Wasabi SUSHI UNRAVELLED Ever since it opened its doors to diners in the city four years back, Wasabi by Morimoto, at the Taj Mahal hotel in the Capital, has become the preferred haunt for gastronomes with a taste for Japanese food. Le CITY deluxe INDIA traces a Yellowtail fish’s journey from the Wasabi kitchen to the dinner plate with chef Vikramjit Roy. TEXT BY TREESHA DATTA / PHOTOGRAPHED BY HARI NAIR
Omade an effort to woo Indian customers: right from sourcing authentic ingredients from Japan to creating a vegetarian menu, the restaurant pulled out all the stops. The fact that chef Roy has an affable personality – patrons greet him like an old friend, take guidance and ask for his recommendations – probably helped too. “People were not comfortable with the idea of eating raw fish. So I started by introducing carpaccios – very thin slices of raw fish, arranged nicely on a plate with sauce drizzled on top and seasoned with a splash of hot olive and sesame oil (the hot oil partially cooks the fish). People enjoyed the carpaccios – they were eating raw fish but with the perception that it was cooked. That is how the initiation into Japanese cuisine began,” says Roy.
What has also made Wasabi a favourite, is the consistent quality of food. Most of the ingredients are flown in from Tsukiji (famous for its fish markets) near Tokyo in Japan, and the seafood is sourced from across the world. “The crabs are brought from Alaska, the salmon from the North Atlantic, and the Yellowtail Tuna (fish) from Japan. The mussels and the clams are from Sri Lanka. We did our research, and after considering everything decided to source the best ingredients. The focus of this restaurant is quality,” the chef says with pride. A Japan Airlines flight dedicated to Wasabi – flies in from Narita Airport in
Japan to Mumbai, and then to Delhi – brings consignments of fresh fish twice a week, and other ingredients once a week. These are then, thoroughly checked before being accepted at the restaurants.
While the ingredients are as authentic as possible, the chef admits that the same is not the case with the recipes. “We do not say that we are an authentic Japanese restaurant, or an American -Japanese restaurant. Wasabi is a contemporary Japanese restaurant and we do not limit ourselves to any framework. There are elements of America because of Morimoto’s relation with America. I also draw a lot of inspiration from Mexico and Spain,” he elaborates.
Apart from the popular carpaccios, spicy king crab and the black cod miso, which has become all the rage, Wasabi has also developed a number of signature dishes including a popular appetizer – the scallop foie gras. Sushi is an all-time favourite, usually paired with a miso soup or enjoyed with Japanese teas like Sancha and Macha. However, it pairs best with a Shochu ( Japanese wine made out of rice) or even better, a cold sake. For Sake, Wasabi has a fine selection at its Sake bar, not to be missed. If you can't make the time to visit Wasabi, or are simply a gastronome with a penchant for cooking, pay close attention as chef Roy shares the secret to rolling that perfect Yellowtail Mango Maki sushi. Bon Appetit!
NOV — DEC 2012
Over the past few years, Japanese cuisine has gained a foothold in the imagination of food lovers in the country, and one of the most popular restaurants in India synonymous with great contemporary Japanese food is undoubtedly Wasabi by Morimoto. Legendary chef Masaharu Morimoto – best recognised as an ‘Iron Chef ’ on the hugely popular eponymous Japanese television show – opened his first restaurant called Morimoto in Philadelphia, then Wasabi by Morimoto at The Taj Mahal Palace & Tower, Mumbai and followed it by opening another Morimoto in New York. After the success of his Mumbai restaurant he went on to start Wasabi in Delhi in 2008.
Wasabi is one of the first restaurants in Delhi that brought Japanese food to the fore and helped popularise the cuisine. “It was a challenge to open people up to this kind of place and cuisine. Guests in Delhi are very different from Mumbai or any other place. They are particular and know what to eat and don’t move out of their comfort zone easily. At the time there were no major restaurants which served contemporary Japanese food, except Sakura at Metropolitan Hotel Nikko. Then 3600 at the Oberoi opened and made Sushi popular to some extent. But that was it,” says chef Vikramjit Roy who has been in charge of the restaurant from the very start. Wasabi stood out because it