New Japanese restaurant Megumi opens in Mumbai

Inspired by Japanese Nikkei resto-bar culture and Japanese philosophy, the massive 6000 sq.ft. restaurant opens its doors to Mumbaikars in Santacruz

New Japanese restaurant Megumi opens in Mumbai in Santacruz. The massive 6000 sq.ft. restaurant aims to marry the delicate art of Japanese cuisine with ultra-fine-dining flavours to serve people in Mumbai.

Inspired by Japanese Nikkei resto-bar culture and Japanese philosophy, and the brainchild of Raj Shetty, founder and chairman of Ramee Hospitality and his team, the restaurant promises an unforgettable experience for food enthusiasts. 

By embracing the diversity of Asian cuisine, Megumi aims to provide a different experience. Everything, including the interior design by Minal Chopra is themed perfectly, inspired by Brazilian bamboo-weaving culture. The warm lighting paired with the bamboo interior makes for a welcoming interior where you can relax. The design ties beautifully with the light, modern Japanese cuisine and drinks, and creates a social ambiance. 

The restaurant strives for creative dishes that seamlessly blend the precision and elegance of Japanese culinary techniques with the subtleties of fine-dining.

Chef Raman Udas, former chef at Zuma, Dubai under Chef Reif Othman, is dedicated to pushing the boundaries of Megumi, resulting in dishes that are both visually stunning and explosively flavourful. Udas, trained in the culinary arts by the most influential chefs in Dubai, has created a menu that is so perfectly tied with Japanese philosophies. Central to Megumi is the use of the freshest and highest-quality ingredients, many of which are locally sourced.

Nikkei cuisine, born from Japanese and Peruvian culinary traditions and Japanese philosophies, is at the heart of the food. The menu offers a wide selection of creative dishes that are expertly and passionately prepared, delivering a palate-pleasing symphony of flavours. The exciting menu comprises of delectable offerings like traditional sushi with a unique twist, ceviches featuring Japanese influences.

Some of the unique food offerings to look forward to are: 

Toppogi: A creative and flavourful dish featuring potato-stuffed dumplings with gochujang. The combination of the starchy potato and spicy gochujang creates a satisfying and bold taste. 

Lobster roll: Elevating the classic lobster roll with miso butter, tobiko, yuzu aioli, and bird’s eye chili, this dish promises a fusion of textures and tastes, from the richness of lobster to the zesty yuzu aioli. 

Corn on cob: Grilled corn on the cob with miso togarashi butter would provide a savory and slightly spicy kick, making it a delicious and unique side dish. 

Tebasaki wings: Stuffed chicken wings with chili nam jam is a delightful and flavorful twist on a classic favorite. 

Sichuan Tilapia: Sichuan Tilapia as a tapas dish offers a perfect balance of spice and flavour, showcasing Megumi's expertise in wok cooking. 

Yotta Wantan: Chicken dumplings in a secret soy broth present a comforting yet sophisticated appetiser, showcasing the depth of flavours. 

Live sushi bar: Offering a variety of exotic seafood sushi, maki rolls, nigiri, sashimi, carpaccio, and tartare, this is a celebration of Japanese culinary artistry. 

Three Mushroom hot pot: A mixed table-side hot pot featuring portobello, shiitake, and button mushrooms in soy mirin and truffle broth, promises a comforting bowl of goodness. 

Duck yakitori: Crispy aromatic braised duck served alongside pancakes and hoisin sauce offers a savory and satisfying main course. 

Assorted Macarons: A sweet conclusion with coffee, matcha dark chocolate, and yuzu-flavored macarons, offering a delightful variety of flavours. 

Wasabi Yorokobi with Mango Coulis: The highlight of the dessert programme, the wasabi-infused dessert with mango coulis, promises a unique and memorable sweet experience. 

Megumi’s unique cuisine also means that their cocktails are an expression of Japanese philosophy. Diners can try their signature cocktails: Wabi Sabi, with Bayleaf Gin, Passionfruit & Leaf Shrub, Acids and Smoked Bayleaf; Kintsugi, with Brown Butter Whisky, Ginger Mint Gomme, Acids and Peated Malt served with a fortune cookie. This is served in a ‘kitsungi’ glass, tying into the Japanese tradition of fixing broken glass with gold. 

With its ‘Indie-Asian’ section, tying into the forgotten northeast part of India, all the ingredients featured in this section are from the Seven Sisters of India. A cocktail to try from this section is the Mitchinga Margarita, with Tequila, Mitchinga, Agave, Lime, Eucalyptus Air. Each edible ornament – a twist of yuzu peel, a sprinkle of sansho pepper – speaks volumes, leaving lasting impressions with minimal fuss. 

Rajit V Shetty (MD at Ramee Hospitality), expresses his excitement about this culinary venture, stating, "This project is an upgrade in our new line of hospitality brands, we’re just trying to improve on every aspect of the business; we’re trying to have better service and better food and make sure all of this is maintained. Experience a pinnacle of culinary excellence as we proudly unveil Megumi in the heart of Mumbai. Our fusion of Japanese tradition and contemporary innovation promises an unparalleled blessing in dining experience. Join us in elevating your taste for excellence."

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