‘Wasabi by Morimoto' at Taj Mumbai Celebrates 20 Years

Wasabi by Morimoto merges dining concepts with Chef Masaharu Morimoto’s interpretations of modern Japanese cuisine. This fusion, elevating Japanese cuisine in India, has now marked twenty years of a culinary journey at The Taj Mahal Palace, Mumbai.

Words of Celebration

Speaking on the occasion, Ritesh Sharma, general manager, The Taj Mahal Palace, Mumbai, said, “Renowned for introducing modern Japanese cuisine to India, Wasabi is among Asia’s top dining destinations. It has carved a niche in the country’s culinary landscape, and the celebrations marking its twentieth anniversary are a testament to its successful collaboration with Chef Masaharu Morimoto. Building on this legacy, Wasabi will soon open a new outpost at Taj Lands End in Mumbai.” He added, “Pushing boundaries of gastronomic innovation, Wasabi is committed to the highest standards of culinary craftsmanship. We are deeply grateful to our guests for their trust and support over the years.”

Executive chef Amit Chowdhary, The Taj Mahal Palace Mumbai said “Over the past two decades, our dedication to excellence at Wasabi by Morimoto has remained steadfast. The enduring favorite, Seasonal Omakase, featuring ingredients sourced from Japan, reflects this commitment to quality. In partnership with Chef Masaharu Morimoto we have curated a menu that resonates with Indian preferences while maintaining the highest Japanese standards. This approach has allowed us to stay at the forefront of the culinary scene and create iconic dishes that delight our guests.”

Popularizing modern Japanese cuisine in India, Wasabi incorporates local preferences into its menu, including a range of inventive vegetarian options. Signature dishes such as Black Cod Miso, White Fish Carpaccio, Toro Tartare, Pork Kakuni, Kinmedai Soup, and Chilean Sea Bass with Yuzu Kosho Ponzu highlight Chef Morimoto’s skill in blending Japanese culinary complexities with western food. For the Indian palate, menu includes vegetarian options and innovations like Nori less sushi, Aona Goma- ae, Truffle Lilibud.

Marking the milestone, Chef Masaharu Morimoto unveiled an Omakase dinner on September 6-7, 2024 along with a selection of new additions to the menu, including the Mizuhiki Salad, once served at the White House, and the Grilled Chilean Sea Bass cooked on robata with yuzu kosho ponzu sauce. Other highlights are Omar Lobster with Spicy Mayo and the exquisite Musk Melon Brandy Jelly with Fig Mousse, made from Japan’s luxurious musk melon. These dishes, will now feature in the main menu, continuing to deliver unforgettable gastronomic experiences at Wasabi Mumbai.