Based in the luxury of Mondrian Doha one expects the unexpected. Well, experience fine dining like never before at Morimoto Doha as it dispels any previous notion of Asian cuisine.

It is no surprise that Chef Morimoto chose Mondrian as the venue for his first restaurant in the Middle East. Mondrian is triumph of style and spectacle that is the very embodiment of the Omakase style. Customers ordering omakase style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance.

We genuinely tingled with anticipation Morimoto boasts numerous artworks by the Japanese painter Hiroshi Senju which are graceful and energetic in the same breath. The décor is Asian in origin but contemporary in its delivery with rose gold columns, vast oversized lanterns suspended from the ceiling and leather booths which create a convivial dining experience. In addition diners may opt for the high stools of the sushi bar where up to 16 diners experience chefs preparing delicacies in front of you. If you may seek a more relaxed approach the main dining area offers numerous configurations or venture behind the hidden mirrored doors to a more intimate private dining scenario. Morimoto can cater for any occasion, event or whim.

The sublime surroundings sets the tone for what is about to follow. We were presented with Tofu Miso soup which was the most sublime white miso broth with silken tofu. Chefs then prepared Yellowtail ‘Pastrami’ which was seasoned with togarashi which is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients. This was combined with lime crème fraiche and candied olives. Fusion of flavours on a level I had never experienced before, until I was introduced to the Oyster Foie Gras. Teriyaki sauce is combined with the vibrant yellow uni and decadent foie gras. The nigiri sushi with its vinegary rice perfectly accented the Otoro, Chutoro , Amaebi and the mouthwatering grail of wagyu, A5 grade. In order not to spoil the surprise I will not divulge how the blow torch was employed! Each was delicately presented with such simplicity that it seemed impossible that the flavours and sensations on the palate could be created by something so minute.

Our palates were cleansed by the Intermezo or passion fruit and star anise sorbet. Encapsulated in an orb which resemble the most delicate Venician glassware sitting on a bed of ice. It may seem that my attention to detail in describing the elements of the presentation of each dish is a little amiss but this is down to the fact that the quality of the ingredients meant that staging was effortless.

“EACH WAS DELICATELY PRESENTED WITH SUCH SIMPLICITY THAT IT SEEMED IMPOSSIBLE THAT THE FLAVOURS AND SENSATIONS ON THE PALATE COULD BE CREATED BY SOMETHING SO MINUTE.”

It seemed on first inspection that nothing could top Morimoto’s version of surf and turf, Wagyu Cheek and Black Cod fused with Carrot and ginger puree. This was until tender strips of Japanese Kobe A5 were seared to our exacting standards on a large hot stone. Almost wafer thin and accompanied by Maldon sea salt, sesame and chimichurri sauces. At this point we were lost for words.
Those with a sweet tooth are not neglected either. The chilled cheesecake souffle with raspberry meringue and seasonal berries once again highlighted the skill and vision of the Chefs and the scope of their osamake ‘performance’.

Morimoto is not just a statement but is the exclamation mark! It sets the standard not just for restaurants in the Middle East but globally. Therefore Morimoto ‘itadakimasu’, I gratefully receive and ‘Goschisosama’… Thank you for the experience. ✤