Hilton’s first ever two-month- long Japanese pop-up festival has Executive Chef Achal Aggarwal going as traditional as possible with his sushi and sashimi offerings, some straight from the Japanese Emperor’s breakfast table. Considering that he has spent 18 years perfecting his Japanese cooking skills, including a stint in India’s first Japanese restaurant, Sakura, at The Metropolitan Hotel & Spa, New Delhi, it’s safe to say he has got it right with the new menu at Hilton, which also has teppanyaki preparations like Yaki Udon (pan-fried noodles) and Ninniku Gohan (garlic fried rice).
Watch the interview here:
For starters
I start my meal with a combined sushi platter that consists of makizushi, also commonly called maki rolls and five nigiris, which has the rice cupped inside slices of fish. Neat in presentation and taste, the sushi made quite an impression. After all, the chef has imported the fish, along with the crockery, all from Japan. We follow the sushi platter with a sashimi platter. Unlike the former, which consisted of only cold raw fish (stored at minus 78 degrees), the sashimi platter also has hot items like the traditional Japanese soup called miso, batter-fried veggies and grilled salmon. There is also a bowl of salad with shredded lettuce and tomatoes. “These are the items that make up one of the meals for the Japanese Emperor,” reveals the chef.
Even keel
As we wind up with a Blue Island mocktail, he adds, “We have tried to balance the menu out with an equal proportion of vegetarian items, like Avocado Tartare, Vegetable Tempuras, Edamame, Yaki Udon, Okonomiyaki and others,” he assures. We make a mental note to come back and try the vegetarian dishes, while Chef Achal offers us a delicious wasabi creme brûlée whose wafer-thin sugar coating was in stark contrast to the creamy texture underneath. Also on offer are Tofu Cheesecake and Chocolate Tart (served with mango passion sauce). Throughout March and April. Prices from `425 onwards. Details: 22255555
Hilton’s festival is on throughout March and April. Prices from Rs 425 onwards. Details: 22255555
Elsewhere:
Le Royal Meridien - The hotel is also conducting its first Japanese festival, starting tomorrow. Asmic Raj, executive sous chef of the hotel, tells us that the growing number of Japanese guests at the hotel in the past one year was a driving factor behind hosting this festival. The à la carte menu, to be available until the end of this month, has the usual suspects like sushi and sashimi, plus other dishes like Maguro Tatki and Nasu Dengaku. Till end of March.