Sirine Boudjadi drops by Mr. Tailor Steakhouse to see what happens when a kitchen famous for its cuts decides to do sushi as well. Turns out, ambition pays off.
Sushi night or steak night? Honestly, why is this still a debate? At Mr. Tailor Steakhouse inside the Rixos Gulf Hotel Doha, the answer is simply: have both and thank us later. Every Thursday, the restaurant turns the evening into a double act: sushi meets steak, no choosing required. Curious to see how this unlikely duo actually plays out, I step inside, and the place wastes no time setting the tone with gold accents and a sharp black-and-white floor pattern. The dry-age fridges gleam like museum displays, with racks of ribeye and Tomahawk hanging. Around them, the room mixes glamour with an easy kind of comfort: deep green leather banquettes, dark marble tables, warm golden lighting and a subtle soundtrack of clinking glasses… occasionally interrupted by a cellist in a red gown performing live, because why not add a little movie-scene energy to dinner?
The Warm-Up
Act Mr. Tailor Steakhouse doesn’t ease you into anything, it gets straight to the point. The first thing that hits the table is a homemade brioche, and honestly, calling it bread feels like an understatement. It sits there like a golden, rippled block of temptation, all shiny layers and buttery swirls. Pull it apart and it gives with a gentle crunch, releasing that savoury smell that says very clearly: ‘you’re in for a good night’. Along with it are three butters: the seaweed one brings a clean, salty pop; the dried tomato has more attitude, a deeper, slightly sweet kick that melts beautifully into the brioche’s flaky folds. And the plain salted? Smooth, rich, creamy and proof that simplicity can still win the room.
Our starters also do a pretty good job of setting the pace. Everything comes out sharing-style, so the table gets lively fast. The Truffle Edamame is warm, fragrant, with just enough truffle. Then, the Beef Tataki: thin slices with a smoky edge, topped with crunchy vegetables and a ponzu that wakes everything up a little. It disappears suspiciously quickly, which is usually a good sign. Somewhere between all this, the Asian green salad balances things out: crisp, light, a bright line of acidity. The sushi selection slots in naturally. California roll, spicy tuna roll, salmon nigiri, avocado-cucumber… Nothing experimental, nothing dramatic, but very well done.
A Knife, A Vibe, A Moment
Before the meat even thinks about showing up, there’s the ‘knife moment’, a little ritual that’s part theatre, part ego test. A leather roll is unbuttoned and opened with the same gravitas someone might use for presenting diamonds, except here, it’s a line-up of knives. Same silhouette, same heft… but the handles? That’s where the personality kicks in. Out of all the options, I reach for the blue-and-white swirl, the dramatic one, the handle that says ‘I’m here to enjoy myself’. Then the main act shows up: your chosen cut, whether it’s the Angus ribeye kissed with yuzu, the filet mignon with soy and ginger juice or those wagyu skewers served with garlic and soy butter, comes toward the table on a smoking hot plate. My steak arrives glossy and deeply charred, those dark grill lines telling me it had exactly the time it needed on the heat. As for the sides, they land family-style, but let’s be honest, none of them feel like supporting roles. Garlic fried rice that smells like I should not be sharing it with anyone, sesame broccoli and the sweet potato karaage, lightly sweet and addictive.
Our meal wraps up with a two-track dessert situation. The Mango Mochi brings the brightness: cool, chewy, sitting on coconut cream that tastes like it was made for a beach view. Then the Chocolate Miso Brownie joins in, rich and glossy, topped with just enough vanilla ice cream to soften the edges. One is fresh, one is decadent; together they’re a very polite way of saying: ‘hope you weren’t planning on skipping dessert’. ✤
GO: CALL 4429 8666 FOR MORE INFORMATION OR TO MAKE A BOOKING.
