AMS discovered culinary masterpieces on a trip to the delightful Morimoto, at Mondrian Doha.

From the moment we arrived at the Mondrian Doha, it was clear we were in for something special. As we stepped through the doors, we were greeted by an impressive display of gold – a dazzling, elegant space that immediately captured our attention.

We were welcomed with a glowing smile by Favour, a member of the team, and ushered inside where the interior exuded opulence and warmth, with stunning gold lanterns casting a soft, amber glow. The curved booths provided an intimate yet stylish dining experience with the open kitchen adding a touch of theatre.

Our meal began with the spicy shrimp tempura, a dish that crackled on the tongue with each bite. The light, crispy coating was just enough to complement the juicy shrimp inside. The gochujang sauce lent a vibrant heat, cutting through with a deep, fermented tang. Each mouthful was tempered by the cool, creamy Morimoto ranch.

Next came the whitefish carpaccio, a dish that seemed to melt the moment it touched the palate. The yuzu soy brought a delicate citrus brightness, lifting the buttery richness of the fish. The ginger added a slight warmth, while the garlic offered a hint of sweetness that lingered long after each mouthful.

The tuna pizza was an unexpected delight. The crunchy, paper-thin base held the silky tuna in place, each slice delivering a punch of bold flavours. Anchovy aioli brought a salty, umami richness that intertwined beautifully with the sharpness of the jalapeño.

A Delicate Craft

No visit to Morimoto would be complete without sushi. Every piece on our sharing platter was a delicate morsel packed with flavour, but the highlights were the fatty tuna – each bite practically dissolving in the mouth – and smoked salmon with its subtle, depth. The eel, glazed with a light soy sauce, delivered a caramelised sweetness and a slight chew. The selection – too large to mention all by name – offered a clean, natural taste, with each piece highlighting the freshness and quality of the fish – more akin to traditional Japanese fayre.

As we relaxed, the atmosphere buzzed with energy, the booths around us filled with families eating and talking excitedly, their laughter and conversation adding a lively warmth to the evening. A DJ at the booth played skilfully, weaving a seamless soundtrack that paired perfectly with the upbeat vibe of the restaurant. Meanwhile, in the open kitchen, the chefs moved with precision, fully immersed in their craft. It was a space alive with activity.

A Feast Of Flavours

The centrepiece of our meal soon arrived with a flourish, beginning with the Wagyu short rib over coals. This dish was a visual and sensory triumph. The first bite was intensely rich, with the fat rendering into the meat, making it melt away effortlessly on the tongue. The subtle smokiness from the coals infused the rib with a deep, earthy flavour and each bite was punctuated by the crispy, caramelised edges. The robust, meaty essence lingered long after each mouthful, while a hint of char provided complexity, elevating the richness of the Wagyu to a level of pure indulgence. This dish was the embodiment of luxury – intense, tender and decadent.

Next, the signature black cod took centre stage. This fish was a revelation, almost buttery in texture and so delicate it barely needed coaxing with the fork. The miso glaze enveloped the cod in a sweet, umami-rich coat, which perfectly complemented the fish’s natural sweetness. The sensation was almost as if the meat dissolved on the tongue, leaving behind a deep, lingering taste of the ocean mingled with the sweet-savoury notes of the miso. The yuzu-dressed daikon provided a much-needed burst of acidity, cutting through the richness with its bright, citrus tang. This interplay between the rich fish and the sharp yuzu created a balance of flavours that danced on the palate.

The sweet potato dish, although an accompaniment, became a highlight, made even more special by Talia, our gracious hostess, who joined us to mix the components – chilli, garlic, ponzu butter, daikon oroshi and bop sauce. The roasted sweet potato, crispy on the outside and soft within, was elevated by the smoky heat of the butter and the bright tang of the daikon. The bop sauce added a sweet, umami depth and, with Talia’s expert mixing, each bite was a perfect balance of earthy sweetness, spice and richness.

Sweet Indulgences

For dessert, the chocolate fondant was a rich, indulgent finale. As the spoon broke through the soft exterior, the warm matcha ganache oozed out, its earthy bitterness perfectly countering the sweetness of the cocoa crumble. The white chocolate ice cream was a silky, sweet contrast, cooling the palate between bites of the fondant.

Finally, the two Japanese ice creams, matcha and chocolate, were a delicate and refreshing way to end the meal. Each bite was a burst of creamy, delicate sweetness, leaving a lingering taste of subtle, floral notes on the tongue.

In short, our evening at Morimoto Doha was a journey through exceptional flavours, all set against a backdrop of opulence. From the expertly crafted dishes to the impeccable table-side service, it was a magical experience – highly recommended to anyone looking for indulgent dining in Doha. ✤

GO: CALL 4045 5555 FOR MORE INFORMATION OR TO MAKE A BOOKING.