It’s not as if Dubai is short of top-class Japanese restaurants, but when a new one is launched from the team behind La Cantine du Faubourg and Ninive it’s instantly a big new addition to the city’s dining scene. Mimi Kakushi is the latest opening at the Four Seasons Resort on Jumeirah Beach Road. It’s run by the supremely talented Executive Chef Gilles Bosquet, who’ll be teaming up with Tsuyoshi Go Naga-no, the award-winning Tokyo-born Japanese chef. With décor and atmosphere that aims to transport diners back to 1920s Osaka, it fuses modern art and Japanese street life. Set over two-ﬂoors, it’s named after the bobbed hairstyle popular with women at the time, literally meaning “covering ears”. Just as the swinging Jazz era of 1920s Osaka helped introduce modern art and western fashions into the city, so the menu here is an East-West fusion with twists on Japanese classics. Start with the sharing platters of sashimi, sushi, tempura and gyoza before heading onto the ever-popular oven-baked black cod, the Kagoshima Wagyu beef, or grilled sea bass with spicy honey and tamarind glaze, all rounded off with something from the diverse dessert list.
Grilled sea bass with spicy honey & tamarind glaze, spicy wasabi and tomato relish
For two persons
Cooking preparation: 15 mins
marinated ﬁllet of sea bass 200g each
tamarind butter 60g
tomato relish 120g
sesame seeds 4g chive 4g
lemon wedge 60g
Ingredients for the tamarind butter:
unsalted butter 400g
tamarind paste 400g
sriracha chili sauce 200g
Melt the butter on low heat, make sure it’s not burnt. Then mix in all the remaining ingredients.
Cool down and put aside.
Ingredients for the tomato relish:
heirloom tomatoes 60g
mixed cherry tomatoes 40g
olive oil 20g
yuzu kosho (green chili paste) 6g
kizami wasabi (pickled wasabi stems) 6g
maldon salt 2g
Cut heirloom tomatoes into bite size chunks and the cherry tomatoes in halves. Put both in a mixing bowl, add olive oil, yuzu kosho paste, chopped pickled wasabi stems and salt. Mix all together and put aside to marinate for about 5 min.
Skewer the ﬁllet of sea bass, baste with tamarind paste and grill it on top of charcoal grill till ready.
Put the grilled sea bass on a plate, add tomato relish and the lemon wedge on the side.
Meet Go Nagano, Sushi Chef at Mimi Kakushi.