Mohamad Orfali Unveils the Luxurious Appeal of Japanese Seafood at a Special Dinner Hosted by JFOODO in collaboration with a Michelin Two-star Chef Specially Visiting from Japan

TOKYO--(BUSINESS WIRE)--Jan 26, 2026--

Japan Food Product Overseas Promotion Center (hereinafter “JFOODO”) held a special event on January 23 at Orfali Bros, a Michelin one-star restaurant in Dubai, United Arab Emirates, to showcase the appeal of Japanese seafood. The event was held in January, a month of heightened attention to the food industry in the Middle East, including through the staging of Gulfood, one of the region’s largest comprehensive food trade exhibitions.

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The event took the form of a “4 Hands Dinner,” in which two chefs with different backgrounds brought together their respective techniques and sensibilities to create a one-night-only course menu featuring Japanese seafood.
Chef Mohamad Orfali, a Syria-born chef renowned for his modern interpretation of Arab cuisine at Orfali Bros, collaborated with Chef Yusuke Takada, a Japanese chef visiting from Japan who is known for his French-based culinary approach and refined personal expression.
Together, they presented a course to a group of invited guests with a strong interest in gastronomy.

Centered on Japanese yellowtail, scallops, red sea bream, and oysters—items expected to see growth in export demand in upcoming years—the chefs served 12 dishes designed to bring out each ingredient’s full potential. The venue was decorated in an enchanting, underwater-inspired theme, creating an immersive setting that allowed guests to experience the allure of Japanese seafood more deeply.

During the dinner, the chefs visited each table as each dish was served, carefully explaining the ingredients used and the concept behind every course. Chef Orfali spoke about his commitment to the exceptional quality of Japanese ingredients, weaving in experiences from his visit to Japan and the appeal he discovered there. Chef Takada, meanwhile, explained Japanese seafood by focusing on its regions of origin throughout Japan and distinctive characteristics. Beyond the four featured seafood items, the course was designed with an emphasis on Japanese culinary culture and techniques such as dashi, fermentation, and aging. In addition to Japanese seafood including sea urchin and kegani, it also incorporated Japanese agricultural products such as yuzu, strawberries, and tomato.
Guests showed strong interest in each dish, savoring the courses. At times, spontaneous applause broke out for the chefs, creating an atmosphere where attentiveness and lively energy coexisted throughout the evening.
Commenting on the collaboration, Chef Takada said:
“There is no meaning in simply bringing Japanese seasoning styles as they are. By thoughtfully combining ingredients that are familiar to both Japan and Dubai—such as yuzu—and incorporating Japanese culinary culture like fermentation, we aimed to create flavors that resonate with local guests, while still allowing the true qualities of Japanese ingredients to shine.”
Chef Orfali also introduced Chef Takada as “one of the Orfali Bros’ brothers,” reflecting the natural chemistry between the two chefs. Respecting each other’s creative approaches, they worked in seamless harmony to create a truly one-of-a-kind experience—one that allowed guests to fully enjoy not only the flavor, but also, texture, aroma and lingering finish of Japanese seafood.

Building on this exceptional experience, JFOODO is continuing efforts after the event to encourage ongoing engagement with Japanese seafood, including promotions in collaboration with restaurants in Dubai and information dissemination through its official social media channels.

[Event Overview]

Mohamad Orfali:
Crème caramel: Kegani, uni, onion tamari
Oyster: Namjim, crispy shallots, garlic
Yellowtail: Garum, olive oil, lemon, koji cream, green chili
Scallops: Eggplant, walnuts, scallops skirt dashi
Tai Red Sea Bream: Caramelized shallots, halloub sauce, spring onions
OB Dessert: Tarte Tatin * OB=Orfali Bros

Yusuke Takada:
Oyster Confit: Nasturtium leaf, pine nut and anchovy cream, katsuobushi
Yellowtail Prosciutto: Nukadoko, feta cheese, coconut, sudachi
Flounder & Eggplant Spring roll: Capers, shitake paste, roasted wakame and persimmon sauce
Scallops: Kombu dashi, green apple, chili, sujinori jam, celery
Grilled Red Sea Bream: Citrus, daikon and onion sauce, keraji, zest
Dessert: Kombu dashi warabi mochi

Chef Profiles

Mohamad Orfali
Mohamad Orfali is a Syrian Chef and co-owner of ORFALI BROS bistro & academy based in Dubai.
Mohamad specializes in Aleppian cuisine and contemporary Arabic cuisine, and is the leading Arab proponent of modern cooking—the movement to incorporate technology and new techniques in the preparation and presentation of food. He is also credited with hosting the Middle East’s first Arabic gastronomy cooking show.

Yusuke Takada
Born on Amami Oshima in Japan in 1977. Graduated from Tsuji Gakuen Culinary and Confectionery College in 1991. Went to France in 2007 to train. Opened La Cime in Osaka, Japan in 2010. La Cime was awarded one Michelin star in 2012 and has held two Michelin stars for ten consecutive years since 2016. In Asia’s 50 Best Restaurants, organized by William Reed Business Media in London, La Cime ranked 10th in 2020, 8th in 2021, 6th in 2022, 8th in 2023, 9th in 2024, and 8th in 2025. The restaurant also received the Chef’s Choice Award in 2020.

Other Promotional Initiatives

[Restaurant Collaboration Promotion]

[Official Instagram]

JFOODO shares the features and appeal of Japanese seafood and Japanese food products, as well as highlights from events, through its official social media account newly launched in January, 2026.
Official Instagram: https://www.instagram.com/luxuryfoodjapan/

Why JFOODO Targets Dubai

Affluent consumers in the United Arab Emirates tend to have a strong interest in health and wellness, and the higher the asset level, the more likely consumers are to consider sustainability when making purchases.
At a time when interest in seafood as a high-quality source of protein is growing, JFOODO aims to strengthen the brand and expand consumption of Japanese seafood by steadily building a healthy and sustainable image in Dubai—one of the world’s leading hubs for high-net-worth individuals and international tourism demand.

About Japanese Seafood

Japanese seafood achieves its high quality through the fusion of a rich, natural growing environment and Japan’s advanced technologies. Seafood nurtured in the nutrient-rich coastal waters surrounding Japan— where the convergence of ocean currents is rare—is supported by sophisticated Japanese production, processing, and distribution systems, together with rigorous temperature and hygiene management, ensuring exceptional freshness.
This careful preservation of freshness allows the seafood’s natural flavor and nutritional value, including its high-quality protein, to be retained, making it possible to deliver Japanese seafood to global markets as a healthy food choice. In addition, ongoing advances in aquaculture are contributing to the conservation of marine resources and ecosystems, supporting a sustainable food supply that can be carried forward to future generations.
The four seafood items featured at the event are all items for which export expansion has been expected in recent years. In 2024, the total export value to global markets was JPY 41.4 billion for yellowtail, JPY 87.2 billion for scallops and JPY 6.2 billion for oysters, both including fresh and processed products, as well as JPY 6.9 billion for red sea bream.
In addition, Japan’s total export value to the UAE in 2024 was JPY 10.1 billion, of which fishery products accounted for JPY 2.1 billion.

About Japan Food Product Overseas Promotion Center

Name: Japan Food Product Overseas Promotion Center (JFOODO)
Overview: JFOODO is an organization established on April 1, 2017, responsible for all-Japan consumer-facing promotions to build the brand of Japanese agricultural, forestry, and fishery products, and food.

A stand displaying the logo, installed at partner restaurants

Yusuke Takada

Mohamad Orfali

The chef serving the dishes to guests

Dishes featuring the four selected seafood items, from left: oysters, yellowtail, scallops, and red sea bream

Sumi-e–style wall decoration featuring the four seafood items

Mohamad Orfali Unveils the Luxurious Appeal of Japanese Seafood at a Special Dinner Hosted by JFOODO in collaboration with a Michelin Two-star Chef Specially Visiting from Japan

BASEL, Switzerland & DÜSSELDORF, Germany--(BUSINESS WIRE)--Jan 26, 2026--

Syngenta, one of the world’s biggest agricultural innovation companies, and Statkraft, a leading provider of innovative green energy solutions in Europe, have signed a virtual power purchase agreement (vPPA) covering Syngenta’s CP & Seeds operations for a period of five years. The volume amounts to 125 GWh per year and a total of 625 GWh of green electricity by the end of the contract in 2030.

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With the vPPA, Statkraft is supporting Syngenta in advancing its sustainability strategy through the purchase of renewable energy. "This is Syngenta's first vPPA, marking a pivotal step in our decarbonization strategy," said Rachel Stenson Bugnon, Global Head CP Sourcing at Syngenta. "This tailored approach allows us to make meaningful progress toward our carbon reduction targets for Syngenta AG while maintaining operational efficiency across our European facilities."

“VPPAs are also becoming increasingly important in Germany. We are delighted to support Syngenta with this tailor-made PPA solution to decarbonize its production”, says Sascha Schröder, Vice President Central European Origination at Statkraft. “We are building a bridge between operators of wind farms that are no longer eligible for subsidies, who typically prefer short delivery terms, and companies seeking long-term green power procurement that integrates smoothly into their established sourcing strategy.”

The agreement is based on an artificial wind farm with which Statkraft maps the entire generation capacity of onshore wind turbines in the German market, enabling tailor-made electricity supply offers for companies. In addition, Syngenta is securing green electricity indexed to the electricity spot market for five years. Under the vPPA, Syngenta obtains the certificates of origin for the agreed electricity volume.

The vPPA is a financial supply contract without physical electricity flow. The key advantage is that companies such as Syngenta can pursue their sustainability goals without having to change their operational processes or contracts with their energy supplier. At the same time, Syngenta supports the continued economic operation of wind facilities that would otherwise face economic uncertainty after government subsidy expiration, helping to keep clean energy flowing to the grid.

About Syngenta

Syngenta is a global leader in agricultural innovation with a presence in more than 90 countries. Syngenta is focused on developing technologies and farming practices that empower farmers, so they can make the transformation required to feed the world’s population while preserving our planet. Its bold scientific discoveries deliver better benefits for farmers and society on a bigger scale than ever before. Guided by its Sustainability Priorities, Syngenta is developing new technologies and solutions that support farmers to grow healthier plants in healthier soil with a higher yield. Syngenta Crop Protection is headquartered in Basel, Switzerland; Syngenta Seeds is headquartered in the United States. Read our stories and follow us on LinkedIn, Instagram & X.

About Statkraft

Statkraft is an international leader in hydropower and Europe's largest producer of renewable energy. The group generates electricity from water, wind, solar, and gas, supplies district heating, and is a major player in energy trading worldwide. Statkraft employs around 7,000 people in more than 20 countries.

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Cautionary Statement Regarding Forward-Looking Statements

This document may contain forward-looking statements, which can be identified by terminology such as ‘expect’, ‘would’, ‘will’, ‘potential’, ‘plans’, ‘prospects’, ‘estimated’, ‘aiming’, ‘on track’ and similar expressions. Such statements may be subject to risks and uncertainties that could cause the actual results to differ materially from these statements. For Syngenta, such risks and uncertainties include risks relating to legal proceedings, regulatory approvals, new product development, increasing competition, customer credit risk, general economic and market conditions, compliance and remediation, intellectual property rights, implementation of organizational changes, impairment of intangible assets, consumer perceptions of genetically modified crops and organisms or crop protection chemicals, climatic variations, fluctuations in exchange rates and/or commodity prices, single source supply arrangements, political uncertainty, natural disasters, and breaches of data security or other disruptions of information technology. Syngenta assumes no obligation to update forward-looking statements to reflect actual results, changed assumptions or other factors.

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Syngenta and Statkraft sign five-year virtual power purchase agreement