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Chef Tako: Dubai’s sushi master
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By Jojo Dass
Sushi is as Japanese as can be – a delicacy known to be Japan’s gift to the world of gastronomic indulgence.
And as this gem of the spread finds its way on buffet tables everywhere, chefs and foodies caught on, digging in while perfecting the art of sushi-making.
One such food enthusiast is Teerapan Rinthaisong, who hails from Thailand and is better known in Dubai’s sushi scene as Chef Tako.
“As a 14-year-old boy,” said Chef Tako, when asked by Food Trip Magazine about his interest in sushi, “I joined my friend, who invited me to work at a Japanese restaurant back home in Thailand.”
“I got the opportunity to work closely with a Japanese chef. Sushi making was my turning point as I began learning the art. When you work with a Japanese chef, it’s hard and full of challenges, where your skills were put to the test,” Chef Tako added.
Mastering the art of making sushi, Chef Tako swears, “requires a lot of discipline, dedication, quality, and perfection to maintain the authenticity of the Japanese food creation.”
“Giving people the excitement and anticipation of the food that I create in the kitchen gives me a great sense of pleasure. My first job defined and guided me towards my interest in Japanese cuisine and led my life to this stage of my career today,” he said.
Chef Tako has been with Sumo Sushi & Bento, a popular Japanese restaurant in the city, for the past 21 years as Executive Sushi Chef.
“In Sumo, It’s simple. Our food is not complicated. Our flavors are unique. Once it gets into one’s palate, the tastes we offer are lasting (and) unforgettable. It keeps our customers coming back for more,” Chef Tako said.
Some of Sumo Sushi & Bento’s top sellers – the sushi sandwich and samurai roll,
among them – were Chef Tako’s original creations. One wonders how it has been, introducing a Japanese delicacy – coming from the other side of the world – in an Arab country, where the staples include fireoven-grilled meat, flat bread and a mixed rice dish known popularly as biryani.
“In the last two decades, sushi and Japanese dining has evolved a lot,” said Chef Tako.
“Back then, only a few people knew how to eat Japanese food; the local people’s perception was if its Japanese food – it’s raw and expensive. This is the reason why there are cooked rolls that still retain the Japanese style and taste in our food menu. “With regards to the competition, every restaurant has its own unique style. We were one of the Japanese originators in the region (having been around) for more than 22 years, (over time becoming) renowned and credible for our fun (and) unique dishes that offer a quality Japanese dining experience to our customers across 14 outlets in the UAE.”
Chef Tako said he aspires to see Sumo Sushi & Bento further grow, before finally going home to Thailand and teach the art of Japanese cuisine to the locals.
“Over the years, I have engaged with different nationalities in the UAE. It has been very insightful throughout my career as I learned to be more creative in preparing Japanese food according to how different cultures would enjoy them. This is the knowledge I want to bring back home to my people,” he said.
Chef Tako said he also wants to spread awareness about the enriching experience he has gained throughout his career.
Celebrating Dubai Food Festival at Dubai Festival City Mall
Dubai Festival City Mall launched a host of activities for the whole family on occasion of Dubai Food Festival (DFF), that took place from May 2 to May 15, 2022. From amazing competitions and entertainment to a Ripe By The Bay experience like no other, the iconic shopping destination marked the event with plenty of good times and great eats. Visitors who spent AED 150 and above at Dubai Festival City Mall were in for scratch and win up to AED 10,000 Festival City Mall gift card at Festival Square! But there is much more taking place at the al fresco haven. Ripe By The Bay hosted immersive foodie experiences as part of ‘Beyond the Dish’ in partnership with Dubai Food Festival on weekends from 4pm-10pm. In a journey of discovery, visitors and food connoisseurs got some of the best workshops underlining sustainability best practices and showcasing local talent. From Friday, May 13 until Sunday, May 15, culinary aficionados got to watch as chefs make the most of “ugly vegetables” and showcase their talent with limited ingredients. Food Waste Warriors Talks will feature educational sessions for all ages on the power of food waste.
At Ripe By The Bay, kiddies also celebrated the Dubai Food Festival in a “no bake energy balls” workshop, learning how to make snacks with leftover ingredients such as dates and seeds. For the love of food art, both children and adults painted and created masterpieces with food, while getting an understanding of waste management through simple demonstrations.
Hayssam Hajjar, General Manager of Dubai Festival City Mall said: “The ongoing Dubai Food Festival, a culinary celebration which appeals to foodies from all over the UAE and beyond, provides Dubai Festival City Mall with the perfect opportunity to showcase homegrown hidden gems at Ripe By The Bay and keep visitors informed and entertained with different activations. We look forward to bringing our visitors another unforgettable experience this DFF!”
Top chefs vie for coveted culinary title at The Hotel Show Dubai
Some of the UAE’s leading chefs will battled it out at this year’s Hotel Show Dubai Chef’s Table held in partnership with Dubai’s premier fresh food market, the Waterfront Market. A live culinary experience, in which nine teams will go head-to-head as they bid for the title of “Hotel Culinary Team of the Year.”
The tense culinary experience pitted the chefs against each other as they prepared a five-course meal in a three-day gastronomic extravaganza. Nine teams from hotels across the country, regarded as one of the region’s most diverse culinary landscapes with some of the world’s top chefs, went head-to-head for an event which has become one of the highlights of the annual trade show. The Chef’s Table guests invited to the experience enjoyed a lavish and exquisite five-course meal.
The event was organized and managed by The Emirates Culinary Guild in partnership with the Waterfront Market, the Hotel Show’s official Chef’s Table sponsor and the show’s fresh produce and ingredients provider for the second consecutive year. Participating teams included Grand Millennium Business Bay, led by Mohamad Chabchoul, Ceasars Palace Dubai, led by Arivukkarasan Ravikkumar and Hilton Garden Inn RAS Al Khaimah, led by Sunera Perera.
The show took place between 24-26 May at the Dubai World Trade Centre (DWTC).
