The Taj Mahal Palace: Wasabi by Morimoto Mumbai, menus and booking

Whitefish carpaccio and black cod miso are the signatures Taj names on the restaurant page, alongside seasonal omakase. The food menu connects Wasabi to chef Masaharu Morimoto, known from Iron Chef, and his combination of Japanese techniques with a more inventive approach. You see that range immediately: raw fish and nigiri sit alongside tuna pizza, tacos, charcoal-grilled dishes and rice cooked in an iron pot. Choose this for a Japanese meal with room to follow your curiosity across the menu.

The seasonal non-vegetarian omakase costs INR 11,500 in the menu read on 17 October 2026, before government taxes. It moves through hassun, a cold appetiser, a hot appetiser, sushi, an entrée and dessert. The printed choices include whitefish or yellowtail carpaccio, ebi tempura or chicken nanban, and black cod miso or lamb chop shichimiyaki. Mushroom-truffle kamameshi rice accompanies the main. It is a useful route for someone who wants several parts of the kitchen in one meal.

Vegetarian diners receive an equally deliberate sequence at INR 10,500, with government taxes added, in that same menu reading. The opening hassun includes goma tofu, edamame and a Wasabi taco; the meal continues through vegetables, tempura or mushroom pizza and a vegetable roll. The main offers crispy tofu kuwayaki or roasted eggplant toban with mushroom-truffle rice. The printed desserts carry the non-vegetarian symbol, so ask about a suitable replacement if you want every course to be vegetarian.

À la carte lets a table build a different shape of meal. Whitefish carpaccio is dressed with hot oil, yuzu and soy, while yellowtail carpaccio adds jalapeño. Morimoto’s tuna pizza combines tomato, avocado, jalapeño and wasabi. At the warm end of the menu are rock-shrimp tempura with sweet-and-spicy mayonnaise and wasabi aioli, chicken nanban and a panko-truffle lobster. A diner who is less keen on raw fish can therefore make a substantial order from the cooked dishes.

For a main course, the black cod is miso-marinated; other routes include Chilean sea bass with black-bean sauce, ginger and scallion, or grilled chicken teriyaki with shichimi togarashi. Robatayaki brings a separate charcoal-grilled selection, including salmon, lobster and lamb. Decide which main you most want before adding starters: the menu gives enough different preparations to turn an enthusiastic order into a very large meal. That is particularly relevant if you are also adding sushi or rice.

Vegetarian à la carte choices extend well beyond the tasting menu. There are avocado tartare and tofu carpaccio, roasted white asparagus with truffle cream, mushroom pizza, tofu nanban, roasted eggplant toban and Japanese vegetable curry. For sushi, the Perigord roll uses white asparagus and truffle; other rolls feature garlic shoots, black garlic, vegetables or asparagus tempura. The menu distinguishes vegetarian and non-vegetarian dishes. It also asks guests to tell staff about allergies, so make any further restrictions explicit.

Rice has its own place in the meal. Seafood kamameshi brings assorted seafood in rice prepared in a nanbu iron pot; another version has chicken and vegetables. The vegetarian pages offer edamame kamameshi, mushroom-truffle rice and asparagus-tomato kamameshi, alongside udon, soba and garlic fried rice. If you are avoiding fish, explain that when ordering noodles and broth: some dishes on the non-vegetarian pages use bonito or seafood even where the main ingredient sounds simple.

A baked matcha cheesecake with vanilla ice cream and a Sakuranbo chocolate tart with cream-cheese ice cream appear among the tasting-menu endings. À la carte dessert adds mochi ice cream and a black-sesame mille-feuille. Japanese speciality teas include sencha, matcha, hojicha and genmaicha; their descriptions range from the roasted-rice aroma of genmaicha to hojicha’s caramel note. That gives the end of the meal a different direction if you want tea alongside dessert.

Wasabi is the choice for Japanese cooking and a seasonal omakase. Loya draws on northern India, while Golden Dragon serves Sichuan and Cantonese cooking. If your party wants several cuisines across a stay, book each restaurant by name and discuss its own menu.