Citrus Suzuki Guajillo Recipe by Gerard Arturo Mendez, from KYO Restaurant & Lounge

About the Chef

Born and raised in Mexico, Gerard Arturo Mendez’s successful 15-year career has seen him move from strength to strength in the competitive gastronomic field. From early on in his career, Mendez enjoyed experimenting with international cuisines and cultures – a passion and dedication which led him to Dubai, where he currently holds the position of Head Chef at KYO Restaurant, a buzzing Japanese favourite, recently opened at The Pointe, Palm Jumeirah.

Mendez first mastered his culinary skills during a five-year employment with the Mikasa Group in Mexico City, where he quickly moved up the ranks to first cook and soon saw him commanding over 40 cooks under his umbrella. It was here, where Mendez first experienced Japanese cuisine, hosting a New Year’s gala dinner for the Mexican-Japanese association in Mexico City. Along with experimenting with Mexican and Peruvian cuisine, Mendez’s exceptional career has seen him truly master the fine art of Japanese cooking at a number of renowned Japanese dining establishments in Mexico City, one of which was recognized as the 50 best of Mexico City.  Mendez made the move to Dubai in January 2018, to head up KYO Restaurant at its previous location on The Golden Mile, Palm Jumeirah. Now part of the re-opening team for KYO’s new restaurant in the stunning location of The Pointe, Palm Jumeirah, Mendez has developed a series of menus that will take guests on a gastronomical journey right to the heart of Japan.


  1. Orange Tobiko
  2. Salt Fine
  3. Black Pepper
  4. Chile Guajillo (dry)
  5. Spinach
  6. Dash Stock
  7. Seabass Fillet
  8. Shimeji Mushroom
  9. Citrus Spicy Sauce


  1. Chop the fish to the half from the middle and rub with salt and pepper.
  2. Fill with Shimeji mushroom.
  3. Boil the Dashi Stock on the side.
  4. On the side put to boil the citrus spicy sauce along with the Orange Tobiko and the Guajillo until the Guajillo is soft.
  5. Fry the spinach.
  6. Serve on a plate covering with sauce slowly and carefully.
  7. Leave the Chilli and Tobiko to the end and decorate with spinach.

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