The Art Of Japanese

Talking all things sushi, we catch up with executive chef of Katsuya Worldwide, Katsuya Uechi to learn sushi etiquette, Japanese cooking know-how and to take a look at his newly opened restaurant, Katsuya by Starck at Jumeirah Al Naseem.

- Sophie McCarrick

Characterised as a major style setter internationally in the world of Japanese cuisine, master sushi chef Katsuya Uechi, made a name for himself after moving from his native Japan to the US in 1984. It was in California that chef Katsuya introduced traditional Japanese gastronomy to western palate preferences – contributing substantially to the world-wide sushi craze we all know and love today.

Famous for his distinctive style and first-rate execution of high quality sushi, his passion in the kitchen saw expansion into other states and regions, including Kuwait in the Middle East, and now in Dubai with the launch of Katsuya by Starck at Jumeirah Al Naseem.

Nestled idyllically in a prime position along the Madinat Jumeirah beachfront, Katsuya by Starck is made up of various rooms – with each space offering individual charm and character. This comes as no surprise, as the restaurant was designed by design impresario Philippe Starck,who cleverly worked his creative magic thoughout the outlet – which, we’re told is shaped to look like a bento box from the bird’s eye view.

Inside, expect to enjoy a lively, all-rounded dining experience from the start. En route to be seated, the entire team greets energetically with “irasshaimase!” (a polite, warming way to greet customers in Japanese). The vibe in alive and quite modern – this is definitely a new, hip place in town, offering a sultry, sleek feel inside with oversized backlit photographs of a Japanese Geisha on the walls, cosy booths and casual, leather sofas for relaxing on.

The menu from start to finish is full of tempting options, and while browsing, we’re promptly served a generous bowl of the most delicious, warm edamame that’s slightly seasoned (I spot ‘edamame hummous’ on the menu too – a local spin chef Katsuya has given to the dish).