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.