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Japanese cuisine has been gradually taking over the Indian food scene for its ability to make the star ingredient shine. Japanese believe in using minimal ingredients and spices for cooking. Their food teaches you how less is more. Mizu Izakaya in Mumbai takes forward the same theory and serves its customers lip-smacking and polished dishes.
Image Credit: Mizu Izakaya/ Instagram
The latest report of India's Top 50 Restaurants by Zomato and Condé Nast Traveller has featured Mizu Izakaya. Rightly so because this place has chefs and culinary stars bringing divine dishes to your spread. If you don’t believe the list, check out the joint as well as their official Instagram page - both of which exude happening vibes.
Also Read: Hosa, Goa, Among India's Top 50 Restaurants
Japanese Restaurant Mizu Izakaya, Mumbai, Menu
In an interview with Slurrp in March 2024, Chef Lakhan Jethani shared, “Every year we come up with an updated menu, in which we flush out 25 items and add about 20-25 items to the menu...We wanted to move a step closer to Japan and wanted people who have travelled to Japan to feel that nostalgia. When they come to Mizu, we want them to have the feeling of being transported back to Japan; we started moving towards a lot of Japanese cooking philosophies, cooking techniques and a lot of recipes towards my personal travels in Japan”
Image Credit: Mizu Izakaya/ Instagram
Mizu Izakaya serves decorated and innovative Japanese dishes, delicate sushi, and juicy seafood delights. Their sushi menu includes soft shell crab roll, smoked salmon philly roll, asparagus tempura, asparagus with spicy kwepie, and edamame, truffle & crispy enoki.
Their aburi nigri is equally famous. The list comprises avocado with chilli tomato water, salmon and foe gras torchan, and dashi glazed asparagus among others.
Other delicacies that Japanese food enthusiasts can explore are shashimi, nigri moriwase, sashimi moriwasa, salads, cold plates and hot plates, soups, gyoza, baos, yazi zakana, yakitoris, khushiyaki, ramen, donburi, desserts, and ice creams.
Chef Lakhan Jethani, who has interned in Japan, is known to have invested months in learning and perfecting Japanese cooking techniques to bring exquisite food to the table. He has even gone as far as taking private lessons in Japan to cook noodles just so he could ensure that people in Mumbai can experience the same flavours they cherished on their trip to Japan.
In the same interview with Slurrp, he added, “It is more important to be able to standardise your recipes or build your recipes in a way that you could standardise them in a restaurant approach or an a la carte restaurant approach, because it's not just once you have to serve that dish the same way, with the same taste, with the same temperature, every single time that it is ordered in your restaurant.”
