Maki promotes fine Japanese dining by welcoming Middle Eastern gourmands
Maki Bahrain restaurant teamed up with the Chaine des Rotisseurs of Bahrain, the international gastronomic society founded in Paris in 1950 which is devoted to promoting fine dining, to present the first ever Maki Bahrain-Chaine dinner. The theme, considering Maki’s interesting twist on Japanese cuisine, was ‘The Green Pathway’. Amer Zeitoun, Maki’s co-founder, explains that this is because the brand has pioneered the presentation of many ‘green’ and healthful ingredients to Japanese fusion from house-grown extra virgin olive oil to the aromatic shisho leaves that are indigenous to Japan.
At the event, which was attended by several ambassadors and other leading personalities in the Gulf, award-winning Chef Louis Kenji Huang presented a range of unique dishes like the Red Quinoa Salad with Truffles or the Kanpachi Sashimi that was made from Amberjack fish, mixed with yuzu honey sauce. A US certified Black Angus Filet Mignon was also cooked teppanyaki style and served with ‘green’ real-hon wasabi sauce. The star dish for the evening was Maki’s signature tiramisu with a hint of green tea flavour. Maki Bahrain, Bahrain World Trade Centre, West Tower (1752 2733).