Kampachi Carpaccio at Kazu's

We gear up for the race weekend with Kazu’s kampachi carpaccio

Okay, the current crop of Formula 1 drivers has no Japanese talent amongst it, but you only have to glimpse the action at the Japanese Grand Prix each year to see how much the nation enjoys the thrilling motor sport.

With that in mind (and fitting with our F1 theme this week) we thought we’d take a closer look at the Yas Viceroy’s Kazu, which has developed an à la carte offering especially for the race weekend later this month.

The Japanese restaurant has views of the Yas Marina Circuit track, meaning you can dine and watch the race if you haven’t bagged a ticket for the grandstand and it helps that the food is consistently great.

One of the highlights of the limited-edition menu is this kampachi carpaccio. The fish is not one you’ll regularly see on menus in the capital. Kampachi is known as a “designer yellowtail” bred in Hawaii.

It’s the kind of twist that the restaurant’s chef, Song, likes to put on the traditional dishes he usually serves.

Kampachi is in season, the chef tells us, meaning it’s the freshest it will be all year round. No need to do much more to it than slice thinly and serve, then. The slices of fish are mixed with a combination of yuzu and soy sauce to add some salt and citrus flavours to cut through the rich taste of the flesh. The fusion continues when parmesan is shaved over the dish at the pass before serving alongside a salad of pretty micro herbs and edible flowers to finish with a flourish.

Song’s favourite driver Lewis Hamilton may have to pass on this dish (he’s vegetarian, you see), but we’re recommending you get in pole position to give it a spin. You won’t regret it.

Dhs165. Yas Viceroy Abu Dhabi, Yas Island (02 656 0600).

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