From high tea to an elegant late night supper, the sky-high restaurant has something for every hour. As the elevator opens on the 70th floor, you’re immediately greeted with jaw-dropping views and gracious hospitality.
Executive Chef Seumas Smith’s menu is creative and confident; his Wagyu Beef Tartare ($35), for instance, swaps classic capers and mustard for gochujang and egg yolk jam, bringing sweet heat and deeper umami.
For mains, the beautifully flaky Black Cod ($58) with pickled ginger and bonito is a lighter option, but go for the Black Onyx Pure Black Angus Porterhouse ($248), grilled to perfection over binchotan, if you want something truly indulgent.
SKAI’s elegant tuna bar is something special, offering exquisite Bluefin Tuna airflown from Tokyo and carefully dry-aged for six days.
Book early to secure front-row seats to the sparkling cityscape, best enjoyed with a flute of Champagne.
Prices range from $9 for Ikura Tartlet to $470 for N25 Kaluga Hybrid Caviar (125g)
