84 December 2016 www.bahrainthismonth.com japansupplement The Authentic Taste of Japan KEI Having been in the region 36 years, this eatery was at the forefront of educating local and expat palates about Japanese cuisine. Bahrain favourite Kei is a legend at the Golden Tulip. Originally started in Kuwait in 1981, it soon expanded to Bahrain. Owner Keiko Mutoh explains: “Kei Restaurant was originally founded by my father, who thought it was a good idea to set up a Japanese eatery, which was very rare at the time, and to introduce the delicacies of our food to this part of the world. At the time there was a large population of Japanese and, with time, the trend for this kind of food has spread leading to the popularity of such cuisine as we know it today.” Kei introduced the Land of the Rising Sun’s cuisine to Bahrain and the restaurant has received awards for the promotion of Japanese food overseas from the Japanese Ministry of Agriculture, Forestry and Fishery. The menu features time-honoured favourites along with a variety of contemporary sushi and modern preparations. And, with a Japanese executive chef, it’s often said Kei serves the island’s most authentic cuisine. Having considered introducing a fusion menu when he first arrived, chef Umekawa says: “I soon realised it would be better to make Kei all about the delicate, fundamental flavours of our cuisine and give Bahrain a taste of what we Japanese eat at home. People who come here don’t really look for fusion, but authentic and true kyõdo ryõri or regional dishes.” Keiko also adds that people across the region are increasingly more knowledgeable about the various styles of cooking. “Japanese food is healthy, yet tasty and fulfilling,” she says. “People like the amazing presentation and detail which goes into every dish. “A lot of Gulf people and expats are knowledgeable about Japanese cuisine because people travel all over the world and come into contact with this food. Also there is a big population of foodies in this region and they really go out of their way to learn about food.” Keiko believes the freshness and seasonal nature of the ingredients is one of the main things that sets Japanese food apart from other Asian culinary traditions. She explains: “In Japan, we have four seasons and the ingredients and ways of cooking differ from season to season. For example, in the winter, there is hotpot cooking, using vegetables, seafood and other blessings of nature only available during the winter season.” Having come from Japan to run the restaurants her father established, Keiko hopes to expand in the future and concludes: “It`s wonderful to be in this multinational environment and to have the opportunity to meet people from different cultures. By sharing the wonders of Japanese cuisine with the people of the world, I hope to contribute to building a cultural bridge through the universal language of food.” Kei offers various special meal deals throughout the week and will be serving up traditional Japanese New Year fare during the festive season. Call 17 533-450. Keiko Mutoh
RkJQdWJsaXNoZXIy Mjk0MTkxMQ==