Latest news with #Otoki
New Indian Express
3 days ago
- Entertainment
- New Indian Express
Izakaya nights in Mumbai
An informal, vibrant setting serving sakes and beers with an array of small, tapas-style dishes, designed for the love of sharing. That's Otoki, the new Japanese izakaya having a moment in Mumbai. The new Japanese restaurant also features one of India largest collections of sakes curated by Maia Laifungbam. Food: Japanese comfort dishes shine in the menu the most. Take the chicken sando, a Japanese-style sandwich with pillowy milk breads snuggling a piece of golden, crispy fried chicken, and cabbage slaw. Or the chicken nanban—Japanese style fried chicken tossed in vinegar-based nanban sauce. But the main event here is the sushi. Each palm-moulded bed of fragrant rice is draped with a glorious freshness of fish, from bluefin tuna, to Hokkaido scallops, Hamachi and salmon belly. The grilled eel unagi with the sweet soy kabayaki glaze is a must try. Don't miss on to take it all with a glass of sake. Otoki has 32 varieties of sakes from the crisp sparkling to rare dessert sakes. Try the delicious Umeboshi which marries gin with pickled plum, if you are not a sake fan.
News18
07-08-2025
- Business
- News18
What's New On Mumbai's Menu: Bold Flavours, Global Plates, And Chic Spaces
Last Updated: Mumbai's culinary map is being redrawn with a fresh wave of restaurants offering inventive menus, stylish spaces, and global influences. Mumbai's dining scene is having a delicious moment with inventive menus, new restaurant launches, and revamped classics drawing gourmands across the city. Whether you're craving coastal comfort, luxe Italian, or globally inspired fare, there's something new and noteworthy on every corner. Otoki, Colaba 'The Art of Lunch" – A Japanese Midday Ritual Otoki introduces an elegant lunch menu in the heart of Colaba, reimagining the midday meal as a serene Japanese ritual. 'The Art of Lunch" is a sensorial pause, rooted in the philosophy of washoku—the harmony of food. Curated by Chef Mohit Singh (ex-Kikunoi Honten, Indee Bangkok, Boury Belgium), the menu includes seasonal Wan Mono soups, Kozara small plates like Agedashi Tofu and Katsu Sando, Nigiri, Maki, Ramen, Donburi bowls, and Bento boxes. Dishes are plated using moritsuke, the Japanese art of food arrangement, enhancing both flavour and aesthetics. Otoki's interiors—minimalist and tactile—reflect the same thoughtful philosophy, ideal for solo escapes or business lunches. Location: Pheroze Building, Apollo Bandar, Colaba | Reservations: +91 98331 65555 Burma Burma, Gourmet Village, Palladium Burma, Reimagined in Mumbai's Cultural Heart Burma Burma returns to Mumbai with a bold new outpost at Palladium Mall, blending heritage with innovation. The 2,888 sq. ft. space is inspired by Burmese cave temples, offering immersive design and flavour. The restaurant features a new Small Plates menu and Zero-Proof Cocktails, alongside classics like fermented tea leaf salad and Mohinga. Don't miss 'The Sweet Life' dessert menu and the in-house bubble tea and kombucha bar. This is Burma Burma's 15th outlet and third in Mumbai, marking a new chapter in the brand's Pan-India expansion. Location: 4th Floor, Palladium Mall, Lower Parel Miss Margot, Bandra Bombay's Lounge Culture, Reimagined Miss Margot revives Bombay's golden lounge era with elegance and intimacy. Spearheaded by Kishore D.F. and bar expert Dimitri 'Dimi" Lezinska, the space blends nostalgia with new-world sophistication. The cocktail program evolves with the evening, from classic martinis to bold creations like Only Fans, a playful nod to the late Douglas Ankrah's Porn Star Martini. Chef Parth Purandare presents modern European small plates with Japanese influences: Hay Smoked Salmon, Goat Cheese Beet Salad, Tom Yum Gambas with Mantou buns. Designed by Shabnam Gupta, the space spans 4,000 sq. ft., seating 128 guests in layered, intimate luxury. Time: 6:00 pm to 1:00 am Harajuku Tokyo Cafe & Bakehouse, BKC From Pop Culture to Full-Fledged Japanese Dining Harajuku Tokyo Cafe evolves from Delhi cult café to immersive Japanese dining at Jio World Drive, BKC. Curated by Chefs Asami Indo, Higuchi Nariaki, and Raaghav Jandroia, the space features a 72-seater café and a 12-seater Bakehouse. Daytime brings Kaiten Zushi (conveyor belt sushi); evenings turn into a lively izakaya. Signature dishes include Salmon Carpaccio, Rainbow Roll, Spicy Avocado Cream Cheese Maki, and UFO Chicken Platters. The Bakehouse serves jiggly pancakes, boba teas, Japanese sandos, and a new pet-friendly menu. Location: Second Floor, Jio World Drive, BKC KMC Pirojshanagar, Vikhroli A Manifesto of Taste, Terrain, and Thought KMC Pirojshanagar, in collaboration with Godrej, is a landmark space blending ecology and elevated bistro dining. Nestled in the Miyawaki forest at The Trees, this cultural space includes an Art Terrace, live kitchen, and amphitheatre. New menu highlights include artisanal pizzas and three distinct bar categories: timeless Classics, Our Signatures (featuring Truffle Negroni, Arugula Smash), and Mehfil-E-Sips—a house-made liqueur series. More than just a restaurant, KMC is a sensorial and spatial journey where food meets performance and discovery. Time: 11 am–4 pm, 6 pm–12:30 am view comments First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
The Hindu
06-08-2025
- Entertainment
- The Hindu
New menus in Mumbai to try this weekend
In a city that never sits still, it makes sense that its restaurants do not either. Mumbai, with its restless energy and ever-curious diners, thrives on reinvention. And nowhere is that more apparent than in the way restaurants constantly refresh their menus. It is not just about jumping on trends (though there is plenty of that too). It is about staying relevant in a city where nothing stays shiny and new for too long. New menus help draw regulars back in, give first-timers something to be curious about, and keep the kitchen buzzing with creativity. Even if you have your go-to favourites, the thrill of having a new set of choices is hard to resist. It is what keeps the scene dynamic. And if you are wondering what to try next, here are some of the city's newest menus to look forward to — seasonal updates, chef specials, and a few unexpected twists. Otoki, Colaba Introducing a new layer to Mumbai's culinary landscape, Otoki — Colaba's newly opened destination for Japanese dining —unveils its thoughtfully curated lunch menu. Titled The Art of Lunch, this offering reimagines the midday meal as a serene ritual, infused with balance, beauty, and cultural mindfulness. Guided by the Japanese philosophy of washoku (the harmony of food)each dish is crafted with seasonal balance, freshness, and soulful depth. Curated by Chef Mohit Singh, whose culinary journey includes stints at Kikunoi Honten (Kyoto), Indee (Bangkok), and Boury (Belgium), the menu brings together ingredient-led dishes shaped by traditional techniques and modern sensibilities. Guests can expect delicate wan mono (soups), flavour-rich kozara (small plates) like agedashi tofu and katsu fish sando, handcrafted nigiri and maki rolls, ramen, and comforting lunch-friendly offerings with bento boxes and donburi bowls in both vegetarian and non-vegetarian varieties. Ground Floor, Pheroze Building, 5, Apollo Bandar, Colaba; for reservations, call 98331 65555 Lotus Café, JW Marriott Mumbai Juhu Adding a burst of aromatic flair to the city's dining calendar, JW Marriott Mumbai Juhu teams up with Al Bustan Palace, A Ritz-Carlton Hotel, to present Flavors of the Middle East: A Middle Eastern Culinary Showcaseat Lotus Café. Running from August 16 to 24, with a Middle Eastern-inspired Sunday brunch on the 24th, this limited-time festival brings the soul of Levantine and Arabic cuisine to Mumbai. Spearheaded by Sous Chef Rabih El Yantani, a culinary veteran with over three decades of experience in Lebanese and regional kitchens, the menu will include slow-cooked Omani shuwa lamb with saffron rice, grilled kastaleta chops, and tender shish taouk skewers. Mezze classics like hummus, baba ghanoush, tabbouleh, falafel, and mana'eesh will set the tone for a leisurely, communal-style meal. The live cooking stations will also feature comforting staples like mujadara and ful medames, along with a seafood platter brimming with lobster, prawns, calamari, and seasonal catch. Lotus Café, JW Marriott Mumbai Juhu; reservations via hotel concierge Gallops, Mahalaxmi Racecourse As Mumbai gears up for Navroz, Gallops invites diners to ring in the Parsi New Year with a generous helping of nostalgia, spice, and celebration. From August 12 to 24, their Navroz Special Menu captures the sweet-sour soul of Parsi cuisine. Expect a line-up that is equal parts traditional and tongue-in-cheek. Starters include the green chutney-stuffed, crumb-fried Pestonji's chutney pattice and faredoon na farcha — Gallops' playful tribute to KFC. There is also the aflatoon akuri served with home-baked khari. Mains bring a hearty, homespun flair: the cult-favourite sexy salli boti with melt-in-mouth mutton and crisp potato straws, the aromatic machhi na curry, and dhan dar prawn patio — a triad of dal, rice, and a sweet-sour prawn gravy. For purists and the quietly curious, the secret dhansak daal will hopefully deliver all the comfort of a Parsi Sunday. Desserts are where Gallops truly tugs at the heartstrings — udvada nu mango ice cream, lovji na lagan nu custard, and dudh na puff promise a sugar high. And yes, Parsi Dairy Farm's kulfi makes an appearance, because some things never go out of style. Gallops, Mahalaxmi Racecourse, Mumbai; reservations via @gallopsmumbai Ishaara, Lower Parel Rediscovering India's regal culinary tapestry, Ishaara, best known for spotlighting overlooked traditions and regional richness, introduces The Gourmet Begum, a new limited-time menu under its swaad initiative. The experience brings to life the lost dastarkhaan of Awadh, reinterpreting age-old dishes through the lens of refined modern gastronomy. Curated by Sunnaeya Kapur, a descendent of one of Lucknow's royal families, the menu stems from rarely seen recipes like arbi ke shaami and kofta-e-gulnar to timeless treasures like galawat kebab and the surprisingly bold lassun ki kheer. Ishaara, Level 1, Palladium Mall, Lower Parel; reservations via @ishaaraindia The Dimsum Room, Kala Ghoda Tucked away in a quiet corner of Kala Ghoda, The Dimsum Room unveils a newly imagined menu that is a soulful tribute to Hong Kong's street-side stalls, tea houses, and fine-dining rooms, reinterpreted for Mumbai by culinary director chef Mrigank Singh. Mrigank's new menu includes over 55 variations, including two standout categories: peking dumplings served in a warm spiced soy broth (think chicken with corn and white pepper or shrimp with chilli crab), and the fiery Sichuan peanut and chilli dressing dumplings with combinations like lamb with soy and mustard leaf or mixed greens with zucchini and chilli. Larger plates include lavish wok-tossed indulgences like lobster butter garlic noodles, Hainanese chicken rice, twice-cooked lamb chops, and a daily-roasted cantonese duck. The bowls section brings comfort and soul with Singaporean curry noodles, dan dan noodles, lou rou fan, and Sichuan eggplant stir-fry. Desserts do not shy away from playfulness either — sweet mango buns, Hong Kong-style french toast, and Mandarin panna cotta end things on a bright note. All of this plays out against the backdrop of The Dimsum Room's much-loved Listening Room, where curated music deepens the dining experience. 3rd floor, Building 30, K Dubash Marg, Kala Ghoda, Fort; for reservations, call +91 98677 11017 Amaru, Bandra At Amaru, cocktails become storytelling devices. Its newest menu, The Sakura Maru Journey, is a 13-cocktail narrative that takes inspiration from a historic 1899 voyage — when 790 Japanese migrants boarded a ship to Peru. The drinks are divided into chapters, each capturing a different emotion or memory through carefully chosen ingredients. You might start with Toki Tori, a crisp, green apple and jalapeño tequila cocktail that marks the leap into the unknown, or Albahaca, a smoky and herbaceous mezcal drink that evokes the heat of tropical waters. Geisha Style is light and floral, while Heiki Ko folds whiskey and smoked cinnamon into something quietly powerful. Midway through, the drinks grow bolder and more layered — Nikkei Noir blends yuzu, kaffir lime, and wine with whiskey to reflect cultures in collision, and Esta Caliente dials up the heat with a watermelon-and-jalapeño mix that is finished with spicy foam. The menu closes with heavier, darker pours: Imperial Old Fashioned is rich with whiskey and coffee bitters, Con John is fruit-forward with vodka and pomegranate soju, and Peruano, the final sip, layers parmesan-infused mezcal with coconut and pineapple to reflect a land that was once unfamiliar, but is now home. Guests can opt for individual pours or a curated flight of four cocktails (₹2500 plus taxes or ₹3000 plus taxes). Amaru, Bandra West, Mumbai'; reservations via @amaru_mumbai Sixteen33, Bandra The neighbourhood bar that Bandra's been buzzing about has made daytime drinking feel a little more celebratory. Known for its fiery picantes and lively vibe, the bar recently crossed a milestone: over 1,500 picantes poured in a single month. Now, it is showing love back to the community with a new ritual: the Bottomless Picante Brunch, held every Sunday from 1 pm to 4 pm. At ₹3,000 (plus taxes) per head, guests are treated to unlimited pours that includes everything from sangrias, wines, and gin cocktails to espresso martinis, beer, whiskey sours, vodka-based drinks, and of course, picantes. The food lineup leans indulgent, with a rotating menu that draws from house favourites and bar snacks that hit all the right notes. Think hummus and crispy okra to start, followed by baked nachos, edamame truffle dimsums, thyme-grilled veg and cheese croissant sandwiches, chicken strips, and butter garlic prawns. There's also honey sriracha crispy chicken, chicken and cheese purple dimsums, build-your-own poke bowls, pesto chicken pizza, and classic margherita. 16th and 33rd Cross Rd, Pali Hill, Mumbai; for reservations, call 9758999555
Mint
19-05-2025
- Business
- Mint
Sake sips and elevated Japanese at this new restaurant in Mumbai
Until recently, if you were in Colaba and had a hankering for Japanese food, you'd have to head over to The Taj Mahal Palace and max out your credit card at Wasabi by Morimoto. Or make do with pan-Asian spots that also serve sushi. Unlike Bandra, where you will trip over a Japanese restaurant every few metres, Colaba seemed inexplicably bereft of options—until the arrival of Otoki earlier this month. 'We realised there was an opportunity for an authentic Japanese restaurant in Colaba. Otoki is born out of our deep admiration for Japanese culinary culture, its simplicity, precision and soulfulness," says co-founder Anurag Katriar. Both Katriar and co-founder Pranav Rungta are veterans in the food and beverage space, running Indigo Deli and Nksha restaurants respectively. In fact, Otoki is housed in the same space where the now-shuttered Indigo Deli Colaba used to be. The dual-level restaurant designed by Sarah Sham of the Mumbai-based design firm Essajees Atelier, reflects the quintessentially Japanese minimalist ethos. True to its name, which means elegant or classy, Otoki is all about intentional restraint. The earthy palette is muted and natural materials like warm wood and stone abound. A striking light fixture of white metallic ginkgo leaves suspended over the main dining area, is the only ornamentation. Despite its sculptural form, the centrepiece brings softness and movement into the high-ceilinged space. Also read: Japanese dining in India finds its ikigai Take your pick between the brightly-lit and buzzy downstairs (which includes a small bar with seating) or the more subdued upstairs with muted lighting. Speaking of the bar, you will find a handful of signature cocktails featuring Japanese spirits and ingredients like umeboshi (pickled plum), yuzu, gari et al. However, you'd be remiss to ignore Otoki's fantastic sake programme. It's curated by Maia Laifungbam, a certified Master of Sake and India's first Japanese sake brewer (her own brand of sake will launch later this year). With more than 30 labels on offer, it is certainly one of the most extensive sake menus in the city. 'You don't have to commit to a whole bottle; most of our sakes are available by the glass," says Laifungbam as she pours out a glass of Born Gold, a smooth, fruit-forward Junmai Daiginjo (highest grade of sake with no additives). Laifungbam even varies the ochoko (sake glass) as we progress through the evening. We sip the Born Gold from a gold-coloured ochoko that accentuates the sake's yellowish colour, while the Hakutsuru Toji-Kan (which means Brewer's Pride) sake is served in a 'janome' or a white ceramic cup with concentric blue rings that's generally used by brewers to examine the colour and clarity of sake. The kitchen is spearheaded by chef Mohit Singh, whose tenures include the three-Michelin-starred Kikunoi Honten in Kyoto, one-starred Inddee in Bangkok and the three-starred Boury in Belgium. Driven by an early fascination with Japanese culture, Singh immersed himself fully by learning the language, earning certifications in traditional kaiseki and fugu (blowfish) processing, and studying advanced Japanese cuisine at the prestigious Tsuji Culinary Institute in Osaka. Singh's over technique is evident on the plate, whether it's the meticulously crafted maki rolls or the wholesome ramen. Like other premium Japanese restaurants, Otoki imports most of its produce from Japan or Thailand, although condiments like soy sauce, wasabi and gari are made in-house. As is the tofu, perhaps the softest and best we have eaten (at least in India). It features in the delicate miso wan (soup) with miso broth and vegetables. 'While we wanted to create an authentic Japanese restaurant, we obviously had to have vegetarian options. So, nearly 40 to 50% of our menu is vegetarian-friendly," explains Katriar. Case in point is the next dish that arrives at our table, a nigiri with 24-hour pickled tomato. It's umami-rich and flavoursome that we order a second round without hesitation. From the sashimi menu, we pick the bluefin tuna otoro (fattiest cut of the fish). It's a pretty plate with the delicately pink tuna slices contrasted with a bright green shiso leaf and some radish tsuma (thinly shredded garnish). More nigiri arrive at the table, including the extremely fresh hamachi (yellowtail) nigiri that's amped up with shoga-negi (condiment of ginger and green onion) and the sweet and savoury unagi (eel) nigiri torched with kabayaki sauce. Katriar recommends we try some of the kozara (small plates), particularly the chicken nanban. The batter-fried chicken doused in nanban vinegar is tender on the inside, and goes perfectly with tartar sauce while the accompanying cabbage and pickled tomato add further crunch and umami. Our other kozara, which is the ebi okonomiyaki, proves to be the only underwhelming dish in an otherwise stellar dinner. The profuse vegetable toppings completely overpower the crispy prawn pancake and the stingy helping of bonito flakes doesn't help matters either. The maki rolls are well done and vegetarians should definitely order the unusual yuzu miso roll stuffed with kanpyo (dried gourd strips), avocado, asparagus and cream cheese. We barely have any appetite left but it would be a travesty not to sample the ramen so we get the miso chicken one, which feels like a warm hug in a bowl; the six-minute egg in it is the best we've had in the city. Of the six listed desserts, we pick three. The Japanese cheesecake is more sponge-like than cheesecake, which is disappointing. However, the yuzu ice cream and the picture-perfect warabi mochi in mango and strawberry flavours cheer us up considerably. We leave with over-full bellies and the sense that Otoki hasn't just filled a gap in Colaba's dining scene—it has raised the (sake) bar. Also read: Bengaluru brews India's first homegrown sake Otoki is currently open for dinner, although lunch service will begin by the end of Joshi is a Mumbai-based travel and food writer.
Korea Herald
14-05-2025
- Business
- Korea Herald
Otoki to invest W56.5b in US subsidiary
Otoki, a major South Korean food company, said Wednesday it will invest 56.5 billion won ($40 million) in its US subsidiary to strengthen its presence in the American market. Otoki, formerly known as Ottogi, said in a regulatory filing that it plans to purchase 400,000 shares of Otoki America Holdings on June 27. "The US subsidiary is wholly owned by Otoki, and it will issue 400,000 shares next month," a company spokesperson said. In March, the company announced a target for overseas sales of 1.1 trillion won by 2030, nearly triple the 361.4 billion won it posted in 2024. Overseas sales in 2024 accounted for about 10 percent of the company's overall sales of 3.54 trillion won. To help achieve its 2030 target, Otoki plans to complete a global logistics center in South Korea by April next year and build a ramyeon plant in the United States by 2027. Otoki, best known for its Jin Ramen product, currently operates several domestic logistics centers and production facilities in South Korea, Vietnam and New Zealand.
