KIYOSHI, DUBAI CREEK HARBOUR
Nestled in Dubai Creek Harbour, Kiyoshi offers a refined fusion of traditional Japanese flavors and contemporary design. The restaurant features robata grilling and a curated menu, all within a serene, stylish ambiance designed by DBM Studio. Drawing inspiration from Mount Fuji and cherry blossoms, the interior blends natural elements with urban sophistication. Guests can enjoy stunning views of the Dubai Creek skyline, whether indoors or on the terrace.
Led by Executive Chef Gabriel Martinez, Kiyoshi’s menu highlights Japanese ingredients with both classic and innovative dishes. Signature offerings include Butternut Squash Misoyaki, Riverina Beef Tataki, and Honey Miso Glazed Carrots, all designed to deliver a dynamic balance of texture and flavor. The bar provides a vibrant setting for socializing, complementing the restaurant’s lively atmosphere as the evening unfolds.
HAKUBA, CHEVAL BLANC PARIS
Hakuba at Cheval Blanc Paris offers an Omakase experience, blending Japanese culinary traditions with the expertise of chefs Arnaud Donckele, Takuya Watanabe, and Maxime Frédéric. The minimalist yet warm atmosphere, inspired by traditional Japanese design, enhances the sensory journey of each dish. Chef Watanabe’s mastery of fresh seafood, paired with Donckele’s intricate sauces, elevates every bite.
The Omakase menu changes with the finest seasonal ingredients, offering an evolving experience where each dish celebrates Japan’s gastronomic heritage. Guests are immersed in a world of textures, from broths to sushi, raw and caramelized fish, and even caviar lemon. Located along the Seine, this culinary destination combines luxury with the cultural richness of Paris.
CANTON BLUE, THE PENINSULA LONDON
Canton Blue blends traditional Cantonese cuisine with British influences, set within The Peninsula London’s tranquil dining spaces. Designed by Henry Leung, the restaurant draws inspiration from the historic Keying ship, offering distinct dining rooms such as The Tea Room and The Music Room. Each space highlights cultural exchanges between China and Britain.
Under Executive Chef Dicky To, the menu features Cantonese classics with British ingredients. Standout dishes include Roasted Peking Duck and Hoisin-braised sweet potato. The adjacent Little Blue offers Asian-inspired beverages, enhancing the experience. With its rich atmosphere and expertly crafted flavors, Canton Blue offers an immersive dining journey.
SUSHI KISSHO BY MIYAKAWA, RAFFLES GALAXY MACAU
Sushi Kissho by Miyakawa brings Edomae sushi to Galaxy Macau, curated by Chef Masaaki Miyakawa, a three-Michelin-starred sushi master. Located in Raffles at Galaxy Macau, the restaurant combines traditional Japanese techniques with seasonal ingredients, sourced directly from Japan.
Chef Miyakawa’s philosophy of simplicity and precision is embodied in each dish, where seasonal omakase menus feature fresh catches from Hokkaido and the Sea of Japan. Highlights include Seared Alfonsino with mountain wasabi and signature Black Abalone with Liver Sauce. The refined dining room offers an intimate setting for guests to enjoy an outstanding sushi experience. The extensive beverage selection further enhances the dining experience.
