Nom-Nomakase!
4 months ago

Nom-Nomakase!

New Indian Express  

BENGALURU: The term omakase embodies an exclusive dining concept where chefs are given free rein to curate an entire meal. At the newly opened Nasi and Mee in Manyata Tech Park, co-founder Dilip Krishnan highlights how omakase at his restaurant focuses on authenticity and seasonal ingredients, drawing inspiration from classic Japanese techniques while offering an interactive dining experience. “Our omakase experience at Nasi and Mee is a 90-minute, seven-course journey led by Corporate Development Chef Ujjain Singh Tanwar,” he explains. This setup allows diners to witness the artistry in every dish.” This intimate experience, offered at a six-seater counter, has successfully bridged the kitchen and diner, allowing guests to savour Japanese flavours in real time. For those seeking an omakase dining experience in a vibrant atmosphere, Wabi Sabi at The Oberoi Bengaluru offers a dramatic setting where Head Chef Randy Cultivo’s multi-course menu combines fine Japanese cuisine with high-quality seasonal ingredients.

Bengaluru Japanese Experience Chef Omakase Seasonal Ingredients  omakase  diners  ingredients  seasonal  experience  wabi  chef  techniques  nomnomakase  japanese  dining

History of this topic

How-Denmark’s-Noma-inspired-Indian-chefs-to-create-seasonal-menus
2 years, 2 months ago

How-Denmark’s-Noma-inspired-Indian-chefs-to-create-seasonal-menus

The Hindu  

Noma, of course, is burning up food networks, after the shock-announcement this week about its impending closure — next year. “It is an ingredient that has a lot of untapped potential in ‘modern’ Indian food, especially if you consider there are 800 varieties of 800 species along our vast coastline,” says Aditi, about the accidental find of chef Varun, when …

Discover Related