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HISAO UEDA
Chef Hisao, Wagyu Master, executive chef in TakaHisa Restaurant is known for using only premium Japanese wagyu “Kobe beef” in TakaHisa, a remarkably high-quality Wagyu brand from Japan. He was born in Hokkaido, Japan famous for its seafood, produce and meat. Having grown up in this rich environment.
His careerstarted at a Japanese Kaiseki restaurant in Hokkaido where he honed his technical skills for seven more years, then moved to Dubai in 2011, serving as Head Chef at the award-winning authentic Japanese restaurants, then became an Executive chef in Kohantei Japanese wagyu beef restaurant in 2016. He is the top wagyu master chef in Middle east and only one Japanese chef holding Golden visa in UAE.
Chef Hisao’s ambition to serve customers in a more close and intimate setting came true when teamed up with his long-time acquaintance Chef Takashi to open Middle East’s first Sushi and Wagyu Omakase restaurant, “TakaHisa”, the restaurant only serves Kobe Beef also known as the King of Wagyu, specifically A5 BMS12 which is said to be the most difficult Wagyu Beef to import consistently.
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