Juhu's Sun-n-Sand Hotel to host Izumi for a pop-up by the sea from January 12 - 14

The collaboration is inspired by the small, sacred island of Miyajima, located on the shore of Hiroshima – Miyajima means ‘shrine island'

Bandra-based restaurant Izumi is popping up at Juhu’s iconic Sun-n-Sand hotel this weekend for all those who love Japanese food from January 12 - 14.

Chef Nooresha Kably and the Izumi team will bring an array of culinary favourites to guests at the hotel's Sunset Lounge. The collaboration is inspired by the small, sacred island of Miyajima, located on the shore of Hiroshima – Miyajima means ‘shrine island', much like the beautiful setting of this pop-up, a shrine in the middle of the chaos that is Mumbai city.

Dishes will include salads and small plates such as Chuka Wakame Salad, seasoned fresh wakame (seaweed) with myoga, fennel, cucumber and crispy eggplant in a creamy tofu shiraae dressing; Crispy Smoked Pork Belly Sando, Japanese-style Sando on Hokkaido milk bread with mustard slaw, gherkins and tonkatsu sauce; and Hamachi Truffle Ponzu with Wasabi Jelly, carpaccio of yellowtail served with wasabi jelly cubes, chili and ponzu. Diners can also sample Izumi’s take on Tacos, choosing the Corn, Water chestnut & Scallion Oil version or the Tuna with Truffle & Togarashi.  

A wide variety of vegetarian and non-vegetarian sushi rolls, nigiri and sashimi will also be on offer. Diners can try dishes from the Robata Grill such as Shiso-Yuzu Corn on the Cob with miso salt; Charred Napa Cabbage; and Yaki Madai (red snapper) Skewers with spicy miso butter and karashi emulsion. An Izumi wok section will offer dishes like Veg Katsu Curry; Dashi Leek Prawns; and Teriyaki Chicken, all served with a choice of stir-fried rice or noodles.

For dessert, diners can opt for sweet treats like Elderflower Baked Yogurt topped with sakura jelly, fresh berries and rice crispies; or Toasted Black Sesame Ice Cream, served with an almond crumble and seasonal fresh fruit.

A special beverage menu will include tipples like Zen 'n' Zest, vodka, yuzu, honey, ginger syrup, lime and basil leaves; Eigshima Gold, whiskey, kahlua and bitters; a selection of sake; and the Izumi Kolsch beer, made exclusive for Izumi using Sorachi ace hops. 

The Izumi by the Sea pop-up menu will be served on Friday, January 12 and Saturday, January 13 for dinner only, from 6 pm to 11 pm; and on Sunday, January 14 for lunch only, from 1 pm to 5 pm.

For reservations, diners can call Sun-n-Sand on: +91 91520 26143.

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