Savouring some sushi

The Fuji Sushi Bar at the Sheza Tower in the Diplomatic Area is a cozy little place with a view of the streets and tall buildings of Manama accompanied by a wide choice of fresh sushi.

What is unique about the Fuji Fushi Bar is that it is Japanese with a contemporary touch.

The design, concept and menu of the venue is the brainchild of manager Shaikh Abdul Jabbar who explained that the idea was to offer a traditional Japanese setting with a modern twist.

He said: "Before opening in September 2007, I had travelled to Tokyo where I was able to gather a lot of information on the different techniques, styles and skills used in Japanese cooking including learning about sushi.

"We brought in a lot of things from Japan to give guests a warm and cozy dining ambience."

The venue offers various kinds of sushi so everyone can find a favourite including raw sushi or sashimi, maki sushi with either cooked or raw ingredients, nigiri sushi, seafood on rice, and some traditional temaki rolls on seaweed stuffed with rice and seafood.

There is also a special section offering modern rolls which are a selection of sushi with added ingredients, mostly named after various areas of Tokyo.

Chef Richard Aguilar, 29, from Adliya, said: "We aren't authentic but we offer a modern Japanese experience."

Originally from the Philippines, Chef Richard has been rolling out sushi for 10 years.

He said: "I fell in love with Japanese cuisine after school when I joined my uncle's Japanese restaurant.

"I used to learn all the tricks from the Japanese chefs and now have many friends from Japan."

For the future the venue has various plans. For Ramadan, Fuji will introduce a Teppanyaki cart selling grills.

Mr Jabbar said: "I am planning to visit Tokyo next year where I will meet up with various restaurant owners to bring a Japanese franchise for the first time to Bahrain.

"We will also very shortly introduce an a la carte menu with other dishes aside from the regular sushi menu."

The outlet is open daily from noon to midnight.

For GulfWeekly readers, Chef Richard shares a favourite modern sushi roll recipe.

Ryoko rose roll fuji style

Ingredients:

Spicy tuna (raw tuna, tougrashi - assorted mixed Japanese chilis - Japanese mayonnaise) with asparagus

Tuna tataki (tuna fried with sesame seeds for five seconds on either side) and unagi or freshwater eel

Nori or seaweed

Rice

Toppings:

Special tataki sauce Fuji style (lemon, sugar, mirin and Kikkoman soy sauce)

Teriyaki sauce

Spicy mayo (Japanese mayo with tougrashi)

Crab salad with vegetable

Tobico (raw flying fish)

Sesame seeds

Preparation:

Spread a strip of nori or seaweed, put some boiled rice on top of it and spread it. Add the toppings and the ingredients. Roll it all up and cut into six pieces to serve.