Muscat has been in love with Japanese cuisine for a while now and we’ve seen several restaurants that have been cooking up delectable Japanese delights, reimagining classics and bringing carefully-crafted dishes to more casual settings. But you have to believe us, Takara is a class apart. It stands out as a pillar of authenticity, serving up distinct Japanese flavours in every creation.
Step into Takara at InterContinental Muscat and you’re immediately one with its calm, Zen interiors. At first glance, it’s the bamboo accents offset by the slate-like stone that stand out. Look more closely, and the jewel tones of ruby-hued seating perfectly complement the richness of the wood. The lighting is dim but creatively placed to set the right mood; the atmosphere peaceful and serene; the music soft, almost wafting from a distance. Right from the second you walk in, Takara captivates you with its charm.
We visited the restaurant on a Monday afternoon for lunch and had the pleasure of chatting with the incredibly knowledgeable Chef Rajesh Thapa, Head Chef, Takara. He talked about his foray into Japanese cuisine; the work that went into creating and curating a menu that celebrates Japanese culture; sourcing fresh ingredients to ensure flavour is not compromised; and Takara’s philosophy to stay true to authentic Japanese flavours, textures, recipes and techniques.
As we sat there, mesmerised by all that we were learning about Japanese cuisine, we were served the amuse bouche – Salmon Aburi, placed delicately over cucumber and garnished with radish, ginger, tempura flakes and spring onion. The lightly torched fresh salmon was the star of the show, while the tempura flakes and spring onions brought oodles of texture and flavour.
For the first course, we were brought bowls of steaming Miso Soup with Tofu and Spring Onions, Chicken & Prawn Gyoza and Edamame. The dashi (a stock that forms the base of a soup) in the Miso Soup brought so much umami flavour, while the tofu was super silky and melt-in-the-mouth. The steamed and lightly seared Gyoza had a soft covering that gave way to a stuffing that was bursting with flavour. The Edamame, an all time favourite, were absolute perfection!
What’s a visit to a Japanese restaurant without savouring some sushi? When the Crispy California Maki with crab salad and flying fish egg hit the table, we just knew it was going to be a treat. And we were right! Every bite of the California Maki was simply delicious, with the sweetness of crab, the crunch of cucumber and crispy tempura flakes.
In rolled the main course – Garlic Fried Rice, Vegetable Teppanyaki, Chicken Teppanyaki and Lobster Teppanyaki. Teppanyaki is derived from the words ‘teppan’, which refers to the specific metal plate on which the Teppanyaki is cooked, and ‘yaki’ which means grilled, broiled or pan fried. So Teppanyaki is food that has been seared on an iron griddle.
The Garlic Fried Rice was flavoured so beautifully that it could be eaten without a side dish; but paired with the teppanyaki – chicken, onions, bell peppers, mushrooms, zucchini, asparagus and garlic chips -, it was a wholesome, lip-smacking meal that had us raving. The Lobster Teppanyaki deserves a special mention, for the lobster, cooked to absolute perfection, was soft, sweet, seasoned well and shone when eaten with the dipping sauce. Another little detail that tickled our fancy were the garlic chips used as a garnish over the rice and served with the Teppanyaki; so much flavour was packed in those little crunchy bits, we were amazed!
Something that stood out throughout our meal were the many dipping sauces that came with the Salmon Aburi, Gyoza and Teppanyakis. Oozing with the goodness of soy and sesame, among several other ingredients, each one of them was carefully crafted to complement the flavours in each dish and to amp up the experience.
Then it was time for dessert. We were served Anmitsu with Green Tea Ice Cream, Mochi, Azuki and Fresh Fruits. The Green Tea Ice Cream, made in-house, was so beautifully complex, with layered flavours – sweet, bitter, with earthy notes of tea – that worked seamlessly. The Azuki – sweetened red beans – brought much-needed sweetness that contrasted the green tea. And the fruits brought hints of freshness and acidity. But the cherry on the icing was the Mochi, a Japanese rice cake made of glutinous rice. Bouncy and with a slight chewy texture, the delicious Mochi was filled with peanuts – a wonderful splash of flavour. Though the dessert included many small elements that seem complex, the flavours worked gloriously together and each element was executed perfectly. A beautiful ending to a lovely meal!
We urge you, go visit Takara. The one-of-a-kind gastronomical experience will leave you dreaming of it long after you’ve exited the restaurant!