• Specializing in Nikkei and Izakaya cuisine, he enjoys innovation, crafting avant-garde dishes and staying abreast of current trends in Japanese cuisine

Shyama Krishna Kumar

DUBAI: CLAP Riyadh head chef Dautbok Ysmanov began his working life in finance. But it soon became clear that the monotony of staring at computers day in and day out was not for him. And so he donned his chef’s hat.

Unlike most chefs we’ve spoken to, Ysmanov tells Arab News that it was his father, rather than his mother, who first inspired his love of cooking. 

“My mother was busy working at the office every day, so it was my father who cooked for us,” he explains. “I learned a lot from him.”

Now 16 years into his career as a chef, Ysmanov has honed his expertise in a number of premium Japanese restaurants, as well as in successful establishments across the Middle East, including Asia.

My favorite is Japanese, of course. I like sushi. Sushi is very good because fresh fish is healthy. And any combination with the right ingredients will give you a very, very good sensation.

CLAP Riyadh head chef Dautbok Ysmanov

Specializing in Nikkei and Izakaya cuisine, he enjoys innovation, crafting avant-garde dishes and staying abreast of current trends in Japanese cuisine.

Here he tells Arab News about early mistakes, his love for sushi and his attitude in the kitchen.

When you started out as a professional, what was the most common mistake you made? 

When I started to work with Japanese chefs, the Japanese omelets (Tamago) were very difficult for a beginner. You have to control the temperature of the pan very carefully, otherwise it will burn. I had to make them many, many times, because it’s very difficult to really control. It’s a very thin pan, so you need to control it well.

What’s your top tip for amateur chefs?

Taste as you go. It is so important to constantly taste your food as you cook, adjusting the seasoning and flavors as needed. It allows you to make sure that a dish is developing the way you want and it helps you spot any potential issues early.

What one ingredient can instantly improve any dish? 

Salt. It’s the best ingredient to add flavor.

When you go out to eat, what’s your favorite cuisine? 

My favorite is Japanese, of course. I like sushi. Sushi is very good because fresh fish is healthy. And any combination with the right ingredients will give you a very, very good sensation.

What is the most-common issue that you find in other restaurants?

I think the most common mistake I find in other restaurants is that the food is sometimes not well-seasoned. And the presentation is not always up to the mark.

What’s your go-to dish if you have to cook something quickly at home? 

I would cook, like, pasta with garlic and olive oil. It’s very, very, easy — it takes 16 to 20 minutes; you drop the pasta in boiling water, it will be al dente, and you can combine it with tomatoes… anything really. It’s very fast and actually very delicious. And you have the option of adding different ingredients in, like proteins, et cetera.

What customer request most annoys you?

It is usually when they ask to remove certain ingredients because they don’t like them. But, as chefs, we understand that the dish is better with those ingredients.

What’s your favorite dish to cook?  

Dumplings. It’s a dish that takes time to come together, so you can spend good time with your family while making them. And you can make them in different styles: Japanese, Chinese… And the flavors are great and juicy.

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back?  

I like it when the team is respectful, when it’s like family. This is very important in the kitchen. I probably am a disciplinarian, yes, because I like it when everything is in its right place. And I do shout, but not always, just when it is necessary, because sometimes you need to take control of the kitchen. So, sometimes, I do think it’s necessary to shout.