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.

Sexy Fish Dubai Interiors 2

Sexy Fish Dubai Interiors 4

Interiors of Sexy Fish Dubai: IG

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.

Chris Blake Chef Sexy Fish Dubai

Wagyu Tataki Sexy Fish

Wagyu Tataki & Executive Chef Chris Blake: Provided

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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