Chef

A newcomer in Dubai, Sagetsu by Chef Tetsuya Wakuda is a prestigious addition not only at The Link’s culinary constellation of dining concepts, but also to the city’s flourishing yet competitive gastronomy space.
Tucked away in One&Only One Za’abeel, Sagetsu’s interior boasts of an intimate setting and a curated menu incorporating familiar yet complex Japanese flavours infused with French precision and plating artistry to offer standout dishes including the iconic Botan Shrimp served with a heap of caviar atop a bed of sea urchin, the melts-in-your-mouth Aburi Saroma Wagyu Beef, and the Carpaccio of Wild-Caught Japanese Bluefin Tuna with truffle shavings – each as memorably delicious as they are beautiful.
A testament to his culinary genius and meticulous way of working, it comes as no surprise that two-star Michelin Chef Tetsuya achieved his first Michelin star for Sagetsu just a couple of months after opening.
Here, Chef Tetsuya shares with Emirates Man his culinary philosophies, influences, and secrets to success at Sagetsu.
Talk us through your career journey to date.
My culinary journey began in Hamamatsu, Japan, where I honed the discipline and precision of Japanese cuisine. Moving to Sydney in the 1980s was pivotal, leading to the opening of Tetsuya’s in 1989, where I fused Japanese and French influences. In 2010, I launched Waku Ghin in Singapore, bringing a focus on seasonal ingredients and craftsmanship to a global stage. At Sagetsu, I now celebrate Japanese culinary traditions while innovating to create meaningful dining experiences. Each step in my career has been about learning, evolving, and sharing the joy of food.

What led you to bring your culinary expertise and expansion to The Link at One Za’abeel, Dubai?
Dubai is a city that thrives on innovation, cultural diversity, and a deep appreciation for the art of fine dining, which aligns perfectly with my culinary philosophy. When I was introduced to the vision of The Link at One Za’abeel, I was immediately captivated. Its iconic design and commitment to curating extraordinary experiences provided the ideal platform to bring Sagetsu to life.
Dubai’s dynamic culinary scene is a melting pot of global influences, and I saw an opportunity to contribute something truly unique—Sagetsu’s harmonious blend of traditional Japanese techniques with contemporary flair. For me, it’s about creating more than just a meal; it’s about crafting a journey that celebrates precision, balance, and artistry. The setting at The Link elevates this experience, offering a seamless connection between stunning architecture, immersive ambience, and exceptional cuisine.
Sagetsu in Dubai represents not just expansion but evolution, staying true to the essence of Japanese gastronomy while embracing the boundless energy and elegance that this city exudes.

Tell us more about the ambience of the restaurant. What can guests expect from their dining experience at Sagetsu?
Sagetsu embodies a profound connection between culinary artistry and the celestial world. Inspired by the beauty of astronomical influences, each dish at Sagetsu reflects a harmonious balance of flavours and textures crafted with meticulous attention to detail. The dining experience transcends mere food; it’s a journey through the stars, where every ingredient and technique is carefully chosen to evoke a sense of wonder and delight. It’s an honour that Michelin has recognised Sagetsu’s innovative approach, and I am thrilled to share this unique dining concept with gastronomes seeking an unforgettable experience
How did you conceptualise Sagetsu menu – can you tell us more about your creative process?
The menu at Sagetsu is a reflection of my culinary philosophy: simplicity, seasonality, and an unwavering dedication to the finest ingredients. I drew inspiration from the changing seasons and the interplay between tradition and innovation when conceptualising the menu. Each dish is crafted to honour the purity of Japanese cuisine while integrating modern techniques and a global perspective.
My creative process often begins with the ingredients—sourcing the freshest seasonal produce, premium seafood, and artisanal products that embody quality. From there, I focus on how each element can harmonise to create a balance of flavour, texture, and presentation. The menu at Sagetsu is designed to take diners on a journey, celebrating the delicate nuances and bold expressions of Japanese culinary art.

To you, what are the hero dishes to try at Sagetsu?
One of our signature dishes, the Botan Shrimp, brings together Hokkaido sea urchin and Sagetsu Oscietra caviar, a combination designed to highlight the delicate textures and rich umami of the ocean’s finest ingredients. Each bite intends to capture the rare freshness and flavour we prioritise in our kitchen.
Another standout is our Japanese Bluefin Tuna Carpaccio, adorned with an Australian winter truffle and a bitter seasonal salad. This dish contrasts the buttery richness of wild-caught tuna with the earthy notes of truffle, creating a memorable harmony of flavours.

Do you remember the first meal that really left an impression on you?
My most memorable dinner was at Plaza Athénée in Paris, where Alain Ducasse’s philosophy of naturalness took center stage. The focus on simplicity, sustainability and the purity of flavors created an experience that was not only unforgettable but deeply inspiring. Each dish celebrated nature in its truest form, leaving a lasting impression on me.
How would you describe your culinary style and what are the driving factors behind your approach to food?
My culinary style is deeply rooted in simplicity and respect for ingredients. I focus on enhancing natural flavours and textures while incorporating innovative touches that surprise and delight the palate. Each dish at Sagetsu is crafted to showcase the essence of Japanese cuisine with a contemporary twist, offering a memorable dining experience that resonates with locals and international guests.
Being a chef-entrepreneur, what did this teach you about yourself, professionally and personally?
Being a chef-entrepreneur has taught me resilience, adaptability, and the importance of innovation. Professionally, I’ve learned to think beyond the kitchen, understanding how every detail contributes to the guest experience. It’s been humbling, showing me the value of trust, passion, and the ability to connect with people through food.

How has setting up restaurants in countries with such different cultures influenced your approach to food?
Sagetsu’s swift rise to popularity is a testament to its unique blend of culinary artistry and cultural resonance. We meticulously crafted a menu that showcases the finest ingredients and celebrates the essence of Japanese cuisine in a contemporary context. Unlike my other concepts, Sagetsu embodies a refined simplicity that allows guests to experience the purity of flavours and textures, drawing inspiration from traditional Japanese culinary techniques while embracing modern interpretations. This approach, combined with the serene ambience and impeccable service, creates a dining experience that resonates deeply with our guests, elevating Sagetsu to its current acclaim.
Sagetsu has been awarded one Michelin-star in the Michelin Guide Dubai – how does this feel to accomplish this?
I was deeply honoured by Sagetsu’s recognition with a Michelin star, particularly within just four months of opening. This achievement is a testament to the dedication and passion of our team, who have tirelessly crafted an exceptional dining experience blending culinary precision with a celebration of nature. While the speed of this recognition was surprising, it reinforces our commitment to delivering memorable dining moments. We are excited about the journey ahead and continuing to exceed our guests’ expectations at Sagetsu.
You’ve had such an incredible career. What advice do you have to aspiring chefs looking to make a mark?
To aspiring chefs looking to make their mark, I would say this: Always respect your ingredients and let their natural essence shine through. Be passionate and dedicated to your craft, and never stop learning. Patience and attention to detail are crucial in creating something truly exceptional. Remember, cooking is a lifelong journey of discovery—stay curious, remain humble, and let your creativity guide you.
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