GITA HARI gets her fill of Japanese cuisine.
Over the past 30 years, Japanese cuisine has become one of the world’s most popular cuisines. Sushi and teppanyaki have become household words in many countries and Japanese beverages as tea, sake and even Japanese beer have become commonplace. Just like any other world cuisine, there are certain basic ingredients which give Japanese food its unique appeal. While rice and soy products are basic to most Asian nations, it is the blending of special flavours, use of certain condiments besides of course the presentation which distinguishes each country’s cuisine.
Usually when it comes to opting for world cuisine, I am swayed by the element of its closeness to the Indian palate. Speaking of Japanese food I can confidently say that it is a contrast of just about any preparation from the sub-continent. It is bereft of robust flavours and aroma of our spices and is served in smaller portions. But for the gastronomically adventurous who like to go in for new and different experiences, Japanese food is a breed apart as well as a spot of the high-life as Japanese dishes don’t come cheap.
Carrot & Diakon cake |
To actually enjoy Japanese food, you must be a non-vegetarian or so was my opinion till I visited Ruka, located at Hotel Ramee Guestline in Juhu. Interiors are subtle and chic with dim lighting, two different seating styles apart from the sushi bar which has a row of stools and display a variety of fish. Peppy Restaurant Manager Naresh Bohara makes sure the guests are well looked-after.
And his serving staff is courteous and thoroughly conversant with each and every dish considering these dishes are very diverse from any other global cuisine. Mixologist Sagar approaches us with a big smile and bigger surprises in the form of molecular gastronomy cocktails.
Corn Popcorn fries |
We are treated to their award winning cocktail C-18 Burn – a heady blend of Chivas Regal, Martini Rosso, black pepper syrup, whole egg, bitter, with a top up of cinnamon smoke; and French 1991 is a heavenly saffron infused gin, lime juice, peach syrup, tea with aromatic fennel smolder engulfing the table. Ruka Tiki Boom Boom had a perfect synthesis of gin, sake, apple/lime juice and grapefruit bitter.
We spotted diners seated at sushi bar and interacting with sushi chef. Our order of vegetarian Avocado nigiri (nigiri is usually fish on top of sushi rice) had avocado wrapped with nori (seaweed). We also tried California sushi with cucumber and mayonnaise (tobiko- flying fish roe for non-veg).
Chocolate fondant with ice-cream |
Thumbs up to all their sushis and dimsums too – be it spinach, chestnut and date gyoza with wafu sauce or Vegetables chives gyoza – carrot, celery, lotus root and water chestnut – the translucent covering stuffed with scrumptious veggies did a jig on our palate. Carrot and Diakon cake with garlic, green onions and chilli dip tasted good but I have had crispier ones elsewhere.
Selection of veg nigiri and maki sushis are priced at Rs.2550 (chef’s selection of 9 pieces). For the uninitiated, Maki is rice and veg rolled in seaweed. According to my fish loving friend, the Salmon Avocado and Prawn Tempura maki rolls were superb. Spicy edamame (boiled green soybeans) fried rice was like any other fried rice with a side dish of vegetables in soy sauce. For gourmets with deep pockets hankering for authentic Japanese fare, Ruka tasting menu at Rs.7500 per person puts forth a selection of specialties by the expert Head Chef Masato Toida.
Sushi |
A yummy ending with Chocolate & Hazelnut Fondant – dark chocolate, praline and dates, vanilla-rum ice cream, made our day. Another interesting order could be Omakasse dessert platter –chef’s selection of Ruka desserts with fresh fruits with vanilla ice cream and sorbets. Splurge and feel like an emperor at Ruka which means bright blue flower in Japanese!
Restaurant: Ruka
Location: Juhu
Dinner for Two: Expensive
Cuisine: Japanese
Ratings:
Décor: 4
Food: .4
Service: 4
Overall: 4
