Kigo: An Authentic Japanese Fine-Dining Experience in Dubai's DIFC
For those who dream of experiencing the rich culture and exquisite cuisine of Japan, Kigo, a fine-dining Japanese restaurant nestled in the heart of the Dubai International Financial Centre (DIFC), offers a tantalizing glimpse into the heart of Japan. From the moment you step inside, you are transported to a world of culinary artistry and traditional Japanese hospitality.
First Impressions
The entrance to Kigo is a discreet black door, subtly located next to the Four Seasons Hotel DIFC. Upon entering, guests are greeted in a softly lit, intimate reception area by Japanese waitresses elegantly dressed in traditional kimonos. An impressive 90 percent of Kigo's 30-member staff are Japanese, reflecting a commitment to authenticity and providing a truly immersive experience.
As you ascend the stairs, the 44-seat dining room exudes an atmosphere reminiscent of an intimate family dinner. The carefully arranged tables surround a chef's sushi counter crafted from rare Aji stone, a fine-grained granite sourced from Japan's Kagawa Prefecture and aged over thousands of years. For those seeking a more private setting, a traditional Japanese-style room is available for exclusive dining parties.
The Culinary Journey: Set Menus at Kigo
Kigo presents two distinct set menu options: Sushi Omakase and Seasonal Kaiseki, both meticulously curated to reflect the changing seasons and showcase the freshest ingredients.
On this particular evening, the restaurant welcomed its first guests at 9 pm for one of its three seating times. Guided to a table, the journey began with a 12-course signature Kaiseki meal, a traditional Japanese culinary art form that emphasizes seasonal ingredients and artistic presentation.
The Kaiseki menu is a celebration of seasonal ingredients and aesthetic presentation, designed to create a unique and memorable dining experience. The current menu, inspired by the autumn season in Japan, is available until November, after which the restaurant will unveil its winter menu.
A Collaboration of Culinary Masters
Kigo is the result of a collaboration between renowned chefs Izu Ani, Akinori Tanigawa, and Daihachiro Ebata. The Dh2,500 set menu is a testament to their culinary brilliance, combining extraordinary flavors with the finest ingredients imported directly from Japan twice a week. It's an experience that justifies the splurge for those seeking an authentic taste of Japan.
A Symphony of Flavors: The 12-Course Kaiseki Experience
The culinary journey begins with the sakizuke, a delicate Kuruma prawn (Japanese tiger prawn) freshly cooked and presented on a bed of tangy jelly, accompanied by a piece of smoked aubergine and adorned with edible flowers, imparting an earthy flavor.
Next is the owan soup course, a broth rich in umami fish flavor, made with pike conger, an eel traditionally enjoyed in Kyoto during the summer. The soup also features matsutake, a highly prized large, brown, wild mushroom with a unique, almost floral flavor that complements the eel beautifully.
The third course, mukozuke ("placed to the side"), is a tray dish typically served in a seasonal Kaiseki meal. It includes two main plates of flounder, squid, and seared bonito sashimi. The squid boasts a citrusy freshness, thanks to its regular import from Japan, while the bonito offers an unforgettable rich, smoky quality.
For the fourth course, the hassun, the chef presents his specialty dish: a decorated autumn-inspired seasonal plate featuring elements from both the mountains and the sea. Traditionally, this dish is eaten from hot to cold, symbolizing the flow of the seasons, emotions, and food.
The experience begins with the beef, carefully arranged in a ramekin. It is warm, rich, and velvety, with a hint of ginger. Next is the black cod, marinated in miso and lightly torched for a smoky touch. A perfectly ripe persimmon, served with pickled vegetables in its own ramekin, is followed by roasted sweet green chili soaked in sesame oil. Finally, the sweet potato provides a balanced conclusion to the tray, achieving a harmonious blend of sweet and savory.
The fifth course is nigiri sushi, featuring otoro and chutoro, cuts of fatty, melt-in-your-mouth buttery tuna fish, bursting with flavor. As a special touch, the chef delicately places a generous drop of caviar on top.
Course six, ryoko, is an ode to the end of summer. Cold, thin rice noodles are soaked in a zesty kelp broth and topped with a Toyama white deep-sea shrimp and paper-thin slices of lemon wedges. This dish is thoroughly refreshing, from the sweet shrimp to the palate-cleansing lemons and the cooling noodles in broth.
The next course is shiizakana, thinly-cut Kumamoto tender A5 wagyu beef sirloin, cooked briefly in a shabu-shabu (Japanese hot pot) and dipped in a tart ponzu sauce. The ponzu balances the sweetness of the beef, while the brief cooking time preserves its tenderness.
The eighth course, agemono, is a deep-fried dish, in this case, beltfish. Crispy, buttery, and generously coated with shredded truffle, it makes for the perfect bite.
The ninth course, oshokuji, offers a warm and comforting bowl of slow-cooked rice and salmon with wild mushroom, topped with salmon roe pearls. The keiji salmon, also known as the "phantom fish," is a rare delicacy caught in Hokkaido, and its high fat content (20 to 30 percent) makes it truly luxurious and delicate.
The final bowl, the tomewan, is a delicious miso soup with fresh yuba (tofu skin).
For the mizugashi, or water dessert, the sweetest and most refreshing melon is served.
To conclude the meal, a ceremonial-grade hot matcha, produced by Japanese tea producer Hoshino Seichaen, is paired with yuzu citrus for a deeply satisfying sweet and earthy ending.
Standout Dishes
Among the 12 exquisite courses, the fourth, sixth, and ninth stood out. A dazzling balance between traditional, refreshing, and comforting, these dishes are truly unforgettable.
The Verdict
Kigo offers an experience that transcends a simple meal. It is an immersion into rich Japanese culture, boundless kindness, and delicious food made with top-quality ingredients. While it may not be an everyday indulgence, its exceptional quality and authenticity make it a truly special occasion.
Kigo is located at the Four Seasons Hotel DIFC; 04 506 0388; and is open Wednesday to Monday, from 6pm until midnight.
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