Arab News Japan

DUBAI: Dubai’s Japanese restaurant TakaHisa has collaborated with Chef Haruka Katayanagi, owner of the renowned Michelin-starred Wagyu “Kaiseki” restaurant, Oniku Karyu in Tokyo, as guests indulged in Japanese cuisine and celebrated the quality of Wagyu meat.

The versatile menu included various types of Wagyu, such as Wagyu Beef Stew, which was simmered for 18 hours, as well as Wagyu Beef Consommé and Wagyu Sashimi. 

Additionally, the chefs prepared rice with delicious Wagyu shigureni, stimmered in soy sauce, and Wagyu curry. 

Awarded a Michelin star chef for nine consecutive years, Chef Katayanagi has selected the Tajimaguro brand of Wagyu beef A5-BMS12, making it the first time that this variety has been showcased in the UAE.

Tajimaguro Wagyu beef originates from Tajima beef, which is the same as Kobe beef. It acquired the original brand name, Tajimaguro, separately from the Kobe brand.

The meat is only available from Ueda Farm in Hyogo Prefecture, and is slaughtered by UAE halal guidelines. The distinctive feature of Wagyu beef, Tajimaguro, is the commitment to top-quality farm feed to ensure the health and flavor of cows and the resulting Wagyu beef.

The chef’s Wagyu Kaiseki menu is a testament to his deep understanding and appreciation of Wagyu beef, showcasing the full spectrum of its flavors and textures.

Furthermore, TakaHisa’s own Chef Hisao Ueda and Takashi Namekata brought their expertise in sushi and Wagyu to the forefront of the experience by seamlessly blending age-old techniques with modern innovation.

Known for their exceptional menu featuring premium seafood and A5 Kobe beef of the highest grade, the chefs elevated the collaboration by creating an unforgettable Kaiseki dining experience with Chef Katayanagi. 

Lastly, guests can cleanse their palates with a natural brown sugar ice cream and monaka wafers. 

Together, the three chefs curated an exclusive menu that celebrates Japanese cuisine and showcases the versatility of Wagyu, showcasing a range of cuts, styles, and cooking methods in a special collaborative Omakase experience.

Priced at ¥128,129 (AED 3,000) per person, this highly exclusive event will be open to limited guests per seating, allowing the guests to observe the chefs as they cook, resulting in a more intimate experience. 

Guests can book the experience on May 3 at 1pm, 6pm, and 9:30pm. Availability is limited to 10 seats per seating. Guests must reserve beforehand.