There is a certain anticipation that sets in before an exceptional meal. It is perhaps the intuitive understanding that fine dining at its best is also a process of discovery. At The Chedi El Gouna, that feeling begins long before the first course arrives. It settles in the stillness of the space, the peaceful vista of turquoise waters, and the quiet elegance of the architecture.
It makes the ideal setting for an extraordinary experience. The Twin Stars Culinary Journey brings Michelin-starred talent into an intimate Japanese dining concept, NIHON by the Twins, with Executive Chefs and twin brothers Dominik Sato and Fabio Toffolon. It’s the kind of evening you would normally travel outside Egypt for. This time, it’s here, exclusively from 14 to 20 April 2026, in one of El Gouna’s most prestigious hotels.
A Culinary Concept That Travels Across Continents
The Twin Stars have their roots in the acclaimed The Chedi Andermatt in Switzerland, where The Japanese Restaurant earned international recognition. They arrive in El Gouna as a refined, traveling expression of culinary excellence and bring with them the DNA of one of Europe’s most celebrated fine dining environments. But like all great chefs, they adapt thoughtfully to the Egyptian context and its local delicacies
This means that diners encounter one-of-a-kind Japanese food, with an experience that goes far beyond what most people associate with a typical sushi restaurant. It’s built around an omakase format, where the chefs guide the evening course by course, creating a multisensory journey for guests. For those seeking the best fine dining restaurants in El Gouna, or indeed simply an ultra-refined food experience in Egypt, this Japanese restaurant stands out for its creativity, clarity, and confidence.
An Omakase That Unfolds Like a Story
We experienced the menu firsthand—an omakase journey designed as a carefully orchestrated narrative laden with emotion.
It begins with dashi, the soul of Japanese cooking. This traditional soup arrives with a satisfying salty intensity—awakening the palate with umami and warmth.
A series of delicate sushi-inspired amuse-bouche follows. A coral trout dish, lifted by ponzu and crunchy green apple, delivers a welcome brightness. Then a traditional red Sea fish, Nagel is paired with a Peruvian-inspired aji amarillo, which introduces a gentle heat—fruity, and fresh. These appetizers whet the palate and set the stage for the contrasting textures and complementary flavours to come.
The main meal begins with a classic tuna tartare. The soft bite of the bluefin is emphasized by the crunchy radish, pickled Japanese ginger, and fresh wasabi topped with vibrant microgreens. The plate plays with a combination of deep umami and light acidity that is balanced, fresh and inviting.
Then comes gambari—one of the Twins’ signature dishes. Traditionally prepared with lobster, here it is reimagined using lightly charred local Red Sea shrimp. The miso infused hollandaise offers a buttery richness, complemented by crunchy rice balls and fried zucchini.
Hamour, sourced from local waters, is grilled and paired with sweet spring green peas, refreshing lime, and a delicate dashi-based sauce. A touch of sancho pepper oil adds a gentle, almost floral heat—the result is invigorating and joyful.
The flavour palate deepens as we reach the middle of the meal. Quail breast is served with earthy artichokes, spring asparagus, and a jus that carries intensity and elegance. A hint of rayu introduces some welcome spice, balanced by freshness from chicory.
The climax of the dinner is undeniably the wagyu beef. Perfectly seared, it arrives with tiny wild mushrooms, charred Japanese leek, and a light vinaigrette. The flavors resonate—rich, acidic, and umami-driven, creating what the chefs describe as a “vibration” in the mouth.
Dessert is bright and sweet. Local strawberries, paired with a yoghurt mousse made from tofu, a staple of Japanese cooking, is topped with a refreshingly sharp sorbet. This final dish closes this extraordinary journey with a smile and a satisfied sigh.
The Chefs Behind the Stars
At the heart of this unique experience are the twin chefs—two culinary artists whose journey is as compelling as the dishes they create. The following day, we sat down with them to understand more about their story.
Having trained under the renowned Christian Bau, a three-Michelin-starred master known for his precision and discipline, the twins developed a foundation rooted in exacting standards and relentless attention to detail. Each went on to earn a Michelin star individually before joining forces and elevating their craft further, achieving two Michelin stars together.
Yet beyond the accolades lies a deeply personal connection that animates the creative work that takes place in the kitchen.
Their connection to Japanese cuisine began with love. Dominik Sato’s wife Yoshiko, a pastry chef from Japan, opened the door to a world defined by simplicity, purity, and an almost philosophical approach to food. This family connection meant extended stays in Japan, guided by cultural immersion and a deep, lived understanding of Japanese culinary philosophy. The Twins grew to revere the high-quality ingredients, slow extractions, and layered umami flavours that so obviously define their cooking today.
The Twin Stars understand what it means to have a dialogue with place. Rather than importing ingredients to recreate their dishes, the chefs embrace the challenge of working with local produce—Red Sea fish, regional delicacies—and adapting their techniques accordingly. So Nagel and Hamour replace Kingfish and Turbot. The Red Sea’s famous shrimp step into dishes once reserved for lobster. And yet, the integrity of the cuisine remains intact. The result is a seamless fusion of Japanese culinary philosophy with the character of El Gouna.
What emerges is a philosophy of food grounded in balance. Not just of flavor—but of texture, temperature, and emotion. Cooking, the chefs emphasise, involves risk. The wagyu dish, for example, demands absolute precision—there is no margin for error. It is this immediacy, this tension, that transforms cooking into something more than technique. Every dish has a feeling, and Japanese cuisine excels in allowing each element to speak, while contributing to a harmonious whole.
Their ambition now is clear. A third Michelin star is within reach. And as they put it, the path forward is simple in theory, yet demanding in practice: continue with the same precision, consistency, and, they hope, with a touch of luck.
A Rare Moment in El Gouna
For El Gouna, this is more than a special meal or an event. It is a statement. It is a moment where this unique destination aligns itself with global culinary conversations. It makes this Red Sea locale a point on the map for those who seek out the world’s most refined dining experiences. At The Chedi El Gouna, NIHON by the Twins offers something special for Egypt: an encounter with Michelin-starred craftsmanship in an intimate and thoughtfully curated setting. Like all exceptional journeys, it is both fleeting and deeply memorable.