Equity Magazine July 2017 Issue

GASTRONOMY
JAPANESE FUSION
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KATSUYA BY STARCK
US-based Japanese Master sushi chef
Katsuya Uechi is at the helm at the latest
independent property at Jumeirah Al
Naseem. Quirky paintings, artsy
elements and chants of ‘irasshaimase’
welcome guests upon arrival, quickly
exciting diners. We learn of the sharing
concept from our lovely host, which
was quite handy, given how easy it can
be to over-order in such scenarios. To
accompany the signature chilli cocktails,
we opted for thin slices of tender
delicately flavoured octopus topped
with citrusy lemon and yuzukosho (a
paste made with chillis and yuzu) that
certainly awakens the palate. Up next
was shrimp dynamite offering bite sized
crisp morsels and our favourite, the
crispy Brussel sprouts, a vegetable we
certainly never dared to touch if served
outside a festive gathering. Flash fried,
the sprouts arrive crispy in a toppling
pyramid, featuring notes of sweet and
tart balsamic and soy, with crunch from
slivered almonds. Most main courses
are judged by the quality, presentation
and taste ARABIAN of the neo-Japanese AMBIENCEsignature
dish, miso marinated black cod and at
Katsuya, it didn’t disappoint. The fish
breaks apart easily with a buttery
texture and miso coating that lingers -
thumbs up from our end. Medium
temperature slices of wagyu tenderloin
arrive quickly, doused in a sweet
dressing, and along with it the Instaworthy
bop bowl that almost every
diner ordered. A stone bowl filled with
rice, mushrooms, flaky and juicy short
rib, and veggies are prepared sizzling
hot, table side. It’s a delectable side,
especially for those who love rice and
hot comfort food. To end the meal, we
dived into a decadent double chocolate
lava cake that’s gooey, however slightly
light in consistency as opposed to a
molten chocolate dessert. On the side,
we refreshed our palate with mango
mochi, beautifully offering a flattened
gelatin texture coating over incredibly
light fruity ice cream.
Reserve a table: Call 04 419 0676
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EQUITY