Sponsored: In this interview, we catch up with the chef about his global culinary journey, menu highlights, and what’s next for Ronin

Born in Busan, South Korea, Chef SK first discovered his passion for sushi while in Tokyo, where a chance encounter with a chef passionately interacting with guests set him on a path to mastering the art of Japanese cuisine. From humble beginnings in Seoul to training under the legendary Akira Back in Las Vegas, and working at some of the world’s most respected kitchens, Chef SK’s experience is as diverse as his menu.

Now heading the kitchen at Ronin at FIVE LUXE JBR, Chef SK combines his deep respect for traditional Japanese methods with his own creative twist.

How has working in different countries influenced your approach to Japanese cuisine?

My cuisine is rooted in Japanese traditions, but I draw on influences from my experiences across Southeast Asia, including Korea. For example, Kimchi Bob is a classic Korean dish, but I add a Japanese twist with teriyaki sauce. However, I stay true to Japanese roots at Ronin with dishes like Dobin Mushi—a traditional Japanese soup made with fish broth, mizuna vegetables, and Japanese mushrooms. It’s deeply authentic and showcases the heart of Japanese cuisine.

What is your culinary philosophy?

I believe in simplicity, clarity, and deliciousness. These principles guide every dish I create. It’s not just about the food; it’s a reflection of my lifestyle—clean, straightforward, and fostering connections between people. I avoid overcomplicating things, aiming for honest, memorable flavours.

How has your leadership evolved from running establishments such as Zuma to creating your own concepts?

At Zuma, I developed a strong foundation in maintaining high standards, from portion control to precise cooking temperatures. It taught me the importance of consistency and structure. Now at Ronin, I let creativity take center stage. I encourage my team to push boundaries, and we often use social media to spot trends that might inspire new dishes. To keep things dynamic, I organise challenges among the chefs, giving them a chance to explore and showcase their creativity.

Describe the emotions you wish to evoke in diners who walk into Ronin, and what they can expect from their dining experience.

I want every guest to feel truly welcomed from the moment they step in until the time they leave. The experience begins with the hostess striking the gong and a warm greeting from the team. The energy, the fire from the robatayaki, the aromas—it all creates a sensory journey. The food itself is comforting and designed to bring people together, offering a perfect balance of entertainment and flavour for a memorable dining experience.

As a homage to a rebel warrior, Ronin embodies the essence of rebellion and wanderlust, reflected in the venue’s striking décor depicting hand-painted samurais and folklore motifs reminiscent of traditional Japanese tattoos. Ronin invites guests to indulge in the artistry of Japanese delights crafted by award-winning chefs, where culinary excellence meets the spirit of the wandering warrior. Whether you opt for the live fire cooking at its Teppanyaki and Sushi Bar, share a meal at one of the Pagoda-style tables, or experience the intimacy of private dining, each space exudes the playfully defiant vibe of Ronin.

What are some signature dishes from the Ronin menu that you’d recommend to guests, and what makes them stand out?

· Avo-Addicted: This is a hit with our vegan guests, but even meat lovers end up falling for it—it’s that good.

· Ise-Ebi Prawn Tempura: My personal favorite. Giant prawns are paired with wasabi aioli and a hint of pink peppercorn. It’s a textural and flavour journey—crispy, sweet, tangy, and a little spicy, with the pink peppercorn delivering a perfect finish.

· Truffle Chicken Robatayaki Skewer: This takes a classic dish to the next level. We add crispy chicken skin, truffle cream, and freshly grated truffle. The result? A perfect blend of sweet, crunchy, sour, and earthy flavours that’s hard to resist.

What are your thoughts on the F&B scene in the UAE?

The UAE’s food scene is incredibly dynamic and competitive, which is exciting. Dubai has become a true culinary hotspot, attracting Michelin-starred chefs and global attention. What’s fascinating is the shift—where Dubai-born brands are expanding internationally. This evolution keeps things challenging, but it also pushes us to innovate constantly.

Looking ahead, are there any new trends or dining experiences that you’re excited to explore at Ronin in the near future?

At Ronin, we’re all about creating unique and immersive dining experiences that go beyond just the food. We’ve got a range of seating options that take the whole experience to the next level. Whether you’re enjoying the lively energy of the Teppanyaki or Sushi Bar, sitting at one of our exclusive Pagoda-style tables, or opting for the intimacy of the private dining room, each space is designed to make you feel something special. The Pagoda tables are perfect for those who want to dine in a truly unique setting, offering an experience that’s as exclusive as it is memorable.

The private dining room is ideal for those looking for a more private, intimate atmosphere, where you can enjoy your meal away from the bustle. And when it comes to our Teppanyaki and Sushi Bar, it’s all about the live-fire cooking and the entertainment that comes with it. You get to watch our talented chefs in action as they craft incredible dishes right in front of you, creating an interactive experience. Each of these spaces is designed to enhance your connection with the food and the moment. It’s about making every part of the dining experience feel as exceptional as the meal itself.

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