Arab News Japan\n <\/p>\n
\u201cThis anniversary isn\u2019t an ending, but the beginning of KIGO\u2019s next chapter,\u201d said Chef Izu Ani, Chief Research Officer of Fundamental Hospitality, as he reflected on KIGO\u2019s first anniversary since Four Seasons Hotel DIFC, in Dubai, opened its doors to Japanese cuisine.<\/p>\n
KIGO has brought the traditions of Kaiseki to Dubai, led by Chef Akinori Tanigawa\u2019s dedication to craftsmanship, and to commemorate this milestone, KIGO will welcome the return of its acclaimed Autumn Menu on September 16.<\/p>\n
At the heart and driving force behind KIGO\u2019s concept, Chef Aki\u2019s expertise in Kaiseki has shaped the restaurant\u2019s philosophy since opening. With a deep respect for Japanese heritage, he combines traditional techniques with a contemporary approach, allowing each ingredient to take centre stage while highlighting the connection between nature, craftsmanship and time.<\/p>\n
This philosophy has helped cultivate a growing community of diners who value the personalised nature of the Kaiseki experience, with more than 30% returning to dine at KIGO.<\/p>\n
Driven by evolving menus and thoughtful hospitality, each visit offers something different, with preferences remembered and details considered to create a more personal expression of Japanese dining.<\/p>\n
In Kaiseki tradition, autumn represents a period of harvest, abundance and reflection, when nature provides some of Japan\u2019s most distinctive ingredients.<\/p>\n
As Chef Aki\u2019s favourite season, autumn holds a special place within KIGO\u2019s culinary calendar, serving as a natural source of inspiration for the second edition of the Autumn Menu.<\/p>\n
Building upon the foundations of its debut, the second edition brings together familiar elements alongside new creations, reflecting Chef Aki\u2019s continued exploration of Japan\u2019s seasonal produce and his understanding of KIGO\u2019s returning diners. Through considered techniques and thoughtful combinations, the Autumn Menu captures the richness of the season while remaining true to the principles of Kaiseki.<\/p>\n
The KIGO Signature Sushi Kaiseki 8-course menu, priced at AED 1,500 per person, opens with delicate preparations including Vinegared Barracuda with Dried Persimmon, Chawanmushi with Grilled Eggplant Chilled Pur\u00e9e, and Grilled Pacific Saury, before moving into Autumn Mushrooms served on a H\u014dba Leaf.<\/p>\n
Inspired by Chef Aki\u2019s walks through Japan\u2019s mountains in autumn, the dish lets the season\u2019s mushrooms take centre stage, while the h\u014dba leaf nods to the fallen magnolia leaves traditionally used in mountain-region cooking. Together, they reflect the earthiness, warmth and quiet character of the season.<\/p>\n
The menu continues with Slow-Braised A5 Kumamoto Black Wagyu, Seasonal Sushi Selections, Miso Soup and premium Japanese fruits, bringing together the flavours of land and sea while allowing each ingredient to speak for itself.<\/p>\n
Reflecting on the significance of the season, Chef Aki shares: \u201cKaiseki is about appreciating the moment and allowing each season to tell its own story. Autumn has always been meaningful to me, it represents abundance, reflection and ingredients at their peak. Through KIGO, I hope to share not just the flavours of Japan, but the philosophy and emotion behind each dish.\u201d<\/p>\n
That same spirit of evolution has defined KIGO\u2019s journey over the past year.<\/p>\n
Chef Izu Ani, Chief Research Officer of Fundamental Hospitality, reflects on the milestone: \u201cA year on, KIGO continues to remind us that great cuisine is never static. Each season brings new ingredients, new ideas, and new ways to express our respect for Japanese culinary tradition. It\u2019s been incredibly rewarding to watch KIGO evolve, and to see our guests become part of that journey. This anniversary isn\u2019t an ending, but the beginning of KIGO\u2019s next chapter.\u201d<\/p>\n
Following its success, the Autumn Menu will now return every September, becoming a fixture in Dubai\u2019s dining calendar. It marks another step in KIGO\u2019s growing reputation as a destination for authentic Kaiseki dining, rooted in Japanese culture, craftsmanship and tradition.<\/p>\n
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Arab News Japan \u201cThis anniversary isn\u2019t an ending, but the beginning of KIGO\u2019s next chapter,\u201d said Chef Izu Ani, Chief Research Officer of Fundamental Hospitality, as he reflected on KIGO\u2019s first anniversary since Four Seasons Hotel DIFC, in Dubai, opened its doors to Japanese cuisine. KIGO has brought the traditions of Kaiseki to Dubai, led<\/p>\n","protected":false},"author":2,"featured_media":6162,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-6161","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117235695236084456","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=6161"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/6161\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/6162"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=6161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=6161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=6161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}