When most of us think of Japanese restaurants, our minds tend to associate it with being focused on sushi and sashimi – but it goes much deeper than that. A Japanese culinary experience consists of a variety of traditional cooking techniques, high-quality produce and flavours. Of course, there is always beauty in minimalism and making the ingredient the star of the show; however, there is a whole universe of flavours within Japan’s historic gastronomic roster that has yet to be as trendy as sushi.
But not all hope is lost! One Dubai chef has taken on the challenge of standing out amongst the rest. MICHELIN Guide selected chef, Reif Othman, adds his own Middle Eastern spin to hearty Japanese dishes, or as he likes to call it, “Mediterasian” cuisine.
Celebrating uniqueness, we sat down with the high-quality driven chef and explore the different ways Othman pushes the boundaries to be one of kind in such a dynamic industry.
A well-known name in Dubai’s dining scene for almost two decades, Reif Othman founded his Bib Gourmand eatery, REIF Japanese Kushiyaki, with the goal of creating a special experience for all those that eat his food. His culinary vision can be described in three simple, yet thoughtful words: unconventional, consistent, and playful. “I’m all about giving very strong flavours to cater to the different Arabic and European palettes that visit my place, to make their experience more meaningful,” he says as he compares it to traditional Japanese restaurants. In Othman’s eyes, its quality, flavours, consistency, creativity, and market-knowledge that give him the edge he needs to stand out.
To give his guests the flavourful dining experience he aims for, Othman’s choice of ingredients combines the worlds he knows would win the hearts of many. His selection of high-quality, authentic ingredients from their countries of origin allows him to take his dishes one step further. For him, opting to use beef from Japan for his signature and ultra-juicy Wagyu Katsu Sando, or using the asparagus from France for his Vegetable Kushi dish, or choosing to serve Norway’s purest water, EIRA, alongside his dishes, is the attention to detail he strives for to maintain the quality in his “Mediterasian” cooking style.
His ‘omakase’ style Chef’s Table, also known as TERO (The Experience by Reif), is another way he that he taps into his creativity. He designs a bespoke, eight to twelve-course meal in an intimate setting specially curated for his guests. In continuing with the theme of uniqueness, he chooses to serve his guests a special edition EIRA water bottle that was designed just for him. The bottle’s exclusive exterior is not the only reason, however, that Othman chooses to serve the premium water brand alongside his dishes. In true form of standing out and dedication to high-quality ingredients, Othman also uses EIRA water for his rich dashi stock.
Aligned with his ambition to offer guests an unparalleled culinary experience, Othman perceives EIRA water as the ideal partner to achieve this goal. He connects with the brand's aspiration to deliver a luxurious and exceptional experience, which distinguishes it from other bottled waters. As one of the world's purest waters, EIRA's remarkably low total dissolved solids content is highly regarded by Othman.
"I can see that they utilize top-notch technology to obtain the finest water quality, and I share the same approach," he clarifies, "We both uphold the same values, where our emphasis on quality sets us apart."
Through constant innovation and focus on quality, Chef Reif Othman continues to build his name across the region and manages to put his core values at the forefront of his ventures. He advises those that wish to be unique in their craft to be as creative as possible, to stay true to their ingredients and customers, and to be a leader. “When you lead, the rest will follow,” he says proudly.
