Clap is located on the eighth floor of a building overlooking the lights of Martyr’s Square in central Beirut. With half of the diners sitting on the low-lit rooftop terrace, guests have access to exclusive panoramic views of the city. Esteemed chef Renald Epie leads the 60-strong team in Clap’s open kitchen. With more than 20 years of experience in hospitality, Epie worked in top restaurants and hotels in Dubai, Paris, and Monaco, such as Alain Ducasse’s Le Louis XV and Fairmont Dubai, before joining Clap in 2021. The perfect harmony of Japanese cuisine and contemporary culture. Clap effortlessly combines authenticity with innovation to create a captivating Japanese dining experience. Expect the unexpected, because too much of a good thing is never enough. The omakase-style menu offers delicately plated bites, such as the grilled umami chicken wings with Peruvian anticucho honey sauce, and cold starters – don’t miss the wagyu beef tartare, served with capers and pickled cucumber – and mains straight from the Josper oven.
From the glass-fronted, walk-through shelves in the center of the restaurant comes a comprehensive selection of wines. To accompany the meal, choose from vintage champagnes, Lebanese rosé, or a house sake. Feeling fancy? Clap also offers a range of signature cocktails, such as Dragon Water, with vodka, beetroot, spicy teriyaki, and pickled daikon (a root vegetable similar to a radish, native to Japan).
