Tatchibana
Kasbah
Cuisines: Asian, Japanese
About
If proof was needed that change has swept over Marrakech in the last few years, then surely the recent opening of a Japanese restaurant is it. After a busy career dealing in fine wine exports to Japan, Albrecht Jerrentrup, along with partner Jean-Claude Demaria, decided to semi-retire in Marrakech. Albrecht, however, couldn't live without his sushi, so they built this slice of Japan in a quiet corner of the medina's kasbah. Tatchibana (citrus flower) is no tacky imitation, however. Stepping down from street level through the curtained entrance brings you to two floors of (air-conditioned) peace and tranquillity. The space fuses the Far East with Morocco and features an abundance of wood complemented by a palette of black, white, and red. There's also a small, sunken, open-top courtyard with a low-lying table and cushioned chairs on a bed of white pebbles. The cuisine is authentic with a hint of nouvelle, mirroring the influences of the Japanese head chef. Separate set menus for lunch and dinner offer a choice of four courses that, although not cheap (some main dishes incur an additional supplement), are generous in size and delectable in taste. All the standards are available including sushi nigiri, sashimi, tempura, maki, and teriyaki, but there are also a few different offerings such as slivers of duck in green-tea ravioli. The menu changes every 3 months in symbiosis with the seasons, and vegetarians are catered to on request.
