charcoal management. This approach prevents confusion while ensuring guests receive appropriate support throughout their meal.
The banchan selection changes daily but consistently provides proper accompaniment to the grilled meats. During our visit, we received white kimchi, lotus root, and fresh mixed lettuce, alongside various condiments including mustard with vinegar, chilli oil, flaky salt, and seasoned vinegar. These elements allow diners to customise each bite according to personal preference while respecting traditional Korean dining customs.
The presentation style balances visual appeal with practical functionality. The table chef accurately slices the meat at your table for optimal grilling, while vegetables and accompaniments receive attractive plating that facilitates easy sharing. The interactive element never feels gimmicky—instead, it enhances the dining experience by creating genuine engagement with the food.
Wine and Beverage Programme
The beverage programme extends beyond traditional expectations for Korean dining, offering both familiar and innovative options. The Demito, described as a demi soda, combines green grape, green apple, mint, and lime to create a refreshing citrusy blend that complements rich grilled meats effectively. Kiss My Lychee incorporates Milkis, lychee, and citrus for a nostalgic yet sophisticated flavour profile that provides palate-cleansing properties between courses.
The signature soju infusion highballs deserve particular mention, representing a masterful interpretation of Korea’s traditional spirit. These light, refreshing cocktails proved exceptionally appealing throughout our evening, offering genuine versatility alongside the rich grilled meats. The Passion Fruit & Korean Pear Highball combines soju infusions with Franklin & Sons lemonade, creating a delicate balance where the Korean pear’s subtle sweetness harmonises beautifully with passion fruit’s tropical acidity.
These highballs demonstrate sophisticated understanding of how traditional Korean spirits can be adapted for contemporary palates without losing their essential character. The consistent quality across all variants we sampled suggests careful recipe development and consistent execution.
The wine selection supports the menu’s premium positioning while acknowledging the bold flavours inherent in Korean cuisine. The team demonstrates solid understanding of pairing principles, recommending options that enhance rather than compete with the distinctive marinades and seasoning approaches.
Value and Positioning
Smoki Moto positions itself within Dubai’s premium dining segment, with pricing reflecting both the quality of ingredients and the interactive service model. The experience justifies its positioning through several factors: genuine authenticity in Korean techniques, premium meat sourcing with transparent provenance, and an engaging service approach that transforms dinner into entertainment.
The venue succeeds in creating something genuinely distinctive within Dubai’s competitive restaurant landscape. While steakhouses abound throughout the Emirate, few offer this combination of authentic Korean preparation methods, interactive dining elements, and premium ingredient sourcing. The result feels both familiar and novel—comfortable for those seeking quality grilled meat while adventurous enough to provide genuine discovery.
Our evening at Smoki Moto confirmed its position as a noteworthy addition to Palm Jumeirah’s dining portfolio. The restaurant succeeds in bridging authentic Korean culinary traditions with contemporary luxury dining expectations, creating an experience that satisfies both curiosity and appetite. For those seeking to expand their culinary horizons without sacrificing quality or service standards, this venue merits serious consideration.