Dofu: Have you heard of Chukka gimbaps? Well, they're Korean sushis very much like the Japanese ones. This restaurant in Indiranagar has opened up a JapaneseXChinese restaurant and serve some of the most delicious sushi I've had in a while.
To begin with, I tried a very interesting tea that is known as monkey picked oolong tea - served in the finest of Japanese teapots, the tea is handpicked by monkeys. Isn't that something you don't get to hear often?
Followed it with Grilled mock duck meat - you wouldn't know it is not duck, I took a piece off the plate and it looked like duck meat with skin. How intriguing is that? It is enhanced with sweet and salted plums, peanuts and aragula and stands vegan.
Followed it with crispy fried Bombay duck, popularly known as bummalo, it is a lizardfish from the Maharashtrian coasts in the Lakshwadeep sea. It was topped with Togarashi, a spicy powdered assortment of dried chilli peppers, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Adding this flavorful seasoning to the Bombay duck is one of the best things that has helped it spice up.
Also had the Soy chicken on the bone, sticky soy on charred chicken with a skin topped off with pickled ginger. Then there was some delicious char-grilled pork belly with apple sauce - one of the best well marinated and tender pork bellies I've had this year.
And it was absolutely blissful to have attended a live gimbap making session and a hands-on experience on the same.
The entire dining was made unforgettable by the Velvet Crunch dessert which was a somewhat Japanese mousse coated with some red velvet icing. Can't wait to go back for their sushis!
To begin with, I tried a very interesting tea that is known as monkey picked oolong tea - served in the finest of Japanese teapots, the tea is handpicked by monkeys. Isn't that something you don't get to hear often?
Followed it with Grilled mock duck meat - you wouldn't know it is not duck, I took a piece off the plate and it looked like duck meat with skin. How intriguing is that? It is enhanced with sweet and salted plums, peanuts and aragula and stands vegan.
Followed it with crispy fried Bombay duck, popularly known as bummalo, it is a lizardfish from the Maharashtrian coasts in the Lakshwadeep sea. It was topped with Togarashi, a spicy powdered assortment of dried chilli peppers, orange peel, sesame seeds, Japanese pepper, ginger and seaweed. Adding this flavorful seasoning to the Bombay duck is one of the best things that has helped it spice up.
Also had the Soy chicken on the bone, sticky soy on charred chicken with a skin topped off with pickled ginger. Then there was some delicious char-grilled pork belly with apple sauce - one of the best well marinated and tender pork bellies I've had this year.
And it was absolutely blissful to have attended a live gimbap making session and a hands-on experience on the same.
The entire dining was made unforgettable by the Velvet Crunch dessert which was a somewhat Japanese mousse coated with some red velvet icing. Can't wait to go back for their sushis!