Roberta Fedele Saudi Gazette JEDDAH — Healthy and delicate, traditional Japanese cuisine is not just about the ingredients. It is a combination of aesthetic rituals performed in a peculiar ambiance that can elevate a dining experience into a moment of nourishment for the body and soul. Located on the second floor of Jeddah's Rosewood Corniche Hotel, Japanese restaurant Ginza I Chome owes its success to the comprehension of this philosophy. The restaurant's fresh and original dishes are prepared and presented with virtuosity in a truly comfortable and traditional environment. An open kitchen, surrounded by a typical sushi bar with bamboo chairs and tables for more private gatherings, allows visitors to observe chef Ahmad Rifai's artful cooking skills and appreciate the efforts and careful attention to detail that underpin his dishes' sheer beauty. Rifai, who won in 2011 the Horeca Riyadh Festival for best sushi platter, said: “I started my culinary career in 1994 at Nikko Hotel in Jakarta and joined Rosewood six years ago. “In the last 18 years I discovered that eating isn't just for the body. It's a way of connecting human beings to each other and to the earth. “Everything in Japanese cuisine, from the preparation of the dish to its presentation and way of eating, is infused with care.” Sitting at the sushi bar and directly interacting with Rifai is an experience that sushi lover should not miss. However, the restaurant also offers the opportunity to enjoy a more intimate atmosphere and breathtaking view over the Red Sea from its tables and lovely sofa for two at the very end of the counter. Monday's popular sushi nights at Ginza are the best moments to savor unlimited selections of freshly prepared sushi, sashimi and maki at a fixed price of SR225 a person. The most successful selections include dragon makis with shrimp tempura, avocado and smoked eel; sun kissed spicy tuna rolls with salmon and sliced avocado wrap and Tokyo makis with salmon, avocado, cream cheese and mango wrap. Welcomed by a delicate and exotic watermelon juice, guests can also delight their palates with a delicious crab salad that Rifai adorns with cucumber, seaweed, king crabs, fish eggs, ponjou sauce and mayonnaise. Other popular dishes at Ginza are the beef teppanyaki, chicken teriyaki and traditional Japanese tempura soba. The tempura soba is made with green noodles dressed with sugar, dashi and soya sauce. If you feel adventurous and prefer surprises, you can also opt for the Omakase (from the chef) and allow Rifai to invent a dish for you and put his creativity at your service. Director of sales and marketing at Rosewood Corniche since 2011, Mohammed Karara believes the success of Ginza restaurant is due to the quality of the products and service, variety of culinary options and original ways of engaging customers through various initiatives and promotions. He said: “We import fish on a weekly basis to ensure the freshness of our sushi and sashimi. “In addition to offering numerous sushi, sashimi and maki selections, we try to exploit all the potential of Japanese cuisine. “Customers can find at Ginza a variety of fried rice, noodles and salad selections, not to mention our popular teppanyaki and teriyaki dishes made with chicken, fish, shrimps or beef. “Ginza reserves particular attention to women, who are offered the unique chance to match the pleasures of fine dining and taking care of their beauty. “We like to spoil our female guests every Sunday with a family-dedicated night, offering a 25 percent discount to any table hosting at least one lady. “On these nights we often invite specialists from famous brands like Faces, L'Occitane and Chanel to display their products and offer beauty tips to our ladies and complementary vouchers to lucky winners.” Ginzai restaurant is open for late lunches and dinners, Sunday to Friday from 4.30 p.m. to midnight. Monday's Sushi Night takes place from 7 p.m. to 1 a.m.
