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With its striking black, silver, chrome and Wasabi green décor, renowned Japanese chef, Morio Sakayori’s dramatic new restaurant ‘Morio J’-
cuisine’ officially opened this week at Beijing’s new designer boutique hotel ‘Hotel G’ which is a hybrid of high-tech nightclub and space-age
design, reminiscent of the latest Superman movie.
Chef Morio’s flamboyant cuisine is equally enigmatic – a unique nouveau fusion of Japanese tradition, cosmopolitan style and new Japanese
taste which reflects five decades of experience in restaurants, from Tokyo to California, Hong Kong and China.
In the heart of fashionable Gong Ti Xi Lu, ‘Morio J’-cuisine’ is one of three
restaurants to open at Hotel G Beijing. Chef Morio
Sakayori is already well-established and renowned in Beijing for his innovative cuisine at Miyako in the Harbour Plaza Beijing.
At his latest venture ‘Morio J’-cuisine’, his a la carte menu declares its cosmopolitan roots from welcoming relishes, contrasting with Mushroom
salad. His distinctive fusion sashimi ranges from Oyster honeymoon, a combination of ikura, uni, tobiko and quail-egg on fresh oyster (RMB 160)
to Thin sliced live flounder fish with soy balsamic and extra virgin olive oil (RMB 240), a “Rendezvous” of Pacific scallops with uni, garnish of
sweet shrimp salad (RMB 250) and Light broiled fatty tuna carpaccio in creamy, spicy miso sauce (RMB 330). His signature fusion sushi is a
must-try featuring mixed seafood tartar on sushi-rice with spicy miso sauce
(RMB 140).
Among his many creative ‘Maki-sushi’ priced from RMB 70-90 are Morio’s Jumbo rolls with Kani-kama, tobiko, maguro, cooked egg and
vegetables, Spider rolls of soft shell crab tempura and avocado, USA rolls of unagi, shrimp tempura & avocado, California rolls of crab meat,
cooked egg, kani-kama, cucumber and avocado, a Three Amigos rolls combined of tuna, salmon and yellow tail with cucumber and avocado,
Hokkaido rolls of Pacific scallop, Hokki clams, baby leaf, cucumber and wakame seaweed and Smoked Salmon rolls with smoked salmon with
onion, caper and fresh vegetables.
His international repertoire extends to home-grown Beijing rolls of roast duck breast and asparagus and Salmon skin stripe rolls.
Appetizers similarly know no boundaries, from Tofu salad with home made Japanese plum dressing (RMB 40) to Mixed mushroom salad with
balsamic soy dressing (RMB 48), from Caesars salad with poached egg and slice of roast duck (RMB 60), to Thin sliced sirloin beef tataki with
spicy ponzu (RMB 65).
Signature main courses range from Stewed ox tongue with daikon and fresh seaweed in double broth clear soup (RMB 80) to Grilled slice of
tenderloin with vermicelli salad spicy honey sauce (RMB 70) and Grilled pork rib with crispy potato strings spicy tomato BBQ sauce
(RMB 80).
Desserts priced from RMB 40-50 include Cream Brulee in either sesame, green tea, or mango flavor with vanilla ice cream, green tea mousse with
fresh fruit, and Tart au Tartan with red wine ginger flavored caramel sauce with Vanilla ice cream.
Inspired by the retro chic of the 1960’s, the newly opened Hotel G Beijing is targeting a niche market of design-conscious, sophisticated young
professionals, entrepreneurs, celebrities and socialites. The 110-room hotel in Gong Ti Xi Lu neighbours a host of popular eateries and nightspots.
The first of an exclusive boutique hotel brand launched by Hong Kong-based real estate private equity management firm Gaw Capital is the
flagship for a planned boutique hotel chain across China and Asia.
Gaw Capital is headed by real estate entrepreneur Goodwin Gaw, renowned for the recent US$24 million restoration of the iconic Hollywood
Roosevelt Hotel in Los Angeles. His company also owns a portfolio of luxury hotels and resorts in North America and Asia.
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