Wednesday evening, I was invited to the opening party of Katsuya at Jumeirah Al Naseem. Katsuya is a chain of modern Japanese restaurants with the mothership in Los Angeles, and with branches both domestically and abroad. In Dubai, Katsuya opened in Dubai Mall just over a year ago, and now there is also one in Madinat Jumeirah. The famous designer Philippe Starck is behind the decor of all the restaurants, which btw go under the full name Katsuya By Starck.
It was a nice event with lots of good food and tasty drinks. I introduced Nicola to crispy rice with spicy tuna, which is a heavenly combination that I tried for the first time at Katana in Los Angeles. I have also seen the dish on the menu at Koi, but on Katsuya’s website they claim to be the original creators. Nicola liked it a lot. She also liked the sparkling sake, which was one of the other things I insisted that she tried. Have you had sparkling sake? It’s one of my favorite kinds of bubbly, and it goes well with everything. If you love bubbles but find champagne to be too sour, you should give sparkling sake a try.
The highlight of the evening was when the master chef himself, Katsuya Uechi, cut a 120kg (or was it 150kg?) tuna, which later became sashimi for the guests.
At the party, we got to try our fair share of the cocktail menu, and the staff made sure our glasses were never empty. I fell completely and unconditionally in love with the Burning Mandarin with Serrano Chili and Absolute Mandarin Vodka. It first comes off soft and fruity but then the chili afterburn kicks in and leaves you breathless.