DUBAI: Chef Yu Hasegawa culinary education began at home in Japan, where he cooked beside his mother from the age of 10, learning by watching her hands, her timing, and her quiet confidence.
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Learning through presence rather than instruction still defines how Hasegawa cooks and how he leads. His cooking is guided by instinct and the belief that focus matters more than volume.
Hasegawa now leads the kitchen at Dubai’s Japanese restaurant Bocasu, where the menu is shaped by both his Japanese training and regional flavors. One of the dishes that reflects this is the “jawarma,” which takes cues from Japanese technique and Middle Eastern flavors without overcomplicating either.
Chef Yu Hasegawa culinary education began at home in Japan. (Supplied)
