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Dubai-based chef to launch omakase restaurant

Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website.  (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website. (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website.  (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website. (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website.  (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website. (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website.  (Supplied)
Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website. (Supplied)
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31 Aug 2021 02:08:19 GMT9
31 Aug 2021 02:08:19 GMT9

Shams El-Mutwalli Dubai

Dubai-based chef, Solemann Haddad, is back at it again with his latest culinary endeavour—a multi-course omakase restaurant called Moonrise set to open in September.

The restaurant can be defined as a chef’s table or omakase as the food is prepared in front of the guests and the dining experience includes a seasonally changing nine-course menu decided by the chef. 

Guests can expect to try some of Haddad’s signatures on the introductory menu including his take on the Indian dish, Pani Puri, as well as his A5 Wagyu beef imported from Saroma, Hokkaido.

Moonrise is located on the rooftop of Eden House, Dubai. Bookings and payments can be made online on their official website. (Supplied)

The meat is cooked on charcoal and served medium rare to rare to fully preserve the flavour of the Wagyu. The dish is then topped with caviar, yuzu oil, ponzu and a preserved zest condiment known as Yuzu Kosho that Haddad often makes using Sudachi or any citrus coupled with chili.

“Whenever anyone asks me what my cuisine is, because its not very easy to pinpoint, the best way I can explain it is kind of like using Japanese ingredients to cook Arabic food or using Arabic ingredients to cook Japanese food,” he said.

His culinary style is illustrated by his version of the Middle Eastern dip called Moutabal made using Japanese eggplants cooked on charcoal and blended with miso and soy sauce imported from Japan.

Haddad is fascinated by the many parallels between Japanese and Arabic cuisine, concocting dishes like Hamachi served with zaatar, effortlessly highlighting the similarities.

Haddad has also gained popularity recently after launching a food concept that serves Korean and Japanese shawarmas available for order on Deliveroo—emphasizing the boundless nature of his cuisine further.

Haddad also ensures the freshest produce and ingredients are utilized in the making of his food, especially the sashimi brought to the UAE from Japan’s famed Toyosu Market.

The French-Syrian chef is also skilled at making his own miso, and a ferment called Shio Koji—rice preserved in water and salt—that he refers to as an “umami powerhouse” as it can be used in dressings, but also to tenderizes meats, among other things.

“There is so much Japanese influence, there’s so much Japanese ingredients” and techniques but you’re not served just “Japanese flavours,” Haddad told Arab News Japan.

Haddad’s admiration of Japanese cuisine began during his adolescence as he recalls frequently dining at various family-owned Japanese restaurants in Dubai like Bentoya and Fujiya. The chef’s passion for Japanese food really flourished after venturing to Japan to take up a bread course at Cordon Bleu that gave him access to Japan’s colourful food scene– a turning point in his culinary journey.

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