While traditional culinary capitals often prioritise centuries of specialised tradition, the booming dining scene across the Gulf, particularly in Qatar, is shaping a new global culinary model defined by “radical diversity” and “cosmopolitanism”.
This was the assessment of Japanese business strategist Rie Ruqayyah Mihara, a consultant who has successfully navigated the travel, food, and hospitality sectors in Qatar and with prior experience in Pakistan, turning her experience into a blueprint for cultural translation and commercial viability.
Mihara told the Gulf Times that the Gulf is not simply importing global trends, but forging new ones through a unique blend of international influence and local adaptability.
“If Japanese food culture is characterised by ‘specialisation’, mastering a single path, and the ‘deepening of tradition,’ then I believe the dining scene in the Gulf, including Qatar, is defined by its ‘diversity’ and ‘cosmopolitanism,’ where the cuisines gather,” Mihara stressed.
She noted that the Qatari market is distinctively dynamic, flexible, and open, allowing diners to experience the latest global food movements almost instantaneously. Moreover, she said dining is deeply intertwined with social life, emphasising large family and friend gatherings – a key factor for restaurant design and service models.
For foreign concepts aiming to succeed in this cosmopolitan environment, Mihara pointed out that success centres on a delicate balance between preserving the soul of the dish and adapting to local preferences.
“The absolute prerequisite is to protect the core of the cuisine, the ‘authentic flavour,’ or what I would call the soul of the dish. On that foundation, it is crucial to pay respect to the local culture and preferences and to adapt with flexibility,” she explained.
Mihara said this adaptation goes beyond simple Halal compliance, championing a holistic approach that includes engaging with Arab food culture, catering to the diverse tastes of Qatar’s large expatriate population, and integrating local ingredients through “local production for local consumption” initiatives.
“Instead of imposing Japanese tastes, I believe that by creating a dialogue and fusion with Qatar’s food culture, we can create a new value that can only be found here,” she added.
Mihara points to the rapid maturation of the food market, observing a growing demand for specialised and authentic experiences that move beyond broad categories such as ‘Japanese food’.
She sees significant potential for niche concepts that have yet to be introduced, such as specialty tempura restaurants, delicate Japanese sweets, or specific regional cuisines from Japan’s prefectures.
Mihara noted that Qatar’s position offers a unique commercial advantage, saying: “While Qatar's population is small, the number of visitors from neighbouring countries increases on weekends. This makes it an ideal country for test marketing to the wider GCC audience”.
Mihara’s insights stem from a career rooted in cross-cultural exchange. Having lived and worked in the Islamic world – Pakistan and Qatar – for a decade, her fascination with the region’s energy and commitment to building the future while cherishing tradition led her to convert to Islam last year.
Her hands-on experience came from launching and scaling, development a ramen restaurant brand that achieved notable growth in Qatar over a four-year period.
This was the assessment of Japanese business strategist Rie Ruqayyah Mihara, a consultant who has successfully navigated the travel, food, and hospitality sectors in Qatar and with prior experience in Pakistan, turning her experience into a blueprint for cultural translation and commercial viability.
Mihara told the Gulf Times that the Gulf is not simply importing global trends, but forging new ones through a unique blend of international influence and local adaptability.
“If Japanese food culture is characterised by ‘specialisation’, mastering a single path, and the ‘deepening of tradition,’ then I believe the dining scene in the Gulf, including Qatar, is defined by its ‘diversity’ and ‘cosmopolitanism,’ where the cuisines gather,” Mihara stressed.
She noted that the Qatari market is distinctively dynamic, flexible, and open, allowing diners to experience the latest global food movements almost instantaneously. Moreover, she said dining is deeply intertwined with social life, emphasising large family and friend gatherings – a key factor for restaurant design and service models.
For foreign concepts aiming to succeed in this cosmopolitan environment, Mihara pointed out that success centres on a delicate balance between preserving the soul of the dish and adapting to local preferences.
“The absolute prerequisite is to protect the core of the cuisine, the ‘authentic flavour,’ or what I would call the soul of the dish. On that foundation, it is crucial to pay respect to the local culture and preferences and to adapt with flexibility,” she explained.
Mihara said this adaptation goes beyond simple Halal compliance, championing a holistic approach that includes engaging with Arab food culture, catering to the diverse tastes of Qatar’s large expatriate population, and integrating local ingredients through “local production for local consumption” initiatives.
“Instead of imposing Japanese tastes, I believe that by creating a dialogue and fusion with Qatar’s food culture, we can create a new value that can only be found here,” she added.
Mihara points to the rapid maturation of the food market, observing a growing demand for specialised and authentic experiences that move beyond broad categories such as ‘Japanese food’.
She sees significant potential for niche concepts that have yet to be introduced, such as specialty tempura restaurants, delicate Japanese sweets, or specific regional cuisines from Japan’s prefectures.
Mihara noted that Qatar’s position offers a unique commercial advantage, saying: “While Qatar's population is small, the number of visitors from neighbouring countries increases on weekends. This makes it an ideal country for test marketing to the wider GCC audience”.
Mihara’s insights stem from a career rooted in cross-cultural exchange. Having lived and worked in the Islamic world – Pakistan and Qatar – for a decade, her fascination with the region’s energy and commitment to building the future while cherishing tradition led her to convert to Islam last year.
Her hands-on experience came from launching and scaling, development a ramen restaurant brand that achieved notable growth in Qatar over a four-year period.