KYO Brings an Exclusive Omakase Chef’s Table Experience

Come and see what lies behind Chef Arturo’s new intimate culinary concept 

Set to captivate their audience and send them on a new sensory journey of incredible flavors – KYO Restaurant’s Head Chef Arturo Mendez introduces a delicious Omakase Chef’s Table Experience.

Located along the Pointe in the Palm Jumeirah, the buzzing Japanese favorite offers unparalleled views of the newly launched Pointe fountain show. The exclusive dining concept is designed to seat just six people and will offer each party dining an experiential menu based on the fine art of Japanese cooking.

The artistic food presentation and elaborate dishes taking centerstage, Chef Arturo has based the concept around imbuing vivid flavor profiles of exotic Amadai fish sourced from Japan especially for the experience. The experience includes the Lobster Shumai, which is made with oozing ingredients like roasted chestnuts, yuzu butter and a touch of cinnamon, the Kanpachi Ume Ngiri which is made with Sichuan pepper infused oil, The Niku Yakigyoza that has a hint of winter truffle, and lastly the Smoked seabass which is definitely something you shouldn’t miss.

Guests can book their private culinary journey a week in advance, as the sourcing of the Amadai fish requires a week’s notice. Find your seat at the table at KYO, to embark on a journey of indulgence and extraordinary dining.

KYO Restaurant

KYO brings a hint of Japan to Dubai, allowing guests to experience an authentic glimpse into this inspiring culture and cuisine. Meaning both ‘Today’ and ‘Entertainment’ in Japanese, KYO is about accepting each day and making the most of every moment.

Located on the iconic Palm Jumeirah at the dazzling dining and entertainment destination, The Pointe, this ultra-stylish restaurant is spread across two dazzling floors, offering unrestricted views of The Gulf and the world-famous Atlantis The Palm Resort. The lounge style seating, authentic Japanese cuisine, attentive service and unforgettable ambience at KYO combine to bring a one-of-a-kind dining experience to the city.

For Bookings: +971 04 557 5182 / [email protected]
Location: The Pointe, The Palm Jumeirah
Dubai, United Arab Emirates

Opening Times:
Sunday –Thursday: 6 PM – 2 AM
Friday- Saturday: 1 PM – 2 AM

KyoDubai #EscapeToKyo

Related Articles

The best teppanyaki restaurants in Hong Kong

There are a few kinds of specific Japanese cuisines that people often miss: binchotan-grilled yakitori, tucked-away ramen joints and, the more performance-based type of dining experiences, teppanyaki grills.
The concept of teppanyaki is for the chef to use specialised anmako spatulas to prepare a range ingredients on a heated iron grill, putting together a set course of dishes. The beauty of the teppanyaki is the unique style each kimono-clad chef brings to the table — from dramatic fire displays to tossing ingredients in the air and spinning spatula tricks. Here are some of the best teppanyaki experiences in Hong Kong.

Island Shangri-La houses the first Nadaman outpost outside of Japan and offers fine kaiseki-ryori cuisine. Ranging from chicken, seafood, beef or vegetarian menus, the five-course sets for lunch or nine-course sets for dinner covers a range of high-quality Japanese favourites. Also available is a wide variety of sushi and plenty of premium sake. Our favourite? The sliced sirloin rolled with garlic and spring onions.  
Nadaman, various locations including Island Shangri-La, Level 7, Pacific Place, Supreme Court Road, Central, Hong Kong, +852 2820 8570 
I M Teppanyaki & Wine  
As the only Michelin-starred teppanyaki restaurant in Hong Kong, I M Teppanyaki & Wine has a lot to brag about. Serving up an incredible roster of premium ingredients such as A5 Japanese beef and foie gras flown in from Miyazaki, the contemporary restaurant goes a step further and allows customers to choose their own teppan chef. Lunch sets range begin from HK$180 while dinner sets lean a little more on the pricer side.   
I M Teppanyaki & Wine, 1/F, Golden Wheel Plaza, 68 Electric Road, Tin Hau, Hong Kong, +852 2570 7088 
Crown Super Deluxe 

Black Sheep’s Crown Super Deluxe offers a lavish teppanyaki affair with a prime focus on quality beef. Featuring three teppans within a nostalgic 60s Tokyo-inspired interior, this kobe teppanyaki offers premium A5 Wagyu, USDA Prime, Australian Wagyu among a fragrant garlic fried rice and teppan lobster coated in creamy coral butter. The experience is never truly over until after a visit to the dessert and whisky lounge.  
Crown Super Deluxe, Mezzanine, LKF Tower, 33 Wyndham Street, Central, Hong Kong, +852 2111 8434 
God of Teppanyaki  
The contemporary backdrop of Mount Fuji will instantly transport you to the very streets of Japan, when stepping into the moody arena of God of Teppanyaki. An intimate space, this cosy spot imparts a personal ambience between diners and expert teppna chefs. The Tsubaki Teppanyaki set is a true haute Japanese experience; thee 10-course set begin from three types of sashimi and follows through with South African Abalone, white cod fish, A5 Wagyu sliced beet, before finishing with sugar toast as dessert. 
God of Teppanyaki, various locations including 30/F, The Hennessy, 256 Hennessy Road, Wan Chai, Hong Kong, +852 2817 7767

Shikigiku’s range of kaiseki menus offer several Japanese delicacies such as tempura, teppanyaki, sushi and meat. With interiors adorned with Edo-style Japanese artwork set against the breathtaking backdrop of Victoria Harbour, Shikigiku’s atmosphere adds to an unforgettable experience. The Shikigiku Special Kaiseki, a seven-course set, is one to try; in particular, the creamy steamed egg custard with sakura shrimp.  
Shikigiku, 4/F, ifc mall, 8 Finance Street, Central, Hong Kong, +852 2805 0600 
IE Sushi and Teppanyaki 

The initials ‘I-E’ of IE Sushi and Teppanyaki translates to ‘Home’ in Japanese (いえ), a dining concept that’s anchored on offering an intimate, homey dining experience within modern Japanese interiors. The restaurant currently offers a special summer dinner menu topped unique dishes such as foie gras and peach confiture served in a Japanese style waffle, along with classic serves — French Blue lobster and Miyazki wagyu — seared on teppans.
IE Sushi and Teppanyaki, Shop 510, Level 5, K11 MUSEA, Victoria Dockside, 18 Salisbury Road, Tsim Sha Tsui, Kowloon, +852 2633 0111 
While Matsubishi is located partly at the Renaissance Harbour View Hotel, the unassuming joint is actually sidled next to the busy convention centre; here diners are able to enjoy delicious teppan plates served with a spectacular vantage of the infamous Victoria Harbour. Choose between a choice of two menus: the Special and Matsubishi Course which differ only in its serve of beef — US cuts for the former while prime Japanese beef for the later. Those visiting with a more refined palette, the restaurant also offers a set meal dedicated to eel.  
Matsubishi, 3/F, Convention Plaza, Harbour Road, Wan Chai, Hong Kong, +852 2824 1298 
Unkai Japanese Cuisine 

As a traditional Osaka restaurant, Unkai Japanese Cuisine serves a superior sake collection and elegant kaiseki set dinners, along also offering both both private stations and open teppan dining experiences. It’s famed for its award-winning teppanyaki sets but the omakase sushi lunch at its intimate sake and sushi bar is also worth paying a visit too.
Unkai Japanese Cuisine, 3/F, Sheraton Hong Kong Hotel, 20 Nathan Road, Kowloon, Hong Kong, +852 2369 1111 
The post The best teppanyaki restaurants in Hong Kong appeared first on Lifestyle Asia Hong Kong.

Aussie Spirit: Shane Osborn on the launch of his restaurant group, the Arcane Collective

We talk to Australian chef Shane Osborn about the launch of his new restaurant group, the Arcane Collective, and the philosophy behind it.
Since arriving in Hong Kong in 2012, chef Shane Osborn has established himself as one of the most recognisable figures in the local hospitality industry, a status that was uplifted after his participation in Netflix’s global culinary competition, The Final Table, in 2018. Previously, while working in Pied-à-Terre in London, he’d become the first Australian chef ever to win one and then two Michelin stars.
Osborn’s Central restaurant, Arcane, which opened in 2014, has won multiple awards and currently holds one Michelin star. His cuisine, which focuses on fresh and environmentally friendly modern European dishes, is also at the heart of Cornerstone, the casual trendy eatery he opened two years ago on Hollywood Road. Recently, Osborn announced the launch of The Arcane Collective, a family of talent-driven restaurants that carry the DNA of Arcane. He tells us about the group’s upcoming new restaurant, positivity and Australian food.
Chef Shane Osborn (Photo: Kenneth Chan)

How did The Arcane Collective originate?
I started Arcane in 2014 with my business partner, Nick, with the long-term vision of growing organically and slowly, with the talent that came through Arcane. Not to build concept-driven restaurants, but talent-driven restaurants with the chef, the sommelier, the waiters and the waitresses.
Great restaurants take a long time to develop – it’s just having a long-term vision. That’s why we opened Arcane and then, six years later, Cornerstone. Now, we’re ready and stable enough to open the third restaurant.

During your career you’ve always championed sustainability. Have you thought of opening a vegan or vegetarian restaurant?
That all depends on the talent – if we got a chef coming through who cooks only vegan or vegetarian food, we’d consider opening that restaurant. The market’s changed a lot, especially over the last year, with Covid – people are really looking at their diets and the way we’re eating and how we’re affecting the planet, so I think that that market is only going to grow over time.
The new restaurant is going to be run by Mike Smith, who’s my chef de cuisine here, and that restaurant came around because he stopped eating meat about a year ago, so we started talking about a concept that’s built around that. It’s going be 70 to 80-percent plant-based, and 30 percent of the menu will be sustainably sourced seafood.
As group, we’re always looking to evolve and improve our offering, whether it’s the food or the drinks, not just in quality but also in the choices that we make in our sourcing. I think we’re all aware of what’s happening to the planet and that we all need to start taking a bit of responsibility. We’re not a 100-percent sustainable restaurant – we’re far from that – but we’re trying to make as many choices as we can to improve, day-by-day and week-by-week. It’s a hard process but it’s something we’re committed to.

How does it feel, expanding during a pandemic? Did you think it was going to be possible?
I’m a bit of an optimist. Life has to go on and the world’s been through far worse things. Covid – and the protests before that – have been very difficult for all of us, but I think that we’ll get through this – and that’s what we keep telling our team, that life will improve. We’re planning for the future. There are good opportunities as well at the moment – landlords are being a little bit more forgiving on the rent, so if you have the right idea and you’ve got the financial support it’s actually a good time to start looking to expand.

The dining room at Arcane (Photo: Kenneth Chan)

Tell us about Moxie, the new restaurant opening soon at Landmark.
It’s going to be an all-day venue, for breakfast, lunch, dinner, and there’ll be light snacks in the afternoon. In the daytime, you can come in for a salads and there’s a great coffee offering – obviously with takeaway services as well.
The design is very contemporary, very clean lines, following the Japanese and Scandinavian aesthetic. We’re really excited for this restaurant and Mike is an outstanding chef. He’s worked with us for almost five years and we’ve been working quite heavily on the menu for the last couple of months. This is the style of food that I like: more casual, plant-based and healthy.
It’s hard to define the cuisine, because I’m Australian but I worked in London and Scandinavia, and my family and I live between here and France. We call it Modern European, because it makes sense – there’s a lot of French techniques and then we have a lot of local produce, particularly for the new restaurant. It’s all about the product.

You opened Arcane in 2014. How has your approach to food evolved since then?
As a chef, if you don’t evolve, your restaurant will have a short life – particularly in Hong Kong, where people always want to know what’s new. You need to constantly evolve, you need to be pushing forward, otherwise you become stale. And food has evolved massively over the past seven years.

Lightly cured saba mackerel with sea grapes, tarragon oil and toasted buckwheat at Arcane

You said the Arcane Collective will be Australian in spirit. What’s Australian cuisine to you?
We’re Australian in attitude. In Australia, there are no rules when it comes to food – you know you can do a beef dish with an Italian pasta. When I went to England at the age of 20, everything was very regimented – you can’t mix this with that. In France it’s sacrilege to alter some things and the same in Italy – they’re very traditional about how they do everything. In Australia, we don’t have that long history of food culture, so we can come up with our own interpretation. It’s also such a multicultural country with so many different cuisines that we borrow and steal from. It won’t have its true identity for maybe another decade – or even 20, 30 or maybe 50 years. That’s Australian-style cuisine.

Have you noticed an evolution in the Hong Kong dining scene since you’ve been here?
Over the last eight or nine years there’s been more local talent coming out, with independent smaller restaurant groups, which is great. Before, when I arrived in 2012, hotels had a monopoly of all the good restaurants. Now you’re seeing a lot of cool new restaurants opening up and there needs to be more of that.
The dining room at Arcane (Photo: Kenneth Chan)

How did you become a chef? Did you ever think of doing anything else?
My mum was a caterer and a cook in Australia, so at the age of 13 I used to help her during the weekends to wash dishes, and peel onions and carrots. That’s how I got into it. I just knew straight away I wanted to be chef de cuisine. There were no celebrity chefs back in those days and many people discouraged me from choosing this career.

You gained a lot of fame after competing on Netflix’s The Final Table and many call you a celebrity chef. How do you feel about it?
I don’t see myself as a celebrity chef. Before doing the Netflix show, I actually turned down so many television things in the UK. I think the celebrity-chef culture has changed the industry quite a lot. We now get a lot of young people wanting to come in, which is a good thing, but also people think it’s really easy. So they come into the industry and their dreams get shattered because they don’t realise how hard it is to become a chef. At first, you work for lot of hours and it’s poor pay and a long journey – you have to have perseverance and patience to make it.
(Hero Image: Arcane’s Hokkaido scallops with coconut and coriander cream, courgette, capsicum and pomelo)
The post Aussie Spirit: Shane Osborn on the launch of his restaurant group, the Arcane Collective appeared first on Lifestyle Asia Hong Kong.

The 7 Best Restaurants in Milan

In a country that has one of the finest cuisines worldwide, you can always expect to eat well, no matter your location. However, Milan offers some exceptional restaurants that are culinary destinations in their own right. Each of these restaurants offers something unique, whether it be their individual play on Italian cuisine or their sumptuous… View Article
The post The 7 Best Restaurants in Milan appeared first on Elite Traveler.


Your email address will not be published. Required fields are marked *

%d bloggers like this: