The last time we dined at Wabi Sabi was pre-COVID, so this time when we heard they are doing a new menu and Chef Randy is at the helm, we were inclined to go back. On our preview lunch, Chef Randy explained to us how the new menu is revamped to keep some of the classics and best sellers while introducing some contemporary eats, and Nikkei cuisine to the discerning palate. Dramatically Asian is what Wabi Sabi calls itself and we love that the menu is relaxed so you don't have complicated flavour profiles but rather flavours that hit the spot. This was the case with the Heart Of the Sea sushi roll — eel, ebi, and crabmeat with a soy reduction. The Endless Summer, a vegetarian sushi was a hit with everyone on the table with the crispy tempura asparagus filling and yuzu koshu dressing. A truffle was shaved on top of the sushi and Chef Randy almost started a riot with everyone wanting the piece with the most truffle.
Once everyone settled, the Nikkei signatures arrived in the form of Yellow-Tail Ceviche and Salmon Tataki. The ceviche was served with crispy salmon skin chips and at this point, we felt Chef Randy was just teasing us with such good food. The salmon chips were finished before we dug into the ceviche that packed such a citrusy punch from the Peruvian-style leche de tigre. The tataki on the other hand has a spicy kick from the jalapeno dressing.
While we were thinking of getting another round of sushi, the Chilled Kuzu Noodle Salad arrived. These addictive noodles were tossed in a citrus medley with a delightful fermented chilli sauce and we got seconds and mopped that plate clean too. We're going back for that for sure. The Mock Meat Tonkotsu from the ramen section was an interesting ramen with the Pork Miso just winning by a few votes in our head.
We skipped dessert, but we were told we must come back for it. And so we shall, to try more of the Nikkei food and those kuzu noodles.
Location: The Oberoi, MG Road
Timings: 12:30 PM to 3 PM and 7 PM to 11:30 PM
Price: INR 6,000 for two
