Just Japanese: stories with chef Dave Mangiliman

Just Japanese: stories with chef Dave Mangiliman

Dave Mangiliman, executive chef of Origami Sushi, is a food storyteller who uses Japanese cuisine to convey his love and passion for this craft. Here, he shares his insights on the latest trends to watch and explains the secrets to success.

Which Japanese food trends are on the rise in 2023?
Food consumption habits and tastes are constantly evolving. These are, in my opinion, the trends to watch:
Fresh maritime flavors have spawned a craze for simple recipes. With few ingredients involved, these recipes embrace the produce’s authentic flavor, whether it is otoro nigiri, seaweed salad or wagyu robata.
Quality is becoming increasingly important. In order to elevate the food offering and join the world on its quest for sustainability journey, sourcing local fish, fruits and vegetables will be a priority for restaurants. The rise of local producers, stimulated by this demand, will ensure the freshness and taste of ingredients.
Furikake, Japan’s most famous dry condiment, will remain popular. It is certainly our most used spice mix; it is made of freeze-dried seaweed flakes, katsuobushi and nori.

Aside from tantalizing menu items, what is the secret to your restaurant’s success?
Besides the menu, the secret to our restaurant’s success is mainly the team behind it. We share the same spirit and goal to stimulate local market growth while having fun along the way. Aside from that, it’s our venue’s concept, which is a combination of quality, affordability and consistency. Since opening the restaurant, we’ve been able to maintain the same range of prices without compromising on the quality.

How would you describe Dubai’s F&B market today?
Dubai is a true international hub with soul and a vibe, which is fueled by homegrown concepts. Customers want sophisticated flavor combinations and top ingredients.  Today, Dubai’s food scene rivals those of London, New York, Paris and Tokyo, and it is just getting started.






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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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