Arab News Japan

DUBAI: Salvaje, renowned for its innovative Japanese fusion cuisine based in Dubai, debuted a summer menu, curated by Chef Michel, the Head Chef of Salvaje.

The menu, which is available until August 31, brings fresh flavors and marks the first of a series of seasonal offerings from the restaurant.

Chef Michel, renowned for his exceptional culinary artistry, crafted a selection of dishes that showcases his flair for blending bold flavours with refined techniques.

The Summer Specials menu features five exquisite dishes that highlight the best of seasonal ingredients.

The Australian Wagyu Tiradito is a sophisticated dish made with foie ali olive, capers, roasted shiitake, truffle, and crispy panko bread, offering a delightful balance of richness and umami.

The Wagyu A5 Gyoza, crafted with shiso leaves and served with an avocado truffle ponzu sauce, presents a harmonious blend of delicate textures and robust flavours.

For those seeking a unique dish, the Crispy Mochi Potato combines tuna tartar, ají panca dressing, and avocado, delivering a perfect marriage of crunch and creaminess.

The Baby Corn Tempura features smoked and grilled baby corn, adorned with coriander cress and togarashi, served with a rich black garlic mayo.

Finally, the Crepe Suzette Cake, a dessert masterpiece featuring layers of cream cheese, lemon, and orange gelée, provides a refreshing and indulgent finish to the meal.

Chef Michel’s culinary journey began in the 1990s in Venezuela, where he honed his skills at one of the largest Mediterranean restaurants. Over the years, Chef Michel absorbed diverse cultural influences from Japan and Latin America that he now brings to Salvaje.