Having trained in classic French cuisine at a Michelin-starred restaurant, Yassine Boulaabar, Head Chef at Clay Bahrain, has honed his culinary expertise to include various other styles. He shares his early experiences, cooking influences and penchant for Nikkei cuisine.

Your early culinary influences came from your mother. Can you describe the first dish you ever made by yourself and what was her reaction to it?
Certainly! The first dish I ever made by myself was a meatball tagine with tomato sauce. I remember being excited and a bit nervous as I prepared the ingredients, carefully blending spices like cumin, coriander and paprika to give the meatballs a rich flavour. I simmered the meatballs in a savoury tomato sauce, infused with aromatic garlic and onions, and let it all cook slowly to meld the flavours together.
When I served it, my mum’s reaction was priceless. She was impressed not only by the taste but also by how well I had managed to capture the essence of a dish that was both comforting and flavourful. Her pride was evident as she took a bite and complimented the seasoning and texture. Her encouragement was incredibly motivating and made me feel that I was on the right path to exploring my culinary interests.

You trained in French cuisine at a Michelin-starred restaurant in Morocco. How has it influenced your cooking style today?
It has had a profound influence on my cooking style today. The meticulous attention to detail, technique and presentation I learnt in that setting has shaped my approach to not only flavour combinations but also the aesthetics of each dish.
The experience taught me the importance of sourcing highquality ingredients and respecting their natural flavours, which I incorporate into every cuisine I explore now. Additionally, the fusion of French techniques with the rich, bold spices of Moroccan cuisine has encouraged me to embrace creativity and innovation in my cooking, inspiring me to experiment with different flavour profiles and cultural influences, such as in my current work with Nikkei cuisine. Overall, that training instilled in me a commitment to excellence and a passion for crafting memorable culinary experiences.

Clay Bahrain offers Nikkei cuisine, a blend of Japanese and Peruvian flavours. What drew you to this particular fusion and how do you ensure authenticity in your dishes?
My attraction to Nikkei cuisine stems from its vibrant and complex flavours that beautifully merge Japanese precision with Peruvian zest. This fusion not only showcases the unique ingredients from both cultures but also tells a rich story of culinary exchange and evolution. I was drawn to the idea of combining the delicate techniques of Japanese cooking, such as sushi making and fermentation, with the bold, robust flavours of Peruvian dishes, creating a dynamic dining experience that is both familiar and innovative.
To ensure authenticity in my dishes, I prioritise thorough research into traditional methods and ingredients used in both Japanese and Peruvian cuisines. I collaborate with local purveyors to source high-quality, authentic ingredients, whether it’s fresh fish for sushi or traditional Peruvian spices. I’m committed to ongoing learning, seeking out mentorship from experts in both cuisines and constantly refining my techniques. By respecting the essence of each culture while allowing my creativity to shine through, I strive to deliver dishes that honour the authenticity of Nikkei cuisine, offering a unique take that resonates with our guests.

If you had to choose one signature dish from your current menu at Clay Bahrain that represents your culinary philosophy, what would it be and why?
I would select the Black Cod with Quinoa. This dish embodies a fusion of high-quality ingredients with refined technique, marrying Japanese and Western influences in a harmonious way. The miso kosho glaze represents a deep appreciation for umami and traditional Japanese flavours, while the black cod underscores a commitment to exceptional quality and texture. The mixed quinoa with vegetables and lime reflects a modern twist and a focus on comfort and indulgence.
Overall, this dish captures the essence of blending diverse culinary traditions with a contemporary approach, showcasing both sophistication and a passion for flavour. ✤