Morimoto's second Indian outpost is now more than 10 years old, but under the watchful eye of Arun Sundararaj, the executive chef at the Taj Mahal Hotel Delhi, its food continues to be inventive, seasonal and full of the subtle, layered flavours that one expects of the cuisine. Japanese food demands a light touch and at Wasabi by Morimoto, the sushi, sashimi and maki rolls showcase just such a touch in the finest ingredients. You could start with the miso soup and then share a tuna or salmon pizza, or, if you're looking for comfort food, opt for the ramen and steamed tofu. With chef Morimoto taking inspiration from French techniques, Peruvian influences and Asian flavours, the food has been morphing to take on a global character that is still uniquely Japanese.
Himalayan Raw & Fine Element: The seasonal ingredients that dictate the dishes on the menu are a hallmark of Japanese food. At Wasabi, these ingredients are sometimes flown in from Tokyo, ensuring that the flavours stay true to their roots even as they are played around with.
Website; The Taj Mahal Delhi, 1 Man Singh Road, New Delhi
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