For the sakura celebration, Taki Taki introduces a Kozara and Kanpai matching menu

As Taki Taki, Lower Parel, announces a special matching menu to honor the Sakura Festival, be ready to go on a delicious gastronomic experience. Chef Bobby Recto and Head Mixologist Bensan Varghese have teamed up to create an amazing partnership that promises a mouthwatering symphony of flavors. Chef Bobby’s exquisite Japanese delicacies are expertly complemented by carefully made cocktails.

This special edition menu’s dishes are all skillfully complemented with specially created cocktails. A combination of festive toasts (Kanpai) and little Japanese meals (Kozara) is provided by the “Kozara and Kanpai” experience.

Start with the Blossom of Sakura drink, which is a pleasant concoction of Haku Vodka, Ponzu, orange blossom, fresh lime, simple syrup, and edible flowers. It goes well with the delicious Kimchi Fritters Bruschetta, which is a beautiful blend of Napa cabbage, gochujang, and ricotta cheese. After that, enjoy the Salmon Tartare, which has tempura, scallion, spring onion, and yuki. It goes well with the Remongurasu, which is a colorful mixture of lime, Haku Vodka, lemongrass, rosemary syrup, and jalapeño.

As you work your way through the menu, be sure to sample the Blossom Mushroom Tempura, which is a lovely mixture of mixed wild mushrooms and zucchini blossoms. You should also try the Matcha Hai, which is a special concoction of Suntory Toki Whisky, matcha syrup, lemon, and vegan foam. After that, the Tai No Shoga, a unique drink created with vodka flavored with Thai ginger, kaffir leaf, lemon, honey, and ginger ale, goes well with the Sudachi Yakitori, which consists of grilled chicken, lime, orange, and Sudachi yoghurt.

The gastronomic adventure continues with the Savour de Sakura, a wonderful blend of Haku Vodka, black plum shrub, coconut cream, and sweet basil, matched with the Tangy Lamb Coin Bao, a delectable mix of lime coriander, turmeric, and oyster sauce nestled in a bao cup.

Enjoy the 48-hour Dry Age Duck as the main course, which consists of a tender duck breast with smoked oyster chilli and is expertly paired with the Umetini, a crisp cocktail made with gin, umeshu, and housemade bitters. Lastly, finish your voyage with a sweet treat: the Sakura Highball, a concoction of Suntory Toki Whisky, Umeshu, sparkling watermelon juice, and melon balls, is served with the Charred Compressed Watermelon, which has glazed watermelon, balsamic caviar, and ponzu watermelon pearl.

Taki Taki serves a variety of delicious “Kozara Bites” and reviving “Kanpai Sips” a la carte in addition to the matched menu. Taki Taki provides a memorable Sakura Festival celebration, whether you choose for the complete matching experience or want to design your own gourmet journey.