Whenever we read the words ‘makeover’ we can’t help but get a little over-excited, particularly when you include our beloved Maki in this equation. However, our understanding of ‘makeovers’ was forever truly changed when we visited Maki at Marina Waves for a spot of lunch, as we were presented with an entirely different understanding of how ambiance and gastronomy can be deeply intertwined to deliver an entirely different culinary experience.

We’ve always appreciated the interiors at Maki, opulent, glitzy, and dark, always highlighting the colorful dishes we’ve grown to love and anticipate from one of our favorite Japanese-inspired restaurants in Kuwait. When we consistently say that you always eat with your eyes first at Maki, we mean it. At Maki, sushi making is a practiced art form, and even the simplest roll featuring salmon and avocado is taken to a whole other level. It’s truly baffling to us that they always spend so much time ensuring each and every dish and roll is resplendently colorful, and we waste no time devouring each dish in mere moments. This visit, however, was different. We were in no rush; we simply wanted to slow down and appreciate those little details that elevate an otherwise typical lunch. And this invitation to take two steps back to appreciate our surroundings, and really admire the incredible food presented before us is most definitely an intentional move by the good folks at Maki.

Enter our first introduction to wabi-sabi. A world-view stemming from traditional Japanese aesthetics that focuses more on accepting life for its transience and imperfections. It is a view that advocates being free from attachments, free from the stresses and anxieties that come with overindulgence, acknowledging and appreciating all that is ephemeral (such is life), and the imperfect nature of all things.

As soon as you’ve stepped foot into Maki at Marina Waves, you will first notice how the light naturally bathes the space’s brushed gray walls, textured floors that almost had a roughness to them, and natural-wood furniture. It is a new chapter for Maki that enhances your culinary experience from start to finish, and you instantly feel this newfound appreciation of nature once you’ve arrived.

You almost feel as if you’re one with the sea, as the tantalizing views outside the restaurant seemingly blend in with the interiors at Maki Marina Waves. Unassuming and intimate, the comfortably inviting chairs in shades of green, gray, and white are wrapped in the clean lines of natural wood, offset by the minimalist, built-in shelves that are home to carefully curated pieces of glassware, pottery, books, and plants. The interiors are washed in shades of muted grays, with pops of fresh greenery throughout the space that will lead your eyes to appreciate the beauty and simplicity of the indoor fauna. Light fixtures resembling calm floating, woven orbs decorated the ceiling. Perfectly asymmetrical in size, this design element pays further homage to Maki’s appreciation of wabi-sabi. You don’t just want to come here to eat, you really do want to stay a while.

And staying awhile is precisely what we did. We were so ready to dine, but more mindfully. We ordered our still water first, and let our eyes dance over their tantalizing offerings before we settled on the Hana Oliva Sashimi, Exotic Maki Marina Salad (I mean, we had to! We were right at Marina Waves), Filo Ebi Tempura Shot, Chicken Plum Bao, Ribs Crocante, Shehab Ume Maki, Terra Maki, and of course, the Donostia Cheese Cake for dessert.
Our dining experience was leisurely supplemented with fragrant green tea, a must whenever we visit this establishment. Our salad firstly arrived, followed swiftly by the rest of our order. We appreciated every peppery bite of the rocket leaves in the Exotic Maki Marina Salad, the green lollo rosso, and delicious crabsticks, all beautifully flavored with the textural bite of sesame, tobiko, and delectable balsamic vinegar dressing. Then came the stunning Hana Oliva Sashimi, beautifully colorful with Tuna, salmon, yellowtail (hamachi), white fish, truffle pearls, olive drops, wasabi nori flakes, edible flowers, cress, Kizame wasabi, capers, sprinkled with Maki’s special truffle, balsamic, and yuzu sauce. Every bite brought on a wonderful medley of flavors, colors, and textures. With wabi-sabi in mind, our appreciation for this dish is now new-founded, we couldn’t stop talking about the amount of time it would take any one of us diners to think of this flavor combination, let alone plate it so artfully.

The Filo Ebi Tempura shot is always a gorgeous showstopper. Carefully resting atop Maki’s scintillating sweet and spicy sauce is a towering Tiger shrimp wrapped in Middle Eastern filo pastry. The result is always a sumptuous mix of crunch, sweetness, and spice. As longstanding fans of Maki’s Chicken in plum sauce, the Chicken Plum Bao is a delightful, pillowy soft, Bao-wrapped delicious rendition, giving our meal a bit of a street-food edge, which we deeply appreciated. From street-food inspirations to backyard barbecues, our protein foray continues with the Ribs Crocante. Teeming with flavor with every bite, we loved how the crispy rice and sesame seeds carried the teriyaki and homemade, tangy yuzu BBQ sauce-laden soft and braised ribs. A perfect ten for this dish.

We refilled our green teas and welcomed the arrival of the Shehab Ume Maki and the Terra Maki. The Ume-wrapped Maki offered up the successful combination of shrimp tempura, crabsticks, avocado, and fragrant zaatar leaves, topped with thinly sliced kumquats, and zaatar powder. From the special blend of sauces, it is served with, to the delightful combination of flavors, we also wondered how Zaatar isn’t now a staple in Japanese cuisine, as it pairs wonderfully with the amazing Shehab Ume Maki. And the ultra-beautiful Terra Maki didn’t fail to amaze either, as this roll simply sums up everything we love from Maki: unexpected combinations to yield the most memorable flavors. You get to sample salmon, crabsticks, prawn tempura, avocado, asparagus, zaatar, caviaroli (our favorite textural pop of flavor here), fresh coriander, cress, and fried crunchy garlic all presented in an ume and nori wrap and topped with Maki’s renowned olive oil mixture. Fresh, delicious, and now our favorite roll at Maki!
But you see, we weren’t done there, as good food makes for great conversation, and at Maki, you don’t just want to get up and go somewhere else, you simply want to stay. This is where the Donostia Cheese Cake comes into play. A creamy, soft delicious ending to a spectacular meal, you can choose the silky smooth cheesecake with your choice of chocolate or strawberry sauce.

Maki has three locations in Kuwait – The M2 in Salhiya (2247 9721); Marina Waves (2576 3226) and Burj Jassem, (2290 1010). Visit www.olivermaki.com for more information, call 182 3080 for delivery. Watch the innovation on Instagram and Twitter @Makirest and Facebook at MakiRestaurant. Photography by Muneera Alkhulaifi @i9ora on Instagram.