KIGO Brings Omakase And Kaiseki To Four Seasons DIFC This September

This September, the culinary landscape of Dubai will be enriched with the opening of KIGO at the Four Seasons Hotel Dubai International Financial Centre. This innovative dining concept is based on omakase — a traditional Japanese dining experience where guests leave the choice of dishes in the hands of the chef.

Alongside, it offers a kaiseki menu, showcasing a more formal and intricate Japanese dining style. The experience is crafted to reflect the changing seasons, with dishes that highlight the peak flavors and cultural significance of ingredients available at each time of the year.

The ethos of KIGO is deeply intertwined with the Japanese appreciation of the fleeting nature of life, known as mono no aware, encouraging diners to savor each moment and dish with purpose. The restaurant's name, KIGO, finds its roots in Japanese haiku poetry, representing words or phrases that symbolize the essence of the seasons, from the blossoms of spring to the snows of winter.

This concept is reflected in the carefully curated menu, where each ingredient is chosen for its peak flavor and cultural resonance, prepared to mirror the emotional tone of the current season.

At the heart of KIGO's design is a commitment to Japanese harmony, or Wa, visible from the moment guests step onto the terrace. A minimalist dry garden and stone path lead into a 44-seat dining room, anchored by a striking sushi counter made from rare Aji stone. This stone, known for its durability, is sourced from a single mountain in Japan, adding a touch of timeless elegance to the space.

Opposite the counter, an artwork by Eiki Kimura, inspired by the Rimpa style of the 1580s, signifies the blend of permanence and change, key themes that KIGO embraces. The restaurant also features a private room for more intimate dining experiences, offering either kaiseki or sushi omakase menus.

Behind KIGO’s creation is a team of culinary experts, including Chef Izu Ani, celebrated for his contribution to Dubai's dining scene and serving as the Chief Research Officer at Fundamental Hospitality.

Head Chef Akinori 'Aki’ Tanigawa brings over three decades of expertise in kaiseki cuisine, while Sushi Head Chef Daihachiro Ebata, with his experience at a Michelin-starred restaurant in Kyoto, adds an authentic touch to the sushi offerings. Together, they invite diners to a journey of culinary excellence that respects tradition while embracing the transient beauty of nature.

The dining journey at KIGO is complemented by a selection of beverages perfectly matched with each dish. Signature offerings include the Shigemasu 18 Junmai Daiginjo sake, exclusively produced in Fukuoka, the hometown of Head Chef Akinori Tanigawa. Premium cocktails, inspired by seasonal kigo, and a range of refined Japanese teas, culminating in a traditional ceremonial matcha, elevate the meal to an art form, enriching the sensory experience with each sip.

Evgeny Kuzin, chairman of Fundamental Hospitality, expressed enthusiasm for the collaboration with Four Seasons Hotel Dubai International Financial Centre, highlighting KIGO's unique approach to Japanese culinary traditions. He reiterated the concept's focus on craftsmanship, emotion, and seasonality, aiming to provide an immersive dining experience that reflects regional culinary innovation. Chef Izu Ani shared his inspiration drawn from Japanese culture.

Leonardo Baiocchi, Regional Vice President and General Manager at Four Seasons Hotels Dubai, echoed these sentiments, celebrating the introduction of KIGO as a testament to the pursuit of culinary excellence that embodies both global sophistication and local character. This partnership is expected to set a new standard in Dubai's fine dining scene, offering a unique blend of traditional Japanese cuisine with a modern twist.