Diana Farah

DUBAI: A new Michelin-starred restaurant launched in Dubai, and it is no surprise that Cutfish is offering food lovers Japanese cuisine.

With a focus on fresh, natural ingredients and a modern approach to Japanese-inspired cuisine, Cutfish’s design draws on modern Japanese aesthetics, incorporating warm wood details and clean lines that bring a touch of nature indoors.

Michelin-starred Executive Chef Henry Park told Arab News Japan that the fusion of traditional Japanese cuisine with “modern elements” all came down to the “desire to honour the deep-rooted culinary traditions of Japan while presenting them in a fresh, creative way that matches today’s dining scene.”

At Cutfish, he said, the priorities lied in seasonal ingredients and authentic techniques, “reimagining them in surprising and delightful ways.”

The menu at the new restaurant is, no surprise, heavily reliant on fish given its central role in Japanese cuisine as well as its obvious name.

“We prioritize quality and seasonality, which is why the menu showcases a variety of fish dishes in different preparations,” Park said. “If I had to choose one dish that truly represents my culinary philosophy, it would be the Miso-Marinated Black Cod. The rich, umami-packed miso marinade paired with the delicate, flaky cod highlights the balance between simplicity and complexity—a hallmark of my approach.”

While Cutfish has already made its mark in the Dubai dining scene, no new project comes without challenges.

Park told Arab News Japan that one of the biggest challenges they faced was ensuring the essence of Japanese cuisine.

“The respect for ingredients, the balance of flavours and presentation was maintained while introducing modern elements. It required a deep understanding of the cultural significance of each dish and ingredient, which meant a lot of research and immersion in the traditions,” he said.

In terms of authenticity and creativity, Park explained that Cutfish is constantly exploring new ideas and pushing creative boundaries.

“The key to our creativity lies in combining fresh, unexpected ingredients or techniques with classic Japanese dishes. Whether through the presentation, new flavour combinations, or reinterpreting traditional recipes, every dish is a result of curiosity and passion for culinary innovation while respecting tradition,” the Chef explained.

Park said that the culinary vision at Cutfish was to create an environment where guests can enjoy high quality dishes in a casual, welcoming atmosphere, with dishes approachable and accessible to everyone.