Whether you are opting for a quiet night in or searching for a sophisticated new recipe to master, this signature dish from Sexy Fish offers a five-star culinary experience in the comfort of your own home.
Since its highly anticipated opening in the heart of Dubai's DIFC in early 2024, Sexy Fish Dubai has become a top-reservation the city's dining scene with its high-octane glamour. The restaurant’s opulent interior was envisioned by the renowned Martin Brudnizki Design Studio, seamlessly blending mid-century modernism with a surrealist, underwater fantasy. The decor is anchored by world-class artistry, featuring spectacular installations from icons like Damien Hirst and bespoke fish lamps designed by the legendary Frank Gehry. Every corner of the space — from the glowing pink onyx bar to the vibrant, coral-inspired mosaics and the jaw-dropping bathrooms — reflects an uncompromising commitment to maximalist marine aesthetics.
Wagyu Tataki Recipe from Sexy Fish
Wagyu Tataki is a premier Japanese delicacy featuring high-quality beef that is expertly seared to create a delicate outer crust while preserving a raw, rare, and incredibly silky interior. Each thin, melt-in-the-mouth slice is typically enhanced by a bright splash of tangy ponzu and a garnish of grated ginger, scallions, or crisp garlic. This careful balance of textures and acidity results in a sophisticated dish that delivers a rich, buttery, and deeply savoury umami experience.
Executive Chef Chris Blake leads the culinary team at Sexy Fish Dubai, and has shared this delicious recipe with us. Bringing over a decade of global expertise and a background that includes key roles at Zuma in both Dubai and Phuket, Chef Chris' approach to creating dishes at Sexy Fish focuses on high-energy Japanese-fusion cuisine, balancing technical precision with the playful, maximalist spirit of the restaurant's iconic brand.
Ingredients
Ingredients for Picked Daikon
- 100g of Daikon (or known as white winter radish)
- 50ml of water
- 75g of rice vinegar
- 15g of sugar
- 10g of salt
Ingredients for Tarragon Mustard
- 60ml of White Miso
- 20g of English Mustard
- 30ml of rice vinegar
- 20ml of vegetable oil
- 10ml of truffle oil
- 10g of tarragon, chopped
Ingredients for Truffle Ponzu Dressing
- 120ml of soy sauce
- 60ml of lemon juice
- 75ml of rice vinegar
- 75ml of Mirin
- 5g of truffle paste
- 100g of olive oil
- 15g of truffle oil
Ingredients needed for the entire dish
- 100g of Wagyu Sirloin or top quality Angus Sirloin, with all fat cap removed
- 20g of truffle Ponzu
- 5g of tarragon mustard
- 15g of Daikon pickle
- 8pcs of red radish, sliced
- 5pcs of lemon balm or Shiso cress
- Salt and course ground black pepper to taste
Method
Method for Pickled Daikon:
- Cut Daikon into 3cm x 1cm batons
- Heat water, vinegar, salt and sugar until the sugar is dissolved
- Pour over the daikon and leave to cool – minimum 2 hours
Method for Tarragon Mustard: Mix all ingredients together, store in a piping bag or squeeze bottle
Method for Truffle Ponzu Dressing: Mix all ingredients together, and leave to the side
Method for Final Wagyu Tataki Dish:
- Season the beef generously with salt and coarsely ground black pepper
- Heat a frying pan until smoking hot
- Sear the beef on all sides for 30 seconds each, remove from the pan - (Note: It should not be cooked inside)
- Slice as thinly as possible and arrange in a straight line
- Pipe one dot of Tarragon Mustard on each slice of beef
- Drizzle generously with truffle ponzu
- Arrange Pickled daikon over the centre
- Top with sliced radish and lemon balm or shiso cress
Sexy Fish Dubai, Level 11, Innovation One, DIFC, Dubai, United Arab Emirates
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