Wasabi, Taj Mansingh, Delhi: Delighting with the New Menu

Wasabi by Morimoto, Taj Mahal Hotel, Mansingh Road

I am very excited to get an invite to attend the celebration of Wasabi by Morimoto’s fifth anniversary which includes a lunch to preview the new menu with Chef Hemant Oberoi at The Taj Mahal Hotel, New Delhi. Wasabi by Morimoto serves modern Japanese cuisine and is the brainchild of legendary Chef Masaharu Morimoto, known to many as the Iron Chef. I also look forward to tasting Wasabi’s unique vegetarian menu, crafted entirely by Chef Oberoi.

I land up at the swank restaurant and meet Chef Oberoi at the door welcoming the guests. I am greeting by two smoking drinks, a potent cocktail called Shira Aishu consisting of litchi juice, muddled basil, vodka and sochu. The other is a spicy, exciting mocktail called eighth wonder with muddled fresh mandarin juice and Japanese spices. We are soon seated for the tasting session.

We start with a visually stunning salmon wara tataki (Rs 2700) daikion oroshi or grated daikon (radish) and

Salmon wara Tataki

crispy garlic. The vegetarian starter is avocado tartare, a rich and flavourful dish with a mousse like consistency. Next comes a dish I can have anytime, anywhere – assorted sushi and sashimi (Rs 7725). It is as good as sushi and sashimi can get. As a slice of the fatty tuna sashimi goes into the mouth, out comes a sigh of ecstasy. Equally enticing is the assorted vegetable sushi (Rs 3875).

Next to be served is the vegetarian crispy onion cup (Rs 1650) in an intensely flavoured morel broth. It is a dish most enjoyable. Spicy grilled angel shrimp (Rs 2400) with yuzukoshu sauce. Yuzukoshō is a paste made from chili peppers, yuzu (a citrus fruit) peel and salt, which is then allowed to ferment. I am fascinated by the crispy papad like basket in which salad is served. It is actually made from trout fish! The veg option is crisp and addictive corn wheel kakiage (Rs 1550) served in a rice paper net with spicy mayo.

Ghost tenderloin sukiyaki

It is time for the entrees. There is a choice of three non-vegetarian entrees and three vegetarian ones. Our table requests for a tasting of all three of the carnivorous options plus one vegetarian one. The first to be served is the perfectly cooked lamb chop shichimi yaki (Rs 2900) with shichimi (a common Japanese spice mixture containing seven ingredients) and morel sauce. The next one is a popular dish at Wasabi, black cod marinated with miso (Rs 2025) now with a less sweet new recipe. One bite and I am mesmerized by the perfectly flaky fish and its melt-in-mouth texture. The ghost tenderloin sukiyaki (Rs 6100) has a covering that is dissolved when the garlic soy sauce is poured on it, revealing a masterpiece of a dish. This dish is one I an unlikely to forget for some time. The vegetarian entrée of eggplant in spiced miso sauce (Rs 1750) is another masterpiece. We end the meal with sakura ice cream (Rs 1100).

The meal at Wasabi has been truly spectacular with each of the dishes served being a memorable food adventure.

Sakura Ice Cream

What is truly impressive is the vegetarian Japanese menu put together by chef Oberoi. Though I am a confirmed carnivore, I will happily go vegetarian for such a meal.

Ratings out of 5

Food: 4.5 | Ambiance: 4.5 | Service: 4.5 |Overall: 4.5