Chef Keigo Abe curates a personal omakase exploration where each piece is prepared tableside. Premium sashimi and expertly formed nigiri showcase the day's finest fish flown from Japan. The progression builds flavor and texture, finishing with a light soup or egg preparation.
Tips from diners
Book the chef's counter directly in front of Keigo Abe — you'll watch each piece being prepared and can ask questions about the day's specials.
The flagship experience featuring ten meticulously chosen courses. Beginning with lighter sashimi preparations and building to richer cuts, each course demonstrates a different technique — from raw presentations to charcoal-grilled specialties. Includes prized pieces like fatty toro, uni, and the chef's seasonal selections.
Tips from diners
Inform the restaurant of dietary restrictions or ingredient preferences when booking — Keigo will adjust the menu accordingly.
The broth simmers for hours, extracting umami from wagyu bones and aromatics. Topped with paper-thin slices of braised wagyu chashu (slow-cooked beef), a soft-boiled egg, nori, and microgreens. The depth of the broth is refined—no fishy notes, purely beef essence.
Tips from diners
Order ramen as your final course to close the evening — it's warming and satisfying after lighter sashimi courses.
Premium vegetables and pristine seafood are grilled over binchotan charcoal in a wabi-sabi style where simplicity is refined through technique. Seasonal selections might include Japanese eggplant, mushrooms, or white fish, finished with just salt and a squeeze of sudachi citrus.
Tips from diners
The genshiyaki showcases seasonal produce grilled to bring out natural sweetness — pair with sake for an understated but memorable pairing.
Satsuma Kuroge Wagyu from Kagoshima is one of Japan's most prized beef breeds. Thin slices are grilled tableside over traditional binchotan charcoal, which imparts a subtle smoky flavor. The marbling melts instantly on the tongue, releasing umami-rich beef fat.
Tips from diners
Ask for the wagyu to be grilled just until the surface caramelizes — it only takes 15-20 seconds per side to preserve the rare interior.
Making its Middle East debut at Vida Emirates Hills, Kasumigaseki brings the renowned Sumi Fire: Neo Japanese Cuisine from Tokyo to Dubai. Chef Keigo Abe oversees an omakase experience where premium sashimi, wagyu ramen, and charcoal-grilled preparations showcase ingredients flown daily from Japan. The restaurant honors traditional Japanese philosophy while introducing contemporary techniques.
Reserve the chef's counter 3-4 weeks in advance for the most intimate experience watching Chef Keigo prepare each course.
Let the chef guide you — omakase is meant to be a surprise exploration. Inform staff of allergies but otherwise trust Keigo's selections.
The minimalist, wabi-sabi design with muted lighting creates an intimate atmosphere — ideal for special occasions.
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