Itadaku Dubai

Bowl of goodness @itadaku_dubai 😍
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An amazing lunch at Itadaku. This restaurant on Al Wasl road in Jumeirah 1 is without a doubt the most authentic Japanese that I’ve been to in Dubai so far. The menu features a few key sections from sushi and sashimi, to robata, tempura, yoshoku and unagi. It’s a menu that adapts with the seasons and so you can expect lots of ultra fresh seafood and vegetables with new dishes appearing each time you visit. I loved the uni and amaebi kodon - the sweet shrimp were so delicate and tender with a hint of crunch. The bafun uni was cold and creamy, sweet and earthy. Warm sushi rice underneath and just a hint of wasabi and soy over the top - perfection. The unagi kabayaki here is special. Nowhere really does this in Dubai and it’s worth going just for this. The grilled freshwater eel is brushed with sweet soy and served over warm rice. It’s so flaky and flavoursome - the glaze was rich, sticky and had a lovely shine to it. Miso soup was great - really hearty and with so much depth. Their Robata is a must - I went for the yakitori momo which was incredible, had to order another portion. Super juicy and perfectly charred / glazed. Tempura uni was v good. Had this at tempura kondo in Tokyo earlier this year and these guys really did it well too. So much on the menu here.. tried to have a little bit of it all. My only reservation with the sushi was the nigiri. They use LOTS of rice and the nigiri are a little too big for my liking. Taste wise, solid, rice was good too, but size wise, not quite right imo. Definitely a spot to visit. Will be back soon to scour through the rest of the menu! Their Hokkaido milk soft serve is a MUST #notoriousfoodie 🙅🏽‍♂️
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#sushi #sushilovers #uni #seaurchin #shrimp #seafood #dubai #dubaifood #dxb #mydubai #dubaifoodie #finedining #japanese #japanesefood #omakase #michelinguide #michelinstar #eeeeeats Less

Beyond those Noren curtains adorning Itadaku’s unassuming entrance lies a profound sense of authenticity.

Itadaku’s intent is clear - ‘We would like Itadaku to be not just a restaurant for eating, but a restaurant where you can also experience Japanese culture’, the menu explains.

I’d forgotten how efficient service is in these establishments. Meticulous mise-en-place means dishes are prepared, plated and presented often in seconds.

This resulted in impeccable timing, with dishes arriving just as we finished the previous one. I assumed it was because I had lived in Japan for four days and was ‘in sync’ with the rhythm, but it was probably just the mastery of the service team.

We ordered several small plates after navigating the Tardis-like menu.

The best chefs act as guardians of quality, and you intuitively trust them to uphold the integrity of ingredient and technique.

@masaru.sakagami is one such chef.

His menu proudly showcases provenance, calling out specific farmers and fields, celebrating Japanese ingredients and techniques. Shout out to Farmer Takeda for his awesome sweet potatoes.

The food was outstanding – possibly the best series of dishes I’ve eaten this year.

We started with pickled cabbage, to put the Serb at ease. The chicken meatballs were light, fragrant and delicate, the teriyaki sweet, fatty and moreish. Hard to believe they came from the same animal; such was the difference.

The wagyu beef was a winner. The Serb claimed she sensed its greatness by its aura alone. It was succulent, decadent umami on a stick.

The vegetables were next – the shiitake’s simplicity, the sweet potato’s sweet heat, and the eggplant’s complexity – they should be poster children for vegetarianism.

As we left, the team’s enthusiastic ‘Arigatou gozaimashita’ was infectious. I found myself thanking every table on my way out.

Well done for creating another great restaurant so far from where I live. Less