Umu Japanese Restaurant is a one Michelin starred venue located in the heart of Mayfair. It’s a favourite of those who work at the Japanese Consulate, and understandably so as the food is divine. Chef Yoshinori Ishii previously spent nine years at Japan’s three Michelin-starred Kyoto Kitcho, and his haute cuisine approach to Japanese cooking means his food at Umu is graced with a touch that is both elegant and precise.

I dined at Umu last year (for more on that meal click here), but I also had the opportunity to try Umu’s four-day pop-up restaurant at Frieze Masters recently, a fine-arts exhibition in Regents Park. The pop-up restaurant only offered a limited selection of starters, sushi, sashimi, and mains from the original Umu menu, but it was still a great showcase of what the standard Umu menu had to offer. Umu Head Chef Yoshinori Ishii remained in charge of the pop-up and worked the sushi bar as we ate. Also in attendance was a legion of full time staff from Umu in Mayfair.

Umu’s Chef Yoshinori Ishii hard at work

(Continue reading her story…)

Bushido Restaurant and Lounge Bahrain ticks every box in terms of décor. Part of the Buddha Bar Group that is famous for its glamorous restaurants and high end contemporary Asian food, Bushido is similarly sensuous, dark, mysterious, and chic. But the beauty of the inspired architecture of Bushido is further heightened by a wonderful landscaped garden and a small moat that surrounds the restaurant, accentuating the mysticism of the space. Crossing the moat creates the sense that you are walking into a different world, one that is indulgently classy and sophisticated. Bushido means ‘way of the warrior’, and this theme runs throughout the feudal Japanese décor that interestingly includes the use of Samurai-armoured motifs.

The upstairs bar area offers a wonderful selection of delectable cocktails and downstairs is the restaurant where the nouveau Japanese menu is served. In addition to the main dining room, Bushido also has a sushi bar, a teppanyaki room and a terrace area. The menu showcased great diversity ranging from sushi and sashimi to robata grills to the main courses, and the variety and choice made for a fantastic sharing and tasting experience.

From the ‘new-style sashimi’ section of the menu, a Japanese sea bream with white wine and truffle soy sauce (BD6.100 – about £10) was delectable. The fish was resoundingly fresh and the acidity was well judged although the use of truffle was difficult to detect.

Sea bream with white wine & truffle

(Continue reading her story…)

Grand Heritage Hotel

Day two of my stay in Doha saw me at the Grand Heritage Doha Hotel and Spa. The hotel is located inland away from the Corniche in the Al Waab district, right by The Aspire Zone, a famous Qatari sporting complex built for the 2006 Asian Games. The Grand Heritage Hotel is indeed very grand looking and resembles a sprawling Victorian mansion and houses Blue Restaurant that serves steak and Japanese food.

The Grand Heritage caters to both business and leisure travellers. There is a business centre which offers services such as binding, laminating, scanning and secretarial, etc, and a spa containing a number of amenities including treatment rooms, a natural pure water indoor swimming pool, a gymnasium, separate male and female saunas, steam room and whirlpool facilities.

(Continue reading her story…)

Sake Restaurant

Sake Restaurant operates a chain of contemporary fusion Japanese restaurants in Sydney, Brisbane and Melbourne, with the Sydney branch sitting in the historical and touristy Rocks area near Circular Quay. The décor is lavish, yet simple; sexy, yet understated. It’s really nicely done. Catering to an upmarket and fashionable crowd, its hit the mark as the kind of place one goes to see and be seen.

As befits the name, Sake Restaurant has an amazing sake collection. The sake sommelier suggested that we try the Kozaemon Junmai Daiginjo as our aperitif (a small carafe is $58 – about £38). At over 300 years old, Kozaemon is one of Japan’s most established sake houses and Junmai Daiginjo is its premium label. It brews its sake in the mountains of Japan’s Gifu prefecture. It was delicious, as smooth as silk and an excellent way to start our meal. We also tried a couple of cocktails ($18 to $20 – about £12 to £14) which were also very tasty.

(Continue reading her story…)

Here is the first of a series of reviews from some of the hottest restaurants in Sydney at the moment. I hope you enjoy reading them as much as I enjoyed eating at them. Cheers.

Sepia Restaurant is one of the most exciting restaurants to dine at in Sydney right now. It was borne as a collaboration between British-born Chef Martin Benn, formerly the Head Chef at Tetsuya’s, and Sydney seafood king George Costi of De Costi Seafoods. Benn began his cooking career at the Oak Room in London, after which he moved to The Landmark, and later to the Criterion where he cooked under Marco Pierre White. He located to Australia in 1996 and spent some time at Sydney’s Forty One Restaurant before moving to Tetsuya’s in 1999.

It was at Tetsuya’s where he honed the contemporary/Japanese fusion approach to cooking for which Sepia is known. As far as restaurants in Sydney goes, Tetsuya’s is legendary, and in 2012 it ranked 76 on San Pellegrino’s World’s Best Restaurants list. A Head Chef position at Tetsuya was therefore no mean feat, especially as Benn achieved it at the ripe young age of 25.

Sepia opened in 2009, and in a few short years, it has gained notable success. In 2011, the influential Sydney Morning Herald (SMH) Good Food Guide awarded Benn its coveted Chef of the Year title. This was followed by
Sepia winning the SMH Good Food Guide’s 2012 Restaurant of the Year, as well as ‘Three Hats’, the highest possible ranking within the SMH’s restaurant rating system.

We elected to go for the eight-course tasting menu for $160 (about £103) which kicked off with an amuse bouche of tuna nigiri with wasabi, soy and puffed rice. The tuna, cut into small pieces and shaped into a nigiri, was beautiful and melted in the mouth. The wasabi and soy worked well with the fish, and the puff rice added a crunchy texture.

Tuna nigiri

(Continue reading her story…)

Colonial Jakarta

On account of the heat and jetlag yesterday, I had done little else but wander around the air-conditioned shopping malls.  So today was my first real sightseeing expedition of Jakarta. On the whole, it was a little lacklustre – a maze of traffic and chaos, a concrete jungle interspersed with shanty buildings. However, my visit to the Indonesian National Museum proved to be reasonably interesting.  There were cultural artefacts from around Indonesia on display and a collection of Chinese ceramics including some from the Han Dynasty.

Night traffic in Central Jakarta

This evening I decided to eat Indonesian street food, having started the day in such a fashion.  On all my travels throughout South East Asia, I generally haven’t been able to fault these vendors, in terms of flavour at least, although some were obviously better than others.  They were authentic, cheap and filling, and catered to local taste buds as well as wallets.  On occasions I found the food at these little one man mobile operations better than at some restaurants where you paid more, although you obviously compromised on service and ambience.  No doubt the key was to head for the busiest stall, the one with the most locals.

On a street around the corner from my hotel, there was an abundance of warungs (food vendors on mobile carts) dishing up an abundance of Indonesian specialties.  They offered a variety of local dishes including nasi goreng (fried rice), mie goreng (fried noodles), sates, curries and fried meats such as fish and chicken.  I headed for one of the busiest warungs I could find and ordered nasi goreng (about 60p).  It was mildly spicy and mixed with shredded chicken, finely diced beef, liver and spring onions and was suitably tasty, although it was missing a pan fried egg on top.  It also came with prawn crackers, which the Indonesians seemed to love as an accompaniment to their food, and of course the mandatory chillies. Also available on the table was sambal (a spicy Indonesian condiment) for those wanting that extra bit of kick.

(Continue reading her story…)