Presenting a fusion of Mediterranean and Asian dishes, KAYA has been wowing Bahrain foodies since it opened last year. Apple Sharma headed into the heart of Adliya to explore the delightful offerings of the restaurant’s brand-new menu.

If you’re in the mood for an evening of fun, flamboyance and serious flavour, KAYA should be high on your list. Located on the top floor of the GEO building, next to The Gulf Hotel Bahrain Convention & Spa, it’s been on my radar for a while. I may be late to the party, but the launch of the new menu felt like the perfect excuse to finally go and see what the fuss is about.

As soon as you enter, a corridor studded with sparkling bottles leads to a small foyer featuring a coniferous Japanese Kaya tree and a stunning glass chandelier of suspended gold and silver leaves. The venue instantly impresses with its scale: a long bar, an intimate dining area with a stage for entertainment (more on that later) and a lounge area boasting breathtaking city views.

KAYA offers a gastronomic experience like no other. The plush décor blends rocky foliaged walls and hanging planters with green, grey and terracotta velvet seating, black marble tables and gold-bronze accents. By day, it’s a stylish restaurant, by night, KAYA transforms into a lively lounge with dazzling singers, dancers and acrobatic performances. It’s also the only place I’ve seen in Bahrain with two soundproof phone booths for private calls – a thoughtful touch! There’s also a fully retractable roof, making winter visits even more fabulous.

Walking in with my colleagues, we were warmly greeted by the restaurant staff, followed shortly by Executive Chef Ismael Garcia, who briefed us on the new fusion menu and the exquisite dishes ahead.

Our culinary journey began with three refreshing signature mocktails – unique concoctions infused with jalapeños, Tajin spices and homemade syrups – sweet, zingy and spicy, all at once. Then came the appetisers.

The Scallops Yuzu Honey was a bright, fresh start: scallop sashimi with tangy-sweet yuzu honey dressing, served with strawberries, cherry tomatoes and aromatic herbs. Light and summery, its delicate flavours and artful presentation won over even those usually hesitant about raw seafood.

The Mixed Seafood Roll was visually striking and full of surprises, featuring six types of seafood: tobikko (flying fish roe), hamachi (yellowtail), sake (salmon), suzuki (seabass), kani (crab) and maguro (tuna). All wrapped in daikon for a sweet crunch and topped with wasabi salsa, these light and fluffy morsels looked as good as they tasted. With the rice already pre-seasoned with yuzu soy, it only needed pickled ginger and wasabi for the flavours to pop in the mouth (literally, thanks to the caviar).

Next up, the Wagyu & Truffle Gyozas were an absolute hit! The 12-hour infused Wagyu and dashi dumplings, came with truffle teriyaki sauce, topped with a parmesan crisp. Sweet, earthy and umami, these small parcels packed a punch and Chef Ismael explained the best way to savour them – gyoza and sauce first, crisp second – simply delicious!

For the veggies amongst us, the Portobello Mushrooms, smoked and sautéed in ponzu butter with garlic chips and chives, was a deliciously unpretentious dish with a depth of earthy flavour even the meat-lovers couldn’t resist. Meanwhile, the Miso Eggplant was charred and smoky, with a watermelon reduction and den miso glaze, finished with fluffy parmesan and shichimi togarashi – balancing sweet, savoury and subtle tanginess.

Moving on to the mains with high expectations, the Black Cod not only met but exceeded them. Marinated for 24 hours in gochujang barbecue sauce and served with vegetable rice, garlic chips and Hajikami pickled ginger, the velvety-sweet, golden-yellow fish flakes melted in the mouth. It paired beautifully with the sauce that carried a gentle hint of heat.

The Chicken Tsukiyaki soon arrived, featuring thin slices of cornfed chicken breast marinated in a herb and miso blend, with roasted cherry tomato sauce, complemented with chives and smoked paprika oil from Spain. With the meat skewered and roasted like a kebab, this Arabic-Japanese medley delivered deliciously charred and umami notes in full abundance.

Then came the Wagyu Tataki Udon – a dish that perfectly showcases KAYA’s Asian-Mediterranean fusion style. Thick, chewy noodles bathed in umami butter sauce were topped with Wagyu ribeye tataki and Oscietra caviar. Little verdant Kinome leaves brought a delicious twist with peppery, minty and citrusy notes – a fresh take on cacio e pepe. Every element in unison and expertly cooked, this dish made us smile – hands down a standout of the meal.

Though happily satiated, the desserts were worth saving room for. The Matcha Pistachio Pudding was a warm, airy fondant made with rice flour, filled with molten pistachio caramel and paired with pistachio ice cream. Light, fluffy and decadent, there were spoon wars on the table for it – suffice to say it was an instant hit!

The Lava Tiramisu reimagined the classic, combining coffee-soaked sponge, caramel crumble, mascarpone and coffee cream, with a caramel tuile and a dusting of cocoa powder to balance the sweetness. Presented in a round casing for a bit of theatre, the dessert fell apart when released, oozing out the goodness for all to share. Tiny pieces of coffee mochi in every bite came as a lovely surprise – a satisfying finale!

KAYA’s new menu captures a creative balance of Mediterranean and Asian flavours, serving flavour and finesse. Whether you’re there for the entertainment, food or both, it’s a place that knows how to put on a show – on the plate and beyond. ✤

GO: CALL OR WHATSAPP 1717 1722 FOR MORE INFORMATION OR TO MAKE A RESERVATION.