How do we introduce the phenomenon that is Izumi? It is renowned as one of Bandra’s busiest hotspots, one of Mumbai’s most sought-after reservations and one of India’s leading Japanese restaurants. But is the attractive aura created by such descriptions just smoke and mirrors? We’re happy to report that this is one light that radiates warmth through delicious food. We got a chance to dine at Izumi Bandra on its reopening night after a gap of three months. This was our first visit to this famous place and we got a chance to try the revised menu.
Photo Credit: Izumi
After the restaurant closed its doors, chef Noorisha Kabli traveled with a team of 12 enthusiasts to three cities in Japan: Tokyo, Osaka and Sapporo. The new dishes are inspired by his discoveries while traveling. Izumi’s menu as a whole doesn’t try to tell a story – but some of the individual dishes are narratives in their own right. Chef Nuresha recalls, “After our train trip across the Sea of Japan to Otaru, we visited Sankaku Market, where we sampled some of the freshest seafood Japan has to offer, like king crab, uni (sea Urchins), and the sweetest shrimp, were introduced to us by a local fisherman, and we couldn’t wait to bring them back. India couldn’t do it.”
Photo Credit: Izumi
we started our meal Ohitashi Tomato and Crispy Tofu SaladA vibrant combination that also included lotus root, cucumber and white onion. Paired with a light yuzu dressing, it set the stage for more enjoyable dishes to come. We also liked the freshness Avocado Tartare Enhanced with habanero oil. The smoothness of the corn cream, the crunch of the sweet potato threads and the flavor of the tartare came together quite well. From the hot non-veg small plates section, we tasted Kushi Katsu (a cutlet-like dish fried on a skewer). we chose Cinnamon Pork Korok With a crunch of balsamic and honey, which had delicious layers of sweetness, heat and (a little) spice. Next came Izumi’s classic Pork Gyoza And we fought among ourselves for the last piece of it! The meat with almond chilli oil was encased in perfectly soft wrappers like little pockets of heaven.
Photo Credit: Izumi
Izumi’s drinks menu features 18 new cocktails, many of which are inspired by Chef Nuresha’s last trip where she visited various bars throughout Japan. Main attractions include Zen and Zest (Rum/Gin, Yuzu, Honey, Ginger, Fresh Basil), rising twilight (sencha-infused Japanese whiskey, peanut butter bourbon, amaretto, sweet vermouth, amaro) and tokyo bloom (Sake, gin, cherry blossom, kaffir lemon). Special mention here for the mocktails too – we enjoyed them a lot the usual suspects (a bubbly concoction with yuzu puree and kaffir lime) and sinful man (Orange juice mixed with cinnamon syrup).
Photo Credit: Izumi
Izumi’s sushi selection has remained the same, except open rolesThe chef explains that these rolls are designed to be consumed individually: “If you must, you can cut one end of the roll open and share it with someone.” The filling was placed inside a semi-folded sheet of crispy seaweed with a layer of rice below and in a way reminded us of tacos. We highly recommend both vegetables Shimeji with Crispy Almonds (with salad, carrot and ginger cream) and non-veg shim saba (Spicy Mackerel and Miso Cream). We enjoyed the subtle tangy flavor of the pickled fish – which comes from the vinegar in which it is marinated. There are also nice new options for robata grills. Although meat may seem like an obvious choice, don’t overlook the vegetarian possibilities. Case in point: wonderfully juicy and smoky Dashi Red Bell Pepper with maple butter.
Photo Credit: Izumi
Izumi’s ramen has a huge following, so we weren’t at all surprised to see how good it was. However, as we tasted it, we managed to discover new dimensions of appreciation Tokyo Chicken Chintan RamenThe perfectly light broth flavored with shoyu and thyme, the melty noodles and the double-bite joy of chicken charsu and chicken liver pate dumplings… it was a one-bowl meal that felt inexplicably healing.
Photo Credit: Izumi
We ended our evening with two new desserts: Hassle-Free Monaca (Wafer Biscuit with Coffee Ice Cream) and Treats Orange and Berry ParfaitThe latter reminded us of Gadbad ice cream (a filled dessert popularly found in Goa and parts of Karnataka). It was a fun mix of orange blossom ice cream, berry compote, raspberry jelly, ice cream, fresh fruit and crumble. Despite the number of ingredients, the sweetness level was very well controlled and we loved the burst of freshness with each bite.
Photo Credit: Izumi
It would be safe to simply declare that “Izumi Bandra lives up to the hype.” But our experience was much more than that. It introduced us to new favorites and satisfied cravings we didn’t even know existed. Now this is what makes a meal truly memorable!
Address: Ground Floor, Sunrise Cooperative Society, Road No. 24, Khar West, Mumbai.
Photo Credit: Izumi
