Thursday, Oct 23, 2014
The island-nation’s cuisine, which has had a huge impact on the world’s culinary landscape, seems to have grown even larger in stature. The island-nation’s cuisine, which has had a huge impact on the world’s culinary landscape, seems to have grown even larger in stature.
Written by Shantanu David | Posted: February 22, 2014 1:47 pm | Updated: February 22, 2014 1:48 pm

Blame global warming or the Murakami effect or just the primal deliciousness of Wagyu Beef, but Japan’s sun has never shone brighter. The island-nation’s cuisine, which has had a huge impact on the world’s culinary landscape, seems to have grown even larger in stature. Must be all that Vitamin D. Today, there are more Michelin-starred restaurants in the country than on both sides of the Atlantic, a rather clear indicator of the shift in global flavour palates. Closer home, Japanese has never been bigger with the recent opening of Japanese restaurants such as En and Akira (which opened at Marriot Aerocity) as well as Benihana’s first India outlet in Nehru Place. Ai, the Olive Group’s ode to the cuisine, got a new lease of life and was re-launched as Guppy by Ai late last year in Lodhi Colony, while Wasabi by Morimoto at the Taj Mahal Hotel in Delhi celebrated its fifth anniversary earlier this week.

It started, of course, with sushi. Chef Nilesh Dey, Executive Sous Chef at Wasabi, says, “When Japanese food was introduced to India, it was only about sushi and people accordingly thought the Japanese diet consisted solely of rice and raw fish. People were wary of the freshness of the seafood and so weren’t particularly enthusiastic about it. Now, of course, with more knowledge of the cuisine and the freshness of ingredients thanks to improved sourcing and supply chains, Japanese food has become very popular.” Rahul Hajarnavis, Executive Brand Chef at Shiro agrees, “When Japanese cuisine was first introduced to India a few years ago, eating Japanese food was more a power statement than anything else, with anybody who was anybody wanting to be seen at Wasabi or other super-premium restaurants. Gradually, awareness about the cuisine spread, with clients becoming keen to try the food. So, today it has become easier for restaurateurs to introduce Japanese food in smaller-scale, stand-alone formats.” The proliferation of Japan’s ingredients and its cooking and presentation techniques in other cuisines have also led to a wider acceptability of Japanese food.

But while chefs and restaurateurs believe the eaterati is more comfortable with the cuisine, they feel the need to further expose their clientele to the minutiae of Japanese dining. The owner of En, which opened at Kalkadas Marg near Qutub Minar, Raji Sandhar says, “We believed the time was ripe to open an authentic restaurant in the city with Japanese chefs and a Japanese manager so that guests are exposed to a pure Japanese dining experience”. He owns a chain of fine-dine Indian restaurants in Tokyo, and his efforts to bring a slice of Japan to Delhi has resulted in six Japanese chefs manning the kitchen.

Japanese dining formats continued…

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