Fri, 01 September 2017
Miso Shiitake Kale Soup, Vegetable Kale Maki, Ebi Ceviche Temaki and Vegan Pain Perdu are the latest ‘super food’ creations Maki has introduced to its already exciting and wholesome menu.
Maki has been a symbol of innovation and creativity when it comes to contemporary cuisine. Adding many Mediterranean ingredients to iconic Japanese dishes, the restaurant has garnered a devout fan base that enjoys healthier options, such as extra virgin olive oil, balsamic vinegar, wild thyme and zaatar, among others. It has also introduced kale, red and brown rice, beetroot and shiitake mushrooms.
In earlier years, Maki revolutionised the Temaki concept by substituting the seaweed wrap for a soy bean one, and the rice has been replaced with vegetables to produce the MAKI Fusion Gastronomy Fusion Temaki.
The Vegetable Kale Maki and Miso Shiitake Kale Soup focus on this fantastic veggie, which is rich in vitamins K, C, A and B6, manganese, copper, fibre, calcium, potassium and various other nutrients.
“We wanted to give our guests one of the most delectable eats packed with nutrition, and what better way to do that than making a few dishes with this particular leafy green?” says co-founder and nutrition expert Amer Zeitoun.
Saving the best for last, the Pain Perdu can be ordered in both its normal version and an alternative vegan option. The latter uses freshly ground flax seeds instead of eggs, soy milk in place of dairy milk, blended fresh blackberries, blueberries and raisins as a substitute for sugar, whole grain wheats for white flour, a little bit of extra virgin olive oil in place of butter, and freshly blended avocados to replace dairy creams.
Call 17 522-733.