When chef Masaharu Morimoto made the bold move to leave Nobu and establish his own restaurant, Morimoto, in 1999, it was a turning point in the culinary world. He brought the refined techniques he had honed at Nobu but with a flair for even fancier presentations, incorporating elements like caviar and salmon roe. And yet, only a few had heard of this ‘Iron Chef’ in India. When he partnered with The Taj Mahal Palace in Mumbai to launch Wasabi in 2004, a pivotal moment in Indian fine dining was created, firmly establishing Japanese cuisine in the city’s culinary scene.

The launch was a social event that attracted Mumbai’s elite. Signature dishes like oysters, sea urchins, and foie gras, featured on Wasabi’s initial menu in Mumbai, are still remembered with honest fondness. Dishes like lobster masala, inspired by Indian flavours, showcased his commitment to blending traditional Japanese techniques with local influences. Surprisingly, they have also been a hit at his New York Restaurant.