In a city famous for celebrity chefs who put their name on the door but rarely visit, Reif Othman is different. The Singaporean chef is one of the UAE’s few entirely self-funded chef-restaurateurs, building his empire one skewer at a time from his first intimate venue in Dar Wasl Mall.
What began as a neighborhood gem has expanded across Dubai and into Egypt, all without external investment or corporate backing. As REIF Japanese Kushiyaki’s website declares: “REIF Japanese Kushiyaki is not about quantity, it’s about relationships. A promise from Reif Othman himself.”
That promise has earned recognition. In 2022, Othman won the Chefs’ Choice Award at the inaugural MENA’s 50 Best Restaurants, where REIF ranked #16. The restaurant holds a Michelin Bib Gourmand (2023-2025) and recognition from Gault & Millau (2023-2024). By 2025, REIF climbed to #11 on the Middle East and North Africa’s 50 Best list.
Unconventional by Design
“I think the word unconventional is key. We are Japanese-inspired and draw from Japanese techniques when it comes to the ingredients. But for the flavors, I focus on the European palate, which favors umami. I want people to enjoy affordable, high-quality comfort food. This was missing in Dubai,” Othman explained in an interview with Fact Magazines.
The restaurant embraces Japanese sensibilities with nods to Italian and French cuisine fundamentals. Othman’s cooking is renowned for quality, flavor, consistency, creativity, and wit, with new dishes a daily fixture. He’s always the first to introduce creations that spark country-wide trends, whether it’s the viral “toilet roll” yuzu and lemon cake during the pandemic or the Instagram-famous Wagyu sando.
“The kimchi melon is truly unique. And while everyone has their own gyoza, my beef gyoza has an explosion of liquid and a touch of jelly inside. Nobody else does that. And, of course, you shouldn’t miss the Sando, clay pot dishes, or ramen,” he shared with Fact Magazines.
The Ramen Philosophy
In Dubai, where chicken ramen is ubiquitous, Othman wanted to stand out. “Many people prepare ramen by just throwing in a chicken bone and stock and cooking for a couple of hours before they season it with chicken powder and add an egg. But my ramen is done the traditional way. I prepare chicken stock the way I was trained in a French kitchen: we wash the bones and remove any blood, skin, and fat, just to get a clear chicken stock. I think that’s very intense,” he explained to the Michelin Guide.
This obsessive attention to technique defines everything at REIF. The restaurant offers “beautifully unconventional Japanese cuisine. A new, edgy and affordable version of kushiyaki: the freshly-grilled, skewered meats inspired by Japanese robata restaurants,” according to its Tripadvisor description.
From Broker to Award-Winning Chef
Othman’s journey didn’t follow a conventional path. “I never started as a chef,” he told Fact Magazine. His culinary journey began at age 16, working for “culinary goddess Miss Violet Oon” in Singapore, as noted in Caviarspoon. Under her tutelage, he learned Baba/Nyonya cooking techniques. He also worked with Justin Quek, known for Franco-Asian cuisine, before studying at Shatec Culinary School.
In 2007, he joined the One Rochester Group in Singapore as group executive chef before relocating to Dubai to work at Burj Al Arab. When Zuma Dubai called in 2009 to offer him the executive chef position, his priorities had changed. Now married with two young kids, he saw an opportunity. “Zuma is a very prestigious company, stable and understanding. I saw myself having a future with them. I said: ‘Why not, let’s go back. Dubai is pretty safe, so this will also be good for the kids,” he recalled to The World’s 50 Best.
With Othman at the helm, Zuma Dubai was voted onto the extended 51-100 list of The World’s 50 Best Restaurants several times between 2012 and 2015. After leaving Zuma in 2015, he helped open Play Restaurant before launching his own concept.
The Dar Wasl Original
The original REIF Japanese Kushiyaki opened in Dar Wasl Mall, described on the restaurant’s website as “our first and most intimate venue. Nestled in Dar Wasl, this cozy space features a terrace for dining al fresco during the cooler months. A true home for unconventional Asian flavors.” The venue operates on a walk-in basis only, maintaining the neighborhood restaurant feel that Othman envisioned.
The expansion to Dubai Hills Business Park brought a more premium experience with a fuller menu, refined ambiance, and a fully licensed bar. A third location opened at Time Out Market Dubai, with more venues in development.
Golden Recognition
In June 2021, Othman received the UAE’s Golden Visa, a ten-year residency for himself, his wife Jasmine (who heads front-of-house operations), and their two children. “Both myself and my family have called Dubai our home for the last 12 years, and along with our business expansion plans, we are committed to the UAE long-term, so the Golden Visa recognition is the icing on the cake. It is an absolute honor. I have always been a workaholic who lives and breathes cooking. To champion a cuisine, one has to innovate constantly, something that requires dedication and hard work,” he told Gulf News.
The recognition acknowledges his service and dedication to the UAE’s F&B industry for over 12 years, where he has been instrumental in raising the profile of Far-Eastern cuisine with his unconventional approach.
A Family Business with Global Ambitions
REIF is very much a family-run operation. Dynamic, stylish, and tireless, Othman’s speech is peppered by a “shebang!” whenever he gets excited about something, according to The World’s 50 Best. Dressed in his signature snapback and sneakers, he exudes energy at every turn.
Beyond restaurants, he owns a sneaker shop selling his own designs and has even partnered with AI to co-create a new concept. In 2025, Arab News reported that Woohoo, slated to open in Downtown Dubai, would be a collaboration with Chef Aiman, billed as the world’s first AI chef.
“It’s my home and where my food journey started, from helping my mother in her stall to becoming the chef I am today,” Othman explained to Fact Magazines about his September 2025 Singapore residency at Conrad Singapore Marina Bay, returning to where his journey began.
The Promise Kept
What sets REIF apart is authenticity in a city of imported concepts. Othman doesn’t just cook; he lives and breathes the restaurant. He envisions nurturing the next generation of chefs in Dubai, a city he’s called home for over a decade.
The menu constantly evolves. The energy never wanes. The promise of relationships over quantity remains central. From the intimate Dar Wasl original to the premium Dubai Hills location, REIF Japanese Kushiyaki continues to prove that self-funded, homegrown talent can compete with corporate-backed celebrity concepts.
All it takes is dedication, innovation, and a chef who says “shebang!” when he gets excited about food.
