Sushi or steak? Here, it’s both. Sirine Boudjadi reviews the new Sushi & Steak sharing menu at MURU that moves from clean, sharp bites to full-on fire.
Located inside Waldorf Astoria Doha West Bay, MURU comes with serious backing. It’s the city outpost of Mauro Colagreco, the Michelin-starred chef behind Mirazur. But this isn’t a formal, white-tablecloth situation. It leans into a more playful, high-energy take on Latin flavours, built around bold, crowd-pleasing dishes.
The whole concept is rooted in elemental cooking, fire, smoke, raw and flame-led techniques, with a strong Latin American thread running through the menu. Tonight, I’m here to try the new Sushi & Steak offering, which pretty much sums up the MURU approach. On one side, clean, precise sushi. On the other, properly charred cuts coming off the fire, smoky and full of flavour.
It’s already a bit of a moment as I step out of the lift. Dark, enclosed, slightly dramatic, with this floral pattern creeping across the walls and floor, and a soft glow overhead. Then it opens up. Warm woods, curved lines, low, comfortable seating. Rounded tables, soft banquettes, little corners that feel made for settling in. The lighting shifts depending on where you sit, which keeps things interesting. The bar leans more into late-night mode. Lower lights, hanging greenery, bottles lined up… it’s giving ‘one more mocktail energy’ without ever saying it.
The Omakase Experience
It doesn’t take long for my table to start filling up. A full omakase-style platter lands on crushed ice – layered, detailed, slightly extra but in a good way. On it, a selection of nigiri, two of each, and signature rolls, four pieces each.
I start with the nigiri. The salmon with teriyaki, tobiko and tempura flakes is soft, slightly sweet, with a bit of crunch. The hamachi with miso and jalapeño brings a gentle heat that builds without taking over. The tuna with ponzu gel is the freshest one, sharp, easy and gone quickly.
Next, I move on to the signature rolls, and it gets a bit more indulgent. The Spicy Tuna with cucumber and kimchi sauce has more kick than expected. The Flaming Salmon, with dried tomato, shrimp and torched salmon, is richer, slightly smoky and very easy to keep eating. The Beef Maki works very well with enoki mushroom, beef and parmesan foam. Last but not least, the shrimp with avocado, tempura crunch and spicy mayo is the easiest one, familiar, but done properly. It’s fresh, well executed and the best way to start the meal.
The Fire Experience
It’s now time for the meat, and it’s very much the big moment. Served on a thick wooden board, still warm, slightly smoky, with herbs, grilled vegetables and citrus scattered around, it looks generous without being overdone. I have different cuts to play with: beef tenderloin, Angus rib-eye and Angus picanha. It’s generous and a bit messy, in a good way.
The tenderloin is soft, almost too easy to eat. The rib-eye is where the flavour sits, richer, more marbled, with that proper grilled edge. And the picanha has that bit of bite and fat that makes it the one I keep going back to. The sauces are worth it too. I get bearnaise, chimichurri and mushroom, easily my favourite. Creamy, deep, slightly earthy, it just works perfectly with the meat. Add fries on the side, a bit of grilled corn and Portobello, and suddenly you’re fully in it.
By the time dessert rolls around, I’m not looking for anything heavy. After that much fire, butter and everything in between, the last thing I want is another rich situation. So, I’m quite glad they keep it simple. A chilled fruit platter lands with watermelon, melon, berries, grapes and citrus, all clean, fresh, properly cold. Just exactly what I need at that point. Alongside it, a couple of scoops of sorbet (strawberry and mango for tonight), light, smooth and not overly sweet. It resets everything. And more importantly, it lets you finish the meal without feeling like you’ve completely overdone it. Which, at this stage, is appreciated.
GO: CALL 5102 9105 FOR MORE INFORMATION OR TO MAKE A BOOKING.
