Japanese cuisine has carved out a significant niche among food enthusiasts across India in recent times. The growing popularity of sashimi, ramen, and sushi reflects evolving tastes and their openness to diverse culinary experiences. Amidst this rising interest in Japanese fare, Wabi Sabi at the Oberoi in Bengaluru, known for its dedication to traditional Japanese flavours, now offers a unique twist that sets it apart from other Asian dining destinations.
Wabi Sabi's revamped menu at The Oberoi Bengaluru takes Japanese cuisine on an exciting journey with its fresh blend of traditional and innovative elements. Crafted by Master Chef Randy Cultivo and Executive Chef Anirban Dasgupta, the new offerings blend the essence of classic Japanese dishes with the vibrant flair of Nikkei cuisine.
Nikkei cuisine is much more than a simple blend of Japanese and Peruvian flavours—it's a living testament to the journey of Japanese immigrants who made Latin America their home. Born from the heart of the Japanese diaspora, particularly in Peru and Brazil, Nikkei cuisine marries the fine techniques of Japanese cooking with the bold and colourful ingredients of South America.
The restaurant exudes a serene ambiance, with its décor that subtly nods to its Asian roots. The floor-to-ceiling glass windows offer a tranquil view of the hotel’s iconic waterfall and lily pond, providing a peaceful backdrop that elevates the entire meal.
Kintsugi-inspired ceramics and soft lighting create an atmosphere that is both elegant and inviting. The beautifully crafted brass chopsticks and cutlery add a touch of sophistication, enhancing the dining experience. Wabi Sabi's new menu is a mix of the familiar and the unexpected. And a notable highlight is its thoughtful focus on vegetarian options, catering to a broader audience in Bengaluru.
With sashimi, sushi, ramen, ceviche, and more on offer, the chefs have infused each dish name on this menu with a touch of drama, transforming the dining experience into a theatrical journey. For instance, “Endless Summer” is a tempura asparagus roll that doesn’t just highlight seasonal ingredients like avocado or yuzu—it evokes the carefree joy of summer with its extravagant truffle touch and Kyoto rice crackers called bubuarare. The “Some Like It Hot” sushi features forbidden rice and habanero chilli pickles, cream cheese, and sansho, adding an air of rebellion with its spicy kick. Similarly, the “Heart of the Sea” uramaki isn’t merely a seafood roll but a dramatic portrayal of oceanic bounty, showcasing eel, prawn, and crab in a balance of sweet and salty flavours accentuated by a touch of soy.
The tai sashimi was so fresh and tasted like a fresh breath of the sea. The clever use of tai, also known as seabream, in this dish could make one go back for an ultimate dining experience for any special occasion. "Tai fish is a staple from where I come, and the fresh white flesh of the fish is simply perfect for a sashimi platter," says chef Randy as he brings in a generous portion of the dish.
The ‘Yellowtail Ceviche’ from the Nikkei menu was the highlight of the menu, for there is nothing that melts in the mouth as fine as butter as this dish. Slices of fish were carefully cured in leche de tigre—a tangy marinade made with lime, onion, salt, pepper, and chillies—along with basil oil and Valencia orange.The salmon skin crisp that was placed as a crunchy garnish was an easy and perfect way to finish off the dish. Not only did the dish look pretty, it ate well too.
Then in the middle of it all comes a plate of "Wabi Sabi Crunch," a playful approach with its Asian-inspired tortilla pizza, where a crispy tortilla was topped with sliced avocado, yuzu, koshu mayo, microgreens, and salt and sugar. Each dish name, from the vibrant “Yellowtail Ceviche” to the rich “Pork Miso Ramen,” not only reflects its ingredients but also teases the sensory experience to come, thanks to the chefs' imaginative flair.