Speakers

Chef Hisao Ueda's story began at a culinary school in Sapporo, Japan, where his palate encountered the exquisite richness of Wagyu beef, a moment that sparked a profound fascination with premium ingredients and fine-dining experiences. 

He has been credited with opening Dubai's first meat restaurant specializing in Wagyu beef. Having devoted two decades to the mastery of Wagyu beef, his hands-on approach at TakaHisa today includes personally selecting A5 Wagyu from Japan’s finest producers, ensuring each cut reflects heritage and home.