Takashi Namekata / Hisao Ueda

Chef Takashi Namekata spent 15 years training with Tokyo’s Ukai Group, a Michelin-recognised institution, before moving to Dubai, where he has established himself as a master of traditional sushi. His work centres on precision, restraint and authenticity, using premium seafood sourced directly from Tokyo’s Toyosu Market.

Chef Hisao Ueda, born in Hokkaido, trained in classical kaiseki before relocating to Dubai in 2011. Now an executive chef at TakaHisa, he is a certified Wagyu Beef Master whose cuisine is defined by rigorous technique and exceptional ingredients. Together, they have positioned TakaHisa among Dubai’s most respected Japanese restaurants, recognised by Michelin Guide, MENA’s 50 Best, Gault & Millau and the GreatList Guide.