Introducing a new concept to a new massive hit and celebrated concept that’s been established so far in the market.
Mandarin Oriental Jumeira, Dubai already has the distinction of being the first Mandarin Oriental resort within the Middle East and now it has another first under its belt: it is introducing the region to traditional Japanese cooking technique, Warayaki. Originating from the Kochi Prefecture in Shikoku, Netsu’s chefs grill food using dry straw instead of charcoal, giving it a unique flavour and taste. Meats and seafood are beautifully seared on the outside maintaining a very tender and juicy flesh on the inside. The soaring flames also create a spectacle, adding an element of drama to the dining experience.
The concept is brought by acclaimed chef and restauranteur Ross Shonhan. The Australian-born chef is passionate about both Japan and the country’s cuisine and is widely credited for popularising Japan’s street food scene.
Link to the images –
https://www.dropbox.com/sh/oofb0s2gxzzqn2a/AACyHjyTHBoSpDAxXdMTb1dZa?dl=0
