Have you noticed any increase or decrease in popularity of Japanese cuisine in the region?
Nadine Lamak, operations manager, Chez Sushi: I have definitely noticed a large increase in the popularity of Japanese cuisine in the region. Both locals and expats love Japanese cuisine and we find with people increasingly on the lookout for healthy options, Japanese cuisine fits that need as it is light, healthy and tasty.
Layne Nguyen, general manager, Nobu, Four Seasons Hotel Doha: It has increased. Prior to opening in Doha, there were only a handful of Japanese restaurants available, and none of the same calibre as Nobu. It is nice to showcase a specific Asian cuisine in a region where most just lump them all together as one.
Markus Thesleff, co-founder, Okku: Although Okku still receives high demand for its cuisine, the demand for traditional Japanese cuisine seems to be on the decrease at the moment with the public veering towards more unique and regional takes on Japanese dishes. In the UAE there has been an over-saturation of this cuisine of late.
What have you noticed is the latest trend in Japanese cuisine?
Song Kyeonghun, chef de cuisine, Kazu, Yas Viceroy Abu Dhabi: Simplicity. Guests are now looking for lighter and simpler dishes with less sauces and spices. The Japanese cuisine is only as good as the ingredients used which, by standard, should be nothing less than exceptional.
Lamak: Custom-built rolls are popular. At Chez Sushi, people can custom-build their maki rolls, so our guests can choose their wrap and rice, the main ingredients, the vegetables and then the toppings/dressings.
Nguyen: Sake is gaining in popularity as more high quality versions are being brought into the country. People are interested in the finer points of this classic Japanese beverage.
Fabio Nakazato, corporate chef, Mikado Café & Bakery: The new trend is toward less fusion. Nowadays we see lots of fusion and the taste buds cannot even recognise what is been used as ingredients. Japanese chefs know well how to enhance natural flavours from dishes and not transform the original flavours to something very different. A good apple is so good by itself; it does not need anything to make it better. The same goes for good fish and good rice — it just needs care in preparation.
Rainer Becker, founder, Zuma: At Zuma we find Japanese cuisine is constantly evolving — too fast to determine trends. We menu engineer every week to keep delighting our guests.
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