A Dual-Culinary Force Redefining Dubai Dining Under One Roof
Chef Koyi M. Tanabe brings together Japanese precision and Latin passion in his distinctive culinary journey. As Executive Chef of Salvaje Group Dubai, he leads SALVAJE and ARROGANTE, two contrasting concepts shaped by his multicultural identity and nearly two decades of experience. In this Exclusive conversation with EmiratesReporter.com, Chef Koyi speaks about his roots, culinary philosophy, Dubai’s dining scene and the journey behind his food.
By Muna Al Sumaiti, Consulting Editor- Lifestyle, Travel, Fashion & Beauty, EmiratesReporter.com
Muna- What inspired you to become a chef?
Chef Koyi– My inspiration began at home, cooking alongside my grandmother. Those quiet moments in the kitchen introduced me to much more than recipes, she taught me discipline, patience, respect for ingredients, and the importance of preparing food with intention. My Japanese upbringing gave me a strong foundation in precision and technique, while my Latin heritage encouraged me to cook with emotion, instinct, and boldness. The meeting point between those two worlds is where my passion began, and where my cooking continues to live today.
Muna- How has your Japanese and Latin background influenced your cooking?
Chef Koyi– Being both Japanese and Latin means I naturally see food through two very different cultural lenses. Japanese cuisine has given me an appreciation for purity, seasonality, and allowing an ingredient’s natural character to shine. Latin cuisine, meanwhile, celebrates intensity, bright acidity, spice, colour, and flavours that immediately awaken the senses. My cooking brings these contrasts together, creating dishes that feel refined and balanced while still being exciting, expressive, and unexpected.
Muna- What is the most important lesson you learned from cooking with your grandmother?
Chef Koyi– The most important lesson was to embrace my identity rather than try to separate the different parts of it. My grandmother helped me understand that food is an expression of who you are, where you come from, and the memories you carry with you. That lesson became even clearer when I represented Peru at one of Latin America’s largest culinary tournaments. I realised that authenticity was my greatest strength. When I cook as myself, rooted in both my Japanese and Latin cultures, I always have something honest and meaningful to say.
Muna- How would you describe your cooking style in three words?
Chef Koyi– Disciplined, soulful, and ingredient-led.
Muna- How do you manage two very different restaurant concepts at the same time?
Chef Koyi– Balance has always been central to my life and my cooking, so leading two distinct concepts feels like a natural extension of who I am. SALVAJE and ARROGANTE may express themselves through very different cuisines, but they share the same foundations, quality ingredients, disciplined execution, authenticity, and a clear sense of purpose.
My experience in demanding kitchens and major pre-opening teams taught me how to remain calm, organised, and consistent, while the strength of the teams around me makes it possible to give each restaurant the attention it deserves. I also have a genuine passion for both concepts. SALVAJE allows me to explore the connection between Japanese technique and Latin expression, while ARROGANTE gives me the opportunity to work with produce-led Italian cooking and Southern traditions. Managing both allows me to express my versatility, which is something I truly enjoy.
Muna- What makes Dubai’s dining scene different from other cities?
Chef Koyi– Dubai is one of the few cities where you can experience cuisines, cultures, and culinary talent from almost every corner of the world in one place. Diners here are internationally exposed, curious, and constantly looking for something new, which creates an incredibly dynamic and competitive environment.
That competition pushes chefs and restaurants to keep evolving. It is no longer enough for a venue to simply serve good food; the quality, creativity, service, atmosphere, and overall experience must all work together. Dubai moves at an extraordinary pace, and that energy keeps everyone ambitious, alert, and inspired.
Muna- Do Dubai diners influence the dishes you create?
Chef Koyi– Absolutely. A restaurant should have a strong identity, but it must also understand the people it serves. Dubai has an exceptionally diverse audience, so listening to our guests is essential. Their feedback helps us understand which flavours resonate, where we can refine a dish, and how we can evolve without losing the authenticity of the concept. The goal is not to follow every trend, but to remain connected to the market while staying true to our culinary philosophy.
Muna- What ingredient do you enjoy working with the most, and why?
Chef Koyi– Vegetables, without question. I enjoy changing the perception that they should only appear as a side dish. When treated with the same attention and technique as meat or seafood, vegetables can become the most expressive element on the plate. Their flavours, textures, colours, and seasonality offer endless possibilities. I love finding ways to elevate them and make them the centre of the experience.
Muna-What advice would you give to young chefs starting their careers?
Chef Koyi– Choose this career because you genuinely love it, because passion is what will carry you through the difficult days. Be disciplined, responsible, and willing to learn from everyone around you, regardless of their title or position. Do not take criticism personally, use it to improve. Kitchens will test your patience, confidence, and resilience, but every challenge has something to teach you. Stay humble, remain curious, and never stop developing your craft.
Muna- If you could create one dish that represents your life and journey, what would it be?
Chef Koyi– It would be a fish dish prepared with Japanese technique and expressed through Peruvian flavours. I grew up in a small port, so seafood is deeply connected to my childhood and sense of home. Even now, whenever I travel somewhere new, seafood is usually the first thing I want to experience.
The dish would represent the two sides of my identity, the precision, restraint, and respect for ingredients that come from Japan, combined with the vibrancy, acidity, and boldness of Peru. It would be personal, balanced, and full of memory, a reflection of where I began and the journey that brought me to where I am today.
- AS TOLD TO MUNA AL SUMAITI, CONSULTING EDITOR, EMIRATESREPORTER.COM. THE VIEWS EXPRESSED ARE SOLELY THOSE OF THE GUEST/INTERVIEWEE.
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ABOUT MUNA AL SUMAITI: With more than 14 years of experience in the UAE media industry, Our Consulting Editor, Muna Al Sumaiti, has worked closely with some of the country’s most recognized media brands, including Dubai TV, Sama Dubai, Dubai One, Al Bayan, Emarat Al Youm, Dubai Radio, Noor Dubai, Emirates 24/7, and Dubai Post. Her extensive background in media, marketing, partnerships, audience engagement, and brand development has made her a respected name in the industry. She is also the Founder of RSV Communications, a UAE-based consultancy specializing in strategic communications, reputation management, and brand growth.
