Stepping into Strawfire at the Emirates Palace Mandarin Oriental in Abu Dhabi is more than just dining; it's an immersion into the culinary vision of Chef Ross Shonhan. With years of expertise and numerous journeys to Japan, Shonhan has meticulously crafted a unique gastronomic experience that blends ancient techniques with modern flair.
At the core of Strawfire is Warayaki, a traditional Japanese straw-fire cooking method that infuses dishes with robust, smoky flavors. However, this isn't just about the fire; it's about Shonhan's dedication to preserving Japanese customs while refining them for contemporary tastes.
The journey starts as soon as you enter. The Tsukimi Lounge, with its tranquil full moon harvest atmosphere, invites you to pause and reflect before embarking on your culinary adventure. The main dining area, featuring an open grill and soft golden drapes that evoke dancing flames, puts the art of Warayaki center stage. The highlight, however, is the Toyama Private Dining Room. Centered around a stunning 7.3-meter-long, 830-kilogram Shimenawa rope, this room is a testament to Japanese craftsmanship. Handcrafted in Toyama, Japan, and symbolizing sanctity and protection, the rope hangs dramatically above the dining table, creating a focal point that is both awe-inspiring and meaningful. The hand-painted silk walls depict scenes inspired by Japanese masterpieces, weaving history and culture into the room's very essence.
The menu is a symphony of flavors designed to cater to diverse palates. It begins with dishes like Japanese Wagyu Beef Sashimi, where tender slices of premium beef are paired with umami-rich mizuna, bonito powder, and gyu tare. For a tangy twist, the Yellowtail Tiradito delights with its rocoto dressing, pickled kumquat, and vibrant annatto oil. Seafood enthusiasts will find their paradise with offerings like Bluefin Tuna Tartare, served in a delicate monaka shell with spring onion and wasabi mayo, and the luxurious Kanazawa x Abu Dhabi, a fusion of king crab, caviar, and edible gold—a dish that epitomizes the opulence of its setting. The Lobster Hand Roll bursts with yuzu kosho mayonnaise, while the Chirashi offers a medley of seasonal fish complemented by shiso and spicy mayo.
Even vegetarian options are exceptional. The Avocado dish, enhanced with feta cheese, crispy gyoza skin, and sudachi dressing, is a harmonious blend of textures and flavors. Meanwhile, the Takoyaki, filled with mountain yam and topped with bonito flakes and ao nori, pays homage to Japanese street food, reimagined for the fine-dining experience. Main courses are equally spectacular. The Australian Wagyu Striploin MB4-5 arrives perfectly cooked, glazed with Japanese BBQ sauce that accentuates its natural richness. The Crab Don, layered with Japanese omelet, asparagus, salmon roe, and crab fat aioli, is indulgence in every bite. Side dishes like Green Beans with tobanjan and sesame dressing provide a refreshing counterpoint to the rich mains.
Desserts at Strawfire are as inventive as the mains. The Icon unites tropical fruits, coconut, and meringue in a light, refreshing finale, while the Nutella Taiyaki, paired with miso caramel ice cream, offers an irresistible blend of sweet and savory. This is not merely a restaurant; it's a heartfelt tribute to Japan, woven through flames and flavors. Chef Ross Shonhan's passion and dedication are evident in every detail, from the artistic interiors to the precision of each dish. Strawfire is where passion converges with craftsmanship, creating a dining experience that will linger in your memory long after the last bite. Whether you're a food enthusiast or someone eager to explore new culinary realms, Strawfire is the perfect fusion of heritage, innovation, and soul.
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