Saudi’s Latest Homegrown Dining Concept Is A Mélange of Japanese Flavours, European Vibes and Arab Hospitality
Rich flavours of tea emanate from the bar as colourful plates full of chef’s creations swerve around beckoning you into BazĀru…
Tucked away in the unique multi-dimensional concept store, Sum+Things on The Boulevard, BazĀru has opened its doors to welcome guests to experience the playful flavours of Japan with cosmopolitan European vibes and warm Middle Eastern hospitality. This homegrown concept by Aseel Culinary Group and the former Zuma Global Executive Chef, Anthony Garlando prioritises bold yet delicate flavours, fuss-free service and an energising atmosphere.
Setting the mood for an urbane meal, a visit to BazĀru begins with a walk through the quirky space of Sum+Things – a bazaar like concept store displaying art and design treasures from all across the world. While it blends seamlessly into the eccentricity around it, the restaurants bold pastel hues, lush greenery and metallic touches, give it a vibe of its own. An open kitchen and feature mocktail bar allows guests to breezily lounge around and immerse themselves in the creativity of the chefs and mixologists. Hand-made crockery pieces by French artist Pauline Robustelli, add to the restaurants eclectic charm.
Chefs Anthony Garlando and Hendry Shiro’s creative flair is reflected in the menu, which is a reflection of the vibrant essence, methods and textures of Japanese street food. Signature dishes like the Yellow Tail Carpaccio accented with Mandarin and Yuzu Kosho along with the Australian Wagyu 7+ Sirloin with Truffle Ponzu Aioli are true stars of the show. To balance out the innovative flavours BazĀru’s dishes are designed to be paired with the restaurants’ tea-based signature mocktails.
In an ode to BazĀaru’s eccentric charm each each drink is named after the aesthetic movements they represent – Kawaii is loveable and cute, laced with sweet strawberry and rose flavours while Iki is rebellious and unique with undertones of seaweed, ginger, chilli and sage – and brought to life on paper with custom-drawn illustrations that look almost too pretty to drink. Desserts are a delightful twist on traditional European favourites with the fondant being served with sesame ice cream, the cheesecake being sprinkled with yuzu and peanut butter and the millefeuille is layered with miso, coconut and salted caramel and served with lemongrass ice cream.
Surrender yourself to the craftsmanship of the chefs and mixologists at BazĀru and let them be the orchestrators of your next delectable meal.
Image courtesy of bazaru-ksa. Lead image courtesy of Unsplash/@sorasagano
