Arab News Japan

Dubai-based Japanese restaurant TakaHisa welcomed renowned chef from Hiyama Tokyo, the iconic sukiyaki institution established in 1912.

The institute is known for branding only the finest Tokusen Wagyu and its commitment to quality.

From expert hand-cutting techniques to exquisite preparation, the TakaHisa x Hiyama collaboration showcased the unmatched excellence of Wagyu paired with seasonal Japanese ingredients.

The special meal is being hosted from Feb. 5 to 7.

The menu included seared ozaki beef with sesame cream with caviar, Ozaki beef carpaccio, thinly sliced fresh ozaki beef served with caviar and chopped wasabi, Ozaki beef shabu shabu, lightly boiled ozaki beef with citrus ponzu sauce and sesame sauce and herbal tartar beef, which is slow cooked ozaki beef tartar with herb sauce.

TakaHisa’s chefs’ special sushi omakase was also served to guests as well as an Ozaki beef sukiyaki, which is a hotpot dish made with thinly sliced beef, vegetables, simmered in a sweet-savory soy sauce-based broth.

For dessert, a Hokkaido milk ice cream with Ichigo was served.