Sushi Taka, the latest concept from TakaHisa, features a ten-seat counter that allows chefs to oversee preparation and service while interacting directly with guests.
The concept is led by TakaHisa Group Executive Chef Takashi Namekata, known as Chef Taka, and sushi chef Tatsuro Mitsuyasu, known as Chef Mitsu. After graduating from culinary school, Mitsuyasu spent 12 years training in Tokyo before moving to Singapore, where he worked at Michelin-starred Sushi Kimura. He later joined Chef Taka at TakaHisa in Dubai.
TakaHisa operates its own seafood sourcing and processing facility at Toyosu Market in Tokyo, overseeing the selection and preparation of ingredients before they are transported to Dubai. Fresh seafood is flown directly from Japan six times a week, with selections based on seasonal availability and quality.
Preparation methods vary according to each ingredient, with the chefs using techniques such as resting, curing and searing to preserve its flavour and texture. The restaurant’s counter-led format allows chefs to monitor the pace of each meal and adjust service to individual guests. The menu also changes according to the season and availability of seafood from Japan, with each ingredient prepared according to its characteristics.
The concept combines direct seafood sourcing, specialist sushi expertise and chef-led service to expand TakaHisa’s Japanese dining offering in Dubai.
