Morio J’- cuisine Opens At Beijing’s Hotel G

-- Hotels, 9/27/2008 11:27:00 AM

With its striking black, silver, chrome and Wasabi green décor, renowned Japanese chef Morio Sakayori’s new restaurant ‘Morio J’- cuisine’ has opened at Beijing’s newest boutique hotel, Hotel G.

Chef Morio’s flamboyant cuisine is a unique nouveau fusion of Japanese tradition, cosmopolitan style and new Japanese taste which reflects five decades of experience in restaurants, from Tokyo to California, Hong Kong and China.

In the heart of Gong Ti Xi Lu, Morio J’-cuisine is one of three ‘talk-of-the-town’ restaurants to open at Hotel G Beijing. Chef Morio Sakayori already is well-established and renowned in Beijing for his innovative cuisine at Miyako in the Harbour Plaza Beijing.

At his latest venture, his a la carte menu declares its cosmopolitan roots from welcoming relishes, contrasting with mushroom salad. His distinctive fusion sashimi ranges from oyster honeymoon, a combination of ikura, uni, tobiko and quail-egg on fresh oyster (RMB 160) to thin sliced live flounder fish with soy balsamic and extra virgin olive oil (RMB 240), a “rendezvous” of Pacific scallops with uni, garnish of sweet shrimp salad (RMB 250) and light broiled fatty tuna carpaccio in creamy, spicy miso sauce (RMB 330). His signature fusion sushi is a must-try featuring mixed seafood tartar on sushi-rice with spicy miso sauce (RMB 140).

Among his many creative ‘maki-sushi’ (priced from RMB 70-90) are Morio’s jumbo rolls with kani-kama, tobiko, maguro, cooked egg and vegetables; spider rolls of soft shell crab tempura and avocado; USA rolls of unagi, shrimp tempura & avocado; California rolls of crab meat, cooked egg, kani-kama, cucumber and avocado; a Three Amigos roll combined of tuna, salmon and yellow tail with cucumber and avocado; hokkaido rolls of Pacific scallop, Hokki clams, baby leaf, cucumber and wakame seaweed; and smoked salmon rolls with smoked salmon with onion, caper and fresh vegetables.

His international repertoire extends to home-grown Beijing rolls of roast duck breast and asparagus and salmon skin stripe rolls.

Appetizers similarly know no boundaries, from tofu salad with home made Japanese plum dressing (RMB 40) to mixed mushroom salad with balsamic soy dressing (RMB 48), from Caesar salad with poached egg and slice of roast duck (RMB 60), to thin sliced sirloin beef tataki with spicy ponzu (RMB 65).

Signature main courses range from stewed ox tongue with daikon and fresh seaweed in double broth clear soup (RMB 80) to grilled slice of tenderloin with vermicelli salad spicy honey sauce (RMB 70) and grilled pork rib with crispy potato strings spicy tomato BBQ sauce (RMB 80).

Desserts priced from RMB 40-50 include creme brulee in either sesame, green tea, or mango flavor with vanilla ice cream, green tea mousse with fresh fruit, and tart au tartan with red wine ginger flavored caramel sauce with vanilla ice cream.

As Ricky Xu, editor-in-chief of Beijing’s Lifestyle magazine, says, “Morio swings open the doors to a unique gastronomic destination at Hotel G Beijing.”

Morio J’-cuisine not only stands for the Japanese culinary art, but also the junction of international food fusion that will stir the jealousy of culinary creators and the joy of food aficionados.”