Arab News Japan

Dubai’s Japanese restaurant TakaHisa hosted a collaborative dinner with acclaimed Chef Christian Le Squer from Le Cinq at the Four Seasons Hotel George V Paris on Feb. 20 as part of Gulfood’s Dubai World Cuisine dinners.

The once-in-a-lifetime event, was priced at ¥122,104 (AED 3000) per person, featuring three exclusive seatings.

Chef Taka and Chef Hisa joined the esteemed French chef to craft a nine-course menu that transcends traditional fine dining.

Guests were served Toro and Caviar to start their meal and then a Pistachio Frost enhanced with citrus crustacean juice.

The chefs then served Kobe beef gyozas, steamed abalone with liver sauce, a specialty at TakaHisa, and a royal sturgeon with fermented buttermilk, snacked seabass escalope and a kobe beef katso sando.

Three kinds of sushi were served followed by Kobe beef ramen, and ending with black angus beef with fermented mushroom leaves.

“Both Chef Hisa and I feel honored to be approached by Dubai World Cuisine for this special collaboration with Chef Le Squer,” said Chef Taka. “We’ve worked together to create an unforgettable menu that marries the essence of Japanese cuisine with French techniques. This collaboration represents a harmonious fusion of two internationally loved flavors and a celebration of innovation.”

Chef Hisa shared that he is thrilled to be part of this extraordinary dining experience. “Curating this menu was a prime occasion to highlight Japanese culinary artistry with a touch of French flair that has never been done before in Dubai’s gastronomic scene,” he said.

Chef Le Squer’s illustrious career, spanning over two decades and boasting three Michelin stars, embodies dedication and premium gastronomy. From earning his first star in 1996 to achieving the prestigious third star in 2012, Chef Le Squer’s cuisine artfully combines land, sea, tradition, and modernity—defining French gastronomy at its pinnacle.

This collaboration marked TakaHisa’s second gastronomic collaboration symphony for 2024, uniting the artistry of TakaHisa and the expertise of Christian Le Squer for a celebration of authentic Japanese cuisine.