A claypot (donabe) rice dish that exemplifies Mimi Kakushi's high-low approach: premium Kagoshima Wagyu paired with humble rice. The wagyu is sliced thin and cooked in the claypot, browning as the rice finishes cooking. Finished with a raw egg yolk (tamago) that cooks from the heat and creates a rich sauce, sweet shallots, and crispy onion for texture. Multiple reviewers describe the result as 'heart-stopping in all the right ways.'
Tips from diners
The clay pot cooking method creates crispy bits of rice and caramelized beef—it's texture-forward and luxurious.
Reviewers consistently call the black cod 'a must-order' and describe it as 'up there with the best.' The fish is marinated in sweet miso paste overnight, developing a caramelized crust when grilled. The citrus miso sauce is key—it balances the sweetness without ingesting syrup, keeping the dish refined. The fish is delicate, creamy, and the sauce brings brightness.
Tips from diners
Order this—it's the signature dish that made Mimi Kakushi famous for two years running. Every first-timer should experience it.
Simple but perfectly executed: housemade gyoza wrappers filled with pork and cabbage, pan-fried until golden and crispy on the bottom. They arrive with a light dipping sauce (soy, vinegar, chilli oil). The contrast between crispy and tender is textural perfection.
Tips from diners
Order gyoza early if sharing—they're popular and gone quickly. They arrive quickly after ordering (5 minutes) so time them well.
Though a simpler preparation, Mimi Kakushi's tempura showcases technique: the batter is remarkably light and crispy, never heavy or greasy. Vegetables (eggplant, shishito pepper, mushroom) and seafood (shrimp, scallop) are battered and fried to order, arriving with a simple dipping sauce and sea salt.
Tips from diners
Order tempura if you want something less intimidating than raw fish—it's approachable, delicious, and expertly executed.
Mimi Kakushi sources a mix of local UAE seafood and premium imports from Japan. The platter changes daily based on availability, but typically includes buttery toro, delicate hirame, and local options. The presentation is minimalist—ice, fish, and delicate garnish only.
Tips from diners
Ask the server what's fresh today—the platter changes daily and the chef will highlight the best pieces.
Mimi Kakushi opened at Four Seasons Resort Jumeirah and retained its title as Dubai's best Japanese restaurant for two consecutive years. The restaurant's 1920s Osaka inspiration blends traditional Japanese customs with the era's jazz and modern art movements. The intimate two-floor space features lacquered wood, brass fixtures, and soft lighting that complements both raw dishes and the smoky richness of robata cooking.
Arrive early to enjoy the bar—Mimi Kakushi has excellent sake and Japanese whisky selection, and the counter is where the vibe happens.
The restaurant is popular and fills quickly, especially for weekend dinner—book 2-3 weeks in advance for Friday-Saturday.
Saturday brunch (12:00-16:00) offers better value than dinner—415-728 AED depending on selections, with a more relaxed atmosphere.
Service is impeccable and anticipatory—the team will guide you through the menu and adjust based on your preferences.
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