Latest news with #Omakase
Tatler Asia
11-07-2025
- Entertainment
- Tatler Asia
Personalisation, exclusive experiences and the new role of cuisine in the hospitality industry
Oku: opening the senses Oku is the heart of Regent Phu Quoc's culinary vision, a sensorial journey where creativity is the secret ingredient and flavour is elevated to art. The concept presents a distinctive take on Vietnamese cuisine, drawing from the refinement of the French-style Salon de Boeuf and the precision of the Japanese Omakase Atelier . The result is an extraordinary fusion that invites diners to explore something entirely original. Above The space at Oku is perfect for savouring sashimi (photo: Regent Phu Quoc) Above Salon de Boeuf, where premium cuts are showcased and prepared to order (photo: Regent Phu Quoc) A modern interpretation of classic brasserie elegance, Oku's menu blends Japanese finesse with French indulgence, where refined ingredients and honest flavours come together in a rich culinary narrative. Under the skilled hands of its chefs, every dish is an emotional expression, rooted in experience and driven by passion. This summer, the restaurant is offering 20 per cent off its Omakase menu, à la carte dishes and non-alcoholic beverages (for bills from VND2,500,000), as part of the Sizzling Summer Perks programme. Above Under the skilled hands of its chefs, every dish is an emotional expression, rooted in experience and driven by passion (photo: Regent Phu Quoc) Above Under the skilled hands of its chefs, every dish is an emotional expression, rooted in experience and driven by passion (photo: Regent Phu Quoc) Ember & Sip: where aroma and taste meet When in Hoi An, gourmands are greeted by Ember & Sip with the lively flavours of a youthful, creative barbecue culture, set against the charm of the ancient town and the pulse of spontaneous music. Tucked on the ground floor of Wing 2 at Moire Hoi An Hotel, part of the Vignette Collection, Ember & Sip sits beside the pool, framed by a breezy, open-air setting. Here, guests can stretch out on vibrant beanbags by the water's edge, evoking the laid-back feel of a backyard barbecue in the heart of a coastal getaway. See also: Food fermentation in Asia: a culinary atlas of pickles, pastes and probiotics Above Consistently recognised by Wine Spectator and Asia's Luxury Steakhouse, Ember & Sip presents a variety of dining experiences this summer (photo: Ember & Sip) The food at Ember & Sip Hoi An is a spirited blend of American grilling techniques and bold Asian flavours, with a special nod to Korea. Signature dishes include smoky Cu Lao shrimp, tender pork ribs glazed with rich sauce, US Black Angus Tomahawk steak, and perfectly cooked Cua Dai squid, each one retaining its natural sweetness. Prepared fresh on-site, the dishes release an irresistible aroma. Expertly grilled, the meats are succulent, flavourful, and surprisingly light. For those seeking indulgence, the restaurant is offering a 'buy 1 get 1 free' Tomahawk Steak promotion for bills of US$400 or more. Above Smoky, subtly spicy, savoury and sweet, each slice becomes a harmonious composition of flavours (photo: Ember & Sip) Above Smoky, subtly spicy, savoury and sweet, each slice becomes a harmonious composition of flavours (photo: Ember & Sip) There's also a playful take on pizzas, fusing Asian and European inspiration. Bulgogi and Cu Lao seafood toppings offer a fresh twist, balancing freedom of expression with refined technique. Smoky, subtly spicy, savoury and sweet, each slice becomes a harmonious composition of flavours, capturing the distinctive essence of Ember & Sip in the heart of Hoi An. Stellar Steakhouse: the art of culinary sublimation In Hanoi, Stellar Steakhouse has become a benchmark for luxurious dining in the capital, a place where dry-aged beef, a carefully curated wine cellar and a refined lounge come together to create a contemporary European experience. Above Each cut is cooked to showcase its caramelised crust and tender, juicy centre (photo: Stellar Steakhouse) Above Each cut is cooked to showcase its caramelised crust and tender, juicy centre (photo: Stellar Steakhouse) At Stellar Steakhouse, fine food is just part of the experience. Guests can witness their ingredients prepared with precision in a sophisticated setting that promises an unforgettable culinary journey. From Wagyu tenderloin and Black Angus to Josper-grilled Tomahawk steak, each cut is cooked to showcase its caramelised crust and tender, juicy centre—flavours that linger long after the last bite. Above Stellar also delights with an elegant seafood menu (photo: Stellar Steakhouse) Above Stellar also delights with an elegant seafood menu (photo: Stellar Steakhouse) But the experience extends beyond steak. Stellar also delights with an elegant seafood menu: Atlantic scallops, French oysters, lobsters, Patagonian fish and Japanese abalone all bring depth and variety to the plate. One standout feature is the cheese and charcuterie room, where diners can handpick cured meats and aged cheeses such as Brie, Roquefort and Beaufort, paired with touches like onion jam, olive tapenade and toasted bread as a refined way to begin or round off a memorable evening. These dining destinations offer more than a meal: they celebrate the art of living. Every detail, from the lighting and music to the plating and palate, plays a part in awakening the senses. Above These dining destinations celebrate the art of living (photo: IHG) From now until the end of August 2025, IHG One Rewards members can enjoy complimentary drinks, 'buy 1 get 1 free' offers, and free meals for children under 12 at IHG restaurants across Vietnam and the region. With an enhanced mobile app, members can track benefits, earn points, make reservations and receive real-time, personalised offers tailored to each dining occasion.
Economist
03-07-2025
- Business
- Economist
Would you pay $19 for a strawberry?
SIX LARGE strawberries are neatly wrapped in what looks like a fancy chocolate box. The Omakase berries—a Japanese variety, grown by a company called Oishii in New Jersey—are softer and sweeter than those found in most supermarkets. You would hope so: they cost around $14 a box, roughly three times the price of a punnet at Walmart.
Time Out Dubai
02-07-2025
- Entertainment
- Time Out Dubai
You can now enjoy Sushi Art's limited-edition omakase menu at home
You don't have to dress up, book a table, or even leave the sofa. Sushi Art has made it possible to enjoy a top-notch omakase menu, curated by none other than the former chef of MICHELIN-starred Ossiano, Grégoire Berger, from the comfort of your home. That's right, the limited-edition eight-course Omakase menu is now available for delivery across Dubai and Abu Dhabi via and Deliveroo. Originally launched in April as a dine-in exclusive, this carefully curated experience is now available for delivery. Available for just Dhs149, it brings thoughtful fine-dining touches into your home, perfect for date night. Sushi Art's annual chef collaboration has always brought something fresh to the table, but this year marks a first: their partnering chef is based in the UAE. Chef Grégoire is no stranger to the UAE's culinary scene, having earned recognition from both the MICHELIN Guide and Gault&Millau during his time as Executive Chef at Ossiano, the renowned underwater fine dining restaurant. What's more, he's been a loyal patron of Sushi Art's JBR brand for over a decade. For the special menu, he has drawn inspiration from the brand itself – and even more intimately, from family and memory – to design a menu that's approachable but packed with detail. We'd suggest beginning with a nashi pear and cabbage coleslaw spring roll, topped with crunchy peanut butter balls and a drizzle of honey. Then, tuck into the crispy shiso tacos layered with salmon and kalamansi citrus, followed by the obsiblue roll, a vivid dish that brings together rare blue prawn, blue spirulina rice and tom kha paste that blends a creamy texture and a whisper of the sea. The tuna nigiri with kimchi no moto is a build-up of three layers of flavour, while the torched wagyu nigiri arrives smoky, sweet, and rich thanks to a cherry BBQ sauce and black pepper. And if you want to truly recreate the dine-in omakase experience, you can order a black sesame dynamite shrimp starter along with two small-but-mighty desserts à la carte. The crispy coating, laced with black sesame and a touch of charcoal powder, gives the black sesame dynamite shrimp a smoky edge, while sriracha, ponzu and sesame really wrap the dish in nice, comforting flavours. Both desserts are unmissable. One is a nostalgic bite of matcha ganache mochi with black tea crumble and milk yuzu lemongrass sauce. The other is a chocolate tart with vanilla and buckwheat, deepened with a dash of koji, a signature nod to fermentation. The omakase experience is now available across Dubai and Abu Dhabi, so if you're planning a special dinner at home, this is one to order. Order on Order on Deliveroo
Yahoo
30-06-2025
- Business
- Yahoo
Tailor, a ‘headless' ERP startup, raises $22M Series A
Tailor, a San Francisco- and Tokyo-based enterprise resource planning (ERP) platform, has raised $22 million in a Series A funding round. Investors include ANRI, JIC Venture Growth Investments (JIC VGI), New Enterprise Associates (NEA), Spiral Capital and Y Combinator. ERP systems typically come with a single interface that includes all the necessary functions, but this can be inflexible and restrict customization options. In contrast, a 'headless' ERP system separates the front end (user interface) from the back end (ERP core), co-founder and CEO of Tailor, Yo Shibata, told TechCrunch. The backend manages key functions of the ERP system, like inventory management and accounting, allowing for independent selection or development of the front end. This setup lets Tailor's system, Omakase, allow AI agents to securely access its ERP system via API to automate tasks such as summarizing customer histories or triggering workflows, he added. The industry has many competitors, including giant legacy companies such as SAP and Oracle, as well as vertical SaaS tools like Crater and Stitch. Shibata believes Tailor's position as a 'headless,' highly customizable option will give it a competitive advantage. 'As coding becomes increasingly commoditized and AI agents handle more of the operational load – already around 50% and growing toward 90% — businesses want systems that can be composed, not hardcoded,' Shibata said. 'We believe the future of ERP is modular, programmable, and built for a world where humans and machines collaborate seamlessly.' Tailor's product, available in the U.S. and Japan, originally targeted retail and e-commerce customers as these industries face specific challenges arising from dynamic supply chains, market expansion, and uncertain geopolitical factors, co-founder and CEO of Tailor, Yo Shibata, told TechCrunch. Omakase automates workflows and manages businesses' operations like inventory, fulfillment, finance, purchasing, and omnichannel management. But the company is now receiving a high volume of inquiries from other sectors like B2B and expanding its services to non-e-commerce or retail companies as well, Shibata said. 'B2B operations are far more complex than B2C businesses, as they involve not only selling inventories but also managing future orders, advanced orders, and more,' Shibata said. '[They] might want to personalize some of their product lineups, which will then add more complexity to the operational side.' Shibata, a former McKinsey consultant and serial entrepreneur, and Misato Takahashi, CTO of Tailor, founded Tailor in 2021. The startup has grown to approximately 50 employees in Japan, the U.S., and several other countries as of today, up from just 10 in 2022. As for its long-term plan, the CEO said, 'Rather than offering a rigid, all-in-one suite, we provide a modular, API-first platform that companies can assemble and adapt to fit their exact needs, similar to how Shopify supports both prebuilt storefronts and headless commerce. Some customers use it out of the box as a full-stack ERP, while others treat it as a backend and build tools or interfaces on top. Our goal isn't to force a one-size-fits-all model- it's to give teams the flexibility to scale and customize ERP around their own workflows and tools.' The 4-year-old startup plans to allocate the proceeds across three key priorities: U.S. expansion, product development and Japan operations. 'We're accelerating U.S. expansion by building a dedicated go-to-market team and deepening our presence among mid-sized and enterprise customers,' Shibata told TechCrunch. 'Second, we're investing heavily in product development – particularly in extending our ERP modules and AI capabilities. Third, we'll continue scaling our Japan operations, where we already have strong market traction, by expanding our delivery and customer success teams to support growth.' Sign in to access your portfolio
Euronews
28-06-2025
- Entertainment
- Euronews
The most beautiful restaurants in the world have been unveiled
Prix Versailles, a prestigious global architecture award, has revealed its annual list of the world's most beautiful restaurants - and this year's picks are a feast for the eyes as much as the palate So, who made the cut? Top spot goes to Dubai's Gerbou, a sleek restaurant where traditional Emirati craftsmanship and cuisine meets modern design. With camel leather sofas, ghaf wood chairs, and fish-scale lighting echoing the coast, the space has been described as feeling both intimate and contemporary. Chef Ionel Catau's menu, featuring 70% locally sourced ingredients, reinterprets ancestral flavours with innovative flair - making Gerbou a feast for all the senses. Second place goes to Smoked Room in Dubai - a Michelin-star space with a sophisticated, moody aura. Black bricks have been used alongside mirrors and brass mesh, and its intimate semi-circular layout allows only 14 people at a time to enjoy the restaurant's Omakase experience. The top European entry is Lobster Club in Majorca, Spain - a contemporary sea club embodying the Mediterranean lifestyle. Designed by Sandra Tarruella and created by Juan Picornell of Grupo Cappuccino, the space features fluid dining zones around a central bar and a gorgeous panoramic terrace that blurs indoor and outdoor boundaries. In 6th place is Bouchon Carême in central Helsinki, a Finnish reinterpretation of the traditional Lyonnaise bouchon. Housed in a historic 1900 building, the restaurant preserves original features like exposed brick and cast-iron columns, while Studio Fyra's warm, natural décor creates a cozy atmosphere. Large rounded windows connect diners to the city, complementing Chef Hans Välimäki's menu of simple, timeless local dishes. Two Parisian gems claim the 7th and 8th spots on the list. In 7th place, Ladurée Rue Royale invites guests to step back into 1862 with its recent reopening, boasting a beautifully restored Belle Époque interior by Cordelia de Castellane. Walking through its salons - named Chantilly and Napoléon - is like entering Marie Antoinette's era, where delicate details and timeless elegance create a truly enchanting atmosphere. Right behind it at 8th place, Ducasse Baccarat transforms the former home of art muse Marie-Laure de Noailles. Interior architect Aliénor Béchu masterfully blends raw materials with shimmering crystal accents, while contemporary art and artisan furniture bathe the space in a play of light and shadow. An entry from the UK also makes the top 16 list with Julie's in London's Notting Hill, established in 1969 by interior designer Julie Hodges. The spot quickly became a favourite of actors, fashion icons, and royalty. Once a private gentlemen's club, the space is now open to all, featuring an alfresco terrace that celebrates its deep ties to West London's history and culture.
