Sumi-e–style wall decoration featuring the four seafood items
Dishes featuring the four selected seafood items, from left: oysters, yellowtail, scallops, and red sea bream
The chef serving the dishes to guests
Mohamad Orfali
Yusuke Takada
JFOODO’s official promotional logo showcasing the brand value of Japanese seafood to international markets
A stand displaying the logo, installed at partner restaurants
TOKYO, January 26, 2026–(BUSINESS WIRE)–Japan Food Product Overseas Promotion Center (hereinafter “JFOODO”) held a special event on January 23 at Orfali Bros, a Michelin one-star restaurant in Dubai, United Arab Emirates, to showcase the appeal of Japanese seafood. The event was held in January, a month of heightened attention to the food industry in the Middle East, including through the staging of Gulfood, one of the region’s largest comprehensive food trade exhibitions.
The event took the form of a “4 Hands Dinner,” in which two chefs with different backgrounds brought together their respective techniques and sensibilities to create a one-night-only course menu featuring Japanese seafood.
Chef Mohamad Orfali, a Syria-born chef renowned for his modern interpretation of Arab cuisine at Orfali Bros, collaborated with Chef Yusuke Takada, a Japanese chef visiting from Japan who is known for his French-based culinary approach and refined personal expression.
Together, they presented a course to a group of invited guests with a strong interest in gastronomy.
Centered on Japanese yellowtail, scallops, red sea bream, and oysters—items expected to see growth in export demand in upcoming years—the chefs served 12 dishes designed to bring out each ingredient’s full potential. The venue was decorated in an enchanting, underwater-inspired theme, creating an immersive setting that allowed guests to experience the allure of Japanese seafood more deeply.
During the dinner, the chefs visited each table as each dish was served, carefully explaining the ingredients used and the concept behind every course. Chef Orfali spoke about his commitment to the exceptional quality of Japanese ingredients, weaving in experiences from his visit to Japan and the appeal he discovered there. Chef Takada, meanwhile, explained Japanese seafood by focusing on its regions of origin throughout Japan and distinctive characteristics. Beyond the four featured seafood items, the course was designed with an emphasis on Japanese culinary culture and techniques such as dashi, fermentation, and aging. In addition to Japanese seafood including sea urchin and kegani, it also incorporated Japanese agricultural products such as yuzu, strawberries, and tomato.
Guests showed strong interest in each dish, savoring the courses. At times, spontaneous applause broke out for the chefs, creating an atmosphere where attentiveness and lively energy coexisted throughout the evening.
Commenting on the collaboration, Chef Takada said:
“There is no meaning in simply bringing Japanese seasoning styles as they are. By thoughtfully combining ingredients that are familiar to both Japan and Dubai—such as yuzu—and incorporating Japanese culinary culture like fermentation, we aimed to create flavors that resonate with local guests, while still allowing the true qualities of Japanese ingredients to shine.”
Chef Orfali also introduced Chef Takada as “one of the Orfali Bros’ brothers,” reflecting the natural chemistry between the two chefs. Respecting each other’s creative approaches, they worked in seamless harmony to create a truly one-of-a-kind experience—one that allowed guests to fully enjoy not only the flavor, but also, texture, aroma and lingering finish of Japanese seafood.