Maki Restaurant Group, which first opened its doors in 2002 in Kuwait, has since gone to become a leading innovator in contemporary Japanese cuisine. In part, its success was due to its owners’ drive to reinvent traditional dishes in new and exciting ways. This was achieved by combining traditional Japanese ingredients such as yuzu and shiso with classic Mediterranean ingredients such as extra virgin olive oil and thyme with the aim of continuously surprising its ever-increasing followers.
Conceived and operated by the brothers Oliver and Amer Zeitoun, the very first restaurant had a 35-person seating capacity, as opposed to the newest edition, located at Doha Festival City in Qatar and has a seating capacity of 128 both in and outdoor with a view overlooking Festival City Mall. The master franchise to Qatar was acquired by Foodsta Co. and is managed by Yousuf Al Yousuf who has vast experience in the F&B sector and is currently heading several other concepts in Qatar.
Though the menu will be based on their original offering in Kuwait, the owners expected the menu to evolve to better accommodate local tastes and preferences of the Qatari market. Yet the most interesting idea will be the ‘customized’ makis on offer, which will be prepared to honor loyal Maki guests and team members.
