OMAKASE: Experiential dining at The Oberoi Mauritius

OMAKASE: Experiential dining at The Oberoi Mauritius
The Gunpowder Room - copyright The Oberoi Mauritius   The Oberoi Mauritius is a resort that combines abundant natural beauty with refined luxury. Winding paths and Balinese style statues guide you to beautifully appointed villas and terrace pavilions offering panoramic views of the ocean.

The Gunpowder Room - copyright The Oberoi Mauritius

The Oberoi Mauritius is a resort that combines abundant natural beauty with refined luxury. Winding paths and Balinese style statues guide you to beautifully appointed villas and terrace pavilions offering panoramic views of the ocean.

The Gunpowder Room is a recognised national monument that dates back to 19th century, French colonial times. It can seat up to six couples for an intimate dining experience, and also hosts local rum and wine tasting sessions. The menu features traditional Mauritian and contemporary Japanese cuisine, served on different nights, according to schedule.

We opted for the Omakase menu, prepared by the 21 year old inhouse Chef and our tastebuds were duly rewarded! Omakase (お任せ) is a Japanese phrase that means ‘I’ll leave it to you’. In Japan, the term is used to give the Chef complete power over the culinary journey  ahead which results in a diverse range of small and extravagant compositions. 

This style of dining essentially offers the Chef the choice of what to serve you based on what he feels best, while using the freshest ingredients is available. Expect the Chef to be innovative and surprising in the selection of dishes. The meal can be likened to an artistic performance.  

The Omakase is the beating heart of Umami – a quintessential dining experience full of surprise, innovation and dedication. The theme is neither traditionally Japanese, nor European; it’s Umami – an unique fusion intended to seduce you with unparalleled taste. Trust in the Chef – go ‘Omakase’

 

 

 

 

 

 

 

THE MENU: 

Robusutā sashimi and gunkan of robusutā (lobster)  gari shoga vinaigrette

Ebi tempura maki and Kraken (squid) ink ebi (prawn) nigiri yuzu dressing

Shake (salmon) maki and sashimi teriyaki sauce

Maguro (tuna) sashimi and nigiri, miso vinaigrette

Cured miso duck and foie gras maki soy truffle

Guacamole maki crusted with spicy tortillas and avocado nigiri caramelized with muscovado

Misoshiru with wakame and tofu

Yakitori selection Ebi (prawn), sakana (fish), toriniku (chicken), gyuuniku (beef) asparagus, zucchini and mushroom, yaki onigiri with ponzu sauce

Green tea panna cotta crystalised yuzu emulsion

 

GREEN TEA

Sencha traditional Japanese green tea

Genmaicha blend of Japanese green tea, roasted rice and popped rice

Hojicha roasted Japanese green tea

 

SAKE

Akashi Tai Honjozo  a discrete nose with lime, lemon and straw notes

Akashi Tai Honjozo Genshu  waxy, woody and white flowers with a pink grapefruit finish

Akashi Tai Junmai Daiginjo balance of lemon and bitter orange flavours with a long lasting finish