Mizu introduces a new Dai San menu that highlights the distinct flavors of Japan

The Dai San meal, which is a new meal offered by Mizu Izakaya, means “the third” in Japanese. Through the expertise of Chef Lakhan Jethani, the city-based Japanese restaurant celebrates the essence of Japan as we enter a new year.

This cuisine, which draws inspiration from Chef Lakhan’s travels, allows guests to enjoy a gastronomic journey that stimulates all six senses and is open-minded and heartfelt. Beyond the norm, the Dai San Menu incorporates Japanese fermentation and preservation methods, creating a story that is both deeply rooted in Asia and conscious of the ingredients that are readily accessible in India. This meal is unusual because of the chef’s personal interactions with other Japanese chefs, such as chef Yoshi of Matsuno Sushi and chef Shintani. This cuisine is brought to life by Lakhan’s skill, which offers a distinctive take on traditional Japanese fare that is suited to the taste of the area.

The menu offers items like Kabocha Tart, a savoury-sweet treat with a delicate tart crust infused with nori and a pumpkin interior that combines sweet and savory notes. Steamed Mushroom: An umami-rich experience infused with shio kombu and dashi caramel, topped with peanut furikake. Fujiyama Potato Salad: A Japanese-style potato salad named after Mount Fuji, brushed with Okinawa brown sugar and adorned with fresh truffle. This dish combines rich, earthy flavors with the creamy comfort of a traditional potato salad.

The menu includes sizzling mochi, which are Japanese rice cakes filled with bocconcini cheese and served with a sweet and spicy soy sauce; avocado flat bread, which combines the creamy avocado with the brininess of sea cabbage; and maguro tartu, which is a tartare dish that features fatty tuna called maguro and a velvety 62-degree yolk sauce enhanced by the addition of sweet black garlic. The dish is served with in-house baked bread stuffed with mentaiko, resulting in a harmonious fusion of rich flavors and textures.

A few additional noteworthy items on the menu are Mizu Shumai, which combines prawn, fresh crab, and conger eel in a delicious wrapper made of tiny dumplings; The sandwich known as Prawn Sando is a unique treat that combines the richness of sesame miso, the umami of soy emulsion, and the spiciness of recycled double-fermented hot sauce with the flavor of prawns; Nigiri, an opulent twist on the classic nigiri dish, comprises salmon foie gras paired with caramelized onion from dashi, hamachi paired with la-yu salsa, and kuruma ebi paired with pickled jalapeño. Onigiri, a modern take on the traditional onigiri, is characterized by creamy avocado and strong kimchi flavors.

Japanese Milk Tea Parfait is a multilayered, delicious combination of ice cream flavored with milk tea, classic dango, crunchy boba pearls, delicate warabi mochi, silky pudding, wobbling kanten, and sumptuous chestnut paste that is perfect for ending your dinner on a sweet note.

Chef Lakhan Jethani, head chef and co-founder of Mizu Izakaya, says, “Crafting the Dai San Menu was a reflection of my global culinary journey, a journey that embraces diverse cultures, flavors, and traditions.” “We cordially invite our guests to join us on a multi-sensory journey, in which every course serves as a chapter telling a story of Japan’s culinary history skillfully infused with regional influences. The Dai San Menu is more than simply a list of dishes; it’s evidence of our commitment and enthusiasm for redefining Japanese food, providing a sense of authenticity catered to the discriminating palates in India.”

Avantika Malik, the mixologist of Mizu Izakaya, is in charge of the bar and creates enchanted concoctions. The new cocktail menu is more than simply a selection of cocktails; it’s a representation of the most recent developments and trends in the exciting field of mixology, from seizing the opportunity to combine mixology with culinary inspiration to riding the current wave of tequila and mezcal fervor.

The menu has drinks like the Kyuri, a mezcal infused with cucumber and soya sea salt, and the Mizu Mule, a vodka-based concoction with lime juice, sugar syrup, fresh ginger muddle, and Jamaican beer on top.

The Shazu Sour, a tequila and pickled plum drink with elements of sweetness, savouriness, and saltiness, is a must-try. Another suggested drink is The spinach Ohitashi, which is very tasty while being unexpected and out of the ordinary. It goes very well with Chef Lakhan’s dashi or spinach meal. Miso citrus, spinach’s natural beauty, and other carefully selected ingredients come together to produce a harmonic combination that results in a wonderfully balanced character. Not only is the spinach ohitashi a daring decision, but it’s also a taste adventure.

Malik says of the drinks, “We’ve orchestrated a harmony that goes beyond the ordinary with our latest creations. Crafting cocktails is an art of flavor symphony.” Every drink is an exploration of layers of invention that combine avant-garde with heritage.