Joining the assortment of restaurants along the lanes of Colaba is a Japanese izakaya serving delicate Sashimi slices, delicious sushi, and 32 kinds of sake. Yes, 32! Otoki, situated on the ground floor of the Pheroze Building, has most recently replaced Indigo-Deli, a once-iconic landmark in the city’s casual dining scene. Led by Chef Mohit Singh, Otoki marries traditional Japanese techniques with seasonal ingredients that introduce clean flavours and an outstanding dining experience.
The restaurant designed by Sarah Sham embraces warm tones, often dotted with pops of colour, orange, red and green- owing to lush plants perched at every sill. Its ceiling installation, imitating white florals, gives the space a subtle elegance as red tiled walls, larger-than-life paintings, and ceramic cutlery add to the charm.
An overview of the 32 kinds of Sake offered
The beverage menu is curated by Maia Laifungbam, India’s first certified sake brewer, who wanted to introduce the Indian public to the Japanese way of drinking. To further deepen the sense of familiarity, the sake is served in a carafe placed inside a traditional masu filled with ice. The excellent presentation stands at par with the cosmic collection of sake served. Starting with Futsu Shu, a household table sake, the list further trickles down to a more refined collection.
Honjozo, made with rice wine, has infusions of distilled alcohol, while Junmai carries a richer flavour as it employs only rice, yeast and koji. The menu then spreads to Junmai Ginjo and Junmai Daiginjo– both undergoing a slower fermentation process, which results in a smoother sip. Nigori Sake with a cloudier and creamier texture, Genshu– undiluted sake with full alcohol content, and Taru Sake– aged in wooden barrels- follow the list, which ends with servings of sparkling sake, often akin to fine wine. You can check out its full drinks menu here.
Glimpse of the menu
Championing in Kozara or small plates, variations of sushi, ramen, and Japanese dessert options, this restaurant exhibits an elegant dining affair. Their live sushi bar enables the diner a subtle peek into the kitchen operations, as chefs fuss over salmon, cut through hamachi and lay sheets of nori.
One can start their evening with servings of chicken nanban- deep-fried golden chicken coated in egg batter, topped with a delicious tartar sauce and sprinkled with pickled tomatoes and cabbage. Following, the prawn tempuras offer light and crispy bites while the okonomiyaki- a Japanese savoury pancake rounds out the first course with its appetising spoonfuls.
The sushi menu at Otoki surprises with delicate cuts of otoro and akami laced with the richness found in premium tuna. Among the gunkan offerings, the ikura stands out with each satisfying ‘pop’ delivering balancing hints of brininess and subtle sweetness. From the robata grills, the char-grilled lobster and the lamb chops glazed in miso-honey win hearts as each bite comes saturated with umami flavours. Lastly, the chicken miso ramen topped with a burnt garlic oil is seriously gratifying and therefore, a must-try.
You can finish your meal with servings of some excellent Japanese desserts, from its squishy and chewy mochi to decadent bites of its dark chocolate mousse. You can read the full menu here.