An Unbroken Accent
An Unbroken Accent
Written by Menna Elbadry
After a week filled with culinary fusions and cross-cultural experimentation, Cairo Food Week's most anticipated finale took a deliberate, alternate path. A collaboration at the sleek Sachi Park St., powered by Palm Hills’ latest Ritz-Carlton Residences, brought together two of the region's most acclaimed culinary figures. The kitchen was shared by Reif Othman, a luminary of Dubai’s dining scene whose creative approach to Japanese cuisine earned him the coveted Chef’s Choice award from MENA’s 50 Best, and Ali Ghadban, the visionary Executive Chef who has guided Sachi to consistent acclaim and a recurring spot on that same prestigious list. Their event was not about blending two worlds; it was about exploring the depth and dynamism within one. The chosen language was Japanese, and it was spoken with an unbroken, uncompromising accent.
Chef Reif, returning to a city that has eagerly embraced his food, was clear about his philosophy. “You have to respect the tradition of Japanese cuisine,” he told CFW, pushing back against the idea of forced fusion. “I don't like to mess around with Japanese and Egyptian influence... you need to respect the dish.” This mission of enhancement rather than reinvention was hinted at in the pre-dinner cocktails, where Sachi’s beverage director Walid Merhi crafted a menu of five ephemeral creations for this one night only. The undisputed star was the White Lily Martini, an elegant blend of vodka, sake, and the savory brine from house-pickled lychee that quickly became the evening's bestseller. Joined by other lively, sparkling concoctions, the menu also featured a bold Teriyaki Negroni, which added a salty, umami depth to the classic, setting a rich, sophisticated tone for the ensuing courses.
The evening's main composition was an epic tasting menu, a meticulous journey showcasing the distinct yet harmonious styles of the two chefs. The first words were spoken in unison with an Amuse Bouche duo: a crisp cracker topped with cauliflower purée and imperial caviar, alongside a rich date maguro otoro tartare. The conversation then began in earnest. Chef Ali presented a pristine Sushi Moriawase Bento Box, an elegant showcase of his precision with jewel-like pieces of aka-ebi with tobiko mayo, hotate with fresh truffle, and tai with oscietra caviar. Chef Reif countered with a study in decadent comfort: Satsuma Gyu and Date Maguro Otoro, featuring a perfectly executed beef katsu sando and a rich, marbled bun.
The rhythm continued as Chef Ali returned with a bright, textural Smashed Aka-Ebi, pairing crisp ebi tempura with the citrusy spark of a yuzu dressing. Chef Reif followed with a dish of profound richness: Angus Beef Gyoza, its thin, pan-seared skin yielding to a filling of succulent wagyu ribeye and the earthy perfume of truffle. The evening’s undisputed masterwork came next, a dish that embodied Chef Reif’s pursuit of perfection: the Baked Fork Mashed Salmon. The result of a painstaking 60-hour cure and an overnight slow cook, the salmon arrived with a texture so silken it defied belief, napped in a delicate Japanese curry beurre blanc. For the final savory act, Reif presented Braised Wagyu Short Ribs glazed in a sweet and savory gochujang miso. The dinner concluded with an audacious stroke of genius: a Matcha Croissant filled with a toasted rice-inflected genmaicha cremeux, its bitter and sweet notes shockingly, brilliantly punctuated by the saline pop of caviar.
The dinner at Sachi was more than a collaboration; it was a confident statement. Here was proof that a conversation between two masters, dedicated to the nuance and potential within a single cuisine, can be as thrilling as any cultural fusion: a night of resonance that showcased a profound understanding of a craft and delivered a truly world-class Japanese dining experience to Cairo.
