Japanese delights

A new Japanese restaurant has opened at Moda Mall making a fashionable statement when it comes to culinary coolness in the centre containing some of the biggest names in fashion.

Maki is situated in the West Tower of the Bahrain World Trade Centre facing the highway and offers a comfortable yet classic ambience and features an extensive menu of 'fine contemporary cuisine'.

Managing partner Amer Zeitoun said: "The idea of Maki was conceptualised by my brother Mohamed who has always been passionate about Japanese cuisine.

"We opened the first restaurant in Kuwait in 2002 and in Beirut last year and now Bahrain. We believe it is a dynamic concept - not static.

"We like to continuously change and upgrade our menu. We like to keep up with the latest flavours, tastes and styles."

And customers are truly kings at Maki in more ways than one by being able to contribute to its menu card.

The outlet encourages diners to make suggestions and contribute recipes. Once the restaurant's system adds the new recipe, it checks the responses and reviews it receives from guests. If favourable the restaurant keeps the dish on the menu with due credit to the customer.

Mr Zeitoun said: "We have two sections - the authentic Japanese and the fusion selection.

"Our chefs are very creative and mix and match ingredients, some of which are specially flown in from Japan. Hence, our menu can be very extensive and varied."

The outlet is also planning to launch an online delivery in the near future.

Managing the kitchen at Maki are friends and colleagues Chef Malaka Sangallage in charge of the hot kitchen and Sushi Head Chef Duminda Jayarathna.

The chefs both come with eight years of experience and had been colleagues from the start of their careers in the Hilton Colombo, Sri Lanka, under the guidance of a Japanese cook.

Chef Malaka, 29, said: "He told us that Japanese cuisine was like art - like meditation - and that may be a reason why demand for it is growing the world over."

The duo also made their first international move together when an opportunity came in the form of Maki in Kuwait. While Chef Malaka also gained experience from the company's Beirut branch, Chef Duminda, 28, moved to Bahrain two months ago from Kuwait.

Mr Zeitoun explained that the pair was selected by Maki's Executive Chef Shantha who searches and recruits some of the best talents in the field.

The chefs share two popular recipes with GulfWeekly readers.

Nobushi - Shadow of the nation

Ingredients:

Foie gras 1

Japanese shitake mushroom 1

Eel 1

Goat cheese 1 tsp

Fresh thyme

Scallops 1

A mix of Japanese sauces including teriyaki sauce 2 tsp.

Method:

Make a hole in the scallops. Separately pan fry the Foie Gras with the sauces. Once medium cooked, cut it into cubes and fill the scallops with it.

Using a torch burner burn around the scallop slightly, not well done. Place the eel piece in the microwave for 30 seconds. Cut into two pieces in slanted shapes. Cook the mushrooms, marinated with soya sauce, fresh garlic, salt and pepper.

On a plate place the filled scallops and add goat cheese on top of it. Add the mushrooms on the side and add the eel pieces on top of the cheese.

Shaki unagi aburi sushi - salmon eel

Ingredients:

Salmon 4 slices

Eel 1

Salmon roll 1tbsp

Midori rice 2tbsp

Fresh thyme

Method:

Add the rice and twist the salmon slices in the shape of a flower. Place the eel in the microwave for 20 seconds and split it into two and place it on top of the salmon. Divide the salmon roll into two and place on the eel.

Add thyme on top of the rice and use a torch burner over the creation. Garnish with sauce and gold dust from Japan.