Food Review: Otoki Brings Taste Of Japan To Colaba With Sake, Sushi And Soulful Flavours

South Bombay, finally, has its standalone Japanese restaurant. Otoki by Anurag Katriar brings authentic Japanese flavours to Colaba with Chef Mohit. Maia and Kalpesh, the sommeliers bring more than 30 Sake varieties to the guests. You can not only choose the labels and flavour profiles but also make a choice between warm and cold sake.

While I choose the warm sake, my companion prefers cold. The warm sake is slightly alcohol forward, thanks to the heat, Maia explains. The cold one (which I take a sip of) has wild cherry notes that are pleasing to the palate.

The food menu’s first page where they introduce Chef Mohit and the cuisine ends with Itadakimasu! They literally invite us ‘to receive’ or ‘to eat’ in this context. I notice that the ‘kozara’ (small plates) have a salad on the menu and it’s a must for me! Tama Negi — Avocado, cucumbers, lettuce, white onions (slightly charred), pickled tomatoes tossed in kombu and onion reduction dressing. Crisp, fresh on palate.

Hunger pangs make my companion force me to order something more sumptuous. We go for Chicken Sando, Chicken Nanban and throw in Prawns Tempura last minute. Chicken Sando is Japanese version of chicken sandwich where katsu marinated, and then shallow fried chicken is sandwiched between milk bread slices along with cabbage slaw and a sauce that varies chef to chef. It’s one of those ‘small plates’ that can actually be that one dish which can make a one-dish-meal for a single person. The Prawns Tempura served with a delicious tentsuyu sauce disappeared in no time — just three prawns. Wish there were more!

Yes, of course, the next has to be nigiri, sashimi, and maki. It’s a Japanese restaurant! The Pickled Tomato nigiri is a delight to the palate. They have just hit the bull’s eye with their tomato pickle. Perfectly marinated, right thickness of the slice. And nobody can go wrong with salmon, they don’t either. I choose lean tuna as sashimi. That’s perfect too. What really impresses me is the gari and wasabi. Possibly the only second restaurant in town to use the freshly grated wasabi root and non-adultrated gari. Difficult to do and excel.

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Our nigri and sashimi are accompanied by their signature cocktails. You can choose gin or vodka for Umeboshi. I choose gin. Smooth drink on the lines of martini, infused with pickled Japanese plum that comes as a garnish as well. Remind them to give one in case they forget, as they did and Maia ran to get one! The spiced plum notes finish the smooth drink; bite of the plum enhances the taste. Yuzu Kosho has the main ingredient in the name — yuzu. It’s mixed with reposado tequila served with togarashi on the brim to add spice to the taste.

We move on to maki rolls. Kakiage roll — vegetable tempura wrapped in imported sushi rice and nori. Textures are great on the palate and the yuzu kosho served with it adds to the taste. Anurag suggests we try the Robota grill. And he strongly recommends Lamb Chops. New Zealand Lamb Chops marinated in miso honey and ponzu are delicately grilled to medium to well-done consistency.

Ramen, again, is a must if you are in a Japanese restaurant. Shoyu Ramen is preferred to the Miso as we plan to taste the Miso soup or pot rice. Soy Broth with grilled mushrooms, seaweed, spinach, beansprouts, homemade noodles and finished with a drizzle of oil. Quite a big portion that can serve as a full meal for one person. You can also add egg or chicken if you want.

They serve the soba noodles in a traditional way — cold matcha flavoured buckwheat noodles served with tempura and hot tentsuyu sauce on the side. Delicious. Taki Komi Gohan (one pot rice) is one of the tastiest things on the menu. Served with miso broth, loaded with veggies/grilled mushrooms, flavoured with dashi, hijiki, this is another full meal option.

Their mochi in dessert is passe. But the Dark Chocolate Mousse is absolutely delectable. The mousse cased in dark chocolate shell has hazelnuts and coffee jelly in it. It’s flavoured with orange zest. The textures and flavours delightfully explode in your mouth. Do not miss it.

Though the food is authentic and alluring, they should rethink their portion size.

(Average cost for two: ₹ 7,000)

Where: Otoki, Colaba, Mumbai

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