Food Sheikh

Not a review because they had been open for 24 hours only. Just some random thoughts.

Sagetsu restaurant at the newly opened One & Only at One Zabeel. Modern Japanese cuisine by 2 star chef Tetsuya Wakuda.

Chef Tetsuya came to the table to say hi. I impressed the Serb by not mentioning that I visited Tokyo last year, something I’ve forced into almost every conversation since returning. I desperately wanted to, though. I might message him.

The Serb and I briefly looked at the 1,800 dhs tasting menu and decided we preferred al a carte.

I ordered the Patagonia Toothfish and made our server listen to my story of why it’s more commonly known as Chilean seabass. He politely listened but seemed to make less trips to our table afterwards.

I splashed out and also ordered the Aburi wagyu beef with sushi rice. A single bite for 180 dhs. I told the Serb it was super spicy, so she wouldn’t order one. It wasn’t spicy – it was delicious.

The chopsticks they bring have been soaked in cold water for 30 minutes and then chilled. It’s a Japanese tradition, apparently. Mysteriously, that’s all our server knew. If anyone can add to this, leave a comment.

The ingredients were clearly superior – subtle miso marinade saturated my toothfish. (also known as a Chilean Seabass, by the way). The Serb ordered yaki shabu wagyu - thinly sliced beef with a delicate cocotte egg in a secret house sauce.

The hostess presented a rose to The Serb. I tried to imply I had arranged it, by giving a knowing nod of thanks to the hostess, but I don’t think the Serb bought it.

Congrats on the opening, Sagetsu and best of luck in the future.

I’m off to send Chef Tetsuya a photo of my Japanese knife I bought in Kappabashi, when I lived in Tokyo for four days. Less

Not a review because they had been open for 24 hours only. Just some random thoughts.

Sagetsu restaurant at the newly opened One & Only at One Zabeel. Modern Japanese cuisine by 2 star chef Tetsuya Wakuda.

Chef Tetsuya came to the table to say hi. I impressed the Serb by not mentioning that I visited Tokyo last year, something I’ve forced into almost every conversation since returning. I desperately wanted to, though. I might message him.

The Serb and I briefly looked at the 1,800 dhs tasting menu and decided we preferred al a carte.

I ordered the Patagonia Toothfish and made our server listen to my story of why it’s more commonly known as Chilean seabass. He politely listened but seemed to make less trips to our table afterwards.

I splashed out and also ordered the Aburi wagyu beef with sushi rice. A single bite for 180 dhs. I told the Serb it was super spicy, so she wouldn’t order one. It wasn’t spicy – it was delicious.

The chopsticks they bring have been soaked in cold water for 30 minutes and then chilled. It’s a Japanese tradition, apparently. Mysteriously, that’s all our server knew. If anyone can add to this, leave a comment.

The ingredients were clearly superior – subtle miso marinade saturated my toothfish. (also known as a Chilean Seabass, by the way). The Serb ordered yaki shabu wagyu - thinly sliced beef with a delicate cocotte egg in a secret house sauce.

The hostess presented a rose to The Serb. I tried to imply I had arranged it, by giving a knowing nod of thanks to the hostess, but I don’t think the Serb bought it.

Congrats on the opening, Sagetsu and best of luck in the future.

I’m off to send Chef Tetsuya a photo of my Japanese knife I bought in Kappabashi, when I lived in Tokyo for four days. Less

“Eat later, when hungry”

I was having dinner at SŌWADŌ Izakaya in Shibuya, and opted for the Omakase menu, only because I didn’t know how to order a la carte - much easier to leave it up to the chef. 

Often with these omakase menus, it starts lightest dish to the heaviest, with a signature rice dish as the final item. This is to ensure that the diner can decide how hungry he or she is at the end of the meal and eat accordingly. 

It’s a low cost way for the restaurant to ensure the diner never leaves hungry and dissatisfied, which in itself is quite special and a really nice touch. 

My dining partners and I were stuffed and couldn’t eat another thing, so barely touched the rice. The chef cleared our plates and removed the rice, without a word.

However, upon leaving, he handed us a doggy bag with the rice, informing us to “eat later, when hungry.”

Only when I got back to my room later on, and opened the bag did I realise what he had done.

As there were three of us dining that evening, he had made three onigiri rice balls, individually packed, so we could have it as a snack later if we got hungry.

How wonderful. Simple, but wonderful. 

There is a Japanese philosophy called ‘Omotenashi’ which means to “wholeheartedly look after guests”.

Tokyo’s ‘omotenashi’ is distinct, and deeply rooted in anticipation and respect, defining an incredible service philosophy that is almost impossible to replicate.

#tokyo #omotenashi #customerexperience #onigiri #eatlater #shibuya #izakaya Less

Not a review because they had been open for 24 hours only. Just some random thoughts.

Sagetsu restaurant at the newly opened One & Only at One Zabeel. Modern Japanese cuisine by 2 star chef Tetsuya Wakuda.

Chef Tetsuya came to the table to say hi. I impressed the Serb by not mentioning that I visited Tokyo last year, something I’ve forced into almost every conversation since returning. I desperately wanted to, though. I might message him.

The Serb and I briefly looked at the 1,800 dhs tasting menu and decided we preferred al a carte.

I ordered the Patagonia Toothfish and made our server listen to my story of why it’s more commonly known as Chilean seabass. He politely listened but seemed to make less trips to our table afterwards.

I splashed out and also ordered the Aburi wagyu beef with sushi rice. A single bite for 180 dhs. I told the Serb it was super spicy, so she wouldn’t order one. It wasn’t spicy – it was delicious.

The chopsticks they bring have been soaked in cold water for 30 minutes and then chilled. It’s a Japanese tradition, apparently. Mysteriously, that’s all our server knew. If anyone can add to this, leave a comment.

The ingredients were clearly superior – subtle miso marinade saturated my toothfish. (also known as a Chilean Seabass, by the way). The Serb ordered yaki shabu wagyu - thinly sliced beef with a delicate cocotte egg in a secret house sauce.

The hostess presented a rose to The Serb. I tried to imply I had arranged it, by giving a knowing nod of thanks to the hostess, but I don’t think the Serb bought it.

Congrats on the opening, Sagetsu and best of luck in the future.

I’m off to send Chef Tetsuya a photo of my Japanese knife I bought in Kappabashi, when I lived in Tokyo for four days. Less

“Eat later, when hungry”

I was having dinner at SŌWADŌ Izakaya in Shibuya, and opted for the Omakase menu, only because I didn’t know how to order a la carte - much easier to leave it up to the chef. 

Often with these omakase menus, it starts lightest dish to the heaviest, with a signature rice dish as the final item. This is to ensure that the diner can decide how hungry he or she is at the end of the meal and eat accordingly. 

It’s a low cost way for the restaurant to ensure the diner never leaves hungry and dissatisfied, which in itself is quite special and a really nice touch. 

My dining partners and I were stuffed and couldn’t eat another thing, so barely touched the rice. The chef cleared our plates and removed the rice, without a word.

However, upon leaving, he handed us a doggy bag with the rice, informing us to “eat later, when hungry.”

Only when I got back to my room later on, and opened the bag did I realise what he had done.

As there were three of us dining that evening, he had made three onigiri rice balls, individually packed, so we could have it as a snack later if we got hungry.

How wonderful. Simple, but wonderful. 

There is a Japanese philosophy called ‘Omotenashi’ which means to “wholeheartedly look after guests”.

Tokyo’s ‘omotenashi’ is distinct, and deeply rooted in anticipation and respect, defining an incredible service philosophy that is almost impossible to replicate.

#tokyo #omotenashi #customerexperience #onigiri #eatlater #shibuya #izakaya Less

“Eat later, when hungry”

I was having dinner at SŌWADŌ Izakaya in Shibuya, and opted for the Omakase menu, only because I didn’t know how to order a la carte - much easier to leave it up to the chef. 

Often with these omakase menus, it starts lightest dish to the heaviest, with a signature rice dish as the final item. This is to ensure that the diner can decide how hungry he or she is at the end of the meal and eat accordingly. 

It’s a low cost way for the restaurant to ensure the diner never leaves hungry and dissatisfied, which in itself is quite special and a really nice touch. 

My dining partners and I were stuffed and couldn’t eat another thing, so barely touched the rice. The chef cleared our plates and removed the rice, without a word.

However, upon leaving, he handed us a doggy bag with the rice, informing us to “eat later, when hungry.”

Only when I got back to my room later on, and opened the bag did I realise what he had done.

As there were three of us dining that evening, he had made three onigiri rice balls, individually packed, so we could have it as a snack later if we got hungry.

How wonderful. Simple, but wonderful. 

There is a Japanese philosophy called ‘Omotenashi’ which means to “wholeheartedly look after guests”.

Tokyo’s ‘omotenashi’ is distinct, and deeply rooted in anticipation and respect, defining an incredible service philosophy that is almost impossible to replicate.

#tokyo #omotenashi #customerexperience #onigiri #eatlater #shibuya #izakaya Less