Indians loving the taste of Japan

Now Indians are given to experimentation and their tastes have galvanised during the past few years. Today, Japanese cuisine and beverages are right on top of many Indian restaurant goers’ list, says Simi Kohli, Co-Founder & Culinary Head – Shibuya Food & Bar.

While running her restaurant and serving Japanese food and sake to discerning guests, Simi has observed that the Indian consumers are nowadays so much more aware and experimental and are keen to try out new things.

The guests’ requests help her restaurant to chart what to add on and motivate them to think out of the box. “That is one of the inspirations behind designing the Sushi Cake for the customers. There is no doubt that it was received very well,” Simi adds.

There are some challenges she faces and she admits it is no mean task to keep the bar stocked, despite some excise policy changes. “Our distributors and we share a great relationship. We together work towards educating the audience with newer brands by hosting events, Chefs’ tables, bar takeovers, etc.,” she points out.

Growing Demand

Shibuya Food & Bar opened in the year 2018. Simmi says the restaurant is her absolute passion project, as she is simply mesmerised by the precision and fineness of Japanese cuisine. Regarding commercial viability of a restaurant focused on Japanese cuisine and beverages in Delhi, she feels Delhi has been certainly warmer towards Japanese cuisine since Shibuya Food & Bar opened in GK-II, in Delhi.

She says she could offer her gratitude to OTT exposure and the binge watching during lockdown that has familiarised people even more with foreign cuisines and made them want to explore more.

Having said that, she feels “It took quite an effort to have the restaurant restart post lockdown and get its momentum back.” But, thankfully her persistence paid off and according to her, the restaurant is now doing well.

She claims that the market potential for Japanese food and beverages will be huge in India by 2025. “A section of Indians has truly embraced the idea and reality of Japanese cuisine,” she opines.

Making the Produce Sing

At Shibuya, they strive to serve authentic Japanese food, keeping in mind to make the produce sing. “Hence, we heavily rely on imported ingredients. We serve Japanese beers, whisky and sake. Along with that, we also take pride in concocting Japanese cocktails like Sake Sangria, Spiced Ginza using Gari and more,” she discloses with enthusiasm.

Their menu is being shuffled with the change of season. “There is a summer Sakura menu and then changes in the menu are made later in the year during the onset of winters and during holiday season,” the entrepreneur informs.

Paired with Indian Palates

For the Indian palate, she says sweeter sake is a great pairing with spicy barbeque or curries. As an example, she says that she would like to pair a bottle of Daiginjo Junmai with something very simple, delicate and mild so that one can truly enjoy the notes of the sake.

She would prefer to pair it with roasted Indian cashew nuts to nibble along or maybe with mildly delicate & soft Malai Kebabs as appetisers or perhaps with Meen Moliee as mains.