Sora Jima Japanese Fusion Food Festival

A fellow foodie pinged me to inform about a bloggers meet at a Japanese restaurant and I agreed to give it a try despite being apprehensive about it. The hesitation was largely because of my lack of exposure to quality Japanese food and an inherent discomfort with sushi's. That said, after having tried and loved several new cuisines over the last couple of years - I really wanted to get my palate accustomed to the globally loved and enjoyed - Japanese cuisine.

About the Festival 

This festival is in celebration of the Japanese summer and showcases some of their delicacies with a desi (Indian) twist. This made it perfect for a person like me to make a gradual progress and to enjoy and appreciate this cuisine. 

For authentic Japanese food lovers, sticking to their regular menu might be ideal. 

Ambience

Despite the fact that they are the only dedicated Japanese restaurant (or so I believe) in a five star property in Chennai, they are styled in a mini restaurant model with a small and limited dining area. What was impressive though was how the restaurant was structured to accommodate large groups. 

With minor additions to set the theme, the private dining enclosure was one of the attractive aspects from an ambience perspective.  

Service

The staff did a good job in ensuring we were comfortable and in guiding us through the orders. Mr. Sourav who attended our table was an enthusiastic chap and seemed reasonably informed about the dishes. 

The food however is served with a minor lag, which is relatively common among luxury diners. 

Pricing

The promo menu was fairly priced for a five star hotel. However, if one was to benchmark to regular dining joints (I believe that may not be a fair practice though) it could be considered expensive. 

Food

Soup - Chicken clear soup

A clear soup with made of chicken chunks and generous portion of seaweed. The seaweed usage resulted in giving a seafood aroma and taste to the soup and that did not work for me. Considering they had a dedicated seafood soup, I could have might as well tried that if that was the taste I desired. 

Sushi

With Indianised stuffing like paneer tikka and tandoori chicken, these sushi were quite good. At least finding a familiar taste with a bite made it easier for me to accustom to the cuisine.

Starter

We tried the following:

1. Prawn tempura - batter fried prawns served with a good dip. 

2. Teriyaki Chicken - grilled chicken cooked with teriyaki sauce

3. Masala okonomiyaki - a pancake made of vegetables, chicken and fish and topped with mayonnaise. 

4. Rock shrimp tempura - a sauce mixed batter fried dish

The okonomiyaki and rock shrimp tempura were; the former tasted fresh and the mayonnaise adulteration was a welcome one. 

Main Course

Japanese Chicken Biriyani - A hardcore biriyani lover like can not accept anything which is merely titled biryani but fails to have the necessary flavors. This dish ended up being a fried rice made out of sticky rice.

Seer fish with Aleppey dashi - the grilled seer fish with a bitter coconut curry was such a saviour and made the biryani manageable. We went for refills of the curry and this was among the better dishes served to us. 

Desserts

I had considered skipping desserts when I noticed all of them had a green tea base (not much of a green tea lover); and, to make it worse the options were: creme brulee and panacotta. These are two desserts I have appreciated on very limited occasions. 

1. Panacotta - Served with a dose of strawberry syrup and infused with fine coconut chunks, it felt like this dessert was custom made to suit my preference. Loved the slightly unusual creamy taste and how all of the aforementioned elements blended in perfectly. WOW! 

2. Creme Brulee - The ladies ordered for a refill and kept gorging on this one. I found it decent and torched top was especially well made.

3. Green tea Ice Cream - By this point I had gotten tired of green tea. A typical green tea lover might appreciate this ice cream, however the inconsistency in mixing and adding of green tea powder put me off a bit.

On a summary note, this place is to be tried if you are a Japanese food lover or one aspiring to try this cuisine.

  

RWI Preview - Dakshin - Crowne Plaza, Alwarpet

As a part of the ongoing restaurant week celebrations, I was invited to preview the offering from a given list of restaurants encompassing different cuisines and outlets of most leading five star hotels. I chose Dakshin for three reasons:

1. For the heritage value of the restaurant and its long history

2. The cuisine - it is one I enjoy and appreciate best

3. The restaurant has been on my hitlist for a very long time (had reserved it for a special occasion and maybe I never considered any occasion for special enough in recent times). 

I took my cousin brother along and we were privileged to have the company of Sous Chef. Harish Rao, who guided us through the dishes, its history and affiliation to the restaurant. 

About Dakshin and its ongoing promotions: 

The hotel has seen multiple change in banner names, but this restaurant has been has stood through all test of times. Established in 1984, the restaurant has been pioneers of luxury south Indian food. Their menu encompasses specialities from all five southern states/union territories (Tamilnadu, Pondicherry, Kerala, Andhra Pradesh and Karnataka); as a part of their annual celebration the restaurant has food festivals ongoing on a weekly basis which brings to you unidentified and distinguished menus and dishes from the southern region. 

When I visited, they had the third (Coorgi food) of the nine weekly food festival ongoing. Thanjavur Marata food festival (which is the last of the lot and expected to happen around May-end/June) is something I am looking forward to; for it brings dishes and kebabs of south India that very few people have heard of or tried. 

Restaurant Week Menu: 

The menu is comprehensive and encompasses regular and signature dishes. A course includes single selection of: appetiser, main course, staples and desserts; one could avail extra dishes at an additional cost of INR. 100-200. 

The course is priced at INR. 750 for lunch and INR. 1000 for dinner. 

Ambience

The restaurant has a grand and traditional setup. They also have a small podium with live instrumental music playing. 

Service & Hospitality

From my experience one thing was clear, the staff have stuck together for long and share a family like bond. If you are willing to join them as a family for your experience you are guaranteed to enjoy your meal better. 

Even otherwise, the staff are very courteous, friendly and hospitable with their service. 

Food & Desserts

Got to try out the following: 

1. Iyer special - included banana flat-cakes and adai (dosa styled preparations). Together they offered a sweet and savoury quotient for starting the meal. The banana dish is an in-house speciality and is clearly something they have perfected over time. 

2. Pookosu melagu peratti:

Was a mildy spiced vegetarian starter with cauliflower tossed with mustard and pepper corns. 

3. Vadai of the day

Crispy and just the way it's meant to be. 

4. Kozhi Kempu Bezule and Dakshina Yera Both of these were fried preparations and had comparable flavours. The meat was well cooked and adequately spiced. 

Having tried three fried dishes, it did cause an overdose for me and I preferred to quickly move on to the main course. 

5. Royyala vepudu

A spicy andhra styled prawn preparation. Loved the flavours and the dish combined well with parota, appam and even curd rice. 

There was also a chicken curry I tried, the name of which I don't recollect. 

6. Staples

All of the staples (parota, appam, idiyappam, kal dosai) were decent and kal dosai was the best. 

The parota could have been crispier/fluffier. 

Among the items we tried (not part of RWI menu), their south Indian adaptation of fried rice with shredded mutton and egg stood out. The balance in this preparation was perfect that it did not require a curry or side as accompaniment.

Desserts

The house special ice creams were an absolute delight. It included:

1. A three flavoured infusion of banana, jackfruit and mango

2. A custard apple ice cream

Unlike the naturals ice cream where you get to taste bits of the fruits, these were made from freshly prepared extracts (puree) of the fruits. 

Other desserts I tried were decent but did not exactly stand out when compared to my personal quality benchmark for the same. The desserts included: elaneer payasam, basandi (unlike the regular thick and layered basundi, this was more fluid. It is a common ingredient in jigarthanda - a dessert drink from Madurai) and palada paysam. 

The one I regret missing out is the vattapalam - an interesting South Indian version of caramel custard. 

On a summary note, it was a great dining experience and the long lunch with the chef was enlightening in many ways. Looking forward to trying their regular classics and some of the upcoming food festivals.

Yauatcha - A Vegetarian Experience