Arab News Japan

DUBAI: TakaHisa announced a special collaboration with Chef Tomoyuki Yoshinaga, chef and owner of the Michelin-starred Sushi Yoshinaga in Paris.

The Omakase experience was held from August 22-25, offering guests a unique and immersive culinary event.

Diners were invited to indulge in a specially crafted multi-course Omakase menu, fusing traditional and modern Japanese cuisine with Parisien flair.

Priced at about 120,000 yen (or AED 3,000) per person, the experience had diners seated at either side of the Omakase counter for an intimate experience.

TakaHisa is renowned for its expertise in sushi and wagyu and is headed by Chefs Taka and Hisa. Their menu features premium seafood sourced from Japan’s Toyosu Fish Market and A5 Kobe beef of the highest grade, promising a once in a lifetime culinary journey.

TakaHisa selected the Michelin-starred Sushi Yoshinaga in Paris for its harmonious blend of tradition and modernity.  Located between the Opéra and Paris’ Japanese Quarter, the restaurant’s design blends contemporary aesthetics with traditional Japanese elements.

The setting creates a calming atmosphere, allowing guests to focus entirely on the culinary artistry of Chef Yoshinaga. Every element at Sushi Yoshinaga reflects a deep respect for Japanese heritage while embracing contemporary innovation.

Chef and owner of Sushi Yoshinaga, Tomoyuki Yoshinaga, has dedicated nearly two decades to mastering the art of sushi.

After completing his traditional training in Japan, he moved to Paris and joined the renowned Chef Okuda of the Michelin-starred GINZA Okuda in Tokyo. There, he discovered a clientele with sophisticated palates and a new variety of fish, inspiring him to develop a unique technique that marries the edomae sushi heritage with his own innovative approach.

During the collaboration at TakaHisa, guests were treated to an exquisite Omakase menu featuring the finest seasonal produce. Chef Yoshinaga’s mastery in maturing fish to enhance taste and texture will be on full display with each dish carefully prepared and presented along with Chef Taka’s and Chef Hisa’s expertise in creating a Japanese gastronomic experience that is deeply rooted in tradition.