In this interview, Chef Yu Hasegawa, Head Chef of BOCASU, talks about the thinking behind BOCASU’s concept, how he develops and stress-tests new dishes, and what he believes it takes to build a kitchen culture where creativity and consistency are never in competition.
What was the idea behind BOCASU when you first started building the concept, and what did you want it to bring to Dubai’s dining scene?
From the very beginning, I wanted to create something that could only exist here, in Dubai, nowhere else. Japanese cuisine is my foundation, but BOCASU was never meant to be a replica of something that already exists. It was always meant to be entirely its own.
How would you describe your cooking style here?
It is a performance built on intention. Every dish carries energy, the care with which it is prepared, the love behind it. I want guests to feel that the moment it arrives. Cooking, for me, has always been an act of joy, and I believe that comes through in the food.
Some of your dishes, like the Jawarma and Cappuccino Ramen, are quite unexpected. Where do those ideas come from, and how do you make sure they still feel balanced on the plate?
When I first arrived in Dubai, shawarma was part of my daily life here. I absorbed it completely, and over time began to ask myself whether I could reinterpret it through my own culinary language. That became the Jawarma. The Cappuccino Ramen followed the same instinct; we are a café, so I asked what ramen would look like if it truly belonged in that space. I froth the broth until it mirrors a cappuccino. Balance comes naturally when the idea is rooted in something honest.
How do you pressure-test a new dish before it makes it onto a menu?
I cook it for my family. Their response tells me everything. There is no more truthful audience.
How do you train your team to stay precise with execution while still working in a very creative kitchen?
I establish every routine myself first. My team works alongside me until they understand not just the steps, but the intention behind each one, the same way I was taught, through observation and time. Creativity without consistency cannot be sustained. I teach both together.
For you personally, what does a successful restaurant feel like day to day, beyond numbers?
When guests leave happy, when they have truly enjoyed what was placed in front of them, and then ask who the chef is. That is the only measure that stays with me.
