Japanese cuisine is riding a wave of popularity in the Middle East at the moment, with a host of fantastic new restaurants cropping up around the region over the past couple of years.
So what's the secret to running a truly authentic Japanese eatery?
Caterer Middle East asks the experts...
Zuma Dubai executive chef Colin Clague:
“For me there is no secret: my philosophy is that I use whatever type of food I’m cooking, get the best quality ingredients I can get and keep it simple.
“In Japanese food, which is over reliant on simplicity, it’s all about the ingredient so the farmer, fisherman, butcher etc can take 50% of the credit for the food at Zuma.
“All the sauces and marinades are there to enhance what is the basic ingredient; when I eat beef I want to taste the beef, anything else is just a bonus.”
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