With more than three decades of experience spanning Japan, the United States and now Dubai, Chef Akinori “Aki” Tanigawa has spent his career refining one of Japan’s most celebrated culinary traditions. Today, as Head Chef of KIGO, he brings the principles of kaiseki to the city, creating seasonal tasting menus.
Your Hassun course is inspired by discovering treasures through fallen leaves. What other childhood memory would you love to transform into a dish one day?
I want each dish to reflect the changing seasons in Japan and the simple moments and landscapes that stay with us over time. Many of the memories I cherish come from quiet, everyday scenes in nature, and I believe those often leave the deepest impression. I hope to continue transforming those emotions and seasonal memories into my cuisine, allowing each dish to tell a story that feels both personal and familiar.
After more than 30 years as a chef, what still excites you enough to make you think, “I can’t wait to get to work today”?
I find the greatest enjoyment in discovering seasonal ingredients and bringing my ideas for flavour and presentation to life while highlighting their unique qualities. Every season offers something new to explore, and even after more than three decades, those moments of creativity and discovery are what make working in the kitchen so rewarding for me.
Was there a mistake early in your career that ended up teaching you one of your most valuable lessons?
During my early years as a chef, I faced many setbacks and made countless mistakes. There were moments when things didn’t go as planned, and at the time, those experiences felt frustrating. But each challenge became an opportunity to learn, pushing me to improve not only my technique but also my mindset.
Over time, those difficult moments taught me patience, resilience, and the importance of approaching cooking with humility and determination. Looking back, I believe those experiences shaped not only my skills but also the chef and person I am today.
You’ve cooked in Japan, the United States and now Dubai. What has surprised you most about diners in each of those places?
Despite the differences in countries and cultures, I have always been impressed by the strong interest guests have in Japanese cuisine. Even when experiencing unfamiliar dishes and flavours for the first time, they embrace them with curiosity and enjoyment. Seeing that openness continually reminds me of the universal appeal of Japanese cuisine and its ability to connect people across cultures.
Dubai is incredibly multicultural. How do you preserve authenticity while still connecting with guests who may be experiencing kaiseki for the very first time?
I believe it is important to stay true to the traditional flavours and philosophy of Japanese cuisine. At the same time, I try to present it in a way that feels approachable to international guests, using familiar ingredients and thoughtful presentation to spark curiosity and create a welcoming experience.
There is something very rewarding about seeing someone experience kaiseki for the first time and connect with its quiet beauty. I hope that each meal leaves guests with a deeper appreciation of Japanese cuisine and the stories, care and craftsmanship behind it.
Is there an ingredient you feel doesn’t get enough appreciation outside Japan? Why do you love working with it?
I believe one of the greatest appeals of Japanese cuisine lies in enjoying ingredients that are available only during a particular season, such as flowers, seaweeds, nuts, wild mountain vegetables, and root vegetables. To me, appreciating seasonality is at the heart of dining.
These ingredients carry the character of each season and allow us to experience nature through food. I feel that many of Japan’s unique ingredients deserve even greater recognition around the world, and I enjoy introducing their subtle flavours and beauty to guests through my cooking.
What brings you joy outside of the kitchen?
Spending time with my family, particularly with my children, is something I value deeply. Those moments are truly precious to me and bring me the greatest happiness.
If you weren’t a chef, what career do you think you would have pursued?
If I hadn’t become a chef, I would probably have pursued a career as a teacher or a lawyer
Rapid Fire
Tea or coffee? I don’t really have a preference; I drink both about the same amount.
Sushi or ramen? Ramen
Sweet or savoury? Sweet
Ingredient you always have at home? Sparkling Water
One Japanese dish everyone should try?Ara-ni, a traditional Japanese dish of fish head and bones simmered in a soy-based broth
One ingredient you dislike working with?I’m not particularly fond of ingredients with strong aromas, especially Natto!
Comfort food after a long service? Rice Ball and Miso Soup
The dish you could you eat every day without getting bored? I don’t have one in particular.
What’s harder: cooking for guests or cooking for family? Cooking for guests
One word your team would use to describe you? Perfectionist!
The first thing you do when you get a rare day off? Spend time with my family!
If your life had a title, what would it be? A world-travelling chef.
Complete this sentence: “The perfect meal is … not one that simply satisfies hunger, but one that nourishes the heart”
