Chefs Hisao Ueda and Taka have dedicated their careers to perfecting Japanese cuisine, bringing their expertise from Japan to the UAE and beyond.
Born in Hokkaido, Japan, Chef Hisao Ueda’s passion for fine ingredients began early, particularly after discovering Wagyu beef. He honed his skills at Boubaitei for seven years before training at Toufuya Ukai, mastering the art of Kaiseki dining. In 2010, he moved to the UAE, quickly rising through the ranks of top Japanese restaurants and later showcasing his expertise in Qatar and Africa.
Chef Taka, equally devoted to tradition, began his culinary career at 17, working with local specialities before refining his craft in prestigious Japanese establishments. His expertise in Kaiseki cuisine and deep understanding of Japanese culinary philosophy have shaped his approach to high-end dining and fine ingredient selection.
