Mizu launches new Dai San menu celebrating Japan's unique flavours

Mizu Izakaya launches a new menu called Dai San Menu where Dai San translates to the third in Japanese As we step into the new year the citybased Japanese restaurant celebrates the heart of Japan through Chef Lakhan Jethanirsquos experiencesInspired by Chef Lakhanrsquos travels this menu invites diners to savour an openminded openhearted culinary experience engaging all six senses Going beyond the conventional the Dai San Menu embraces Japanese fermentation and preservation techniques weaving a narrative rooted in the Asian country yet mindful of locally available ingredients in India The chefs personal encounters with other chefs in Japan including chef Yoshi of Matsuno Sushi chef Shintani have profoundly influenced this unique menu Lakhans mastery breathes life into this menu offering a unique twist on classic Japanese dishes tailored to resonate with the local palateThe menu features dishes like Kabocha Tart this delicate tart shell is infused with nori the pumpkin is a sweet burst of surprise inside the hokkaido cheese filling offering a savourysweet experience Fujiyama Potato Salad a Japanesestyle potato salad named after Mount Fuji brushed with Okinawa brown sugar and adorned with fresh truffle this dish combines rich earthy flavours with the creamy comfort of a traditional potato salad Steamed Mushroom an umamirich experience infused with shio kombu and dashi caramel topped with peanut furikake Sizzling Mochi Japanese rice cakes filled with bocconcini cheese served with a sweet and spicy soy sauce Avocado flat bread a dish where creamy avocado meets the brininess of sea cabbage adorned with a sprinkle of smoked soy salt and a kick of wasabi oil laid on the flatbread that they bake inhouse Maguro Taru Taru the term taru taru means tartare which features Maguro which means fatty tuna and a velvety 62 degree yolk sauce further elevated with the addition of sweet black garlic served with bread baked inhouse filled with mentaiko creating a harmonious fusion of rich flavours and texturesFew other notable dishes on the menu are Mizu Shumai that brings together a delectable combination of conger eel fresh crab and prawn wrapped in delicate dumpling Prawn Sando a fusion of flavours where Prawns are complemented by the richness of sesame miso the umami of soy emulsion and a kick of upcycled double fermented hot sauce creating a uniquely satisfying sandwich Nigiri a luxurious take on traditional nigiri this platter features salmon foie gras with dashi caramelised onion hamachi with layu salsa kuruma ebi with pickled jalapentildeo Onigiri a contemporary twist on the classic onigiri with this version featuring the bold flavours of kimchi and the creaminess of avocadoEnd your meal on a sweet note with Japanese Milk Tea Parfait a multi layered exquisite blend of milk teainfused ice cream traditional dango ethereal warabi mochi chewy boba pearls velvety pudding wobbly kanten and luscious chestnut pasteldquoCrafting the Dai San Menu was a reflection of my global culinary journey a journey that embraces diverse cultures flavours and traditions shares Chef Lakhan Jethani head chef and cofounder Mizu Izakaya ldquoIts an invitation for our patrons to embark on a multisensory exploration where each dish is a chapter narrating tales of Japans culinary heritage fused delicately with local influences The Dai San Menu isnt just a collection of dishes its a testament to the passion and dedication we bring to redefine Japanese cuisine offering a taste of authenticity tailored to resonate with the discerning palates here in IndiaHelming the bar is Avantika Malik head mixologist at Mizu Izakaya curating magical concoctions The new cocktail menu is not just a collection of drinks its a reflection of the latest trends and innovations in the dynamic world of mixology from tapping into a wave of enthusiasm for tequila and mezcal to embracing the fusion of mixology with culinary inspiration The menu houses cocktails like Kyuri a cucumber and soya sea salt infused mezcal Mizu Mule a vodkabased cocktail made with hajikame shrub lime juice sugar syrup and fresh ginger muddle topped with Jamaican beer One must try the Shazu Sour a pickled plum and tequila cocktail perfectly balanced with notes like sweet savoury salty Another recommended cocktail would be The Spinach Ohitashi unexpected and unconventional but utterly delicious It pairs perfectly well with Chef Lakhans spinach or dashi dish Its a harmonious blend of miso citrus the beauty of spinach and other carefully chosen elements that create a beautifully balanced profile The spinach ohitashi is not just an adventurous choice its a revelation for your palateSpeaking about the cocktails Malik says Crafting cocktails is an art of flavour symphony and with our latest concoctions weve orchestrated a harmony that transcends the ordinary Each sip is a journey through layers of innovation blending tradition with a dash of the avantgarderdquoWhere Mizu Izakaya Khar WestCall 09372023641