OMAKASE
The chef’s special
Chefs present the Omakase experience at the restaurant. PICS COURTESY/@otokirestaurant
OMAKASE translates to ‘I leave it up to you’, and that’s exactly what you do at this meal. Instead of ordering à la carte, you surrender control to the chef, who serves a progression of dishes based on the day’s freshest catch and seasonal produce.
Yuzu Miso
Rooted in the Japanese philosophy of shun (eating ingredients at the peak of their freshness), omakase is equal parts dinner and theatre. Every course is precise, and no two experiences are ever the same.
TIME 7.30 pm to 9.30 pm
AT Otoki, 5, Ground Floor, Pheroze Building, Apollo Bunder, Colaba.
COST Rs 3500 (without alcohol)
Wafu Fusion
Nippon with a local twist
Japanese cuisine has continually evolved. Chefs today are happy to experiment with Japanese cuisine, dishing out their take on it. Purists may raise an eyebrow, but thoughtful takes are simply another chapter in Japanese cuisine’s long history of adaptation.
TIME 12 pm to 3 pm and 7.30 pm to 1.30 am
AT Gaijin, opposite CitiBank, Linking Road, Khar.
COST Rs 3000
Kaiten-Zushi
Sushi on a conveyor belt
The sushi conveyor belt at the Tokyo-inspired café. PIC COURTESY/HARAJUKU
Invented in Osaka in the late 1950s, kaiten-zushi revolutionised the sushi experience by placing it on moving conveyor belts — making it faster, more affordable, and a whole lot more fun. Spot something you like? Grab it before it glides away. It’s a dining experience that’s equal parts meal and game.
TIME 12 pm to 11.30 pm
AT Harajuku Tokyo Café, Jio World Drive, BKC.
COST Rs 2000
Nomikai
A post-work ritual
Patrons take a shot of sake. PICS COURTESY/SUPA SAN
Nomikai is Japan’s answer to happy hour, except that it is more ritualistic. Traditionally an after-work gathering, it is where colleagues shed formalities over sake, beer, and plates meant for sharing. Think yakitori, karaage, and gyoza served over endless conversation. It is less about drinking and more about building camaraderie, one round at a time.
TIME 5 pm to 8 pm (Wednesday to Friday)
AT Supa San, G Block, BKC.
CALL 7045029920
COST Rs 2500
Robatayaki
Grill vibes only
The restaurant offers a live grill at the table. PIC COURTESY/@CHEF_JAMES_KITCHEN_ANDHERI
Long before open kitchens became fashionable, Japanese fishermen grilled their catch over glowing charcoal. That’s robatayaki — quite literally, fireside cooking. The meat, seafood, and vegetables are slowly cooked over hot coals, bringing out deep smoky flavours without overwhelming the ingredients.
TIME 12 pm to 11.30 pm
AT Chef James’ Japanese Kitchen, Sher-E-Punjab, Andheri East.
COST Rs 2000
