Sharq Village and Spa, A Ritz-Carlton Hotel, presents globally-renowned Japanese chef Takagi Kazuo, three-Michelin-star Japanese chef at Al Dana Restaurant on 26 and 27 November 2014.

Takagi Kazuo is owner-chef of ‘Kyoto cuisine TAKAGI’ in Ashiya, a city between Osaka and Kobe. The restaurant has held two Michelin stars since 2010, and Takagi himself is a recognised master of the super-refined Kyoto style of Japanese cuisine known as ‘Kyo-ryori.’  Famous for its innovation in terms of both the food itself and the decoration, Kyo-ryori cuisine uses unique and traditional methods to unfold and celebrate cultural tales and capture the changing seasons of Kyoto.

The complexity of Takagi’s picturesque, jewel-like creations, which include many styles of preparation, is designed to appeal to all of the senses, as well as extending the dining experience to an awareness of seasonal change, poetic beauty and the bounty and versatility of nature. Chef Takagi’s delicate soup is the most symbolic element of his cooking. According to him, ‘The taste and aroma of a soup characterises one’s culinary style’. He creates all of his dishes, using only the freshest ingredients, with “season, festivity, and innovation” in mind and prepares them with great

Chef Takagi Kazuo’s gastronomic dinners at Al Dana will offer the choice of both à la carte and set menus.  Each menu will feature his famous soup, as well as a platter of assorted appetisers, which is another significant facet of his cuisine. The platter highlights items from the sea and the land, and features the concept of ‘mitame’ – in which ingredients are used to imitate another item. For example, Chef Takagi creates a salmon sushi ball to mimic a mini persimmon, an autumn fruit.

Experience, learn and indulge at one of Chef Takagi Kazou’s personally hosted dinner in Al Dana Restaurant on 26 and 27 November 2014 starting at 6.30 pm, at QR450 or QR750 inclusive of house beverages.