| TakaHisa invites guests on an unparalleled culinary journey with Chef Hisa’s Wagyu Omakase experience. Priced at AED 2,000 per person, this exclusive menu promises an unforgettable exploration of the world of Wagyu beef, available daily from 12 pm to 2 am. Nestled within the Banyan Tree Dubai, TakaHisa Japanese Restaurant, led by Chef Taka and Chef Hisa, is celebrated for its exceptional offerings sourced directly from Japan’s Toyosu Fish Market and A5 Kobe beef.
The Wagyu Omakase menu, curated by Chef Hisa, showcases the rare and premium Kobe beef with a marbling score of BMS12, a treasure rarely found inside and outside Japan. TakaHisa is the only restaurant in the UAE with a consistent supply of BMS12 Kobe Beef, thanks to its direct import license and the special connection with Japan. TakaHisa’s Kobe beef statue displayed in the restaurant proves their commitment to serving authentic Kobe beef, setting them apart from others merely mentioning “Kobe” on their menus.
To qualify as Kobe beef, the cows must belong to a particular bloodline, either the Tajima or Tajiri strain, renowned for its superior percentage of marbling. The designation of A5, the highest grade awarded to all Japanese beef, signifies exceptional marbling, tenderness, and flavour intensity, making it a coveted delicacy worldwide. When it comes to “A5 Japanese Wagyu,” commonly seen in Dubai, the distinction lies in BMS 12, representing the highest quality and flavor.
In the beef marbling score (BMS) grading system, BMS1 to A1, BMS2 to A2, BMS3-4 to A3, BMS5-7 to A4, and BMS8-12 to the highest grade, A5. In Japan, beef is graded from A to C, with A5 being the highest grade, indicating the finest quality and marbling. BMS 8 to 12 is categorized as A5, and “A5-BMS12” is the highest grade of beef in the world. The probability of Wagyu having an A5-BMS12 score is about one in ten thousand.
With grading systems varying across Japan, the US, and Australia, achieving BMS 12 consistently is exceptionally challenging. Takahisa stands out as the sole restaurant committed to using Wagyu-rated BMS 12 for every Wagyu dish, emphasizing the significant difference between “A5 Japanese Wagyu” and “A5 BMS12 Japanese Wagyu.”
In 2017, 15 years after coming to Dubai, Chef Hisa opened the first Wagyu-exclusive restaurant in the UAE, called Kohantei at the Dubai Opera. The venue subsequently became the first Japanese chef to receive a Golden visa in the UAE, recognized as a Wagyu master for his role in introducing and promoting Japanese Wagyu beef in the market.
“Previously, sourcing top-grade Wagyu beef for my Kaiseki restaurant in Dubai was quite challenging. It was difficult to obtain the specific brand and consistently secure BMS 12 quality,” shares Wagyu master Chef Hisa. Even at Kohantei, which was a Wagyu specialty restaurant, the scores have always varied, hovering between BMS6-12, and we were only rarely able to get beef with a BMS of 12,” says Wagyu Master Chef Hisa. I’ll tell you. “However, through direct negotiations with Japan’s Kobe Beef CEO and President Murakami, we realized our strong desire to create the world’s best restaurant in 2021 and provide the world’s most delicious Japanese food in the UAE, and Chef Hisa’s certainty. By confirming this technology, Takahisa opened the door for us to become the first restaurant in the world to serve only BMS grade 12 beef, something that would never happen in Japan. It was a very happy and unforgettable event.” “However, through direct negotiations with Mr. Murakami, CEO of the Kobe Beef in Japan, our shared enthusiasm paved the way for Takahisa to become the world’s first restaurant exclusively offering BMS 12-grade beef. The negotiation and finalization of the deal with Mr. Murakami occurred well ahead of TakaHisa’s opening in December 2021.”
The Wagyu Omakase menu starts with three appetizers, including the Kobe Beef Shabu Shabu, featuring thinly sliced Kobe beef lightly boiled and served with a citrusy ponzu sauce, and the Wagyu Tongue and Daikon Yawaraka-Ni Truffle. The tender wagyu tongue, steamed with vegetables for three hours, is served alongside daikon radish cooked in a consommé-based soup infused with truffle, creating a rich and radiant flavour profile that lingers on the palate. More decadent dishes include the Kobe Beef Stew, succulent Kobe Beef Steak, and the Kobe Beef Katsu Sando. Each dish showcases the exceptional quality and versatility of Wagyu beef, with Chef Hisa’s expert touch evident in every bite.
Complementing the Wagyu Omakase experience is TakaHisa’s extensive selection of wine, sake, spirits, and champagne, guided by Senior Sommelier Ram Khadka and TakaHisa’s team of beverage experts. For another exquisite exploration of Wagyu beef, TakaHisa invites guests from May 1st to 3rd for a special collaboration event with Chef Haruka Katayanagi, owner of the Michelin-starred Wagyu “Kaiseki” restaurant, Oniku Karyu, in Tokyo.
TakaHisa welcomes diners to sit at the Omakase counter to witness Chef Hisa’s artistry up close. With limited availability, reservations for the Wagyu Omakase experience at TakaHisa are highly recommended. Please contact TakaHisa at +971 4 556 6688 or reservations@takahisa.ae for early bookings.
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