Meaty talks with Hisao Ueda of TakaHisa Japanese Restaurant
With a deep understanding for exceptional meats, including grading systems, marbling and the breeding environment, executive chef Hisao Ueda of TakaHisa Japanese Restaurant has made a name for himself in the culinary world. Here, he share his expertise on how to source the finest meats.
HVS’ Hala Matar Choufany: Adapting to change is key
Creating a unique destination that focuses more on an experience rather than the guestroom décor will gain more popularity.
MERA: Together we are stronger
There is no doubt that 2020 is going to be a break-even year – where the battle will be focused on survival rather than make profits.
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