The iconic1920s Osakainspired dining destination, Mimi Kakushi is renowned for its eclectic culinary creations that fuses authentic Japanese flavours with a playful twist. Chef Vladimir Kim and Chef Gilles Bosquet come together this season serving up signature dishes and a selection of innovative new additions for the season.
Spearheading the kitchen with over 35years of combined experience, both chefs come from impressive backgrounds, bringing their exemplary knowledge and expertise in Japanese cuisine to the tables at Mimi Kakushi.
Resident Head Chef, Vladimir Kim of Russian-Korean origin, flaunts 24 years of experience, having devoted himself to the Japanese culture and cuisine. Previously heading multi award-winning restaurants OKKU and Zuma in Dubai, Chef Kim was awarded several distinctions for his work including The World’s 50 Best Restaurants award in 2013. Bringing a plethora of exciting new dishes to the menu, he’s joined by MichelinStar Chef Gilles Bosquet as Corporate Chef.
ChefBosquet maintains an impressive world-class portfolio including favourite dining venues such as La Cantine du Faubourg, Ninive, Twiggy and now Mimi Kakushi. Previously mentored by the famous Lew Kathreptis, he quickly gained an outstanding reputation in the region and aids Chef Kim in whipping up exquisitely crafted dishes.
A refreshing menu of rich and diverse umami flavors is brought to life with refined recipes and techniques blending traditional Asian ingredients and fresh seafood. Reimaging the concept of “omakase” that translates to “chef’s choice”, the Geisha chef selection features a hand-crafted sushi offering, topped with premium and innovative flavours such as Otoro caviar, Aakami truffle, salmon ikura, Hamachi truffle soy, Botanebi lime zest with maldon salt, and more.
For the meat-lovers, Wagyu takes center stage this season with the Wagyu foie gras gyozas and Wagyu Kushithinly sliced and served with a sweet chipotle drizzle. Succulent and wholesome, the short ribboasts a 15-hour braising technique, accentuated with a subtle pistachio miso. The menu is complete with a fresh take on the timeless mushroom Donabeoffering a perfect texture balance with crisp ends and a moist center that enhances the flavours of mushroom and truffle. To end on a sweet note, a Kori-Korichocolate mi-cuitis delicately paired with peanut butter and coconut ice cream for a refreshing medley of flavours.
Embracing the onset of the new season and constantly evolving to provide an immersive culinary experience to diners, Mimi Kakushi’s stellar menu welcomes three new seafood preparations: a Chutoro and semi fatty tuna version of the timeless Sashimi and Nigiri, paired with a marinated salmon with a side of sweet truffle soy and yuzu pak choi.
True to its ethos, Mimi Kakushi stirs up a culture clash, combining the taste of the East with the rhythm of the West. Merging modern art and western fashion into the nightlife and street-life of Japan, the venue offers a multi-sensory experience with its sophisticated ambience and vibrant atmosphere.
Acclaimed London-based design studio, Pirajean Lees, led by ClémencePirajean and James Michael Lees, came together with branding and design experts, AM Studioworks to reveal a space that pays homage to the modernist Mavo movement celebrating the radical and avant-garde. The design concept is built around 1920’s Japan and an ode to Hollywood heartthrob and first Asian movie star of the ‘20s, Sessue Hayakawa, who was famous for his exuberant parties. Statement architectural elements and furniture are combined with innovative lighting design and handcrafted accessories to aptly capture the essence of the era and Hayakawa’s spirited personality.
The interior, inspired by the artistic anarchy that peaked in the 1920’s, shattered conventions and controlled traditions, is accentuated with distinctive tunes of trumpeter Fumio Nanri, also known as the Satchmo of Japan for the perfect jazzy vibe.
