Home' Trinidad and Tobago Guardian : September 19th 2014 Contents 12 Friday, September 19, 2014 • Issue 158
"The Samurai were a
revered class of warrior
in Japan during the 9th
century..." As you enter
Samurai Grill & Sushi Bar, situated in One
Woodbrook Place, you are greeted by the
full bamboo, cloth and metal armor of an
11th century Samurai,then you are mes-
merized by the wonderful interior. Last
night, owner, Joe Pires, opened it's doors
and introduced Japanese sushi and Tep-
panyaki grilling to Trinidad and Tobago
and an appreciative audience.
Pires stated, during his welcome speech,
that T&T will experience the best in au-
thentic Japanese cuisine, with dishes being
created by Samurai's Japanese Chef, Kenji,
who was trained in Japan, then moved to
Jamaica, working with his brother, a noted
chef on that island. He reached Trinidad,
following his heart, when he was engaged
to a Trini, and grew interested in
Kenji promises visitors to Samurai can
expect the very best of Japanese food; ex-
cellent sushi rolls and authentic Japanese
drinks and sake, are part of the menu, but
one can look out for an infusion of the
Caribbean flavours in some specialty
dishes. He already uses some Trini herbs,
such as, Shadon Beni and Garlic/Mayo
sauces, also Mango Chutney in some infu-
sions, and he promises that vegetarians
and those with specific dietary needs will
be well catered for.
Apart from Samurai's beautifully laid out
Dining area and Bar, we were led on a tour,
by Lisa Johnstone, and introduced to one
of the exclusive Private Rooms, created for
private dining for birthday, lunches or busi-
ness meetings, all decorated with authen-
tic Japanese items, or from some of the
TOP Japanese chefs. I came across the
menu from the Chicago-based 2-star
Japonais by Morimoto's Restaurant, BLUE
ROOM Lounge, AUTOGRAPHED by Iron
Chef, Morimoto himself. Damn!!! Also found
a bottle of TY KU Saki, a leader in Premium
Sake & Spirits, ranging from US$70-$600.
Impressive... Look out for some other neat
surprises there. Guests were given a
demonstration on the Teppanyaki Grill, a
style of Japanese cuisine that uses an iron
griddle to cook food, by Samurai's chefs,
who entertained guests with flair and
Ok, enough chat and maccoing, I sat
down with the wife and enjoyed a wonder-
fully mixed scotch and soda and talked
loads with my fellow media family and
ended the evening in a very good way. End
result, lovely location, in a quiet part of One
Woodbrook Place. Outdoor is quaint, once
the waiter service continues, it's destined
to be another favorite after-work hangout.
Inside is beautiful, my wife already stated
that our daughter, another sushi lover, has
to come visit, so I can't wait.
Please note, unlike other sushi bars,
owner Pires was adamant on the fact that
Samurai's sushi can be eaten with out the
usual condiments, of course, you can easily
request them, but he guarantees a won-
derful flavor, au natural. I will state this
with my favorite, the Futomaki Roll, a ro-
bust house roll of Shrimp, Eel, Crab, a taste
of Tamago Japanese omelet, Cucumber
and infused with Masago roe. It's got my
guarantee of greatness!!! TRY IT!!
Again, good food, as authentic as you
wish it to be. Can't wait to return. Now,
enjoy the images and...see you there.
STORY & PHOTOS: DAVID WEARS
From left, Lisa Johnstone
chats with TriniChow's
Marie and Ceola Belix.
Guardian's Editor at
large, Peter Ray
Blood tastes the
Samurai's Steven Marhue,
chatting Kirk Carpenter and
Bryden's Managing Director
at AS Bryden & Sons Ltd
Abena Kerr and Naas Mohammed
presented with Dancing Eel sushi rolls.
The private dining area.
Samurai's Head Chef Kenji, center, with owner,
Joe Pires and Katalina Peláez
I came across the menu from the
Chicago-based 2-star Japonais by
Morimoto's Restaurant, BLUE ROOM
Lounge, AUTOGRAPHED by Iron Chef,
Chef Kenji with his Salmon Tempura.
Chef showing off his flair at
the Teppanyaki grill.
Host Chad Lee Loy, at his debonaire
best serves Kristie Ramnarine.
Samurai Grill and Sushi Bar's owner,
Joe Pires, center, with Stephen Cadiz,
left, and Devant Maharaj
A platter of Hanabi Rolls and Crispy shrimp rolls
Undoubtedly my favorite roll of the evening, the Futomaki Roll, a robust house
roll of Shrimp, Eel, Crab, a taste of Tamago Japanese omelet, Cucumber and
infused with Masago roe. It's got my guarantee of greatness!!! TRY IT!!
From left, Fuad Abu-Bakr, with Trinicooks' team,
Mirella Villafana and husband, Joel, left, and
Don't watch this bottle
lightly, it's a top liner. TY
KU Saki, a leader in Pre-
mium Sake & Spirits,
ranging from US$70-
$600. I'm impressed.
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