Jap-nama! A Yataii full of YUMS

Perfect view. A perfect meal. The two might not be synonymous with each other… and very rarely can one get both in seemingly serene environs. This restaurant which celebrates Japanese cuisine wonderfully is among the few where the P&P meet beautifully. The simplistically-designed minimal restaurant on the 18th Floor with cute cubby holes flanking the windows is filled with Jap food lovers. The menu is a flurry straight from the stalls and hawkers at the Tsukuji market in Tokyo, complete gastronomical highs with a penchant for quality ingredients. And therefore its name, derived from Yatai, or food cart or stall is apt… Delicious, freshest of fresh, and with a plethora to choose from. If you see Japanese walking in, unfettered, rest assured that the food is the talking point … Yes, Yataii, the Shangri La’s authentic and Japanese restaurant is that kind of haven for sushi highs.

We ordered from an island bar which would be great for a sundowner… and then went sushi and sashimi hunting with chopsticks flailing expectantly. The thing about good Japanese food is the freshness and heightened quality of ingredients, a salve to your hunger pangs. Yataii’s menu does that splendidly. First off, it was spicy edamame, fresh, crunchy with that welcome hint of spice from Shichimi sprinklings, and robust Japanese soya beans, perfect munchies with any tipple. Or sake!  

 Unagi, Yellow fish, scallops, cuttlefish, Norwegian salmon, salmon carpacchio, and more, its replete with yums. We started with the spicy maguro maki. The pinkest of yellow fin tuna, fresh and yum, with a welcome spice trail of shichimi and a subtle mayo with flying fish roe… it was beautifully rendered, singular flavours, and worked well with the (very) toned down wasabi (we would have loved more pungency), thus we asked for more! The salmon was sweetish, pink and went perfectly with the welcome drizzle of fish roe and a delicious cream cheese, which we went dunk-dunk-dunk into soy and wasabi and fresh ginger slivers. We spotted a teppanyaki counter right at the centre which always has people looking on in awe at the flourish of the chef, they have the famed Maguro steak with grilled yellow fin tuna, sake, mirin and soy, and even offer a set course meal. Yum! The Niku Yaki came with sliced tenderloin, homemade subtle yakiniku sauce that bought out the juicy, succulent meat tenets, though some parts of the meat was a bit fatty and chewy. On our list for next time is surely the Buta yaki or sliced pork belly with ginger sauce. The service is quick, and the staff will easily offer suggestions, affable and happy to help. 

Yataii has a new head chef in Shimomura Kazuya. He joined in May 2018, and comes with years of experience from his forays across the Michelin-starred city of Tokyo, with over two decades of culinary expertise. The sushi, maki and nigiri are a must-must! Chef Shimomura specialises in Japanese specialty tempura, and is a master at the art of curating Kaseiki, a traditional multi-course Japanese dinner. An expert in rustling up hot dishes and grilled Robatayaki fare or Kyoto style. We were full up, yet slurped on a Pork Soba Noodles. Succulent pork, delicious and simplistic soba. We eyed the curries and platters for the next time. The ingredients and taste are impeccable, and the outside terrace, and seats by the window are perfect for a kart of authentic Japanese. 

  It’s a place where total precedence is given to the meal, “We have two experiences that are unique to Yataii. Kaiseki which is a traditional multi-course meal and a Omasaki chefs table which is a set meal with signature dishes made by the chef,” 

the chef adds, making dishes for the guest tailored to their preference, interactive flamboyance. “My signature dishes are Tempura, Sashimi and Nitsuke,” he adds. 

In terms of ingredients too, Yataii lives up to its reputation. And Chef Shimomura adds, “We always source the best quality meats and ingredients. For the Sushi, the three ingredients rice, vinegar and fish are key to the taste — we maintain a fine balance and that leads to a perfect sushi. We use California rice, our fish is from Chennai (fresh fish) and the frozen fish is from Japan. The rice is very difficult to get as it has to be sticky only then can we make authentic sushi.”

The prices are on the higher side, as is the case with five stars, but we liked that you can order small plates, and the fact that it is not as expensive as others with dishes ranging from Rs 350 to Rs 1,000 (for the more eclectic meats). Would have loved to taste a matcha crepe or tempura icecream, but we were already 
sushi-maki-satisfied. Our search for the perfect sushi was replete! As Jap meals go, this is a Jap-nama that you must indulge in! 

Yataii, at the Shangri-La Hotel
Call 080-4512 6450
Meal for two Rs 2,300 onwards
The set meals are a great option to truly revel in the fare... priced at Rs 1,600 to Rs 2,200 onwards per person