Chef Takashi crafts an intimate omakase exploration using pristine fish flown daily from Toyosu Market. Each piece of nigiri is formed by hand and served at body temperature to maximize flavor. The progression moves from lighter, delicate fish to richer preparations. Expect toro (fatty tuna), uni (sea urchin), and the catch of the day.
Tips from diners
Book the sushi counter directly in front of Chef Takashi — you'll watch each piece being prepared and understand the craft behind the restaurant.
Chef Hisao Ueda showcases the world's finest wagyu beef, sourced exclusively from Japan's most esteemed suppliers. Each course demonstrates a different cut and preparation method: seared over binchotan charcoal, served raw as beef tartare, or formed into delicate katsu sandwiches. The beef's marbling (BMS 12 — near perfect) melts on the tongue.
Tips from diners
Ask for clarification on wagyu grades and sourcing — Chef Hisao loves to explain the difference between Kobe, Matsusaka, and Ozaki Beef.
Kobe beef is pounded thin, breaded lightly, and fried until golden, then placed between slices of Japanese milk bread with a rich sauce and fresh cabbage. The contrast of the crispy exterior and rare, butter-soft beef interior is remarkable.
Tips from diners
The katsu sando is available à la carte for lunch — a less formal way to experience TakaHisa's quality at a lower price point.
During autumn, the toro (tuna belly) reaches peak fattiness and melts instantly. TakaHisa crowns each piece with caviar and sea urchin roe, adding briny complexity and visual drama. One of the most memorable single-bite preparations in Dubai.
Tips from diners
This dish is seasonal (autumn) — ask about availability when booking, as it's not always available depending on market conditions.
The ultimate TakaHisa experience where the two master chefs collaborate. The meal moves between Chef Takashi's pristine sushi and Chef Hisao's carefully selected wagyu cuts, creating a complete exploration through Japanese fine dining. Each course is balanced against the last, building flavors and textures.
Tips from diners
Inform TakaHisa of dietary restrictions or allergies when booking — they will adjust the omakase accordingly without compromising quality.
TakaHisa at Banyan Tree Dubai represents the apex of Japanese omakase dining. Named after its two master chefs—Takashi Namekata (sushi) and Hisao Ueda (wagyu)—the restaurant features in the Michelin Guide Dubai and earned 3 Toques from Gault & Millau UAE. Fresh seafood arrives four times weekly from Toyosu Market in Tokyo, while A5-grade wagyu (BMS 12) is sourced from Japan's most prestigious suppliers. Chef Takashi spent 15 years with Tokyo Ukai Group (Michelin-recognized for seven consecutive years) before opening here.
Reserve the sushi counter 4-6 weeks in advance for the most intimate experience. Counter seating includes direct interaction with the chefs.
TakaHisa holds a Michelin star and 3 Toques from Gault & Millau UAE — one of Dubai's finest dining destinations.
The terrace has sea views overlooking Bluewaters and the coast — request a table by the window for sunset dining.
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