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Home    The taste of Japan - Miyako restaurant manager has big reason to celebrate     Details
The taste of Japan - Miyako restaurant manager has big reason to celebrate

With shrimp tempura, soba noodles, Wagyu beef shabu shabu and a whopping 170kg tuna just a few of the many highlights on the menu, Japanese restaurant Miyako pulled out all the stops on Tuesday to celebrate its 25th birthday.

While guests enjoyed the smells and tastes of authentic Japanese food as well as a virtual stage show by skilled chefs at the Tepanyaki grill, it was a great chance for restaurant manager Beth Ramos to reflect on 25 years at the helm.Tuna Sushi - Miyako at Hyatt Regency Dubai


The friendly Filipina has been welcoming guests ever since the Hyatt Regency opened the doors to Dubai’s first Japanese restaurant on October 23, 1987, and it’s hard for her to believe how much things have changed.

She explains:?“I?was recruited in Manila and just before we opened here all those years ago, this area?was so quiet compared to this fast-moving city I came from.

There was no other building around - it was just the hotel?and it would maybe be 30 minutes for a car to pass by and it was rare to see pedestrians walking. But when we opened?the first Japanese restaurant in town, everyone wanted to come and try something new - lunch and dinner was regularly full. Some of the local Emirati families who tried Japanese food then, still come here are regulars to this day.”

Beth ensures all?guests get a warm welcome, and she also?ensures novices find their way around the new cuisine as well as the challenge of chopsticks, explaining various aspects of Japanese culture in the process.

She’s also hugely?involved in other aspects of the restaurant such as the ordering of produce to ensure guests get the freshest fish for sushi, and other traditional dishes.

With a huge Japanese clientele, Miyako has to get it just right - no easy task when the flight time from Dubai is just under nine hours.

Beth explains:?“Even in the early days, sourcing good quality produce was straightforward but after the Tsunami in 2011 we had to take things off the menu - the supply chain had been disrupted. It had a big impact but we’re back to normal.”

A fishy story

For a while, Miyako boasted a chef licensed to serve the famous poison puffer fish ‘Fugu’. The dish was a big draw in Dubai, but even Beth was surprised to see the fish on one occasion.

“We always went to the fish market because we wanted the freshest fish and the best cut. But one day we saw the fugo fish, there was no mistaking it. Imagine if an amateur had bought it!

“I trusted our chef, he knew how to prepare it so yes, I’ve tried it before!”

A cool treat for outdoor fun - Recipe for seasonal berry sorbetto

It’s time to move outdoors now the temperature has dropped - try a treat from Matt Smith’s book ‘The Icecreamists’...


120ml (3¾fl oz) water

120g (3¾oz) caster sugar

650g (1¼lb) fresh or frozen summer fruits (raspberries, strawberries, blueberries, etc), sieved if frozen

Juice of 1 lemon

Shot of raspberry cordial

Dash of grenadine (optional)

Dash of aged balsamic vinegar (optional)


Pour water into a saucepan and add sugar. Place over low heat and bring to boil, whisking often, until sugar dissolves. Add fruits, reduce heat and simmer for 10 minutes, whisking until liquid turns into a syrup. Pour syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until at room temperature.

Add lemon juice and cordial, sieve the mixture carefully to remove any pulp and seeds. If you'd like to spice up your sorbetto, add a dash of grenadine and aged balsamic vinegar now. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4C). Pour the chilled mixture into an ice cream machine and churn. Scrape into freezer-proof container with a lid, and freeze for at least 2-3 hours.

Source: 7days

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