The menu features dishes like Kabocha Tart, Fujiyama Potato Salad, Steamed Mushroom, Maguro Taru Taru and more
Chef Lakhan Jethani's personal encounters with other chefs in Japan, including chef Yoshi of Matsuno Sushi, chef Shintani, have profoundly influenced this unique menu. Photo Courtesy: Mizu
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 city-based Japanese restaurant celebrates the heart of Japan through Chef Lakhan Jethani’s experiences.
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Inspired by Chef Lakhan’s travels, this menu invites diners to savour an open-minded, open-hearted 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 chef's personal encounters with other chefs in Japan, including chef Yoshi of Matsuno Sushi, chef Shintani, have profoundly influenced this unique menu. Lakhan's mastery breathes life into this menu, offering a unique twist on classic Japanese dishes tailored to resonate with the local palate.
The 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 savoury-sweet experience. Fujiyama Potato Salad, a Japanese-style 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 umami-rich 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 in-house; 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 in-house filled with mentaiko creating a harmonious fusion of rich flavours and textures.
Few 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 la-yu salsa, kuruma ebi with pickled jalapeño; Onigiri a contemporary twist on the classic onigiri with this version featuring the bold flavours of kimchi and the creaminess of avocado.
End your meal on a sweet note with Japanese Milk Tea Parfait a multi layered exquisite blend of milk tea-infused ice cream, traditional dango, ethereal warabi mochi, chewy boba pearls, velvety pudding, wobbly kanten, and luscious chestnut paste
“Crafting 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 co-founder, Mizu Izakaya. “It's an invitation for our patrons to embark on a multi-sensory exploration, where each dish is a chapter, narrating tales of Japan's culinary heritage, fused delicately with local influences.. The Dai San Menu isn't just a collection of dishes; it's 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 India."
Helming the bar is Avantika Malik, head mixologist at Mizu Izakaya, curating magical concoctions. The new cocktail menu is not just a collection of drinks; it's 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 vodka-based 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 Lakhan's spinach or dashi dish. It's 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; it's a revelation for your palate.
Speaking about the cocktails, Malik says, "Crafting cocktails is an art of flavour symphony, and with our latest concoctions, we've orchestrated a harmony that transcends the ordinary. Each sip is a journey through layers of innovation, blending tradition with a dash of the avant-garde.”
Where: Mizu Izakaya, Khar West
Call: 09372023641
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