There are dinners and there are dinners.
@reifo.kee has re-created his chef’s table ‘opus amoris’ with Tero, a Kaiseki experience tucked away in a private room in @reifkushiyaki Dubai Hills.
On arrival, you are whisked through the kitchen, into an intimate waiting lounge, shelves filled with object’s d’Art and... More
There are dinners and there are dinners.
@reifo.kee has re-created his chef’s table ‘opus amoris’ with Tero, a Kaiseki experience tucked away in a private room in @reifkushiyaki Dubai Hills.
On arrival, you are whisked through the kitchen, into an intimate waiting lounge, shelves filled with object’s d’Art and books that scream of Reif’s personality.
There are two sides to Chef Reif. He possesses a savvy commercial acumen, consulting for and launching scalable, profit-driven restaurants.
Yet, he also explores his passion for culinary arts, where his love for creative expression shines.
Kaiseki, considered the ultimate expression of culinary artistry, reflects the season and is full of symbolism and intent - a deeply personal extension of the chef.
Yet no menu is offered – you are completely in the hands of the chef and his team.
I was worried for the Serb – this was a long way from the safety of burgers.
Twelve seats surround a kitchen stage, marked simply by chopsticks and a side plate.
The ever-changing @terobyreif is available only when Reif is present.
12 dishes, paced across 90 minutes. The meal flows, finds a rhythm, yet every 7 minutes, a new dish arrives, a new beginning, full of possibility and new perspectives.
By the scallop course, The Serb was getting full, asking how many dishes were left. I hadn’t been counting dishes - all I knew was it was 4 minutes till the next one.
Reif served almost every dish himself, taking time to tell stories and engage with his guests.
He told us of his bespoke plateware collaboration with Japanese ceramic artist, @adachi_mari
He surprised us with fermented rice wine bought back from Copenhagen.
He regaled us with stories of his @crhopefoundation in Zanzibar.
He knew how many individual recipes were needed for all twelve dishes.
Deserts arrived, and the Serb luckily found her appetite again, and delicately devoured the Dulcey chocolate chilli.
We stepped out onto the street, with a box of handmade chocolates and a wax sealed menu, signed by the team.
It honestly felt like we had been away on holiday.
There are dinners, and then there are dinners. Less
