Amin Abbas

Kasumigaseki is a Japanese restaurant that represents a tribute to the depth and beauty of Japanese cuisine.

Established by Kasumigaseki Capital Co., Ltd., a Tokyo-based company with a deep appreciation for gastronomy, this venture marks its first expansion beyond Japan.

Rooted in the philosophy of Sumi Fire: Neo Japanese Cuisine, their approach respects the heritage of Japanese culinary arts while embracing innovation.

Kasumigaseki head chef, Keigo Abe shared to Arab News Japan the story and challenges for opening the restaurant in the UAE.

“Kasumigaseki opened its first Dubai location in April 2025 at Vida Hills. The concept stays true to our Tokyo roots, delivering an elevated dining experience that honors the precision, seasonality, and artistry of Japanese cuisine, paired with warm, understated hospitality”.

“Staying true to a Tokyo-rooted restaurant meant more than a menu translation, we built a dedicated supply chain for seasonal produce, artisanal condiments, teas, and even bespoke tableware, cutlery, and specialist kitchenware sourced from Japan.

“We also invested in bilingual training to align technique and service, while navigating local regulations and guest patterns. And, as you’ll know from covering F&B, opening any restaurant, anywhere, at any time is challenging; the real test is how you uphold standards under pressure. That’s where we’ve been uncompromising,” he added.

Abe said that the response for Kasumigaseki has been greatly positive since the opening.

“Guests tell us they appreciate the authenticity and precision of our cooking, the quality of ingredients, and the calm, refined atmosphere. Many have said it feels like stepping into a dining experience in Japan, something rare and special in Dubai’s Japanese dining scene. We’re proud to say we already have regulars”.

About distinguishing Kasumigaseki from other Japanese restaurants in Dubai, Abe said: “Kasumigaseki is a Japanese restaurant. It is not a fusion or inspired by Japanese cuisine concept. Our menu is built on the fundamentals of Japanese cuisine, executed with the same discipline, technique, and respect for tradition that exists in Japan. Every dish is prepared to showcase the natural flavor and beauty of its ingredients, served with a hospitality style that values grace over theatrics”.

Abu was inspired by his father, who was also a chef, and his passion for food began in childhood. “I trained at a Michelin-starred Japanese restaurant and later at a handmade soba noodle restaurant, where I learned the precision and artistry behind traditional Japanese cuisine. Eventually, I opened my own reservation-only restaurant in Yushima, Tokyo, specializing in tempura and handmade soba noodles. The restaurant was recognized in the Michelin Guide Tokyo as a Michelin Selected Restaurant,” Abe said.

“At the heart of my cooking is the spirit of Itadakimasu, a phrase that expresses gratitude to everyone and everything involved in bringing food to the table, the people who grow and prepare it, the living beings that become our ingredients, and the natural environment that sustains us. This respect guides everything I do in the kitchen”.

“I focus on the five fundamental cooking methods of Japanese cuisine, cutting, boiling, grilling, steaming, and frying, with an emphasis on bringing out the natural flavors and umami of each ingredient. My goal is to create dishes that are both healthy and nutritious, while presenting them with elegant plating that reflects the seasons,” he added.

Regarding Kasumigaseki’s upcoming plans, Abe said:” We will continue to evolve our seasonal menus, host intimate chef’s table experiences, and collaborate with Japanese artisans and producers to bring new elements of our culture to Dubai. We also have an epic terrace launch party planned for October, where we hope to welcome the entire hospitality and F&B community to experience Kasumigaseki in its full spirit. Our aim is to make the restaurant a place guests return to often whether for a special occasion or simply to enjoy the comfort of consistently exceptional Japanese cuisine”.

Abe recommended starting with their Sumi fire-torched wagyu sashimi with umami truffle, followed by the Sumi fire grill selection and ending on a sweet note with their matcha Basque cheesecake.