The Japanese restaurant TakaHisa in Dubai is a culinary oasis renowned for its authentic Japanese cuisine and a commitment to culinary perfection. At the helm are two young professionals with extensive experience, guiding the restaurant to new heights in the vibrant Dubai dining scene.
The Restaurant
With notable chefs Taka and Hisa at the helm, the restaurant named after them, TakaHisa, offers a spectrum of flavors primarily featuring high-quality seafood sourced from Japan's Toyosu fish market, as well as the finest A5 Kobe beef. This culinary duo brings their expertise and innovation to each dish, providing a distinctive dining experience that highlights the rich traditions and exceptional ingredients of Japanese cuisine.
Immersed in Japanese art and a dedication to precision, this fine spot with its spacious terrace redefines the essence of authentic Japanese cuisine. It merges it with contemporary innovation to create a highly enjoyable sensory experience that is deeply rooted in tradition. In essence, it offers a journey within a journey, serving as a true representation of Japanese culinary authenticity in one of the most international cities in the world, Dubai.
Located in the Banyan Tree Dubai on Bluewaters Island, the restaurant TakaHisa is where the two young chefs have made their mark in a city that seemingly has it all. Competing with other esteemed Japanese dining establishments, which are increasingly popular and sought after globally, these chefs have distinguished themselves with their expertise in sushi and wagyu. They curate a special menu that embodies the sophisticated knowledge of the Land of the Rising Sun and its centuries-old techniques, providing a distinctive experience in one of the most international cities in the world, Dubai.
Chef Hisao Ueda's culinary journey began in Hokkaido, a city rich in history that inspired him to pursue a professional career in the culinary world. His story started at a culinary school in Sapporo, where he first encountered the exquisite taste of Wagyu beef, setting the stage for his future endeavors in high-end Japanese cuisine.
Venturing into the realm of French cuisine, Chef Hisao Ueda found his path at Boubaitei, a renowned establishment in his hometown, which became his sanctuary for nearly seven years. There, amid the quiet mastery of local kitchens, he meticulously honed his skills in crafting Japanese dishes that narrate stories of tradition and modernity. Arriving in Dubai in 2011, he opened the city's first restaurant specializing in Wagyu beef located in the Dubai Opera. By 2022, he became the first and only Japanese chef (Wagyu Master) to receive the prestigious Golden Visa in the United Arab Emirates.
Together with Sushi Master Chef Takashi Namekata and entrepreneur Aimi Shibuya, Chef Hisao Ueda co-founded TakaHisa in 2021. His journey could not have flourished without his professional counterpart. Chef Taka, hailing from the vibrant port city of Yokohama, has spent twenty years refining his culinary skills, becoming renowned for his distinctive creativity. Growing up close to the sea, he is a nonconformist chef in seafood dining, recognized for his skill in venturing into unconventional taste territories.
His journey began at the age of 17, when he delved into the local cuisine of his city and worked part-time at a restaurant specializing in eels; this initial experience quickly sparked his desire to become a professional chef.
Nel frattempo ha lavorato in Toufuya Ukai, un locale pluripremiato dove ha imparato l’arte del Kaiseki e dei tradizionali pasti giapponesi a più portate. Fu durante la permanenza sotto questa insegna che acquisì le tecniche fondamentali della cucina e una profonda filosofia legata alla cucina, la sua. È arrivato negli Emirati Arabi Uniti nel 2010, ha rapidamente scalato le classifiche e nel 2021 ha avviato il percorso di successo chiamato TakaHisa.
The Kitchen
The two arts merge into a singular dining experience, either at the tables or more notably at the counter (recommended), where their concept of Omakase unfolds, inviting food enthusiasts to partake in a distinguished culinary adventure.
At TakaHisa, the menu offers an exquisite array of delicacies that beautifully showcase Japanese culinary finesse. Highlights include lightly boiled Kobe beef shabu-shu with ponzu sauce, a carpaccio served with caviar, and steamed Japanese abalone enhanced with a unique, spicy and iodine-rich secret sauce that promises an intense and prolonged chewy experience. The offering also features Arctic king crab, ikura (red caviar from wild Alaskan salmon), and sea urchins. A standout dish is the slow-cooked Kobe beef stew, meticulously prepared over eighteen hours, offering deep, rich flavors. Additionally, a selection of sushi, crafted on the spot by the chef and served directly from his hands to the diners, epitomizes the perfection and delicacy of taste that only true connoisseurs of Japanese cuisine can fully appreciate.
At TakaHisa, the dining experience is elevated by pairing dishes not just with wine but also with a curated selection of sake, including twenty-six varieties, some of which are extremely rare and difficult to acquire even in Japan. The pairing process is expertly handled by the knowledgeable sommelier Ram Khadka, supported by the discreet touches of David Yap and Tomokazu Abe. For a perfect end to the meal, guests can enjoy a fresh shisha on the terrace, taking in the sunset view over the beach while sipping a cocktail prepared by bartender Ryuta Asahara at the adjacent bar. This blend of traditional Japanese flavors with global beverage choices and a relaxed, luxurious setting makes for a memorable dining experience.
Contacts
TakaHisa Japanese Restaurant
Location: Banyan Tree Dubai, Bluewaters Island, Dubai
T.: +971 4 556 6688
Web site: https://takahisa.ae/
Reservations: reservations@takahisa.ae
