TakaHisa is a newly opened, super-premium Japanese restaurant at Caesar’s Palace Bluewater. At the heart of the restaurant are two separate Sushi and Kobe beef Omakase counters, manned by Sushi master, Chef Takashi Namekata (Tomo) and Wagyu master, Chef Hisao Ueda (Kohantei) respectively. The restaurant’s website proudly proclaims that it “offers premium seafood coming from Toyosu (Tsukiji) Market and “A5 Kobe beef” (Beef marbling score 12), which is the highest-grade wagyu brand in the world”.
Little more than a novice myself, I was lucky enough to visit TakaHisa with a group of hardcore Japanese food connoisseurs (list below). They guided me through the HISA (Wagyu) Omakase experience highlighting its strengths and occasional weakness. Of the nine courses we were served, I liked the Carpaccio, Kobe Beef Sushi, Kobe Beef Sukiyaki and Roasted Kobe Beef the most. I think the only course I did not like was the Kobe Beef Stew (although everyone else seemed to like it the most).
By the end of the evening our group was split, some loving the experience, some not. I enjoyed it tremendously but will wait for someone to treat me before I go back – AED1800 (without alcohol) is steep even by Shimon Hayut standards. Perhaps the next time, however, I’ll try the much talked about Sushi experience.
Xerxes (pronounced Zûrk’seez) – Food Adventurer Extraordinaire – Shamelessly Exploring the Boundaries of Gluttony
Xerxes physically dines at, or orders from, each and every venue he reviews. He pays in full for whatever he and his companions eat, drink, take away or occasionally throw at each other. Xerxes accepts no money, gifts, discounts or free meals in return for reviews or favouritism. What you have read was NOT influenced in any way by the venue. Join him on his culinary journey on Instagram: @ravenousxerxes or reach out to him via email on email@example.com.