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Gilad Dabush

@dabushgilad

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Executive chef @gaijin.tlv

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Sushi rice recipe 🍣 500g Sushi Rice A small piece of kombu 1. Wash & drain sushi rice three times with fresh water  2. 25 mins in rice cooker with 460ml water 3. Mix with rice seasoning vinegar while still hot 4. Rest for 10 mins 5. Mix rice  6. Rest again / ready to use
 Rice seasoning vinegar: (for cooked rice)
100ml Akazu (red rice vinegar) 42g cane sugar 4g salt 5g kombu seaweed Dissolve & infuse overnight   Nikiri Soy (the sauce we brushed on the fish) 85g koikuchi soy 35g Tamari soy 25g Mirin 4g katsoubushi  The rainy cinematic wasabi isn’t essential - you can buy it   Top to bottom fish was: Hamachi belly aburi
Blue-fin tuna O-toro
Salmon shoyu zuke
Seabass kombu-jime
Skipjack tuna tataki
Spanish mackerel  #recipe #sushi #nigiri #chef #michelin by @dabushgilad

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4 months ago

Behind every nigiri stands a lifetime of training. Precision, touch, and intuition turn simplicity into perfection — proof that sometimes the smallest gestures carry the greatest weight. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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a year ago

Chef Gilad Dabush doesn’t just run the kitchen — he sets the rhythm. Thoughtful, driven, and deeply talented, he guides the team and shapes the flavors that define Gaijin. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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10 months ago

Our final video from Japan is dedicated to sake.
We tasted different styles and learned how rice, water, fermentation and serving temperature shape each bottle.

Sake can be clean and delicate, rich and textured, served cold, warm or paired with a particular dish.

One drink, many expressions - and another part of Japanese culture we are bringing back to Gaijin. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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8 days ago

Japanese culture speaks through details.

The way an object is placed. The pause before a dish is served. The attention given to materials, seasons and space. Everything has its own rhythm and purpose.
During our trip, we learned to look closer. This way of thinking stays with us for beyond the kitchen. taken in Gaijin Izakaya by @dabushgilad

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a month ago

On September 23rd, we are bringing our second-anniversary guest chef series to a spectacular close with the third and final event of the month.

To mark this special occasion, Chef Ido Kablan, is taking over the Gaijin kitchen alongside our own Chef Gilаd Dabush.

Together, they have designed a one-night-only menu that seamlessly fuses Kablan’s culinary language with the signature style of Gaijin. Prepare yourself for extraordinary creations, such as a fire-grilled fish fillet wrapped in banana leaf, served with caviar wrapped in kombu and a rich béarnaise sauce.

This is the last opportunity to experience this month-long celebration. Seats for the finale are limited and filling up fast.

Reservations can be secured today for what promises to be a memorable dining experience.
Please visit the booking link to reserve a table.

Gaijin | 29 Lilienblum St., Tel Aviv taken in Gaijin Izakaya by @dabushgilad

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a month ago

The final countdown is on.We are just hours away from our 2nd-anniversary celebration, and only a handful of seats remain for tonight’s exclusive kitchen takeover.

This is your absolute last chance to experience the combined culinary genius of Chefs Gadi Bor, Yoni Danon, and our own Gil-Ad Dabush. Together, they have crafted a one-off specials menu that you will never get to taste again.

Do not miss out on what promises to be a truly unforgettable dining experience. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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a month ago

We came to Japan hungry for knowledge.

Every meal became a study of flavour: the temperature of the rice, the texture of the fish, the balance of acidity, the way a simple broth can hold years of technique.

We tasted, watched, asked questions and collected ideas. Some of them will soon find their way to the Gajin kitchen. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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a month ago

Friday and Saturday at Gaijin begin with brunch.

Come by from 12:00 to 15:30 for a long table, Japanese flavours and a few cocktails from the bar. Stay for one dish or slowly make your way through the menu.

The rest of the weekend can wait. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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a month ago

Gaijin Izakaya is turning 2! And you’re invited to our Birthday Bash

We are celebrating our second anniversary all through September, and we are kicking things off with a massive celebration! In collaboration with CÎROC & Kirin Beer, we’re launching a spectacular Guest Chef Series to party in style.

September 7
Our first guest - Chef Tomer Tal (BOU)!
He is joining forces with our own Chef Gilad Dabush to bring you a unique, one-night-only collaborative menu. You absolutely cannot miss the King Crab Pasta with angel hair, dashi beurre blanc, and wagyu fat!

Special Bar Menu:
Exclusive cocktails crafted with ultra-premium CÎROC Vodka (Oolong Martini, Parsley Passionfruit Sour, Watermelon Cosmo) and legendary Japanese Kirin beer.

Seats for this evening are strictly limited.
Gaijin | 29 Lilienblum St., Tel Aviv taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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2 months ago

Fish is a language of its own in Japan.
Species, season, fat content, texture and cut determine how it should be prepared and served. Working with fish begins long before it reaches the knife.
During our trip, we studied this approach closely — tasting, observing and learning how precision can reveal the character of a single ingredient. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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2 months ago

The part you don’t usually see. Right before the plate is served. taken in Gaijin izakaya - גייג'ין איזקיה by @dabushgilad

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8 months ago