Al Diwan is actually Al Diwan/Bonsai, a combined Lebanese-Japanese restaurant. This fusion may not seem logical, but the choice actually works. The Japanese portion of the restaurant is upstairs, and the downstairs is Lebanese, with antique inlaid copper pots and Lebanese watercolours lining the walls.
Both menus are extensive, with Bonsai offering a good range of sashimi, sushi, teriyaki and tempura dishes. Despite the varied menu much of it may not always be available, so be prepared to be a bit flexible when ordering. My second choice was a crab salad, which despite the restaurant’s location close to the ocean was a disappointing crabstick affair slightly lifted with sesame seed and fish roe. The Bonsai combo skewers were much more successful. The beef portion was marinated in a tangy sweet chutney and accompanied by a well-seasoned chili/cucumber salad, while the chicken satays were satisfyingly peanutty with spicy papaya salad forming a good sweet balance.
The restaurant’s owners are part of a reasonably sized Lebanese expat community here, and the Lebanese food proved better both in terms of choice and delivery. Middle eastern favourites like fattouch, kofte, kibbeh and numerous hummus dishes were well executed and authentic.
At roughly N5000 a head Al Diwan offers good value, partly as it is slightly set back from the seafront/beach bar scene therefore off the beaten track.
Expert Review
Al Diwan is actually Al Diwan/Bonsai, a combined Lebanese-Japanese restaurant. This fusion may not seem logical, but the choice actually...
Al Diwan is actually Al Diwan/Bonsai, a combined Lebanese-Japanese restaurant. This fusion may not seem logical, but the choice actually works. The Japanese portion of the restaurant is upstairs, and the downstairs is Lebanese, with antique inlaid copper pots and Lebanese watercolours lining the walls.
Both menus are extensive, with Bonsai offering a good range of sashimi, sushi, teriyaki and tempura dishes. Despite the varied menu much of it may not always be available, so be prepared to be a bit flexible when ordering. My second choice was a crab salad, which despite the restaurant’s location close to the ocean was a disappointing crabstick affair slightly lifted with sesame seed and fish roe. The Bonsai combo skewers were much more successful. The beef portion was marinated in a tangy sweet chutney and accompanied by a well-seasoned chili/cucumber salad, while the chicken satays were satisfyingly peanutty with spicy papaya salad forming a good sweet balance.
The restaurant’s owners are part of a reasonably sized Lebanese expat community here, and the Lebanese food proved better both in terms of choice and delivery. Middle eastern favourites like fattouch, kofte, kibbeh and numerous hummus dishes were well executed and authentic.
At roughly N5000 a head Al Diwan offers good value, partly as it is slightly set back from the seafront/beach bar scene therefore off the beaten track.