Megumi, a brand-new Japanese eatery, launches in Mumbai

Megumi, a brand-new Japanese eatery, opens in Santacruz, Mumbai. The expansive 6,000-square-foot eatery seeks to provide Mumbai residents with ultra-fine-dining flavors paired with the delicate craft of Japanese cuisine.

The restaurant, which is the creation of Ramee Hospitality’s founder and chairman, Raj Shetty, and his staff, is inspired by Japanese philosophy and Nikkei resto-bar culture. It offers foodies an experience they won’t soon forget.

Megumi wants to provide something unique by embracing the variety of Asian food. Everything is precisely themed and inspired by Brazilian bamboo-weaving tradition, including the interior design by Minal Chopra. An inviting space where you can unwind is created by the bamboo decor and soft lighting. The design fosters a convivial atmosphere and blends in wonderfully with the light, contemporary Japanese food and beverages.

The restaurant aims to create inventive meals that skillfully combine fine dining nuances with the accuracy and elegance of Japanese cooking skills.

Chef Raman Udas, a former sous-chef for Chef Reif Othman at Zuma in Dubai, is committed to pushing Megumi’s limits to produce visually arresting and intensely flavorful meals. Udas, who received his culinary training from some of Dubai’s most well-known chefs, has produced a cuisine that is intricately linked to Japanese ideas. Using the best and freshest ingredients—many of which are acquired locally—is essential to Megumi cuisine.

The foundation of Nikkei cuisine is Japanese philosophy, combined with Peruvian and Japanese culinary traditions. The menu has several imaginative dishes that are skillfully and lovingly prepared to create a mouthwatering symphony of flavors. The menu is packed with delicious options, such as sushi that’s been done a different way and ceviches that have Japanese elements.

Among the distinctive culinary selections to anticipate are:

Toppogi: A flavorful and inventive meal made with potato dumplings and gochujang. A robust and gratifying flavor is produced by the marriage of the fiery gochujang with the starchy potato.

Lobster roll: With miso butter, tobiko, yuzu aioli, and bird’s eye chile, this meal elevates the traditional lobster roll and offers a confluence of flavors and textures, from the spicy yuzu aioli to the richness of the lobster.

Corn on the cob: This tasty and unusual side dish would be enhanced with the addition of miso togarashi butter, which would provide a savory and slightly spicy touch.

Tebasaki wings: A tasty and delicious take on a traditional favorite are stuffed chicken wings with chili nam jam.

Sichuan Tilapia: Megumi’s skill with the wok reveals itself in this tapas meal that has the ideal amount of heat and flavor.

Yotta Wantan: The complexity of flavors is highlighted in this warm but elegant appetizer of chicken dumplings in a secret soy broth.

Live sushi bar: This is a celebration of Japanese culinary talent, serving up a range of unique seafood sushi, maki rolls, nigiri, sashimi, carpaccio, and tartare.

Three Mushroom Hot Pot: This table-side dish, which combines button, shiitake, and portobello mushrooms with soy mirin and truffle broth, looks and sounds like a hearty bowl of comfort.

Duck yakitori: A tasty and filling main dish, this dish consists of crispy, fragrant braised duck served with pancakes and hoisin sauce.

Assorted Macarons: A delightfully delicious finish that includes matcha dark chocolate, coffee, and yuzu-flavored macarons.

Wasabi Yorokobi with Mango Coulis: The dessert program’s centerpiece, this wasabi-infused dish with mango coulis, promises to be a special and unforgettable treat.

Megumi’s distinctive food also influences their drinks, which represent Japanese philosophy. Visitors may sample two of their specialty drinks: Kintsugi, which is presented with a fortune cookie and contains Brown Butter Whisky, Ginger Mint Gomme, Acids, and Peated Malt, and Wabi Sabi, which is made with Bayleaf Gin, Passionfruit & Leaf Shrub, Acids, and Smoked Bayleaf. This is served in a “kitsungi” glass, which relates to the custom in Japan of using gold to mend shattered glass.

All the components in this section, which is titled “Indie-Asian” and links to the underappreciated northeastern region of India, are sourced from the Seven Sisters of India. The Mitchinga Margarita, which contains tequila, mitchinga, agave, lime, and eucalyptus air, is a drink worth trying from this area. Every culinary embellishment, such as a sprinkling of sansho pepper or a twist of yuzu peel, says volumes and creates a memorable impression with little effort.

“This project is an upgrade in our new line of hospitality brands; we’re just trying to improve on every aspect of the business; we’re trying to have better service and better food and make sure all of this is maintained,” says Rajit V. Shetty, MD of Ramee Hospitality, expressing his excitement about this culinary endeavor. As we proudly introduce Megumi in the center of Mumbai, prepare to indulge in the height of gastronomic perfection. Our unique blend of modern innovation and traditional Japanese cuisine ensures an unmatched dining experience. Come along as we elevate your standard of excellence.”