Embark on an exquisite journey of Wagyu beef as TakaHisa Japanese Restaurant announces its latest collaboration with Chef Haruka Katayanagi, owner of the renowned Michelin-starred Wagyu “Kaiseki” restaurant, Oniku Karyu, located in Tokyo. From May 1st to 3rd, guests are invited to indulge in a culinary experience like no other, where the artistry of Japanese cuisine and the allure of Wagyu converge.
Prepare to be captivated as Chef Haruka Katayanagi, renowned for his mastery of Wagyu beef, joins forces with TakaHisa’s own talented Chef Taka and Chef Hisa. Together, they will curate an exclusive menu that celebrates the quality and versatility of Wagyu, showcasing a range of cuts, styles, and cooking methods in a special collaborative Omakase experience.
The seating timings to select from are 6 pm and 9.30 pm on Wednesday, 1st May or 1pm, 6pm and 9.30pm on Thursday, 2nd, or Friday, 3rd May. Priced at AED 3,000 per person, this highly exclusive event will be open to limited guests per seating, allowing for an intimate multi-course experience hosted by the three chefs.
Nestled in Tokyo, Chef Haruka Katayanagi has been awarded a Michelin star for 9 consecutive years. Only two premium restaurants are serving Wagyu exclusively that have been awarded stars. Chef Katayanagi infuses each dish with seasonal motifs and ingredients, creating an immersive dining experience that celebrates the wonders of nature. Each dish is thoughtfully prepared and served amidst an array of seasonal ingredients.
Chef Katayanagi’s Wagyu Kaiseki menu is a testament to his deep understanding and appreciation of Wagyu beef, showcasing the full spectrum of its flavours and textures. From chestnuts to persimmons to miniature green maple leaves, each ingredient serves as a reminder of the bounties of nature and the essence of Japanese culture.
For this collaboration, Chef Katayanagi has selected the Tajimaguro brand of Wagyu beef A5-BMS12, marking the first time that this variety has been showcased in the UAE. Tajimaguro Wagyu beef originates from Tajima beef, which is the same as Kobe beef. It acquired the original brand name Tajimaguro separate from the Kobe brand. The meat is only available from Ueda Farm in Hyogo Prefecture, Japan, and is slaughtered by UAE halal guidelines. The distinctive feature of Wagyu beef, Tajimaguro, is the commitment to top-quality farm feed to ensure the health and flavor of cows and resulting Wagyu beef.
This special feed results in a high proportion of unsaturated fatty acids, giving it a fatty, melt-in-your-mouth texture similar to fatty tuna. Tajimaguro has a low melting point of 12.4℃, less than half that of regular beef tallow, further enhancing its rich taste. Only 10 Tajimaguro can be shipped per month, and even in Japan, it is said to be an elusive cut.
TakaHisa’s own Chef Taka and Chef Hisa will bring their expertise in sushi and Wagyu to the forefront of the experience by seamlessly blending age-old techniques with modern innovation. Known for their exceptional menu featuring premium seafood and A5 Kobe beef of the highest grade, Chef Taka and Chef Hisa will elevate the collaboration by creating an unforgettable Kaiseki dining experience for Chef Katayanagi. TakaHisa’s collaboration with Karyu showcases the brand’s ability to bring exclusive and premium dining experiences to the region.
Availability is limited to 10 seats per seating. Please contact TakaHisa at +971 4 556 6688 or reservations@takahisa.ae for early bookings.
