Yummy Magazine Vol 9 - Sushi Special

1.Discover the wonderful world of Sake

Our pick of the best sushi restaurants in Nairobi

Everything youneed to know

SAKECOCKTAILS

HOTSPOTS

SUSHI101

SUSHISPECIAL

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Vol 9 July 2015

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Marcus Mitchell 1975 - 2015

TEXTJENNIE CHANCEYPHOTOLOUIS NDERI

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Someone who so thoroughly loves the life he is living that he invites others to participate in its wild, risk-taking, heart-thumping ride and find the insane joy in it. These rare souls don’t spend their days stepping on others to reach the top of the heap. Instead, they inhabit a place so completely that they become its genius - and then open their arms and invite others in to take and eat. Such a man was Marcus Mitchell, head chef at Talisman and winner of the Taste Awards Chef of the Year 2013/2014. Down to his bones, he was a man who used food as a vehicle for loving people and drawing them in with a welcome that left a deep imprint on the thousands who came through his door.

Marcus always had a precocious appreciation for excellent cuisine. According to his mother, at 18 months he yelled at his uncle for not peeling chili prawns fast enough to suit his appetite. When he was seven years old on a trip in the French Alps, he couldn’t decide between frog legs or snails as he had never tried either, so he ordered one while his mother ordered the other and they swapped bites to enjoy both. This zest for sharing good things with others fueled the passion that would push him to become a largely self-taught chef comparatively late in life.

Marcus once told me that he lied through his teeth to get his first job in a restaurant kitchen. He had been urged by his partner, Lynda, to pursue his love for food and turn it into a career, so he dived into that

challenge with every molecule of his existence. Willing to do whatever it took to learn his craft, Marcus peeled vegetables while eavesdropping on the sous chef and soaking up everything he could. No task was too humble, because it enabled him to learn the kitchen and make it his own territory.

By the time he was head-hunted to run the kitchen at the Talisman Restaurant in Karen, it was his famous pork belly and crackling that earned him the notice of owners Stuart Herd and Satyan Patel. Talisman was already a favorite Karen haunt, but Marcus slowly turned up all the burners and made it a not-to-be-missed destination—number one on Trip Advisor, beloved by the tourists and the locals who sometimes literally called it home when Friday night’s inevitable shenanigans turned into Saturday morning’s Bloody Mary and poached eggs.

Marcus constantly pushed his own envelope, learning new techniques and cooking in well-known kitchens in France and the UK to sharpen his own skills. He was never a pretentious chef (though he could wow the most fastidious judge with his Islay Malt foam and Wasabi sorbet). Instead, his hallmark was incredibly delicious, fresh dishes with a unique twist. Marcus had a lot of respect for chefs who put their customers above their egos and focused on quality ingredients. He often told me that the most loved dishes are really quite simple and

Once in a rare while in this life, we meet someone who isn’t just that clichéd ‘larger than life’ personality but who seems to occupy his own warm center of the planet in such a way that he makes his own atmosphere.

KWAHERI,CHEF

that it’s important to let what’s unique about a particular cut of meat or type of veg shine instead of smothering it in fancy sauces. I can still hear him saying, ‘Let the steak speak for itself’ and ‘Salt and pepper are the brother and sister of a chef!’

To those of us who frequented Talisman, Marcus was so much more than the guy in the chef’s apron. He was the glue of a vibrant community that made the restaurant its home base and didn’t consider a week finished if it didn’t include a Friday or Saturday night at the bar or a Sunday afternoon on the patio. Marcus made it a point to walk around and visit patrons, and a meal was always better when he told you how he’d found some unique ingredient in your dish that day.

When Marcus entered a room, he towered over us and filled the space, yet his infectious laugh sounded like a teenage girl’s giggle and set off ripples of laughter all around him. And it wasn’t a proper Friday night if he didn’t stand up and sing ‘Purple Haze’ at the mic while Mojo played.

He took infinite pains to teach an eager under chef in his kitchen, but he didn’t suffer fools and had a lightning temper when someone’s incompetence threw a spanner into the works. Working as a photographer in his kitchen over a couple of years, I marveled that anyone could inhabit the high-stress atmosphere of a world-class restaurant and still maintain such a crazy sense of humour. Or maybe

that was his secret after all—laughing when most people would have thrown in the towel. On his days off, he could still be found cooking at home. His Sunday afternoon braais were legendary and we counted ourselves lucky when we got an invitation.

That Marcus magic tumbled down over us in waves when he couldn’t contain that infectious laugh of his. But it also caught us off guard in his quieter moments when he got serious and took time to listen and to talk. He wasn’t perfect, and he was no saint. There were times we wanted to wring his neck, like when he’d never answer his phone or bother to reply to an email. But he always made things right…eventually. His bacon sandwiches smothered in real maple syrup could heal nearly all wounds.

As tributes have poured in over the past few days, there are common themes that stand out: Marcus was genuine, a gentleman, knew how to laugh and make others laugh with him, loved people with abandon and never forgot a face.

Marcus, we could say you’ve broken all our hearts, but that wouldn’t be true. The truth is that you broke your own heart, and gave each of us a piece of it. But we’re selfish. We would have more, and fill our glasses with it. But the piece we have, we’ll cherish—always. Save us all a place at your table.

TRIBUTE

5.5.

EDITORIAL

There’s something about sushi that instantly makes me happy, but I’m not shy to admit that my first sushi experience was

not exactly the best. Several years ago I reluctantly went on a date to one of Nairobi’s few restaurants serving these unknown fishy treats. All dressed up, in ridiculous heels and totally intimidated, my young and underexposed palate was immediately repulsed by the foreign texture. I vaguely remember nodding like one of those dashboard bobble heads at my date through a pained smile, as I desperately tried to throw a roll down my throat.

Fast forward a couple of years and now I can’t get enough and apparently neither can you. Every month we are flooded with emails

asking where to enjoy the best sushi. Restaurateurs have responded faithfully to our culinary curiosities and many now serve up incredibly fresh and inspired sushi creations. Susan Wong knows a thing or two about sushi and reveals her top sushi and sahimi hangouts, explaining how the secret to great sushi lies in the rice. In her guide she explains why sushi rice is the underrated foundation of every potential melt-in-your-mouth sushi experience!

Sushi making really is an art and a definite highlight for the editorial team was spending time soaking in the sushi wisdom of renowned Tokyo owner and head chef, Mr Shin. A large majority of local chefs credit him as Nairobi’s sushi guru and it’s easy to see why. We then take a hop over to Cheka, Nairobi’s only

Sushi lovers, this one’s for you! Whether you’re a hardcore sashimi addict or tingle at the thought of a vibrant platter of delicately hand crafted designer rolls, this month we’re going sushi crazy!

SUSHITIME

Japanese owned and run restaurant, in this months ‘source to plate’. If you’ve ever questioned where our sushi ingredients come from and just how fresh our fish is, this article will answer all those nagging questions.

We then get back to basics, explaining all there is to know and expect when ordering up the good stuff. We realise sushi menus can be incredibly daunting, but once you’re done with this guide, you’ll have absolutely no reason not to explore the colourful menus at a few of our recommended establishments.

Finally, be sure to flip through to our new extended wine pick section. We walk you through some whites for your sushi and a couple of reds for good measure. And for all of you that want to keep your next sushi session authentic, we take a look at

sake, Japan’s national drink, and give you a few easy cocktails to try out yourself. As always, stay in touch and let us know what you want to see more of. After all, this magazine is all about making sure you have access to everything you need and want to know about food and drink in our gorgeous city.

Enjoy and stay yummy!

Michelle SlaterEatOut Kenya

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RESTAURANT GUIDE

SUSHI 101

CONTENTS

Having been brought up on sushi, Susan Wong has since come to grow fond of a few restaurants in Nairobi that always satisfy her seasoned palate.

A simple guide to understanding the basics of sushi so next time you’re presented with a menu, it’s not all Japanese to you.

NEW RESTAURANTSWondering where to next make a reservation? Give these new additions in town a try!

EVENTSCheck out some of the tastiest news in the local food scene this July.

MY LIFE AS A FOODIEWhile trying to make vegetarian sushi for Sunday dinner, Charity Keita discovers that sometimes a meal disaster can lead to a brilliant epiphany.

CATCH OF THE DAYHow exactly do restaurants like Cheka source all the ingredients used in making their delicious sushi? We follow this journey.

CHEF PROFILEWe speak to Tokyo Restaurant’s Philip Shin who’s spent over two decades serving sushi in Kenya

RECIPESFrom shrimp tempura to teriyaki chicken stir fry, Chef Amanda Gicharu has the perfect recipes for you to try at home!

KAHAWA DIARIES Young and raring to go, Isaac Hunja divulges how he likes to take his coffee

WINE CHICKAnnabel Onyango decides that as a modern day busy girl, it is absolutely acceptable to unabashed-ly enjoy at least one glass of red wine a day.

SIPPIN’ SAKEThree delicious sake cocktails for you to try

MAN ABOUT TOWNJackson Biko discovers that the kind of glass you use to drink your whisky can have a real effect on whether you’ll enjoy it or not.

WELLNESSAmy Selbach guides us through the pros and cons of going on a raw food diet.

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JULY 2015

YUMMY Vol. 09 · July 2015 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Hiyabel Tewoldemedhin YUMMY TEAM Michelle Slater, Wendy

Watta, Liz Maelane, Jean Wandimi, Fred Mwithiga, Anne Kisang IT Kelvin Jayanoris SALES & OPERATIONS Gilbert Chege, Daniel Muthiani, Devna Vadgama, Seina Naimasiah, Wahid Osman,

Yoga David GRAPHIC DESIGN Karan Khalsa CONTRIBUTING EDITOR Katy Fentress CONTRIBUTORS Jackson Biko, Amanda Gicharu, Charity Keita, Annabel Onyango, Amy Selbach,

Susan Wong SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL [email protected]

/eatoutkenya @EatOutKenya @eatoutkenya

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DEARYUMMY

Dear Yummy,I’m literally obsessed with Yummy. I loved that you featured Kenyan bloggers in Yummy Proudly Kenyan issue. Kudos for supporting them. Amanda’s Recipes are one of my favourite sections and I’ve tried a couple - but how about letting readers know where to get the ingredients to make all those mouthwatering meals? Featuring the latest kitchen gadgets would be great too. I want to stay updated and you guys are my go-to so kindly advise!Best, Anne

Hi Anne, We most certainly appreciate your feedback. Great suggestions you’ve got there! Very perceptive. We are actually planning on integrating a shop into our blog and magazine and should be rolling that out later in the year. I’m sure you’ll love it! Remember to visit yummy.co.ke to get all your foodie lifestyle updates.Happy reading!

Wendy [email protected]

WIN A DINNER FOR TWO!

You now stand the chance to win a dinner for two worth Ksh 5,000 at Tokyo Japanese Restaurant. Simply drop us an email at [email protected] and let us know what you think of Yummy magazine.

This month’s winner is Anne Mwangi who will enjoy a yummy dinner for two at the brand new Graze Steakhouse at Sankara Nairobi. Here’s what she said:

FEEDBACK

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NEW RESTAURANTS

Sitting on the ground floor of the gigantic mall, Artcaffé will keep you fueled whether you’re busy shopping or out for a bite. You can either indulge in their delicious meals and delectable pastries from the Art Bakery, or loosen up over a cocktail during their all week happy hour.

More quality coffee awaits you at Artcaffé’s latest outlet.

ESPRESSOYOURSELF

MAMBO POA!

KOREANACHICKEN

If it’s Italian food you want, Mambo Italia is what you get!

If you’re a sucker for authentic Italian cuisine, you’ll be pleased to find this fine establishment on the first floor of the mall. If it’s a gourmet pizza

Set to tickle your tastebuds

Fancy some authentic Korean spicy chicken wings? Koreana Chicken will sure satisfy any cravings you may have and then leave you gunning for more! This new fast food entrant in Nairobi can be found at the mall’s food court and is a must visit for anyone who values great chicken. After all, what is life without such simple pleasures?

Garden City Mall, currently the largest in

East Africa, opened its

doors along Thika High-

way with the first phase

consisting of 33,000 square

meters of retail space

including 120 local and in-

ternational brands spread

across three levels. Nest-

led amidst boutiques and

supermarkets are

several restaurants which

we are certainly excited

about! Be sure to check

out these three when you

get to visit the mall.

you want, you got it. If your sweet tooth asks for some gelato, they’ve got it! Stringing for some pasta? Mambo Italia has it all...and then some!

Are you only really happy when your hips are swaying to rhythmic Caribbean beats? Is your idea of paradise an afternoon

spent tasting delicacies from across the world? If the answer to both is ‘Yes’ then this festival is for you. Happening on

Saturday 4th July at The BUS, the Rub-a-Dub Backyard Carnival is a Jamaican-inspired celebration of food and music. Enjoy an

afternoon of family fun, reggae music, rum punch and delicious food, then dance the night away.

A celebration of food and music- the Jamaican way!

RUB-A-DUBCARNIVAL

EVENTS

MASTER CLASS

LIGHTS OUT

Sushi lessons at 88 - Villa Rosa Kempinski.

If you’ve always wanted to learn how to make sushi, the classes at 88 should be just perfect for you! Using ingredients readily available at supermarkets around Nairobi, chef Tyrone and his team will show you how to make a seafood salad, simple maki and the oh so popular california roll! Happening on the second Saturday of every month and for only Ksh 2500, this sure is a fun activity to try out with your family and friends!

Gizani continues to gain popularity with 4 sold out sessions at the Tribe and further pop ups at restaurants in Nairobi. Now the dining in the dark extravaganza is set to take Mombasa by storm in July at the iconic Tamarind restaurant overlooking Old Town Mombasa. www.eatout.co.ke/events/gizani

Dining in the Dark heads to Tamarind Mombasa

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SOCIAL SCENE

23 year old Soni is currently a Digital Marketing Specialist at Nairobi Java House. Since she loves to eat, drink & write, decided to combine these hobbies which resulted in her blog. Her favourite foodie quote is “Life is what happens between coffee and wine.”

L-R: Jean Wandimi, Seina Naimasiah, Fred Mwithiga, Darshani Haria, Wendy Watta, Soni Adriance, Fransisca Wawira, Joy Kendi and Jayson Mbogo

BLOGGERSEAT OUTEach month, we invite Nairobi’s most passionate food bloggers to join the EatOut team for dinner to chat about all things yummy. This month the team headed to the fabulous Furusato Japanese Restaurant in Westlands to enjoy a fun night digging into delicious sushi, maki, teriyaki and some warm sake. Drop us a line if you’d like to join us next month!

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I like that Furusato hasn't changed much since I started going there in the early 2000s. They consistently deliver fresh high-grade sushi, have good service and a quiet, intimate ambiance. My favourite menu item is the Furusato Sushi Set which comes with about six pieces of nigiri, three pieces each of tuna maki and salmon maki, and two 'special rolls'. Insider tip: you can substitute your two special rolls with four California rolls at no extra cost!

Soni on Furusato

This month’s featured blogger: Soni Adriance - sonisideup.com

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Excited revellers flocked to The Arboretum Gardens to celebrate the first anniversary of The Koroga Festival, headlined by legendary Zimbabwean singer Oliver Mtukud- zi of the hit song, Todii. There were also energetic performances by Winyo and Just a Band, with the latter bringing in surprise guest artists Octopizzo and Lady Karun. The music was great, the vibe electric and there sure was enough well grilled chicken and beer to go around!

KOROGAFESTIVAL

SOCIAL SCENE

I think seafood sushi is overrated. Now before you go up in arms, please take a second to hear me out: on the rare occasions that I am somewhere where the fish

is something to write home about, I want to taste said fish in all its glory. When it comes to Japanese style seafood, this means serving it raw and undressed (sashimi), with a little bowl of soy sauce and wasabi on the side and sticky rice in a separate bowl.

Why go through the trouble of eating raw fish, if you are going to coat it in seaweed, rice, mayonnaise and heavens knows what else? All you accomplish is to successfully hide the amazing texture of the raw flesh and the delicate flavours that

lie therein.My contempt for fish sushi does

not, however, extend to the concept of sushi in general. Far from it, I find there is something incredibly sexy about a rice and nori (toasted seaweed) roll. Be it a maki (regular roll), a futomaki (a fat roll) or a temaki (a hand rolled roll), if it contains some complex and exciting combination of flavours, I say, “bring it on!”.

It was in this spirit that I set out to make vegetarian futomaki as a starter for a sunday dinner we had organised the other day. Luan was set on sticking a pork loin and some potatoes in the oven and go down the traditional sunday roast route. Despite the incongruence between

the two dishes, I decided that I was going to steam ahead with this foray into the world of homemade sushi. And steam I did: I went all out and cooked my rice in a bamboo steamer lined with banana leaves. Except I must have gotten something wrong -possibly the fact that my steamer was too small for its pot, so we were using cellophane to try to keep the steam in, which really slowed down the procedure- because before I knew it the potatoes were golden, the pork loin crackling and the sukuma wiki ready, while the rice was still the wrong side of crunchy. So much for my sushi starter!

By the time we had finished our roast, nobody had any space for a little rice roll, no matter how

SUSHI SURPRISE

Sometimes a meal disaster can

turn out to be a meal discovery.

vegetarian or delicate. So the guests left, sardonically commenting on how good my sushi was, and we sat down to watch Mad Max III.

Turns out there was a silver lining to this umpteenth culinary mishap of mine. The next morning, as I was wondering what to pack for lunch, I had an epiphany. Forget vegetarian sushi, how about leftover pork sushi with gravy?

Sometimes a meal disaster can turn out to be a meal discovery. Who would have ever guessed that the delicious apple and carrot gravy that Luan had concocted, would turn out to make such an excellent lining to my pork, carrot, cucumber and avocado futomaki roll?

Charity Keita sets out to make vegetarian futomaki for Sunday dinner and while no one ends up eating much of it, this leads to a brilliant epiphany.

MY LIFE AS A FOODIE

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SUSAN EATS

Having started eating sushi at 4 years old, Susan Wong’s journey has since led her to Kenya where she has grown fond of a few restaurants that satisfy her seasoned sushi palate.

My sushi journey began when I was 4-years-old. I remember walking home from school along a tree-lined avenue with my Japanese friendand neighbour, Kentaro, with my mom trailing behind. Kentaro and I were always hungry; it seemed like we both had the same metabolisms – no matter how much we ate, we were always ready for more half-an-hour later.

Both our Asian mom’s resorted to blaming a non-existent parasite because they could not understand why their home-cooking, which often involved delicacies from farfetched corners of the world, wasn’t enough.That was when I knew I loved food:I had a voracious passion that matched the size of my appetite.

After-school snacks usually featured healthy and hearty options. My favourite were these savoury brown pillows of sushi rice tucked away in marinated deep-fried tofu pouches called Aburaage – salty, sweetand tart but deliciously balanced. The spongy texture of the tofuskins absorbed and steeped in ahot marinade of soy sauce and sugar, brilliantly complimentingthe vinegar-seasoned sushi rice.

Kentaro’s mom always prepared Inarizushi with so much care and time that only now do I fully grasp. Often it’s the simplest recipes that

can be difficult to cook yet become the most memorable.

Since my primary school sushi intro-duction, I’ve become quitethe sushi-rice-Nazi. Sushi rice isan underrated art that requires su-perb execution and practice. To the untutored, rice with toppingsof fish may look like a simple affair. However, sushi rice is a delicate union of seasoning, temperature and hand pressure – if you get those things wrong, you’ve pretty much ruined the melt-in-your-mouth expe-rience. Don’t get me started on the surgical precision that sashimipreparation actually requires.

While sushi continues to grow in popularity as the most consumed Japanese food outside of Japan, chefs from all over the world are seeking to make their fortunein emerging markets such asKenya, where most locals areonly beginning to appreciate the cuisine.Most sushi chefs here are usually Korean, Chinese, Filipinoand Kenyan – seldom are they Japa-nese, and even if they are, it doesn’t mean that they make better sushi. Still, great restaurants strive to main-tain consistency in their food.

In no particular order, here are my favourite sushi and sashimi spots in Nairobi.

FURUSATOA staple in Nairobi’s Westlands neighbourhood, Furusato’s Japanese offering including their sushi and sashimi platters are great value for money. Don’t forget the delicious Soup Udons served in flavour-packed broths. Their take-out service is always efficient and the quality is comparable to dining-in.

HARUA modest space nestled in Nairobi’s Karen neighbourhood, Haru’s sashimi is sliced with such precision thatit’s obvious even to the untutored eye. Their Spicy Crunchy Tuna or Salmon Rolls are always topped with a mound of crispy batter bits tossed lightly in a spicy coating without drenching its delicate textures.

MISONOAfter it moved into Greenhouse off Ngong Road, Misono’s ambiance arguably leads Nairobi’s Japanese restaurants. Elegant with an infused East Asian aesthetic, Misono offers rolls that taste as good as they look.

OCEAN BASKETThis South-African seafood chain is the most affordable option on the list and serves basic Japanese sushi staples and modern adaptations in-cluding “Fashion Sandwhiches” that layer ingredients instead of rolling them.

SUSHI SOOMy favourite part about this restau-rant in Nairobi’s Kilimani area is the Korean supermarket situated next door where one can find culinary gems such as Shitake mushrooms, mirin, roast nori andpanko. Their Hot Stone Bibimbap is the ultimate definition of Asian comfort food where the real pleasure isn’t in the first mouthful, but rather in the warm ones that follow, deeper and deeper until the last crusty- crunchy bits. Ok, back to sushi and sashimi! Sushi Soo definitely serves some of the best sushi rice in Nai-robi: pillowy, delicate and flavourful. I would definitely recommend order-ing nigiri.

TOKYORecently relocated to Nairobi’s Lav-ington neighbourhood, Tokyois rustic with a beautiful spacious garden. The sushi rice here is usually served at body-temperature which is precisely folded with rice vinegar, salt and sugar. The rice is never pressed too hard into a pellet that crumbles, nor is it ever too much or too little, perfect for one to eat in a morsel.

Check out EatOut’s restaurant guide on the next page for more sushi spots in Nairobi

SUSHIZONE

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Often it’s the simplest recipes that can be difficult to cook yet become the most memorable

SUSHI RESTAURANTS

TEXTEATOUT

88Villa Rosa KempinskiIf you love the theatrics of watch-ing your meal being prepared, you will love 88’s chic open plan dining area. They have friendly chefs like Tyrone Ompoy whose passion for his work is palpable in his food. Try their unique Samurai rolls with fresh salmon wrapped in rice and topped off with julienned crab sticks that are prepared in a special marinade. Take advantage of their all-you-can-eat offer on Tuesdays and Thursdays.

BambooZen GardenThis elegant and sophisticated Pan Asian restaurant offers a range of Japanese, Chinese and Thai cuisine. The sushi is delicious and comes in great portions at affordable prices. Consistency in their dishes is what will keep you going back. They also have an extensive wine list if you’re looking for nice fragrant whites to pair with your sushi.

Bar AsiaUrban EateryBar Asia is a newcomer to the Nairobi food scene and brings with it a fresh new approach to sushi and noodles. Ingredients are flown in daily from the Kenyan coast and the chefs have been trained in Japan and China. For a light and tasty experience, Bar Asia provides the ideal choice.

Cheka Japanese RestaurantOff James Gichuru RoadCheka is the only Japanese res-taurant in town that has Japanese owners: brothers Yuki Kashiwagi and Kyohei Fukui from Osaka. Expect to find authentic salmon sushi rolls, an amazing spicy noodle soup, fresh sardines, tuna, oysters and sake imported from Japan.

Ginza RestaurantGalana Plaza, KilimaniGinza is known for its fresh and inspired sushi, delectable desserts, salads, seafood, stir fries and teppan-yaki dishes all expertly prepared by their chefs. Their tempura selection is truly something to write home about and should not be missed.

PhoenicianJunction MallThe Phoenician brings true original-ity and vibrancy into their sushi creations. Try items like the spicy crazy salmon rolls and spicy crispy tuna rolls. The presentation alone will have you content to just feast with your eyes. The restaurant puts in a great amount of effort in keeping their sushi (and teppanyaki) experi-ence as authentic as possible. As such, they import ingredients like their mayonnaise and wasabi from Asia. The restaurants are spacious with a lovely outdoor play area for kids at the Westlands branch.

Mukutan Garden Café Fairview HotelThe Mukutan Garden Café is without a doubt the best place in Upper Hill (perhaps all of Nairobi) for top-notch coffees and light/quick meals such as gourmet sandwiches, pizzas, Quesadillas and Nairobi’s best Sushi. The Café overlooks the most beauti-ful water feature in East Africa. The cocktails are often very popular after a long day at work.

Sushi BarArtcaffe Village MarketThe Sushi Bar at Fairview’s Mukutan Garden Café serves top-notch coffee and light meals such as gourmet sandwiches, pizza and quesadillas in addition to fresh sushi. Be sure to try their creative in-house maki!

The ChiyoSafari Park HotelThis restaurant is an oasis of oriental calm set against a backdrop of rice paper screens, bamboo fronds and sculptured Japanese gardens. Enjoy the exquisite delights of sushi or sashimi as well as the culinary theatre of the teppanyaki table, where your personal chef creates a succession of delicate dishes right before your eyes, or try a traditional spicy Korean casserole cooked at your table.

EatOut is the ultimate online restaurant guide for your sushi fix.We feature all the top restaurants with photos, menus, maps, 360 video tours and most importanly; thousands of user reviews.Simply log on to eatout.co.ke/sushi

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Sushi is fast becoming one of the symbols of Nairobi as a high living, pleasure-seeking, affluent African capital. Popular it continues to become, however, some are still hesitant to jump onto this fishy bandwagon.

For many, the idea of eating raw fish is just too much to get their heads around. Couple that with the com-mon misconception that sushi has to be eaten with chopsticks and there are those that will simply avoid even trying. Across the world though, there are people of all races and creeds that are crazy about this Japanese food; they can’t all be insane, right?

Few things taste more amazing than a piece of fish that just a few hours earlier, was swimming around in the sea and has now been cut into a perfect rectangle that sits elegantly on the plate in front of you. There is nothing better in this world than a piece of raw wild Alaskan salmon, delicately placed on a sitting on a pillow of sticky rice, coated with a smear of wasabi to get the taste buds tingling.

Really good fresh tuna has a firm texture that allows your to savour it gently, the aromas washing through your mouth before you bite down and release its intense fishy flavour. A commonly held assumption, how-ever, is that all sushi is made from raw fish. Far from it: omelette, cooked octopus, crab and shrimp, avocado

and cucumber are all common ingre-dients that can be found in sushi.Next time you’re invited to one of Nairobi’s many delicious sushi estab-lishments, muster up your courage and dive right into the deep end.

Before doing so though, best brush up on what it all means, so when they present you with the menu, it’s not all Japanese to you.

Sushi is typically served with three condiments:

WASABIFirst is wasabi. A green paste made from Japanese horseradish root. One drop will clear sinuses you never knew you had. Authentic wasabi root is however expensive so you can expect to find a version of it that mixes mustard, horseradish and food colouring in most establishments.

SOY SAUCEThere is a big debate over whether to mix wasabi with your soy sauce in the little bowl provided. Purists say no, that it’s an insult to the chef; oth-ers wouldn’t have it any other way.

SUSHI 101

GARIIn order to cleanse your palate be-tween one sushi and the next, your typical sushi dish will also feature thinly-sliced sweet pickled ginger known as gari.

TYPES OF SUSHI:

MAKIThis refers to layers of raw or cooked fish, vegetables and vinegared rice rolled in a sheet of dried nori (roasted seaweed). There are many variations of this roll: the hand roll, for instance, is made by wrapping sushi rice and other ingredients into a cone shape. The popular Califor-nia roll is made inside out (with the rice outside the nori) and contains cucumber, avocado and crab meat. Different restaurants also often have in-house specialties like black dragon and rainbow rolls.

NIGIRIThis is sushi made by rolling sushi rice into oval balls and topping them off with a rectangle of your ingredi-ent of choice. When eating nigiri, just grasp the shari (rice ball) be-tween your thumb and index finger; chopsticks are really not a require-

ment. A small dollop of Wasabi will have been smeared underneath the fish. Traditionally, it is offensive to add more, because it shows that you don’t trust the chef. Always dip only the fish side into your soy sauce; dipping the rice side risks crumbling the ball over the tablecloth before it reaches your mouth.

SASHIMISashimi is actually not sushi since the term only refers to anything made with vinegared rice. It is made of slices of raw fish, but don’t smell the meat because it shows that you don’t trust the chef. Besides, if you’re at a great restaurant - and you can refer to our guide - it will most certainly be good. Quality depends on the freshness of the fish, the way it is sliced, presented and garnished. Make sure you use chopsticks here though, this is the one exception where hands are strictly not allowed.

In many ways, sushi is the ultimate quest for perfection: the perfect fish, the perfect freshness, the perfect cut and the perfect presentation. So if you’re on a quest for perfection, make like the Japanese and get zen in front of a plate of perfect sushi!

MAIN FEATURE

TEXTWENDY WATTA

OUR FAVOURITE NIGIRI TOPPINGS:

Crab - KaniCooked crab - great for beginners

Egg Omlette - TamagoA multi-layered inch-thick om-elette that is typically sweetened with sugar and cooked in a square pan called a tamagoyaki.

Eel - UnagiCooked freshwater Eel. A great source of protein and energy.

Fish - TaiWhite fish, which could be snap-per, flounder, grouper or sea bass.

Fish Roe - TobikoThese bright orange, tiny eggs are flavoursome, firm and very salty. Oh and they pop in your mouth too!

Octopus - TakoCooked octopus. It has a bit of a rubbery texture but its flavour is clean and delicate and highly prized in Japan.

Prawn - EbiA prawn that has been cut in a butterfly style and dropped in boiling water.

SakeSalmon has a smooth and creamy texture and is perfect for begin-ners.

Squid - IkaRaw squid. Its white flesh is glossy and slick which is why it has to be scored with a knife to the let the soy sauce cling to its surface.

Tuna - MaguroTuna is by far the most popular type of fish served in sushi bars. Toro, which is tuna belly, is one of the most expensive kinds on offer.

Yellow Tail - HamachiOften mistaken for tuna. It has a dark streak which appears on the edge of the fillet

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STICKAROUND

Move the top stick up

and down to grip food.

The idea of struggling to lift a morsel of food using chopsticks at a restaurant can be quite crippling!

Because we want you to feel comfortable with indulging in new foodie experiences, here is a simple in-

fographic to help you coordinate the perfect wrist to finger to sticks movement. Start practicing the art

of manipulating chopsticks using a semblance like knitting needles, pencils or kebab skewers. And hey, if

you get to a restaurant and your coordination is still off, just pick up the maki using your fingers. Don’t let

chopsticks stand in the way of you enjoying a colourful platter of sushi rolls!

Hold your dominant

hand as though you are

going to shake hands

with someone.

Put the free chopstick under your

thumb, resting it on the palm.

Hold the second stick

between your thumb

and forefinger.

Bend your ring finger

and little finger, and

tuck the ring finger

under the lower

chopstick

HOW TO

TEXTEATOUT

It’s not every day you get to live your dream; youthful fantasies so often get shelved once adulthood kicks in.

Not so for Yuki Kashiwagi and Kyohei Fukui, two young chefs who hail from Osaka, Japan and are currently living out their dream in Nairobi.

At Cheka, Nairobi’s only Japanese-owned restaurant, all the seafood is micro-sourced from small-scale fishermen up and down the coast.

“Kyohei and I were best friends at high school and we always talked about opening a restaurant to-gether” smiles Yuki from the across the table at their recently-opened Lavington restaurant, Cheka. “When I decided to open a place in Nairobi, he was the first person I thought of!”Around the time that Yuki called him, roughly a year ago, Kyohei had been working for a shipping com-pany in Vietnam. He underlines that the decision to abandon it all to move to Kenya was a no-brainer. “I was a licensed chef in Japan but found it difficult to open my own place because I was young and

struggled to attract investors,” he explains. “After working in Vietnam for a few years though, I had put aside some money, so decided it was a good time to invest.”Yuki meanwhile had been working as a car importer in Mombasa and through his love for fishing, had made friends with Seith, a local fisherman with whom he would embark on frequent expedi-tions in his small dugout canoe. “I worked as a sushi chef back in Japan, so I started cutting the fish I caught there and eating it raw,” he explains. Before long Yuki was looking to break away from the car business and focus all his ener-

CATCH OF THE DAY

SOURCE TO PLATE

TEXTKATY FENTRESS

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FEATURE

TEXTWENDY WATTA

gies on cooking. After doing some research in Nairobi and realising that Japanese-owned Japanese restau-rants are quite uncommon in the city, the idea of opening an authentic Japanese establishment was born. “The way we source our fish is simple,” explains Yuki. “I have a network of fisherman up and down the coast who have my number and know to get in touch when they have caught something good”. The fishermen then proceed to whatsapp Yuki a picture of the catch, negotia-tions are made and when a price is settled on, he sends them the money through Mpesa. Once the transaction is complete, the fishermen load the

fish on to a pikipiki (motorbike) and transport it to Mombasa where every evening, Seith— now a full-time Cheka employee, packs it all on ice and puts it on a Nairobi-bound Mash Poa bus. “We depend on freshness” says Kyohei earnestly. “Tuna is a top prior-ity as are lobsters, crabs and oysters. However we think it is important to focus on what’s available and sea-sonal, so the frequent changes in our menu are a reflection of this”.While there are Nairobi shops and distributors from which is is possible to acquire the other elements that go into sushi, Yuki and Kyohei prefer to have their own ingredients shipped

in directly from Japan. “We have a 20 foot container on which we load everything we need,” explains Kyohei, “sticky rice, soy sauce, nori, wasabi and of course sake. We make sure we never run out!”. Increasingly restaurants are ap-proaching the two to acquire some of the food they import. This has lead them to consider opening Nairobi’s first Japanese grocery store. They are also planning on expanding on their menu to include a greater variety of lesser-known Japanese foods. As Nairobi’s taste for sushi and all things Japanese grows and expands, it looks like Yuki and Kyohei might be on to something big.

We think it is important

to focus on what’s available

and seasonal, hence the frequent

changes on our menu.

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CHEF PROFILE

TEXTFRED MWITHIGA PHOTOSKARAN KHALSA

His last meal on earth

would be Toro - the

belly cut of the Bluefin

Tuna

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Philip Shin is not your ordinary sushi chef. For starters, he is one of the only licensed chefs in Japanese food in the country and contrary to widespread belief, Mr. Shin is not Japanese. He is Korean and the owner and head chef of one of the finest Japanese restaurants in the country – Tokyo Restaurant.

MR.SENSEI

His journey began back in Korea. South Korean law dictates that all men of legal age are to be conscript-ed and hence the young Philip en-listed as a chef in the army. He later became a chef at the Paradise Hotel in Busan before being transferred to the Safari Park Hotel in Kenya where he worked as the head chef for six years at their Japanese restaurant – Chiyo.

Every chef dreams of owning a restaurant and Mr. Shin successfully turned his into reality. In 2001, Tokyo Restaurant was born and 14 years down the line, it has become the Japanese cuisine capital of Kenya. Mr. Shin is a respected figure in the

restaurant business. In fact, 70% of the chefs who profess in Japanese cuisine in the country have actually been trained under his watchful eye.

Being the sensei that he is, you might think that all he has for dinner is raw fish and a cup of sake. However, for the 20 years he’s been in town, Mr. Shin has come to appreciate our local cuisine. He particularly likes ugali, sukuma wiki, nyama choma and githeri.

Away from that, he has noted an increased interest and curiosity in Japanese cuisine from Kenyans since 2001; it is not yet everyone’s cup of tea but Kenyans are increasingly

embracing it. In his kitchen, he is so particular that no one else is allowed to use his sashimi knife apart from him. He further explains that with sushi, presentation and freshness are key. It should neither smell nor be slimy and should always be the right size for one bite.

The reason why Tokyo is a cut above the rest is simple; their love for ad-venture and inspiration from foreign concepts has kept their establish-ment vibrant and upbeat. Where else would you find Sushi and Speed Dat-ing? Or learn how to pair your sushi with champagne?

They pride themselves on doing

everything right and being differ-ent from the rest. Whether you’re looking to enjoy a cocktail as you bring your day to a close or for a sweet date night spot, the beauty, simplicity and aura of Tokyo will win you over.

Most important to Philip is the relationship with his clients. That genuine care and attention for them has always driven him and has kept them coming back. If you’re ever at Tokyo, you will see him checking in on patrons, sharing a joke or two and sometimes a little history on his culture. After all, a few wise words always go well with your sake.

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Who would have thought that there was much more to Japanese food than just sushi!Yummy’s resident Chef, Amanda Gicharu-Kemoli of Amanda’s Kitchen

cooks up a tsunami of flavours in the kitchen!

RECIPES

SHRIMP TEMPURAWhen they prepare food, the Japanese use basic cooking methods that preserve or enhance the natural flavours of all the

ingredients. The famous Japanese tempura—food that has been deep- fried in batter—belongs to the general group of agemono, or

fried things. This classic ultra-light batter is perfect with seafood for a light snack with drinks, or as part of a Japanese feast.

Serves 6 - 8

INGREDIENTS

For the batter

75g cornflour

75g plain flour

1 egg, lightly beaten

188ml beer

For the prawn tempura

Vegetable oil, for deep-frying

50g plain flour

1.5kg uncooked king prawns with shells and

central veins removed

Soy sauce, to serve

For the batter, sift the cornflour and plain flour together into a medium bowl.

Make a well in the centre and add the egg and beer and whisk from the centre outwards, until just combined (it is okay if

the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.

Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it.

Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to

the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.

Carefully remove with a slotted spoon and drain on kitchen paper.

Serve in bowls with a bowl of soy sauce for dipping.

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TERIYAKI CHICKEN STIR FRYMany popular Japanese dishes are prepared by broiling. This method of cooking over high heat makes food crisp on the

surface and ten der and juicy inside. Meat, seafood, and vegetables are all delicious prepared as yakimono. One of the

tastiest yakimono dishes is teriyaki, meat or seafood with a sauce that gives it a shiny, glazed coating. As an alternative

cooking method to broiling or grilling, stir frying achieves a similar result.

Serves 4

INGREDIENTS

For Teriyaki Sauce:

1⁄2 cup dark soy sauce

3 tablespoons sugar

1 teaspoon rice vinegar

1 teaspoon fresh ginger root, grated

3 tablespoons sesame seeds

1 tablespoon cornstarch

1 tablespoon water

For Stir Fry:

1 tablespoon vegetable oil

450g boneless chicken breast, cut into bite-size

cubes

1 cup shredded carrot

1 cup fresh mushrooms, sliced thin

1 cup broccoli, chopped into bite-size cubes

1 can sliced water chestnuts, drained (optional)

2 green onions, sliced thin (white section plus 2

inches of the green section)

In a small bowl, whisk together soy sauce, sugar, ginger root and sesame seeds.

Dissolve cornstarch in 1 tablespoon water and stir into the sauce mixture; set aside.

In wok or large frying pan over high heat, heat oil and stir-fry chicken 2 minutes.

Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.

Add sauce to pan and cook, stirring, until heated through and sauce is thickened.

Serve on a bed of rice or chow mein noodles.

RECIPES

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GINGER CUSTARD PUDDING OR PURIN

Purin is a Japanese chilled custard dessert. Ultra rich, cold custard under a thin, crisp candy crust make a delightful combination. The

flavour of this classic crème brûlée-like dish is bumped up with a sweet Japanese twist; crystallized ginger.

Serves 8

INGREDIENTS

1 1/2 cups heavy cream

1/2 cup whole milk

4 egg yolks, lightly beaten

1/4 cups sugar, plus 1/3 cup sugar

1/2 teaspoon vanilla essence

3 tablespoons crystallized ginger, finely minced

Preheat oven to 160°C. Select a shallow casserole (or gratin) dish or 8 single-serving ramekin dishes.

Put the cream and milk into a heavy saucepan. Place the pan over medium heat and bring it close to boiling. While the cream mixture

heats up, whip the egg yolks with the 1/4 cup of sugar until thickened, about 3 or 4 minutes.

Gradually trickle the hot cream mixture into the thickened yolks stirring constantly. Stir in the vanilla essence. Pour this custard

through a sieve into the casserole dish. Sprinkle half of the minced crystal ginger over the custard.

Lower the oven temperature to 150°C. Put the casserole dish in a baking pan in the oven. Fill the pan with hot water halfway up the

side of the casserole dish. Bake for 30 to 35 minutes, until the custard is set.

Take the custard out of the water bath and cool to room temperature. When cool, cover with plastic wrap and refrigerate it until cold.

Stir the remaining ginger into the remaining 1/3 cup of sugar. Sprinkle this mixture as evenly as possible over the cold custard.

To caramelize the top, turn on the broiler and set the casserole dish on a baking sheet. Broil about 4 inches from the burner until the

sugar begins to caramelize, turning the dish if necessary to melt all the sugar- about 1 minute.

Let the custard sit for 3 or 4 minutes, allowing the sugar crust to cool and harden. To serve, crack the crust all over with the back of a

spoon. Scoop out some of the custard and cracked candy crust for each guest.

RECIPES

Isaac Hunja, 24, joined United States International University (USIU) at just 16 years ofage. Since graduating, he has worked as a marketing manager

for HelloFood, does marketing consultancy for start-ups and is pursuing a Masters degree. The way he takes his coffee reveals that he is a simple guy with a keen eye for detail.

How do you take your morning coffee?Black. No sugar.

What’s your morning routine?After I wake up, I go online and do some social networking for a bit. I then work out and check my emails.

DORMANS KAHAWADIARIES

What’s your typical breakfast spread?I like a full English breakfast but with Spanish eggs and bacon.

Describe what you do...I enjoy working with start-ups. There are a lot of great ones that have great products and services butdon’t know what direction to take with their marketing. That’s where I come in.

What’s your ideal way to take coffee after a meal?I prefer a simple house coffee.

If you could have anyone over for brunch, who would it be?Blinky Bill of Just a Band, Fena, the singer, and my girlfriend Lyra Aoko

HOW I TAKE MY COFFEE WITH ISAAC HUNJA

Drop by your nearest Dormans Coffee Shop at Junction • Village Market • AirKenya Like us on Facebook @DormansCoffeeShops

ZUCCHINI & HERB WAFFLE SALAD

Grab the savory Zucchini and Herb Waffle at a Dormans branch near you to whip this yummy salad up at home!

You’ll need:1 x Dormans Zucchini and Herb Waffle, cut into 3⁄4 inch squares (Kshs 450 each)2 tablespoons butter, melted 5 slices thick-cut bacon cut into 1-inch strips2 eggs1 tablespoon maple syrup1 tablespoon balsamic vinegar 3 cups lettuceSalt and Pepper

Instructions:Preheat oven to 180 degrees Celsius.Toss waffle squares in butter, spread on baking tray and place in oven. Bake until crisp, turning every few minutes to ensure all sides are toasted. Cook bacon over medium heat until crisp then transfer to a plate.Fry eggs to your liking in the skillet with bacon fat.In a bowl, toss the lettuce, maple syrup, vinegar, salt and pepper.Place salad on two separate plates and top off with bacon, waffle croutons and egg. Serve immediately and enjoy!

COFFEE

TEXTMARYANNE NJOROGE

41.

WINE CHIC(K)

TEXTANNABEL ONYANGO

I’m a modern day girl, and modern day girls are BU-SY. Most women worth their salt these days have a day job, a side hustle, a night class, family duties, a packed

social calendar, community ser-vice, a magazine column (*cough*) and at least a dozen plans in the wings waiting to be executed. As if that’s enough, we still have to make time to update our wardrobe and get our hair and nails done. Girls are in-dus- trious; we‘re multitasking pros!

With all that going on, we can then

be forgiven for tip-toeing to the pan- try at the end of every (long) day in search of something a little stronger than a cup of tea. Like clockwork,

we crave that evening glass of our favorite table wine, served in our favorite glass, and savoured from

our favorite spot on the couch. The twenty minutes or so that that glass of stress-dissolving liquid lasts is of- tentimes the only moment of the day that we have to ourselves. It offers

a little comfort to our weary souls, a little something to keep us going

for another tomorrow of mental, physical, and emotional exertion. Life can feel relentless and unforgiving, and it’s a merciful God who cre-ated wine and put it in cute bottles labelled “Zinfandel”, knowing the therapeutic effect it would have on Busy Girls everywhere.

All jokes aside, the well-re- searched medical benefits of having ONE unit of red wine a day include raising your good cholesterol levels, neutralizing free radicals that cause wrinkles and ageing, and regulating

As a modern day girl, you often have so much going on that sometimes the stress can catch up with you. Annabel Onyango muses that it’s okay for you to unabashedly give in to having one unit of red wine a day. You deserve it!

GLASSA DAY

blood sugar. Everything in moderation of course. So no matter how trying the day has been (or how thorny tomorrow threatens to be) banish the guilt and submit to that tipple before bed. Being a fabulous Busy Girl isn’t easy, but the wine helps it along.

Annabel Onyango is an award- winning Fashion Stylist in Africa. She’s also a tv personality, social influencer, and taste-maker. Style is her do and end all.

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WINE PICKS

TEXTWENDY WATTA

LES VIGUIERS CÔTESDU RHÔNE ROSÉLe Decanter facebook.com/LeDecanterCôtes du Rhône is a region-wide appellation for red, rosé andwhite wines covering the length and breadth of the Rhone Valleyin eastern France. This particular salmon-pink rosé has bluishhues, cherry, wild strawberry and white fruit aromas with a slightly peppery finish on the palate. It pairs exceptionally well with vegetables grilled in olive oil, veal cutlet à la crème, tajines, fish and fresh goat cheese.

BRUNELLO DI MONTALCINOViva Global www.viva.globalThis wine is clear, purple red and has

orange shades typical to all aged red wines. On the nose, it initially shows an intense blackberry andcherry smell, which could develop into leather, tobacco or jam after oxygenation. On the palate it is full bodied with extreme depth, richness and well balanced acidity. It is a wonderful partner for roast meat dishes, florentine-style steak, mature pecorino cheese and Parmigiano-Reggiano cheese.

DA VINCI CHIANTIViva Global www.viva.globalThis wine comes from the hilly zones in Vinci, Cerreto Guidi and surrounding areas of Italy. It is clear and purple red in colour. The dominant bouquet is of cherry and fresh red fruits mingled with

peppery notes. On the palate, Da Vinci Chianti is well balanced, ripe and lively with soft and roundtannins lingering through the finish. It is an easy-drinking wine that can be enjoyed on its own.

WINEMASTER’S RESERVECABERNET SAUVIGNONNederburg facebook. com/Nederburg-EAThis ruby red, full bodied varietalis made entirely from Cabernet Sauvignon grapes. It has aromasof ripe berry and dark chocolate aromas with nuances of oak in the background, as well as firm tannins and a lingering aftertaste. It isan ideal partner to robust disheslike steaks, beef stroganoff, heavy stews, roasts and mature cheeses.

FISH HOEK PINOTAGEThe Wine Shopfacebook.com/thewineshopkenyaPinotage is South Africa’s signature grape variety making everything from low quality table wines to rich, concentrated wines with flavors of black and red fruits, spice, leather and chocolate. This variety, a crossing of Pinot Noir and Cinsaut, was first bred by scientist Abraham Perold in 1925. The name Pinotage is therefore a portmanteau of its two parents, as Cinsaut was then known in South Africa as Hermitage. This rose is full bodied with rich flavours of plum and fruitcake. It pairs well with dishes like spicy pepperoni pizza or braised eggplant with garlic.

We could list all the ways in which wine, taken in moderation, is good for you, but we bet you already have those facts. Instead, here are suggestions for some amazing red and rosé wines

which were made for sheer, easy going pleasure. Whether you’re looking to stock up on wines for some pre-dinner sipping, hosting friends over or simply want something you can pour

yourself when decompressing with a Game of Thrones marathon, these five should hit just the spot!

WINE NOT?

44.

WINE PICKS

TEXTWENDY WATTA

GRAHAM BECK BRUTWines of the World facebook. com/wineseastafricaThis benchmark bubbly is a beautiful harmony of lengthy Chardonnayand fragrant Pinot Noir. It’s perfectly woven with leesy warmth and gentle ripe grape flavours. Its light yeasty aromas, good fruit on the noseand rich creamy complexity on the palate pairs it beautifully with sushi. Fine mousse gives freshness and finesse. The award winning wine was selected by Michelle Obama during Barack Obama’s acceptance speech. It was also the bubbly of choice during the inauguration of Nelson Mandela as South Africa’s first democratically elected president.

BLUE NUN GOLD EDITIONMIA Wines miainternational.co.keThis is a high quality sparkling

German wine with very full roundedflavour. It has fine pieces of 22-carat gold-leaf designed to highlight its natural effervescence in the bottle, as well as hints of pears and ripe peaches on the nose. It is ideal for sushi because its semi-sweetness compliments the saltiness of the soy sauce, creating a beautiful balance of umami on the palate. It is also ideal for special occasions, celebrations or even just for fun!

SUTHERLAND VIOGNIER ROUSSANNEMIA Wines miainternational. co.keViognier and Roussanne are unique grape varieties in the Nairobi wine scene. Viognier is best known for producing full bodied white wines while Roussanne is known for its rich flavours of honey and pear. This particular blend exhibits sun- dried apricot and petal aromas, with

rosemary and marzipanundertones. The wine has excellent texture and complexity; a perfect accompaniment for sushi and mildly spicy Thai dishes.

DR LOOSEN RIESLINGThe Wine Shop facebook.com/ thewineshopkenyaThis wine embodies the elegantand racy style of a classic Mosel Riesling. An intense experience on the nose and palate, it is semi-sweet and opens with a bouquet of yellow flowers, stone fruit and musk against a backdrop of chalk and minerals. It is quite refreshing and richly fruity, with a sharp, honed acidity that’s shocking and penetrating. It finishes long, with an elegant honeyed touch. The grapes used to make it come exclusively from traditional vineyards with steep slopes and slate soil. By working closely with a

select group of growers on long-term contracts, brothers Ernst and Thomas Loosen are able to ensure excellent quality in every vintage.

WINEMASTER’S RESERVE SAUVIGNON BLANCNederburg facebook.com/Nederburg-EAThis varietal is brilliant with a green tinge, and is made entirely from Sauvignon Blanc grapes. It has melon and herbaceous nuances with gooseberries and a hint of green figs, as well as distinctive tropical fruit which make for a pleasant lingering finish on the palate. Itis excellent served with sushi, salads,chicken, veal and other light meals.

Raw fish has such an amazingly delicate flavour, particularly when paired with condiments like wasabi and ginger. From coastal wines from Italy to palate-cleansing sparklers from

France, fragrant white wines are definitely the answer. Here are some great suggestions of bottles you should consider popping with your sushi. Just be sure to tone down the heat of

your wasabi and amount of soy sauce for a more enhanced pairing experience.

SUSHI & WINE PAIRING

46.

There’s just something about sushi and cocktails. Next time you’re tucking into a platter for two, see if you can convince the bartender to whip up one of these sake infused cocktails.

SAKETINIIngedients• 30ml orange-infused vodka• 85ml junmai sake• 15ml Cointreau liqueur• Orange slice, for garnish

Preparation1. Combine ingredients in a

shaker with ice. 2. Shake and strain into a

martini glass.3. Garnish with orange slice.

TOKYO BLUSHIngedients• 60ml Sake• 30ml peach schnapps • 40ml orange juice • 40ml cranberry juice • ice cubes

Preparation1. Measure the sake, peach

schnapps, orange juice and cranberry juice into a cocktail shaker.

2. Add a generous scoop of ice.3. Shake until the container is

frosty, about 30 seconds.4. Strain into a cocktail glass &

serve immediately.

GINGER FIZZIngedients• 1 1/2 cups saké• 1 bottle chilled ginger ale• 2 teaspoons Angostura bitters, • 4 lime slices

Preparation1. In a pitcher combine the saké,

ginger ale and bitters.2. Add the lime slices.3. Serve the drink in tall glasses

filled with ice.

47.

MIXOLOGY

TEXTMICHELLE SLATER

SIPPIN’SAKEOne could say sake is to the Japanese what whisky is to the Scots. Dating back thousands of years, sake is a widely respected and integral part of Japanese culture, with its origins rooted in spiritual practice.

While we have come to embrace and frequently indulge in Japanese cuisine over the years, this drink still remains somewhat of a mystery.

Sake, pronounced ‘Sah-keh’, is considered Japan’s national drink and is widely consumed during special occasions or simply over a meal. Made from rice, water, yeast and mold known as Koji, sake is brewed like beer but often likened to wine. Over time, traditional sake recipes have been refined with many displaying a wide spectrum of tasting notes that pair perfectly with sushi and the earthy spices typical of Japanese cuisine.

Just as grapes are used to make wine, specialized rice is used to brew sake, with over 100 strains availed to brewers. The particular rice grain selected is carefully polished to remove all impurities; the more pol-ished, the more superior the drink. Sake made using less polished grain has a more earthy, robust flavor. This is common of table sake, known as Futsu- shu. Premium sake on the oth-er hand boasts a more elegant, fra-

grant and clean finish. Junmai, Ginjo and Daiginjo fall into this category, with tasting notes ranging from light and floral to tropical and fruity. The distinct flavors and aromas are also heavily influenced by the choice of yeast used in the brewing process.

A commonly asked question is the temperature at which this drink is best enjoyed. The answer depends on the quality of sake, season and personal preference. Sake, like wine, displays a range of colourful char-acteristics at different temperatures and is typically served in a decanter type flask known as Tok- kuri. Due to each sake having its own optimum temperature, it’s always best to inquire when ordering. It is generally most enjoyable at room temperature as this allows you to nose and taste a wide range of characteristics of the drink. If served too hot or too cold, the true flavors intended by the brewer are masked.

You’ll find that most venues in Nairobi serve their sake warm but most premium sake is now com-monly served chilled and makes for a delicate, refreshing partner to one’s meal. Be sure to ask around next time you step out and take pleasure in discovering the beautiful nuances of this Japanese drink for yourself!Cheers...or as the Japanese say, Kanpai!

I’m lying under this pagoda at a ritzy place called Kilindi Zanzibar, Northern Zanzibar. Its white domed Pavilion guest rooms are set in 35 acres of greenery thrust

upon a private beach that curves at a fisherman’s beach bobbing with dhows and barechested fishermen mending their nets. The resort was designed for Benny Andersson from the 1970’s group- ABBA. You know ABBA, right? Dancing Queen?

You are the dancing queen, young and sweet, only seventeen/ see that girl, watch that scene, diggin’ the Dancing queen? Surely, you know that song.

Anyway, my sun is suddenly temporarily blocked by my butler (yes, everybody has their own butler at Kilindi) who asks me if I would like a cocktail. Time: 2:56pm. Well, why not? Only one problem- I have one single rule on cocktails; I don’t drink them. If you brought me a cocktail with a slice of fruit sticking at the edge of the glass, I will eat the fruit and only smell the cocktail. If you want to drink alcohol, drink alcohol. If you want to drink a fruit juice laced with alcohol, drink a fruit juice then

drink alcohol. No but seriously, I’m not a huge fan of cocktails. I like to feel the sharp taste of alcohol assail the back of my throat, almost like it’s got a small grudge with me.

But who am I to disappoint my butler? So I tell him I will have

any whisky based cocktail that he recommends. No syrup. No fruits. No honey. Anything with whisky I will drink. He unblocks my sun and disappears up the sandy patch that leads further inside the property,

a good 5-minute walk. I lie backand watch out at sea, a sparkling

blue that seems almost deceptively surreal. The beaches in Zanzibar are unlike ours; the water seems warmer, the sand finer, the birds thinner,

the sky bluer, heck, even the palm trees sashay in the wind, as if to a tune that only they can fathom. It’s gorgeous!

Fifteen minutes into my reverie, my butler sits down this drink before me. It’s brown in colour and served in a wide martini glass. He tells me it’s whisky and some angostura bitters and ice cubes. I’m hardly thrilled

but I’m big on effort (mine). So I say thanks and he leaves my sun and

THE RIGHTGLASS

Jackson Biko, is a lover of whisky and people watching. He likes to walk the shadows of the city at dusk, picking conversations of a people spurred by the night and by their drink.

goes to chat with the watersport guy (OK, his effort).

If there ever is any evidence for me that the kind of glass you use

to drink your whisky determinesa lot then this was it. I have never

held a martini glass in my hand before because I just don’t find

that it’s the kind of glass that takes me seriously. It’s too flippant. Too loose-shouldered. I’m a lowball-glass kind of guy. I can do a brandy snifter. I will even attempt a champagne flute (when toasting at weddings and stuff) but I think the martini glass wasn’t built for men like me.

Consequently I didn’t enjoythe drink, but that’s only because

of my rubbish stereotypes and conceptions and hangups. I think if he had brought me the same drink in a different glass, like a highball- glass, maybe I would have thought differently of it.

So I ordered a straight whisky which came in a proper whisky glass; decorative, heavy in the hand, sturdy. A glass that takes you - and your drink - seriously.

MAN ABOUT TOWN

TEXTJACKSON BIKO

ARTMOVIN WERE

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The city’s finest bartenders came out to compete for the prestigious title of DiageoReserve World Class Bartender of the Year. The 10 finalists, selected from an initial 22, spent the day at Zing, completing several rounds, each displaying an exciting range of mixology skills. Congratulations to Akash Tomar of Hotel Royal Orchid took the title and will now fly to Cape Town to represent Kenya in the 2015 Global Finals.

WORLD CLASSMIXOLOGY

again, missing out of nutrients from other veggies.

If you have a sensitive digestive system, cooking helps break down food and makes it easier to digest. Many report bloating and gas with this diet. Further, food poisoning is always a risk in uncooked foods and certain food supplies are more prone to this than others.

Lastly, while preparation of foods in this diet may seem easy since eve-rything is raw, there is a lot of blend-ing, soaking and food process- ing involved. If you want to have a bowl of oatmeal, you must plan about 3 hours in advance.

So now you know a little more! With all diets, you must test for yourself. One size does not fit all.

Raw food diets have been ebbing and flowing in health trends for decades. In terms of what the diet is, although the name may speak for itself, there is a bit more to it than simply eating all your food raw. Technically speaking, cookie dough is a raw food, but you guessed it - not allowed on this diet.

The premise of the diet is that cooking kills food, meaning it de- stroys nutrients and enzymes that are nourishing and disease-fighting for our bodies. In fact, cooking food at high temperatures in unsaturated oils to the point of smoking or frying also makes food carcinogenic. Eating raw is also a form of volumetrics meaning you can eat way more plant based foods and intake way fewer-calories than with cooked foods.

These are the rules:

• No heating food to higher than 46 degrees Celsius.

• No animal products. There are some raw foodists who eat raw beef, eggs and raw milk etc. As with all diets there are different sects who modify based on their own beliefs and needs. This is however largely a plant based diet hence the majority of your food should include fruits and veggies, nuts, seeds and grains.

• No processed foods, sugars, and grains. Eat organic if possible.

• Grains and legumes are permit-ted but must be soaked or dehydrated to cook.

Precautions to take:

The truth is that not all vitamins and nutrients are killed in the cooking process and some very important ones are actually drawn out. For example cooking carrots makes beta- carotene more available. Cooking tomatoes makes lycopene, a potent antioxidant, more available. And some claim cooking spinach releases calcium and iron.

Another downside is that vegan raw foods, without meat, can put you at risk of Vitamin B 12, Iron and Cal-cium deficiencies. It is important to supplement to fill this void if you are eating only raw vegetarian raw foods. Because not all veggies taste great raw, you tend to eat only the good tasting veggies over and over

RAW FOODDIET

TEXTAMY SELBACH

WELLNESS

4 Rules of a Raw Food Diet...and Where It May Fall Short

Amy Selbach is the owner of Taut Body Studio in Village Market. Sheis a holistic health coach, personal trainer and Pilates instructor and creator of the Taut Body program that has helped hundreds of her clients lose weight and change their health completely. She also leads life-design and business incubator workshops for entrepreneurs. She would love to hear from you at www.tautbody.com, email [email protected] or follow us on www.facebook.com/tautbodyandsoul

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LOWER KABETEPARKLANDSSPRING VALLEYWESTLANDS

About Thyme

Eldama Ravine RoadContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays About Thyme offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy, secluded area of Westlands.

Artcaffe

The Oval MallCafé$$$Artcaffe Oval showcases a distinctly chic style through their creative décor elements, including the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries, cakes and desserts.

Artisan

Sankara Hotel, Woodvale GrooveInternational$$$$Artisan’s global cuisine evokes craftsmanship. From the pleasant outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere. Dress code is smart casual.

Bamboo

Zen Garden, Lower Kabete RdPan Asian$$$Yummy Card: 10% DiscountBamboo is a fine dining restaurant offering fusion cuisine. You can enjoy a combination of Chinese, Thai & Japanese cuisine, set in an elegant sophisticated atmosphere.

Big Square

The Oval MallBurger, Fast Food$$Visit Big Square’s new branch at The Oval, Westlands and enjoy juicy burgers, creamy milkshakes anda fun kiddie corner. Let’s make a square-mess.

Cake City

Crossroad JunctionBakery & Juice Bar$$Yummy Card: 10% DiscountUsing traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries.

Cake Ville

Amani Plaza, High RidgeBakery & Patisserie$$Yummy Card: 10% DiscountThey offer freshly baked cakes, pies and pastries using the finest ingredients. They are conveniently located in Westlands, where they serve up inspired new creations every week.

RESTAURANTS

Book online at www.eatout.co.ke or call our reservations hotline on 0711 222 222

RESTAURANTGUIDE

55.Get your restaurant listed for only Ksh 4,000. Email: [email protected]

Chicken Inn

Oil Libya Service StationFast Food$$The design and layout of Chicken Inn is inviting and colorful, appealingto the whole family. Their menu has something for everyone from roastedrotisserie chicken to children’s meals.

Clay Oven

Fuji Plaza, Ground FloorIndian/Coffee Bar$$Experience pure North Indian authentic cuisine prepared by their chefs from the heart of India. The coffee bar will serve different types of coffee in a modern setting.

Colosseum

West End Towers, Waiyaki WayItalian$$Yummy Card: 10% DiscountTheir stylish contemporary designed restaurant makes for a perfect meeting point with friends or family. Colosseum’s authentic Italian cuisine is prepared with the freshest ingredients. Enjoy their extensive alcoholic beverage selection.

Furusato

Ring Road ParklandsJapanese$$$Furusato specializes in authen-tic Japanese cuisine and friendly service that will make your dining ex-perience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.

Fogo Gaucho

Viking House, Waiyaki WayBrazilian, Steak House$$$Yummy Card: 5% DiscountFogo Gaucho Churrascaria will serve you more than a dozen cuts of meat & 20 different salads prepared by Brazilian cuisine experts in an el-egant South Brazilian ambience.

Galitos

Oil Libya Service StationFast Food$$They offer authentic flame grilled chicken Lemon&Herb, Mild, Hot or Extra Hot as per the preference of the customer. Many of their patrons have termed it unmatched.

Golden Spur

Southern Sun Hotel, Parklands RdCuisine: Steak HousePrice Range: $$$A South African chain that offers delicious specialty steaks, burgers anda wide range of exciting salads. This classic family restaurant also has an activity area for children.

Jade Tea House

Zen Garden, Lower Kabete RdMulti Cuisine$$$Yummy Card: 10% DiscountOverlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.

Lime Light

Hotel Royal Orchid AzureMulti-Cuisine$$$This is the main restaurant that offers buffet set-up and seats both inside and outside set on the large veranda overlooking the swimming pool giv- ing a relaxed atmosphere.

Mama’s Patisserie

ABC Place, Waiyaki WayCafé, Bakery & Patisserie$$Yummy Card: 10% Discount Mama’s Patisserie offers some of the best cakes and pastries, as well as a lovely menu you can enjoy in a relaxed environment at the ABC Place. Their recipes from France will have you coming back for more.

Mediterraneo

9 West Plaza, Ring RoadItalian$$$$A new modern drop back to the very best Italian fine dining from their mosaic pizza oven to enviable home made pastas. Traditional Mediter- ranean seafood dishes and genuine Italian ice creams.

Munch N Madurai

Ngara Rd, ParklandsSouth Indian$$$Munch N Madurai offer the best South Indian cuisine in a peaceful, relaxed atmosphere. Their extensive menu will cover both vegetarians and non vegetarians at affordable prices.

Ocean Basket

The Oval, Ring RoadSeafood, Sushi$$$At Ocean Basket you’ll find people who share a love for delicious seafood served hot. You can expect quality seafood, a cool relaxed atmosphere and great value.

Pizza Inn

Oil Libya, Waiyaki WayFast Food$$Pizza Inn continues to deliver some of the best pizza made using the freshest ingredients. Enjoy their contemporary design as you indudlge in your pizza.

Rendezvous

La Maison Royale, 9 Mogotio RoadContinental$$$Yummy Card: 10% DiscountThey offer an exhuberant environment that incoporates french aroma in its essence. Their wide array of delectable dishes will satisfy your food cravings

Sarabi

Sankara Hotel, Woodvale GroveInternational$$$Enjoy sweeping views over the Nairobi skyline in an exclusive ambiance. Dress code is smart casual and note, the age limit after 6pm is 25 years and above.

Saravana Bhavan

2nd Flr, Victoria Plaza, Parklands RdIndian Vegetarian$$Yummy Card: 10% DiscountThe world’s largest vegetarian chain now has a branch in Nairobi! Swing by for tasty, organic, purely vegetarian South Indian cuisine!

Secret Garden

14 Riverside DriveCafe$$Yummy Card: 10% Discount Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.

Seven

ABC Place, Waiyaki WaySeafood$$$Seven Seafood & Grill offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique dining experience.

Shangrila

Diamond Plaza New WingChinese, Indian$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Experience delicious Indian & Chi- nese Cuisine prepared by Shangrila’s highly experienced chefs. Their tastefully decorated interior offers

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a warm atmosphere for any meal. Home deliveries and catering for your special events also available.

Snack Attack

Sarit CentreFast Food$$Snack Attack Kenya at Sarit Centre is a quick serve restaurant franchise from the UAE and the first restaurant in Nairobi to bring you “Loaded Chips”, made using Snack Attack’s own unique recipe.

SOI

dusitD2 Hotel, 14 Riverside DriveThai$$$Yummy Card: 10% DiscountSOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a com- munal table and an enclosed space with its own terrace for more privacy.

SOKO

dusitD2 Hotel, 14 Riverside DriveInternational$$$Yummy Card: 10% DiscountSoko offers a private dining roun- del and a sublime terrace perfect for an upscale business lunch, aget together or a romantic dinner completed with an international and eclectic menu.

Taste of China

VIP Plaza, Westlands RoadChinese$$Yummy Card: 10% DiscountTaste of China is a modern bar and restaurant serving indo Chinese food. The dining room has a tranquil color scheme with ambient light- ing. They have an extensive alcohol menu.

Tiger Trail

Hotel Royal Orchid AzureIndian$$$Yummy Card: 10% DiscountThis is a fine dining restaurant that serves Fine Indian Cuisine from a

delicate balance of succulent food, authentic ambiance & personalized service from our experienced staff.

Vista

Hotel EmeraldMulti-Cuisine$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Enjoy Indian, Chinese and Italian specialties in a serene setting with a great view of Nairobi from the 6th floor of the Hotel Emerald making any evening out unforgettable.

GIGIRIMUTHAIGAUN AVENUEVILLAGE MARKET

Café Brasserie

The Village Market, GigiriCafe$$An elegant and simple style gives Artcaffe’s Café Brassiere at the Vil- lage Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.

Big Square

UN Avenue, GigiriBurger, Fast Food$$The Big Square Gigiri branch is located at the Kenol petrol station on the corner of UN avenue and Limuru Road. This is the perfect spot to eat, work and chill.

Dormans

The Village Market, GigiriCafe$$Dormans Coffee Shops has unveiled a new-look branch at the Village Mar- ket’s 1st Floor, New Wing. Aside from their favourite cup of coffee, the new venue boasts a new menu including a wide selection of salads, sandwiches, pastries, cakes and cookies.

Habesha

United Nations Crescent, GigiriEthiopian$$$Yummy Card: 10% Discount Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.

Jiko

Tribe Hotel, GigiriInternational,Formal Dining$$$$Yummy Card: 10% DiscountJiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary international cuisine focuses on carefully grown fresh ingredients and specially sourced international imports.

La Dolce Vita

Muthaiga Shopping Ctr, Limuru RdItalian$$$Nairobi’s La Dolce Vita Restaurant has a bright interior filled with art- work, creating a stylish but unpreten- tious space for lunch or dinner.

Mediterraneo

United Nation Ave, GigiriItalian$$$$Evocative of an Italian villa capturing Italian love for dining from our traditional specialties of seafood, pasta, meat and wood oven baked pizzas with exclusive selection of wines

Prime Cuts

Village Market, Limuru Rd, GigiriInternational$$$The Prime Cuts Bistro offers a wide variety of delicious dishes, including their Famous Philly, toasties, burgers & sandwiches. They also offer delicious steaks, seafood, meat platters.

Suite 101

Tribe Hotel, GigiriBakery & Patisserie, Ice Cream &

Desserts$$$$Yummy Card: 10% DiscountGet all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates and Italian homemade gelatos, all at Suite 101.

Tamambo

The Village Market, GigiriContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Tamambo Bar and Grill has a casual trendy atmosphere ideal for coffees, lunch and dinner. Their exciting menu offers a delicious selectionof light salads as well as appetizing gourmet dishes.

JUNCTIONHURLINGHAMKILELESHWA LAVINGTON

Artcaffe

The Junction Mall, Ngong RdCafé$$The ArtCaffe is a bright, light- filled café famous for its roasted coffees,hearty dishes and mouth wa-tering deserts. The café has a unique character, and is the ideal spot for postshopping coffee and cake, break-fasts and leisurely lunches

The Arbor

House 904, James Gichuru RdCafé$$Yummy Card: 10% DiscountThe Arbor is an eco-friendly garden cafe with an eclectic selection of food and also a marketplace in a tranquil garden setting in the heart of Nairobi.

Big Square

The Junction Mall, Ngong RdBurger, Fast food$$Located at the Junction Mall, here you are guaranteed to enjoy the am-

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biance as you eat your favorite fries, the famous square burger, crunchy onion rings and juicy ribs marinated in Big Square’s secret sauce.

Brew Bistro

Piedmont Plaza, Ngong RdBistro$$$Yummy Card: 5% Discount, free beer sample & tourThe Brew Bistro offers an unparal- leled dining adventure. The fine dining section is complimented by a centralised open kitchen which serves Pan-Global cuisine, incorpo- rating a fusion of French, European, Asian and classic Kenyan flavours.

Cheka

101 Manyani East Road - Off James Gichuru, Japanese$$$Yummy Card: 10% DiscountCheka Japanese Izakaya provides authentic Japanese meals including sushi, noodles, a variety of seafood specials and imported sake from Japan

Churasco Gaucho

Galana RdBrazilian, Steak House$$$Yummy Card: 5% DiscountNewest Brazilian Steakhouse with a set price for all you can eat, magnifi-cent buffet professional baristas and specially selected wine list. Beautiful unique ambience with outside terrace seating.

Habesha

Argwings Khodek Rd, HurlinghamEthiopian$$$Yummy Card: 10% Discount Renown for its authentic Ethiopian cuisine, Habesha hascontinued to win hearts around Nairobi and is set in a warm homely atmosphere.

La Salumeria

Valley Arcade, Off Gitanga RdItalian

$$$Yummy Card: 10% DiscountLa Salumeria offers only the finest Italian cuisine in a tranquil and peaceful ambiance. Their warm service and hearty meals will certainly create a memorable experience.

Le Palanka

909 James Gichuru Road, LavingtonAfrican, Fusion$$$Yummy Card: 10% Discount Inspired by the fabulous Angolan an- telope, Palanka Negra, this venue is just as unique and rare as the animal serving fine African cuisine.

Mambo Italia

Lavington Curve Mall, LavingtonItalian$$$Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more

Mediterraneo

The Junction Mall, Ngong RdItalian$$$$A unique Italian experience in Nai- robi set in its family like atmosphere with a variety of traditional Mediter- ranean specialty of seafood, grilled meat, home made pastas and Sicilian ice cream.

MEZZE on the deck

BEST WESTERN PREMIERMiddle East & Mediterranean$$$Yummy Card: 10% DiscountFor traditional Arabic hospitality, and a breathtaking view of the Ngong Hills, Mezze on the deck is ‘the’ place to dine in Nairobi. Located on the rooftop, the restaurant serves a wide variety of Mediterranean and Middle Eastern dishes as well as an exotic array of sheesha flavors.

Pampa Churrascaria

Thompson Estate, Kingara RdBrazilian, Steak House$$$Yummy Card: 10% Discount

59.Book online at www.eatout.co.ke or call our reservations hotline on 0711 222 222

Pampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.

PABLO’S

BEST WESTERN PREMIER NAIROBIInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays Pablo’s is a contemporary styled dining area, with both indoor and outdoor seating. The menu encompasses a wide variety of international cuisine, from authentic Asian dishes to Italian pastas and pizzas. You’re sure to be spoilt for choice!

Phoenician

The Junction Mall, Ngong Rd,Japanese, Lebanese$$$$The Phoenician is a fabulous restau- rantwhich serves sushi, Lebaneseand Teppanyaki courses, in an al fresco atmosphere at the Junction. The Phoenician has a delightful ambience and good service.

Sierra Brasserie

Hurlingham, Yaya CentreContinental$$$Yummy Card: 10% DiscountSierra Brasserie is a modern interpre- tationof a classical French brasserie serv-ing simple yet elegant food usingthe best ingredients available.

The Wine Shop

671 Piedmont Plaza, Ngong RdInternational$$$Yummy Card: 10% Discount, 50% Discount on Yummy Tuesdays on selected bottlesThe Wine Shop encourages you to explore your palate and experiment

either by the glass or bottle. They also offer up a selection of delicious complimentary dishes.

Tokyo

Kolloh Road, LavingtonJapanese, Korean$$$Yummy Card: 10% DiscountTokyo Restaurant is a Japanese/ Korean restaurant that has over 10 years of experience serving top class food in Nairobi with a fine selection of Sushi and other typical Japanese dishes.

KAREN NGONG ROAD LANGATA

Artcaffe

Karen Crossroads Shopping CentreCafé, Continental$$$Offers a tranquil setting for work and play, boasting a two-level restau-rant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating

Big Square

Karen Square, Ngong RdBurger, Fast Food$$Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.

Carnivore

Carnivore Rd, LangataAfrican, Barbeque, Kenyan$$$Yummy Card: 10% Discount Considered as ‘Africa’s Greatest Eat-

ing Experience’ Canivore will serve exotic meats roasted over charcoal and carved at your table all in an at- tractive tropical garden

Creative Kitchen

Wilson Airport (Off Langata Road)Continental$$Creative Kitchen offers an a la carte lunch menu that caters to all palates. Family friendly with a playground for the children, they feature a live band that plays once monthly.

J’s FreshBar & Kitchen

Across St. Christopher’s Secondary School, Ngong RdGastropub$$$Yummy Card: 10% DiscountOne of the newest restaurants in the area, J’s freshly prepared delights are uniquely served on wooden boards. The environment is just right to enjoy a few drinks and great music with friends.

Que Pasa

Karen Shopping Centre,KarenContinental$$$Yummy Card: 10% Discount, 50% Discount on Yummy TuesdaysBuilt to create a stylish yet simple space, Que Pasa provides the perfectlocation to enjoy a meal, drink or to lounge and relax. Enjoy fresh wood- fired pizzas.

Simba Saloon

Carnivore Rd, LangataAfrican, Barbeque$$$Yummy Card: 10% DiscountA vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.

Snack Attack

Adams ArcadeFast Food$$Yummy Card: 10% DiscountSnack Attack Kenya is your go to source for “Loaded Chips”. Come indulge in their tasty menu which offers extensive and rich meals at an affordable price

Talisman

320 Ngong RoadAfrican, Pan-Asian, European$$$$Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.

Tamambo Blixen

336 Karen RoadContinental$$$Yummy Card: 10% DiscountRelax in the cozy and redecorated indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardensin Kenya.

Tamarind Nairobi

Karen Blixen, KarenSeafood$$$$Yummy Card: 10% DiscountTamarind Nairobi offers some of the city’s leading seafood in an ambience of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.

RESTAURANTS

60. Sign up for your Yummy Card today! Log on to yummy.co.ke/card

CBDINDUSTRIAL AREAMOMBASA ROAD

Baraka

Crowne Plaza Hotel, Kenya Rd, Up-perHillContinental$$$$Baraka is an All-day restaurant situated on a terrace overlooking the hotel’s main pool. They serve full English buffet breakfasts, contemporary buffet lunches, and an Al a Carte or set Menu Dinner.

Bhandini

InterContinental Hotel,CBDIndian$$$$Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen so you can see what goes into the dishes.

Big Five

Ole Sereni Hotel,Mombasa RdMulti Cuisine$$$$Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order in front of your eyes with a bonus of the best view of Nairobi National Park

Cafe Maghreb

Nairobi Serena Hotel, Kenyatta Ave, CBDSeafood, Cafe$$$$An internationally-themed buffet breakfast and lunch are served in

the Moroccan-styled Café Maghreb, which also features a table d’hôte dinner menu and 24-hour brasserie service. Café Maghreb also offers a specialty coffee area.

Flame Tree

Sarova Panafric, Valley RdInternational$$$Come dine at an award winning restaurant that overlooks well manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.

LDT

Fairmont Norfolk, Harry Thuku Rd,CBDInternational$$$With a lively and vibrant ambiance, warm service and authentic Pan-Af- rican food as well as all time classics from all over the world, we bring our guests an experience to remember.

Makuti Bar & Grill

InterContinental Hotel,CBDInternational$$$The restaurant is popular among businessmen and other prominent personalities who frequent it for lunch and meetings. Situated by the pool, this is also ideal for families on the weekend.

Mandhari

Nairobi Serena Hotel, Kenyatta Ave,CBDFormal Dining$$$$Mandhari Restaurant, overlooks the pool and offers an exclusive fine- dining experience. Renowned for the excellence of its seasonally inspired menu and extensive wine cellars.

Mukutan Garden

Fairview Hotel, Bishop’s Rd,Upper- HillCafe$$$The Mukutan Garden Café overlooks the most beautiful water feature in East Africa and is known for its, coffees and light meals such as gourmet sandwiches, pizzas and quesadillas.

Pampa Churrascaria

1st Floor, Panari Sky Centre, Mom- basa RdBrazilian, Steak House$$$Yummy Card: 10% DiscountPampa is a haven for meat lovers and vegetarians alike; it encompasses an authentic Brazilian rotisserie steak house and buffet salad bar.

Pango Brasserie

Fairview Hotel, Bishop’s Rd,Upper- HillFormal Dining$$$$With its underground wine cellar, romantic ambience, quality service, classy food presentation and excellent taste, Pango is in a class of its own.

Black Gold Cafe

The Panari Hotel, Mombasa RdCafePrice Range: $$$The Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. The location of the café overlooking Mombasa Road has the atmosphere of a game lodge as it faces the Na- tional Park.

Steers

Muindi Mbingu St, CBDFast food$$

Being the flame grilled burger spe- cialists, Steers remains the market leader by offering the widest range of burgers using a unique flame grilled process. They also give the best value for money, offering the consumer more quality.

Sikia Fine Dining

Crowne Plaza Hotel, Kenya Rd,Up- perHillFormal Dining$$$$Yummy Card: 10% DiscountThe Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.

Tatu

Fairmont Norfolk, Harry Thuku RdFormal Dining$$$A contemporary grill featuring a variety of coastal seafood and the finest Kenyan produce. Tatu also features a patio, ideal for cocktails and privatedinner parties.

Thai Chi

The Sarova Stanley, Kimathi St,CBDThai$$$$One of the city’s most elegant dining establishments, The Thai Chi Restau- rant at The Sarova Stanley, boasts the finest in authentic Thai cuisine. The Thai Chi is a small piece of Thailand in Nairobi.

Thorn Tree Cafe

The Sarova Stanley, Kimathi St,CBDContinental$$$$The Thorn Tree Cafe is a legendary open-air, bistro style pavement cafe and is most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.

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VILLAGE MARKET

Yummy Magazine Vol 9 - Sushi Special

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