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    How the co-founders of hand roll bar Kokoro are redefining the UAE dining scene

    Tamer El Khayat and Faisal Yabroudi, co-founders of Kokoro – the UAE’s first hand roll bar – discuss the creation behind the latest outpost and how it aims to redefine the dining scene.
    What do the first 30 minutes of your day look like, your morning routine?
    Tamer El Khayat (TEK): I get my workout and training in the first part of the day, usually it’s an hour of jujitsu (new hobby) and gymming with my wife.
    Faisal Yabroudi (FY): Dropping the kids off to school, gymming and heading to a polo field to ride. My passion is polo.
    Talk us through your respective backgrounds and what first evoked your interest in the F&B space.
    TEK: I have spent over 20 years in the hospitality industry, driven by a passion for doing things differently – with intention and purpose, not merely for novelty’s sake. Early in my career, I had the privilege of working with Four Seasons Hotels and Resorts, an experience that deepened my understanding of world-class service and operational excellence. This foundation inspired me to eventually start my own ventures. With our healthy pizza brand, Pinza, we set out to prove that pizza can be both ridiculously delicious and truly healthy. Meanwhile, Faisal, who had been managing his family’s real estate construction and development business, always felt a pull toward the hospitality sector. His longstanding passion led him to partner with me, and together we launched Pinza – a venture that has since blossomed into multiple successful brands.
    Tamer El Khayat and Faisal Yabroudi, co-founders of Kokoro
    Tell us about the concept and your vision for Kokoro. What is the process of starting a new concept and where do you begin?
    At Kokoro, our vision is to transform Japanese cuisine by infusing tradition with innovative flair and a touch of playfulness. We set out to introduce a concept that not only honours the authentic techniques of Japanese culinary art but also disrupts the conventional dining experience by reimagining it for a modern audience.
    The journey began when we first encountered the original Kokoro concept in Houston, where the exceptional hand rolls and creative approach immediately caught our attention. This inspired us to bring that same level of quality and innovation to Dubai. Tamer, who was born in Houston and raised in Dubai, brings a unique perspective to the project. With a deep understanding of both cultures and the local market, he knows exactly what needs to be done to ensure a successful launch in this dynamic city.
    Our process starts with thorough market research, studying the success of the original concept while gauging the tastes and expectations of our new audience. In collaboration with trusted partners like Daniel and Patrick, we have re-developed the brand to retain its core identity while tailoring it to disrupt and elevate the local dining scene. In essence, Kokoro is about blending the authenticity of Japanese cuisine with a fresh, modern twist designed to captivate food enthusiasts and redefine the dining experience.

    “At Kokoro, we’ve flipped that script by making the bar the most coveted seat in the house”

    Can you define the inspiration behind the design and ambiance of the restaurant? What sort of dining experiences can visitors expect?
    TEK: Faisal and I set out to create something entirely new for the region – an experience that challenges local dining norms and invites customers to enjoy sitting at the bar. In the Middle East, traditional dining typically involves private tables, and sharing space is not the norm. At Kokoro, we’ve flipped that script by making the bar the most coveted seat in the house.
    Our vision was to craft a compact, intimate space where great food, good music, and service with smiles come together to create a memorable dining experience. Guests can expect a lively atmosphere that encourages interaction and breaks away from conventional dining, offering a fresh and dynamic way to enjoy a meal.
    Diners at Kokoro take an unexpected flavour journey. How was the menu conceptualized and what are the key standout items to try at Kokoro?
    At Kokoro, our culinary journey is defined by our expertly crafted handrolls. We intentionally keep our menu small to focus on quality over quantity—unlike many Japanese restaurants that overwhelm guests with too many options. This curated approach allows us to perfect each item, ensuring a consistent and memorable dining experience. One of our most exciting offerings is our once- secret menu, which has now become a favourite among regulars. Standout items include the Surf n’ Turf handroll and Spicy Akami, both of which have quickly become hits. We’ve also embraced innovative twists, such as incorporating caviar into our dishes – a move that has delighted our guests. Additionally, many diners have been introduced to the exquisite Hokkaido Uni for the first time, further highlighting our commitment to quality and innovation.
    This focused, quality-driven approach is at the heart of Kokoro’s success, inviting diners on an unexpected flavour journey that continues to grow our loyal customer base.

    As you both bring different sets of expertise to the table, how do you manage your roles between yourselves?
    TEK & FY: Tamer is more front facing with the business, and Faisal is the silent machine that keeps our backend operations running seamlessly and looks at all the details of the business.
    How has traveling and living in a country with such different cultures influenced your philosophy of food and what food means to you?
    TEK: Travelling and experiencing a multitude of cultures has profoundly shaped my philosophy of food. I enjoy exploring new restaurants to see what’s available, which not only helps me understand the global culinary landscape but also gives me insight into our competition and how we differentiate ourselves. The Dubai consumer is discerning and critical when it comes to quality and taste, and I believe that once we win over their hearts and stomachs, they become true fans.
    Having been raised in Dubai, I have a deep understanding of the local market and what it takes to fill the gaps in our dining scene. This local expertise, combined with my international experiences, enables us to stay ahead of the competition – especially as new groups enter the market. Ultimately, it’s this blend of global perspective and local insight that continually shapes my approach to food and helps us create unique dining experiences that resonate with our guests.
    What was the most challenging aspect of setting Kokoro up and how did you overcome this?
    The most challenging aspect of setting up Kokoro was finding the right talent. With a combined experience of over 20 years in the F&B industry – 10 years in Dubai for us and more than 20 for Tamer – we’ve navigated many ups and downs. Each challenge has taught us how to refine our approach and build better concepts with every restaurant we open. We’ve learned that success is about hitting the right note and maintaining consistency. At Kokoro, we don’t hire solely based on experience; we focus on personality. This approach allows us to invest in our team, teaching and developing their skills – a process that is, without a doubt, the most rewarding part of my job.
    What according to you sets the food industry in the UAE apart from the rest of the world?
    Dubai’s food industry is truly unique. With more restaurants per capita than iconic cities like New York and Paris, the competition here is fierce. The city attracts international visitors who have travelled the world and hold the highest culinary expectations. This constant influx of discerning guests keeps us on our toes and drives us to continually innovate and excel, ensuring we remain ahead in this dynamic market.

    “I believe in the power of innovation and taking creative risks – staying true to unique culinary visions that push boundaries and offer something genuinely new to the dining scene”

    What’s something you hope to see more of in the Dubai dining scene?
    TEK: Dubai has it all, but what I’d love to see more of is originality. Too often, successful concepts are simply replicated, yet copying doesn’t guarantee success. I believe in the power of innovation and taking creative risks – staying true to unique culinary visions that push boundaries and offer something genuinely new to the dining scene.
    What sets Kokoro apart from the many food concepts and Japanese restaurants in Dubai?
    TEK: Kokoro Hand Roll Bar is the first of its kind in Dubai and the entire region. This pioneering concept sets us apart from other food offerings and Japanese restaurants, fuelling our drive to remain innovative and constantly push the boundaries of what a hand roll bar can be.
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    6 Emirates Woman-approved ramen spots in Dubai to enjoy this winter

    Life

    by Ruman Baig
    1 min ago

    Trailblazing taste from the best ramen bowls in the city.
    We narrow down the quaint corners to enjoy this Japanese delicacy.
    KINOYA

    Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
    YUI RAMEN HOUSE

    If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
    ICHIRYU RAMEN HOUSE

    Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
    KONJIKI HOTOTOGISU

    Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
    DAIKAN RAMEN

    In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes add an extra touch of delight to your experience.
    WOKYO

    Indulge in the culinary excellence of Wokyo Noodle Bar with their standout creation, the Sapporo-style ramen. Crafted through a meticulous 10-hour slow-cooking process. The savory broth cascades over a sizzling wok, teamed with crisp vegetables and authentic ramen noodles sourced from Hokkaido, Japan. Take your pick between the signature miso base or the rich and savory Shoyu option. For those embracing a plant-based lifestyle, Wokyo also offers a delectable Sapporo-style vegan bowl.
    Emirates Man The Fall/Winter Issue – Download Now
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    Miss Tess: A vibrant culinary journey through Asia at Taj Dubai

    Life

    by Team Emirates Woman
    49 seconds ago

    IN PARTNERSHIP: Miss Tess, located on the third floor of the luxurious Taj Dubai, offers a dining experience that goes beyond the ordinary. It’s not just a meal; it’s a vibrant exploration of Asian culture and cuisine, a journey for the senses that reimagines classic flavors with a contemporary twist. This isn’t your typical Asian restaurant; Miss Tess aims to transport guests to the heart of Asia, one delectable dish at a time.

    From the fiery depths of contemporary Chinese cuisine to the delicate artistry of traditional Japanese fare and the aromatic wonders of globally-loved Thai food, Miss Tess offers a curated selection of dishes that represent the best of the continent. The chefs at Miss Tess are passionate about using fresh, locally sourced ingredients whenever possible, combining them with innovative cooking techniques to create culinary masterpieces.

    The menu is a testament to this dedication to culinary excellence. Guests can embark on a gastronomic adventure, exploring signature creations like expertly prepared Robata, delicate and flavorful sushi rolls, and rich, aromatic Thai curries. The Robata grill, a Japanese charcoal grill, imparts a unique smoky flavor to meats, seafood, and vegetables, adding another layer of complexity to the dining experience. For those seeking lighter fare, the sushi rolls are crafted with precision and artistry, showcasing the freshest seafood and finest ingredients. And, of course, no exploration of Asian cuisine would be complete without indulging in the vibrant flavors of Thai curries, each one a symphony of spices and aromas. Miss Tess also caters to a variety of dietary needs, offering a diverse selection of vegetarian and vegan options that are just as flavorful and exciting as their meat-based counterparts.

    Beyond the exceptional food, Miss Tess also boasts an inventive cocktail menu that perfectly complements the culinary offerings. The mixologists at the restaurant have captured the essence of Asian mixology, crafting handcrafted concoctions that are as visually stunning as they are delicious. Whether you’re intrigued by the exotic notes of the “Geisha” cocktail or prefer a classic with an Asian twist, the drinks menu offers something to tantalize every palate. For those who prefer non-alcoholic beverages, Miss Tess also features a curated selection Asian-inspired teas, and refreshing mocktails.

    The ambiance at Miss Tess is as carefully curated as the menu itself. Every detail, from the décor to the music, is thoughtfully designed to immerse guests in a unique gastronomic mosaic. The restaurant’s atmosphere is vibrant and energetic, creating a sense of excitement and anticipation.

    For more information about Miss Tess, Taj Dubai: +97150 189 6089 
    For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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    6 EW-approved ramen joints in Dubai to enjoy this winter

    Life

    by Ruman Baig
    48 seconds ago

    Trailblazing taste from the best ramen bowls in the city.
    We narrow down the quaint corners to enjoy this Japanese delicacy.
    KINOYA

    Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
    YUI RAMEN HOUSE

    If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
    ICHIRYU RAMEN HOUSE

    Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
    KONJIKI HOTOTOGISU

    Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
    DAIKAN RAMEN

    In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes add an extra touch of delight to your experience.
    WOKYO

    Indulge in the culinary excellence of Wokyo Noodle Bar with their standout creation, the Sapporo-style ramen. Crafted through a meticulous 10-hour slow-cooking process. The savory broth cascades over a sizzling wok, teamed with crisp vegetables and authentic ramen noodles sourced from Hokkaido, Japan. Take your pick between the signature miso base or the rich and savory Shoyu option. For those embracing a plant-based lifestyle, Wokyo also offers a delectable Sapporo-style vegan bowl.
    Emirates Man The Fall/Winter Issue – Download Now
    – For more on how to look smart and live smarter, follow Emirates Man on Facebook and Instagram
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    Chef Tetsuya Wakuda of Sagetsu on his culinary philosophies and secrets to success

    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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    Strawfire: A new flame in Abu Dhabi’s culinary scene

    Life

    by Ruman Baig
    12 mins ago

    IN PARTNERSHIP: Strawfire is the latest gastronomic offering by acclaimed Chef Ross Shonhan. Situated within the prestigious Emirates Palace Mandarin Oriental in Abu Dhabi, Strawfire celebrates the ancient art of Warayaki cooking.

    Inspired by the rich heritage of Kochi prefecture, Japan, Strawfire brings the timeless tradition of cooking over straw-fired flames to the heart of the UAE. This unique technique infuses each dish with a distinctive smokiness and depth of flavor, elevating the dining experience to new heights.

    Chef Shonhan’s meticulously crafted menu showcases the finest seasonal ingredients, prepared with precision and passion.  As you savour the flavours, you’ll experience a balance where tradition meets innovation.

    The Art of Warayaki
    At the heart of Strawfire lies the ancient Japanese technique of Warayaki, where food is cooked over open straw flames. This time-honoured method infuses each dish with a unique smoky flavour and a tantalising aroma, creating a sensory delight that is both authentic and innovative.

    A Symphony of Flavours
     Indulge in a curated selection of exquisite dishes, each crafted with the finest ingredients and cooked to perfection over the open flame. For a truly immersive experience, opt for the signature tasting menu or the Chef’s Omakase menu, where Chef Shonhan personally curates a bespoke culinary journey.
    Designed with Style
    The restaurant’s interior is a stunning fusion of traditional Japanese aesthetics and contemporary design. The Toyama Private Dining Room, adorned with a magnificent Shimenawa rope and hand-painted silk wall coverings, offers an intimate and exclusive setting for special occasions. The main dining room, with its open grill and elegant decor, creates a vibrant and dynamic atmosphere.

    A Night of Entertainment
    As you savour the culinary delights, immerse yourself in the captivating ambiance of Strawfire. Live entertainment, featuring a DJ playing Jazzy House and Nu Disco, elevates the dining experience. On Fridays and Saturdays, a live jazz band sets the mood for a truly unforgettable evening.

    – For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram
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    Emirati co-founders of Mamafri on seamlessly merging hospitality and aesthetics

    Emirates Man

    by Camille Macawili
    12 seconds ago

    Emirati co-founders of Mamafri, Saif Al Romaithi and Rashed Belhoul, looks to the east to bring a cosy dose of this homegrown dining concept that seamlessly merge hospitality and aesthetics.
    What do the first 30 minutes of your day look like, your morning routine?
    Saif Al Romaithi (SAR): In the first 30 minutes of my day, I enjoy Arabic coffee with a few dates and spend some time catching up on WhatsApp messages and reading the news to ease into the morning.
    Talk us through your background and what first evoked your interest in the f&b space.
    SAR: My foodie interests led me into the food and beverage industry during my study years in New York. Inspired by my dad, who owned a restaurant in his younger years, I immersed myself in the city’s vibrant hospitality scene, shaping my journey.
    The interiors evoke nostalgia. Can you define the inspiration behind the design of the restaurant?
    Rashed Belhoul (RB): The interiors evoke nostalgia, drawing inspiration from design legends of the 70s and the vibrant aesthetics of the 80s. This blend creates a warm and inviting atmosphere, incorporating wood and earthy tones that enhance the overall design.

    Tell us more about the ambiance of the restaurant. What sort of dining experiences can visitors expect?
    RB: The ambiance of the restaurant is warm and inviting, with a nostalgic design inspired by 70s and the 80s. Customers can expect a unique dining experience featuring a cozy main area that gives a private dining feel. The private space offers a tailored atmosphere complemented by smooth house music, making it perfect for special occasions or gatherings. Overall, it’s a place where great food and an inviting atmosphere come together to create lasting memories. The menu transports guests to East and Southeast Asia.
    What are the key standout dishes to try at Mamafri?
    SAR: Mamafri, our Southeast Asian menu showcases a vibrant array of flavors and dishes that celebrate the region’s culinary diversity. Guests can indulge in authentic favorites, from curries, rice dishes to fresh noodles and salads. Each dish is crafted with care, using modern recipes and fresh ingredients, offering a true taste of Southeast Asia that delights the senses and invites exploration. Here are some of our best selling items: Crispy Beef, Tom Yum Fried Rice, Crab Salad, Wagyu Sando, Malaysian Curry, Mie Goreng, and Dragon Roll.

    As you both bring different sets of expertise to the table, how do you manage your roles between yourselves?
    SAR: In our partnership, we divide our roles based on our strengths. I focus on managing finances and enhancing the overall front-of-house experience, ensuring that operations run smoothly and efficiently. Rashed, on the other hand, excels in the design aspects of our branches, carefully curating the ambiance with thoughtful choices in decor and music. While we each have our primary responsibilities, we collaborate closely on food research and development. We regularly hold tasting sessions together to decide on new menu items and conduct quality checks on our current offerings, ensuring that our food consistently meets our high standards. This collaborative approach allows us to combine our expertise and create a well-rounded dining experience for our guests.
    Rashed Belhoul and Saif Al Romaithi, Co-founders of Mamafri
    What have been the key milestones during your journey?
    SAR: Key milestones in our journey include opening our branch in Abu Dhabi, which expanded our reach, and winning dining awards consecutively every year, reinforcing our reputation for quality and excellence. We successfully expanded our menu to include sushi and robata dishes, enhancing our culinary diversity, and we also marked a significant step in our growth with the reopening of our DIFC branch. These achievements highlight our commitment to continuous improvement and providing an exceptional dining experience.
    What is the greatest risk you’ve faced in growing your business?
    SAR: The biggest risk for a growing restaurant is keeping things consistent as it expands. When opening new spots, it can be tough to make sure the food and service are always on point, which is key to keeping customers happy and the brand strong. Plus, managing supply chains and staffing can get complicated as you scale up, so planning ahead is crucial to avoid any hiccups. There’s also the risk of delays in projects due to finding materials and logistics challenges, which can push back openings and increase costs. Financially, it’s important to keep cash flow in check because expenses can rise quickly.

    What is most important to you when building a new restaurant?
    SAR: When opening a new restaurant, prioritise location for visibility and accessibility, recruit and train a skilled staff to enhance service, and design an inviting space that aligns with your brand while optimizing workflow for a seamless dining experience.
    What’s next for Mamafri?
    RB: Next for Mamafri is an exciting new beach location called Beach Balcony by Mamafri, situated in Abu Dhabi’s Saadiyat Island. This restaurant will serve our classic dishes alongside a diverse selection of mouthwatering Asian seafood recipes, each thoughtfully crafted with Asian sauces. It’s a fantastic opportunity to blend our signature flavors with a refreshing beachfront atmosphere, offering guests a unique dining experience by the sea. We’re also working on sister Asian concepts that are in the plan for the next year.
    Emirates Man The Winter Escape Issue – Download Now
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    Winter is (almost) here: 6 ramen joints to hit in Dubai

    Life

    by Ruman Baig
    1 hour ago

    Trailblazing taste from the best ramen bowls in the city.
    In the September Issue of Emirates Man, we narrow down the quaint corners to enjoy this Japanese delicacy.
    KINOYA

    Kinoya offers a unique dining experience inspired by the fusion of two Japanese culinary traditions: ramen and izakaya. Renowned as one of the city’s top destinations for indulging in hearty bowls of ramen, this establishment in The Greens Souk started as a supper club and has now expanded into a permanent restaurant. You can choose to sit at the lively teppanyaki bar, unwind on the inviting terrace, or cosy up in an intimate dining room.The menu features an array of five distinct ramen variations, each with its own dedicated fan base. This chef’s specialty encompasses a harmonious blend of slow-cooked chicken broth infused with dashi, complemented by seared chicken and crowned with a rich mayu topping.
    YUI RAMEN HOUSE

    If you seek a culinary journey that embraces tradition and innovation, YUi Ramen House in downtown D3 awaits you. The name itself, meaning ‘only one’ in Japanese, promises a unique encounter with the authentic flavours of Japan. Handcrafted ramen noodles, lovingly made inhouse and entirely vegan, embody the essence of freshness without any compromise on taste. Each bite leaves a lasting memory, as carefully selected Japanese ingredients blend harmoniously with the finest local produce.
    ICHIRYU RAMEN HOUSE

    Embrace the art of solo dining at Ichiryu Ramen House in the heart of Dubai’s Wasl Port Views Building 7. Step into a world of authentic Japanese dining, where you’ll be whisked away to the vibrant streets of Japan without leaving the city. As you enter, you’ll find yourself ushered into your private oasis — the Bocchi Seki – a secluded booth where introverts can savour their ramen in blissful solitude. Treat your taste buds to the much-celebrated Midori Paitan, a luscious blend of flavours that weave into perfection. Or perhaps, savour the Aka Paitan Ramen, a fiery symphony of broth and toppings that ignite your palate with every mouthful.
    KONJIKI HOTOTOGISU

    Prepare to be enchanted by the arrival of Michelin-starred splendour, as Konjiki Hototogisu graces Dubai all the way from Tokyo. The buzz on social media echoes the excitement surrounding this culinary gem, tucked away on the second floor of Mall of the Emirates. Feast upon the soul satisfying Shoyu, enriched with the brand’’s famous chicken broth and clam tare, or relish the comforting embrace of the Shio. The delight extends beyond ramen, with a delightful selection of light bites and izakaya dishes that paint a tapestry of flavours on your palate.
    DAIKAN RAMEN

    In the midst of Dubai’s bustling culinary scene, Daikan Ramen in JLT stands tall as a beacon of delicious simplicity. From soulwarming soy-based broths to delectable miso renditions, their range of ramen is unparalleled. Customise your bowl with an array of mouthwatering toppings, for a symphony of flavours. Crispy bao buns and scrumptious bites like takoyaki octopus croquettes add an extra touch of delight to your experience.
    WOKYO

    Indulge in the culinary excellence of Wokyo Noodle Bar with their standout creation, the Sapporo-style ramen. Crafted through a meticulous 10-hour slow-cooking process. The savory broth cascades over a sizzling wok, teamed with crisp vegetables and authentic ramen noodles sourced from Hokkaido, Japan. Take your pick between the signature miso base or the rich and savory Shoyu option. For those embracing a plant-based lifestyle, Wokyo also offers a delectable Sapporo-style vegan bowl.
    Emirates Man The Fall/Winter Issue – Download Now
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    Images: Supplied  More