Come September and it will have been 21 years of the restaurant Wasabi by Morimoto mesmerising lovers of Japanese cuisine in Mumbai. The long-revered restaurant is one of the most outstanding jewels in the crown of the iconic Taj Mahal Palace, the flagship property of the IHCL brand, with a grand view of the Gateway of India.
Legendary chef Masaharu Morimoto visits every year to polish the menu to perfection, introduce new ideas, and present one of his sensational autumnal omakases to ever-faithful ‘Wasabistas’ over two days. And now, a new Master Chef Takahiro Shiga has brought his knives to the Wasabi kitchen, leading from the front and dazzling Mumbai with his Sakura menu.
In keeping with the fleeting beauty of the blush, the menu has a little pink, a little poetry, and a dream on every plate.
Born in Chiba, Japan, Chef Shiga brings over three decades of expertise in Japanese cuisine. Trained in Tokyo’s most prestigious restaurants and hotels, he has mastered the nuances of traditional techniques while embracing innovation. His culinary journey has taken him across China (specialising in sushi at The Venetian Macao), Thailand (where he served as Japanese Chef at Banyan Tree Phuket’s restaurant, Taihei), and Malaysia (where he wowed guests at the standalone Umi Omakase in Kuala Lumpur).
The world-famous ‘Iron Chef’ Morimoto, renowned for his ability to blend traditional Japanese techniques with modern flair, brings a wealth of experience and creativity to the table. Chef Shiga infuses his personal take on contemporary Japanese cuisine by incorporating his expertise in sushi, sashimi, and multi-course kaiseki. When we ask how the vision of both chefs will play out at Wasabi together, Chef Shiga explains, “Our collaborative vision remains to beautifully blend tradition with innovation, creating a harmonious dining experience.”
Last September, we were in Wasabi’s gorgeous Private Dining Room, sitting at that surprising sculptural round table lit by an oversize custom pendant dome of hammered metal said to be inspired by the artwork of Anish Kapoor and miso soup bowls, designed by Rockwell Group’s Madrid team. Chef Morimoto was serving brilliance throughout, but when he came up in person to present some table-side theatre for the sushi course, everyone was aflutter. His flamboyance and charm only rivalled by his sear on the salmon coated with uni (sea urchin) butter! It’s tough to top that experience but with Chef Shiga in the house, exciting things are afoot.
What changes can regulars expect on the menu with his arrival, we ask.
The menu at Wasabi will soon be featuring special seasonal ingredients like in Spring we’ll have Turban Shellfish (Hime Sazae from Nagasaki), white cockles (torigai), sashimi grade Indian tuna. Guests can look forward to sustainable seafood selections and creative vegetarian alternatives, and the incorporation of fermented ingredients like koji and miso, all of which enhance Japan’s signature umami flavours,” says Chef Shiga, who wants to introduce Mumbai to the idea of Shun—the Japanese art of celebrating ingredients at their seasonal peak.
Additionally, one can expect wellness-focused elements, including lighter ramen options and functional superfoods like seaweed. “The famous fermented beans called ‘natto’ will be thoughtfully integrated to offer a wider choice,” he confides.
Chef Shiga’s take on seasonal omakase and his innovation with Osaka sushi will be a big draw for guests. Dishes to watch out for are his Tofu Carpaccio in a Sakura Yuzu Sauce, Takenoko, Mozuku, and Avocado Pizza in the Hassun (seasonal platter). The Renkon Manjyu (lotus root with shishito peppers) in the batter-fried koromo-age course, and a Sapporo ramen soup with grilled butternut squash done in cherry blossom miso inspired by Hokkaido, which has been a runway hit amongst guests. And the best part? A seasonal focus means that there will be different dishes to delight in every time we visit.
