TakaHisa: A Dream For Japanese Food Lovers At The Banyan Tree Dubai
An intimate dining experience awaits in TakaHisa’s private Omakase counter room
When it comes to fine dining, intimacy and exclusivity often make all the difference. TakaHisa’s latest offering, a private Omakase counter room, combines both with the kind of culinary craftsmanship that Dubai’s food connoisseurs have come to expect. Located at the Banyan Tree Dubai on Bluewaters Island, this new addition sets the stage for a dining experience that feels personal, indulgent and entirely unique.
The private room experience hosts an elegant 10-seat counter where every detail, down to the lighting and ambience, has been designed to draw focus on the chefs’ artistry. Each dish is prepared in front of the guests, turning the preparation process into an intimate spectacle. The small scale of the room means every bite feels tailored, and every moment is uniquely memorable.
The concept of omakase, which translates to “I leave it up to you,” hinges on trust between the chef and diner. At TakaHisa, this tradition is elevated to new heights by Chef Taka, a sushi master, and Chef Hisa, a wagyu specialist. Together, they created a menu that is both dynamic and rooted in Japanese culinary tradition.
Typical of Japanese cuisine, the ingredients speak for themselves. Seafood is flown in daily from Japan’s famed Toyosu Market, ensuring freshness and unmatched quality. For meat lovers, the pièce de résistance is the wagyu beef, specifi cally the 2024 Kobe Beef Carcass Competition champion, a rarity exclusively available to TakaHisa guests. This extraordinary beef, alongside equally prized Matsuzaka cuts, is transformed into dishes that highlight its luxurious marbling and depth of flavour.
More than providing exclusivity, the private counter room is a front-row seat to the kind of meticulous craftsmanship that defines TakaHisa. Each course is prepared in real time, reflecting the chefs’ expertise and respect for the ingredients. Guests might start with delicate sashimi, progress to handsculpted sushi, and finish with perfectly grilled slices of wagyu.
Chef Taka and Chef Hisa have built a menu that honours age-old techniques while catering to the cosmopolitan palate of Dubai’s diners. The result is a dining experience that feels timeless, yet unmistakably of the moment.
Whether celebrating a milestone or hosting an exclusive gathering, TakaHisa’s private room offers a dining experience as rare as it is refined – a destination worth discovering.
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From Harper’s Bazaar Arabia’s February 2025 issue