From authentic ambience to refined flavours, Liz O’Reilly discovered that Bushido by Buddha-Bar does it all… beautifully.
Bushido may have been around long enough to become a bit of a Bahrain institution, but walking through those heavily ornamented doors never fails to impress. Bushido means ‘The Way of the Warrior’ referring to the code of honour and morals developed by the Japanese Samurai. So, it’s no surprise that you’re greeted by suits of Samurai armour at the entrance, which sets the tone for the darkly intimate interiors.
Japanese references abound and, when you visit, please don’t forget to look up. Arranged over two floors, the walls and ceilings in this expansive space are every bit as interesting as what’s going on at eye level. Traditional lanterns drop to form giant chandeliers, casting an intimate glow, and several sets of Samurai armour sit in a gallery high up on one wall, as if mounting a silent honour guard over the patrons below.
An expansive staircase makes an impressive centrepiece leading to the DJ booth and an upper seating area from which to observe the festivities below. And festivities there are, since Bushido is known as much for its extravagant VIP parties as for its exceptional food.
Heading there at lunchtime, we got to sample a selection of dishes from the à la carte menu, all suggested and prepared by Executive Chef Goh Boon Wah, himself an institution and a major influence on Bahrain’s pan-Asian culinary scene.
True to Bushido’s Japanese ethos, first to the table was a serving of Ambassador Rolls – quite a unique combination of shrimp and crabsticks rolled with fried shrimp tempura and creamy cheese. Topped with rock shrimp and green caviar, these were clean and refreshing while at the same time comforting, a great winter option.
Dim sum is a Bushido signature and the Truffle Chicken Xiao Long Bao proved a definite favourite at our table. Savoury minced chicken in a light, almost citrusy broth made extra special with the addition of delicately earthy truffle all encased in a silky, doughy dumpling. Chef Goh warned us that sometimes the broth will spit out when you bite in, so I started with a delicate nibble. Soon though, the delicious combination of gooey dough and umami filling had me tucking in like a pro – no spitting experienced.
Next to the table was a dish I have not encountered before: big, juicy shrimp split and grilled, then coated in mayonnaise and grilled again. Their tops, a tempting golden brown, yielding to the sweet meat below, the mayo provided an interesting texture combination, its high fat content saving the flesh from becoming dry in the double grilling process.
The last of the appetisers was one of my all-time favourites: Shrimp Tempura. Big, crunchy, sweet and tasty, the batter was so crisp it crackled in the mouth with each bite before yielding to reveal the chunks of meat within. Even going back to this after it had cooled (as I did several times throughout our meal) did not diminish the crispness of the superb batter, a true sign of excellence.
We tried two mains of which the first, Wagyu ribeye cooked with house teriyaki, sesame and truffle oil, had my dining companions waxing lyrical. Served with a medley of crunchy vegetables including baby corn, corn on the cob, broccoli, courgettes and sweet new potatoes, all coated in that glossy teriyaki sauce, this dish was another exceptional offering. The meat so sweet, succulent and tender, it literally dissolved on the tongue with chips of roasted garlic adding a deliciously smoky kick to an already deeply satisfying combination.
For me though, the Warrior’s Seafood Ramen was undoubtedly the dish of the day. Glossy smooth noodles accompanied by squid, prawn, scallops, lobster and Japanese fishcakes, all enveloped in a supremely tasty broth. Chef Goh explained that the soup is made with black cod bones, shrimp, tomatoes and vegetables all simmered for at least three hours. The aroma alone excited my taste buds and a gloriously light spicy kick delivered on that promise. Earthy shiitake and king mushrooms complemented the sweetness of the seafood and I truly couldn’t get enough of the scallops – delicate flavour with a robust texture and cooked to perfection.
Dessert was a fitting finale to the culinary excellence that had gone before and a feast for the eyes, arriving at the table in a magnificent floral display pouring smoke from strategically placed dry ice.
We were lucky enough to be treated to a whole selection from the all-homemade dessert menu, including chocolate and vanilla ice creams and mango and raspberry sorbets, the latter both tart and sweet and my personal favourite, alongside fresh fruit (the biggest grapes I have ever seen), chocolate, Red Velvet, honey and pistachio layer cakes, glossy profiteroles, decadent panna cotta and more, all accompanied by sweet sesame crackers.
Aside from the sorbet, I particularly loved the profiteroles with their light, airy choux pastry and smooth, creamy filling and the panna cotta with its rich red-berry topping. We honestly shouldn’t have been able to eat any more, but I’m proud to say that, between my dining companions and myself, we managed to thoroughly enjoy every mouthful of this magnificently decadent display and our meal couldn’t have ended on a higher note.
From the eye-catching interiors to the attentive serving staff and the excellence of the ingredients to Chef Goh’s warm welcome and genuine hospitality, I can fully recommend Bushido. Whether you want a quick lunchtime bite or the chance to linger over a superbly constructed menu of Japanese and other Asian delights that turns an evening into an occasion, you won’t go wrong here.
For more information or to make a reservation,
please call Bushido by Buddha-Bar on 1758 3555.
@bushidobybuddhabar