MEGU:
Ultimate Japanese delight The trendy New York-based Japanese restaurant which opened its Doha arm in April, 2011 at The Pearl-Qatar has since been cementing its status amongst city slickers as the perfect escape to experience tasty cuisine.
W
hen my dining partner and I escape the outdoors on a humid Sunday summer evening, we notice how every aspect of MEGU has been carefully created to embody understated luxury and exclusivity – from the lift that whisks us up to the greetings of welcoming, well-polished staff – it all exudes the glamour factor. The decor is tastefully modern and chic – on entry, a suave bar teases for a pre-meal tipple with an assortment of Japanese and world-wide options. The main dining area is divided into two levels and boasts a rather large ceiling; yet despite its size, the dim lighting ensures an intimate atmosphere. The lower dining area consists of tables positioned around a circular area; private bays lining its circumference featuring sake bottled partitions; a sushi station
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and large glass windows dominating one wall which leads to a balcony offering breathtaking views. The second floor is a relaxing retreat for those desiring a little more privacy - perhaps designed with an elite clientele in mind. We’re escorted to a private alcove by our friendly server. The place is quiet with just a handful of guests; on the plus side-the staff are extra attentive. A no-fuss four-page menu is given to us containing a range of signature dishes, charcoal grill options, salads, soups, meats and sushi and sashimi a la carte. My guest and I decide to each order respectively and share our food; I opt for the Omakase - (QR 600). This seven-course delight comprises a bunch of the eatery’s signature dishes and is worth every buck. Yes seven courses does sound like a mountainous amount for one person, but the chef’s tasting dishes provide great variety – light and small, designed
for sampling. My guest decides on Sauted Scallops with Foie Gras and Teriyaki Sauce for starter (QR110), and Kobe Beef Filet Skewer with Ginger and Black Sesame (QR 100) accompanied with a portion of Garlic Vegetable Fried Rice (QR 35) for main. The first dish from the Omakase – Salmon Tartare, Ikura Sauce with Salmon Caviar accompanied with toast garnished in soy sauce-arrives in quite literally the coolest dish I’ve ever seen; a small glass serving cup containing the fish perched on top of an ice mountain display lit up in a vibrant purple hue. This place certainly woos with exceptional presentation skills. The second Omakase dish is Megu Original Crispy Asparagus, which is asparagus flash fried and battered in okaki rice cracker – and yes, this crunchy dish of culinary excellence really does taste as good as it looks in the pictures! The sauted scallops arrive in sync with the as-