Back of house
With Nikkei working by transforming Peruvian dishes using Japanese flavours and techniques, Ají benefits from a head chef who has been a pioneer of the concept for more than 12 years — Peruvian-raised head chef Erick F H Oshiro.
His signature dishes include Ají tiradito especial and Ají Ceviche, created at the open plan sushi, ceviche and tiradito counter in view of diners.
Other dishes on the menu include: beef ishiyaki, served raw with a hot stone to create an element of theatre at the table; Angus short ribs, slow-braised with tonkatsu, star anise and membrillo for 24 hours; beef sirloin with Ají amarillo and caramelised onions; soft shell crab causa with escabechado sauce, coriander and botija olives; and beef skewers with anticuchera sauce and shansho butter.
Unlike the sushi, ceviche and tiradito counter, Ají’s kitchen is closed. “An open-plan kitchen is only worthwhile if there is something worth seeing.
“Here we are only showing what we want you to see. The rest of the cooking is done behind the closed doors, guests don’t need to see everything,” points out El Mettouri.
On the beverage side, there are several sakes available and cocktails with a twist — that come with names like matcha ceremony, piña ramen and kakigori. Asked how popular are Nikkei-style dishes and drinks proving to be with the Dubai crowd, Kalwani tells Caterer Middle East: “In recent months, there has been far more awareness of Nikkei cuisine in the region. Ají is one of the few restaurants that is dedicated to Nikkei food, however, other Peruvian restaurants have started introducing a few Japanese elements in some of their dishes. Having said that, we have customers almost every day, who have never tried this cuisine before.”
According to Kalwani, Ají being on the trunk of The Palm has helped to ensure that the new restaurant captures a wider market “without making guests feel too threatened by the distance on to The Palm”.
“Our customers are stunned by the interiors. In the beginning, many used to feel slightly intimidated by such a grand setting on the shore side, but they’ve come to realise that despite the many fancy features, the restaurant still allows for a friendly, relaxed atmosphere,” Kalwani comments, adding that the beach-facing element was an added draw in choosing this location.
Ají’s outdoor area is shared with six other restaurants, therefore the designers were fairly restricted regarding what could be done but they marked the area with planters and furniture, incorporating the upholstery with a traditional Peruvian feel to it.
In terms of the future of the concept, Kalwani says there are no plans for regional expansion but that Retail & Beyond is “open to opportunities in the international market”.
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