Acclaimed as one of Asia’s 50 Best Restaurants for two consecutive years by San Pellegrino and Acqua Panna, Wasabi by Morimoto at The Taj Mahal Palace, Mumbai brought fantastic Japanese cuisine in India way back in 2004.
For its 13th anniversary this year, the restaurant is launching a new menu that will bring together refined techniques and traditional ingredients from nearly 2,000-year-old dishes while infusing them with cutting edge technology. Inspired by the Muromachi period of the fourteenth century, Chef Morimoto’s new menu reflects the honzen ryori serving style, a highly ritualistic form of serving food where plates are carefully arranged and served on elevated trays.
The menu will feature seasonal ingredients including Asparagus Shira Ae – a traditional tofu preparation from Gozen cuisine known to have been offered to kings; Crispy Ganmo – known as the ‘eyes of the dragon’, Ganmo is a fried tofu fritter made with vegetables; Kinoko Zosui – a traditional winter dish, it is a mild and thin Japanese rice soup prepared with vegetables/meat/seafood as per tastes; and Kaburamush – a traditional Japanese steamed turnip winter dish served with wasabi and ginger.
Rice is the mainstay of Japanese cuisine and the different preparation styles are reflected in the new menu. Options include Kamameshi Rice – or ‘kettle rice’ – a traditional Japanese rice dish cooked in an iron pot called ‘kama’ and Bamboo Shoot Robatayaki – derived from Robata, a centuries old country-style cooking technique developed by northern Japanese fisherman who needed a way to cook on their boats; they encased binchotan coals (traditional white charcoal used in Japanese cooking) in a stone box to protect the boat from intense heat.
Date: 31st August to 4th September 2017
Venue: Wasabi by Morimoto, The Taj Mahal Palace, Mumbai
Time: 12:30 – 2:45pm & 7:00 – 11:45pm Daily
Reservations: Call (022)66653296 or (022) 66653366 or email at tmhfb.bom@tajhotels.com.