December 2016 83 www.bahrainthismonth.com This Japanese culinary jewel will enchant diners with ambrosial new additions to its menu. It is that time of the year again when festivities are in full swing. That is also the frame of mind at Maki restaurant, where culinary innovation is the day-to-day order of business. Located in the distinguished complex of the World Trade Centre, the restaurant has presented many award-winning dishes such as the Sushi Jewels, Oliver Maki, Oliver Temaki, Forest Haze Salad and the Terrarium Matcha Tiramisu. “We are constantly working hard to come up with the next palate-pleasing dish,” says Maki co-founder and nutrition expert Amer Zeitoun. The most recent introduction is the zesty Bloody Mary Ceviche, an adaptation of a staple Peruvian dish that is centred on seafood, corn and a tantalising sauce that is sure to send your taste buds to cloud nine. Another addition is the Wagyu steak which is a meat-lover’s dream. The perfectly marbled meat is beautifully presented on the side of a hot lava-stone, giving diners the opportunity to cook it to their liking. Maki is sticking to basics throughout the season, leading up to New Year’s Eve. On the night, you can expect a la carte fine dining, a fabulous set menu option, created exclusively by award-winning group executive chef Louis Kenji, accompanied by delightful DJ tunes, party favours and a special countdown. Fill your tummy with the best contemporary Japanese cuisine before heading out to the New Year’s party trail. Call 17 522-733. MAKI The Season’s Best Pick Bloody Mary Ceviche
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