Maison Shibuya has been unveiled on Bluewaters Island, marking the brand’s expansion from fine dining into high-end Japanese retail.
Positioned as the group’s flagship retail concept Maison Shibuya moves beyond omakase service to introduce a vertically integrated supermarket model centred on provenance, sourcing and craftsmanship. The opening signals a strategic evolution for the Japanese dining brand, translating its premium positioning into a curated retail environment.
Named after Tokyo’s Shibuya district, the concept draws on contemporary Japanese culture – balancing tradition and innovation – and applies it to a structured supermarket format designed around ingredient quality and transparency.
The store operates with its own processing facility at Toyosu Market in Tokyo, enabling seafood and vegetables to be sourced, prepared and air-freighted directly to Dubai. The vertically integrated supply chain allows TakaHisa to control quality and freshness at source, a model rarely replicated in international markets.
The retail offering includes premium wagyu, seasonal Japanese fruits and vegetables, speciality pantry goods and lifestyle products. Dedicated fishmonger and butcher counters reinforce the brand’s emphasis on precision and product integrity.
Interiors follow a restrained Japanese design language, with timber panelling, grid frameworks and softly lit shelving creating a clean, curated environment. The space is designed to feel immersive without leaning into overt commerciality, aligning with the brand’s premium positioning.
