Page 59 - MASALA Vol8 Issue4 February-March 2017

food Stylish interiors; The Ishi yaki buri bop is prepared tableside
Morimoto Bangkok’s lunch set menu
It’s no doubt that the kitchen absorbs in uences from cuisines
beyond Japan, so there is more sugar and spice than a purist might
prefer. A recommended starter is Tuna pizza (B490), a delicious
combination of thin slices of sashimi-grade sh, tangy anchovy aioli
as well as a sprinkling of colourful vegetables and olives atop a base
of crispy tortilla dough. Fresh Thai chilli adds a good ery kick to this
avoursome dish with a bit of bite.

All menu items are artfully presented, especially when you order
from the sushi varieties. The chef’s combination of the Vegetarian
sushi (B1,300) is a delightful treat with a fun blend of sweet tastes
and crunchy textures from the daikon roll to the avocado sushi.
Meanwhile, meat lovers should opt for Ishi yaki buri bop (B790), a
take on Korea’s hot-stone bibimbap featuring yellowtail sh. Cooked
at your table, this addictive bibimbap is a perfect blend of Japanese-
style sashimi with avourful rice. The star of this progression is the
Angry chicken (B550) – juicy, fragrant, smoky and moreish. Served
with roasted peppers, the spicy sauce was a nice way of adding a
judicious hint of avour to this Indian-in uenced dish.

Another succulent main course includes Uni carbonara (B590),
a fusion dish of Japanese noodles and sea urchin tossed with
pancetta in a rich sauce. This can also be found in the restaurant’s
lunch set menu, where each item is served with two choices of the
vegetable tempura, mixed green salad, sushi or tofu miso soup.

Western style desserts o er sweet conclusions, so de nitely
leave room for some wonderful treats. The Salty caramel chocolate
sphere (B450), served with vanilla u chocolate sorbet makes
good endings for a delicious meal, while the the Mango sticky rice
(B350) paired with coconut mochi and sorbet o ers a witty twist on
a classy closer.

The Yuzu Yashinomi

drinks

Morimoto Bangkok boasts a state-of-the-art cocktail bar with a
wide range of innovative concoctions crafted by internationally-
renowned mixologist Shingo Gokan. The cocktail list features
traditional Japanese spirit ingredients including Japanese
whiskies, umeshus, sakes and shochus. We opted for the The Yuzu
(B380), which features shochu, yuzu shiso and plum salt. Another
deliciously fresh creation is the Yashinomi (B260), which is also
known as a Thai Mojito. Light and playful, this intoxicating blend
comes with a spicy kick.

Clockwise from top to bottom: Angry chicken; Ishi yaki buri bop; Morimoto Bangkok
Tuna pizza
MahaNakhon CUBE,
96 Narathiwas Ratchanakharin Road, Silom, 10500
Tel: 02 060 9099
Open daily: 11:30am – 2:30pm (Lunch);
6pm – 11pm (Dinner from Sunday to Wednesday) and
6pm – 1am (Dinner from Thursday to Saturday)
www.morimotobangkok.com

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