An ambitious project which I doubt can easily be replicated , @takahisa_dubai combines a sushi master and a Wagyu master who together offer 4 different omakase menus along with an a la carte offering using premium Japanese produce that is flown in 5 times a week .
The produce is the key to this endeavour with the likes of Yamayuki tuna and Ozaki beef available they certainly meet the premium brief .
The cuisine lets the produce shine , highlights included Steamed ankimo paired with a reimagined Kimo sauce which was unmistakable different , the use of egg yolks gave this a luscious mouthfeel and steered it towards a rich carbonara experience .
Matsutake are served in a terrific dashi but I loved the texture of the shrimp , eel and egg mousse it was paired with .
Thrilled to see my favourite fish on the planet featured- Nodogoro . Served simply with salt and daikon , pure and delicious .
The nigiri portion was rock solid , the shin Ika lovely and soft , the Shinko left you wanting more and both the Chutoro and Otoro had great length on the palate.
The Daisen Murasaki uni was super creamy and clean .
Sea jewellery is a fun savoury finale , incorporating Toro, uni , ikura , caviar and a little rice .
The price tag for the produce driven experience is hefty and matches the cost of world renowned FZN for example , but it is unquestionable worth the dirhams and I look forwarding to returning for the Wagyu focused menus in the future .
