Sagetsu by Tetsuya

In a place where the moon and sand meet, as the name suggests, chef Tetsuya Wakuda's cuisine brings together Japanese precision and French techniques. The tasting menu clearly conveys the essence of the dishes, highlighting balanced flavours made with few ingredients. The signature dishes, such as a sea urchin with Bohan shrimp, are complemented by the restaurant’s remarkable sake selection. An omakase experience is recommended to step into the mind of the chef. The décor is minimal and chic as it uses a lot of stone and wood, helping to create a serene Japanese atmosphere, with views of Dubai’s urban skyline.

Dubai's cantilevered skyline dining: Level 24 at The Link, One&Only One Za'abeel

• Sagetsu is perched on Level 24 of The Link building, offering panoramic views of Dubai’s skyline, including the Burj Khalifa. Its location is described as the world’s longest cantilever, floating 100 metres above the city.
• The entrance is carved from bamboo and wood, and the dining room accommodates up to 84 guests in an atmosphere of earthy tones and natural materials.

Moon and sand: astronomy-inspired Japanese-French fusion with seasons

• The restaurant’s name Sagetsu fuses the Japanese words for sand and the moon, signaling a concept that merges gastronomy and astronomy to create harmony for the senses.
• Dishes are designed to change with the seasons, with signature creations such as Botan Shrimp with Hokkaido sea urchin and Sagetsu Oscietra caviar, Japanese wild-caught bluefin tuna carpaccio with winter truffle, and Aburi Wagyu beef with sushi rice and Utogi wasabi; the cuisine blends Japanese techniques with French influences.

Sake Samurai and a rock-bar: a dedicated sake program

• Sagetsu features a dedicated Sake Samurai and a sake sommelier offering a curated selection of Japanese rice wines to pair with courses.
• The sake bar is constructed from natural rock, complementing the restaurant’s minimalist, natural material aesthetic.

Signature Ingredients

• Botan Shrimp: A marquee dish that centers on the botan shrimp presented with Hokkaido sea urchin (uni) and Sagetsu Oscietra caviar. The combination showcases the restaurant's signature Japanese-French fusion, blending fresh, day-sourced ingredients with precise technique. The Botan Shrimp underscores seasonality and the chef's emphasis on the freshest produce sourced daily.
• Hokkaido Sea Urchin (Uni): A key element in Sagetsu's Botan Shrimp, sourced from Hokkaido for its sweet, oceanic richness. The uni's creamy texture pairs with caviar to create a luxurious umami profile that defines Sagetsu's luxury seafood emphasis.
• Sagetsu Oscietra Caviar: The brand's own Oscietra caviar, used to crown the Botan Shrimp dish, bringing briny complexity and a velvety finish that echoes chef Wakuda's French-influenced technique.
• Japanese Wild-Caught Bluefin Tuna: Featured as a carpaccio served with winter truffle and a seasonal bitter salad. The use of bluefin tuna highlights precision-cut sashimi-grade fish as a centerpiece of the menu.
• Winter Truffle: A seasonal aroma and pairing with the bluefin tuna carpaccio, elevating the dish with earthy depth.
• Aburi Wagyu Beef: Charred (aburi) wagyu served with sushi rice and Utogi wasabi. The wagyu provides rich marbling and a lacquered, smoky finish that complements French-Japanese technique.
• Wasabi from Utogi: The wasabi used with the wagyu, sourced from Utogi, noted as the birthplace of modern Japanese horseradish, adding heat and brightness to the dish.
• Sushi Rice: The vessel for the Wagyu, tying the dish into Sagetsu's sushi-forward presentation.