Japanese Seafood Showcased at Orfali Bros Luxury Dinner

Dubai, United Arab Emirates – January 26, 2026 —

The Japan Food Product Overseas Promotion Center (JFOODO) hosted an exclusive culinary showcase at the Michelin one-star Orfali Bros restaurant in Dubai to highlight the premium quality and global appeal of Japanese seafood. The event took place during January, a key month for the Middle East food industry due to major trade events such as Gulfood, attracting global attention to regional gastronomy and food innovation.

The evening was designed as a “4 Hands Dinner”, a collaborative culinary experience where two renowned chefs from different culinary backgrounds united their expertise to craft a one-night-only tasting menu. Syrian-born Chef Mohamad Orfali, celebrated for his modern interpretation of Arabic cuisine, partnered with Japan’s Michelin two-star Chef Yusuke Takada, known for his refined French-inspired Japanese culinary style.

A Celebration of Japanese Seafood Excellence

The 12-course menu centered on premium Japanese seafood products expected to drive future export growth, including yellowtail, scallops, red sea bream, and oysters. The restaurant was transformed into an immersive underwater-themed setting, creating a sensory experience that highlighted the elegance, freshness, and luxury of Japanese marine ingredients.

Both chefs personally visited guests during the service to explain the inspiration behind each dish, the sourcing of ingredients, and the culinary techniques used. Chef Orfali shared insights from his travels to Japan and expressed his admiration for the craftsmanship and quality of Japanese products. Chef Takada introduced guests to the regional diversity of Japanese seafood and explained its distinctive characteristics.

Fusion of Cultures and Techniques

Beyond seafood, the menu showcased Japanese culinary traditions such as dashi preparation, fermentation, and aging techniques, blended with ingredients familiar to Middle Eastern diners. Additional Japanese ingredients included sea urchin, snow crab (kegani), yuzu, strawberries, and tomatoes, creating a sophisticated fusion of Japanese and Middle Eastern flavors.

Guests reacted enthusiastically, applauding several dishes and engaging actively with the chefs, creating a vibrant and interactive dining atmosphere.

Chef Takada commented on the collaboration: “Simply copying Japanese seasoning would not be meaningful. We aimed to blend familiar ingredients like yuzu with Japanese culinary culture such as fermentation, creating flavors that resonate locally while preserving the true essence of Japanese ingredients.”

Chef Orfali described Takada as “one of the Orfali Bros’ brothers,” emphasizing the natural synergy between the two chefs and their mutual respect for each other’s creative approach.

Menu Highlights

Chef Mohamad Orfali’s Creations:

• Kegani and uni crème caramel with onion tamari

• Oyster with namjim, crispy shallots, and garlic

• Yellowtail with garum, lemon, koji cream, and green chili

• Scallops with eggplant and walnut dashi

• Red sea bream with halloub sauce and spring onions

• Orfali Bros signature Tarte Tatin

Chef Yusuke Takada’s Creations:

• Oyster confit with anchovy cream and katsuobushi

• Yellowtail prosciutto with nukadoko and sudachi

• Flounder and eggplant spring roll with persimmon sauce

• Scallops with kombu dashi and green apple

• Grilled red sea bream with citrus and keraji zest

• Kombu dashi warabi mochi dessert

Ongoing Promotion of Japanese Seafood in Dubai

Following the event, JFOODO is launching restaurant collaboration campaigns across Dubai. Partner restaurants will display the “JAPANESE SEAFOOD” logo to indicate the availability of authentic Japanese seafood. These venues will also be promoted via JFOODO’s newly launched official Instagram channel, which will highlight Japanese food products, culinary events, and sustainability initiatives.

Strategic Focus on Dubai Market

JFOODO selected Dubai due to its affluent consumer base, strong interest in health and wellness, and growing awareness of sustainability. With seafood increasingly recognized as a premium protein source, JFOODO aims to position Japanese seafood as a luxury, healthy, and sustainable choice for global consumers.

By building brand awareness and strengthening partnerships with local restaurants, JFOODO seeks to expand the consumption and recognition of Japanese seafood in one of the world’s most influential culinary and tourism hubs.