Welcoming Vegans

by BTM

Tue, 30 October 2018

Welcoming Vegans

After earning a leading position in contemporary Japanese cuisine, Maki restaurant is fast becoming a trailblazer when it comes to ultra-healthy, tasty food.

Having been a pioneer in innovative Japanese cuisine, and introducing fantastic hallmark creations such as Fusion Temaki, Tara Maki, Shake Oliva Maki and Tartufo Yaki Udon, Maki continues to please palates with new additions to its already nutritious vegan menu. 

“We spare no cost at attending workshops, gastronomy events and sourcing the most exotic ingredients to be able to present the most exquisite choices to our valued guests,” explains agricultural and nutritional expert Amer Zeitoun, also Maki’s co-founder and managing partner.

Thanks to Amer’s diligent research, vegetarian and vegan guests can now enjoy mouthwatering dishes, such as Vegetable Kale Maki, Vegetable Kale Salad, Akagome (red rice) Teppanyaki and Portobello Quinoa Mushroom. Additionally, several of Maki’s amazing dishes can be made in a vegetarian or a vegan version, on demand.

The star, though, has to be Amer’s latest introduction – the Lentil Caviar Salad. This exotic-sounding dish has quickly become a favourite with both vegans and non-vegans alike. Boasting ingredients like French green lentils, crispy corn, coriander, avocado, basil, cherry tomatoes, shiso, red radish, dill, exotic baby orange, and a special, house-made sweet and sour dressing, this salad will dispel anyone’s doubts of the tastiness of cleverly crafted vegan dishes. 

The Vegetable Kale Maki is made with spinach wrap, kale leaves, cucumbers, carrots, avocado, iceberg lettuce, thyme and togarashi spices, and is drizzled with Maki’s special house extra virgin olive oil mixture.
This winter, relish the ‘soothing’ Miso Shiitake Kale Soup, which comprises shiitake mushrooms, wakame, spring onions and tofu. 

Enjoy these drool-worthy dishes and many more at Maki, located at Bahrain World Trade Center.

 Call 17 522-733 or visit for bookings.