If you’re a purist about Japanese food and love your sashimi and sushi, then Hokkaido is the place for you. From octopus to Wagyu meat, we experimented with pretty much every Japanese delicacy they had. Despite having opened in November 2017, Hokkaido seems to be a hush-hush affair with very few online reviews. We find out what kind of exotic delicacies this joint has to offer, and how it could possibly be your new sushi haunt.
As we walk in to Hokkaido (named after the northernmost part of Japan’s islands), we notice the ambience is minimal — something that Japan is best known for. It is an intimate setting with each dining area being separated by decorative screens and linen drapes. For Vaseem Baig, owning a seafood company called Pisces Seafoods that was a major supplier for sashimi with the most premium cuts of fish, seemed to have worked out as an advantage.
“I was working as a manager for a Japanese restaurant in 2009, and instantly took a liking for the food,” says the 32-year-old. “I also hired the chef from there, who has 25 years of experience in Japanese cuisine.” Vaseem has been travelling widely and has tried different versions of the Japanese cuisine — a process that helped him curate the menu at Hokkaido.
Wasabi & Wagyu
We decided to start the traditional way with some warm Miso soup which had an aromatic mix of seaweed, spring onions and tofu. This was immediately followed by the sashimi and the sushi platter. The sashimi platter is a bouquet of flavours and colour with the Yellow Fin, tuna, octopus, scallops, squid, salmon and mackerel. While the Yellow Fin and mackerel didn’t sit quite well with us, the octopus and the squid, when dabbed with the right amount of wasabi and soy sauce, is delicious. The sushi platter is a kaleidoscope of colours with its finely rolled maki rolls, Nigiri sushi and uramaki.
We were most excited about the Wagyu meat, having heard about its cut and richness. It came in two variations — sliced and steak. While the steak was medium rare, the slices were a tad too tough for us. However, both cuts were juicy and flavourful. We also recommend the Gindara Yaki, or baked black cod in miso.
All rolled up
Nama Kaki, or oysters done two ways came next. Who knew that grilled oysters were delicious? They may look off-putting, but their rather chewy flavour actually grows on you. Recently, having heard celebrity chef Nobu Matsuhisa’s advice on how to eat sushi, we end the meal with light maki rolls with a soft piece of cucumber in the middle.
As we exit the restaurant, we realise that this underrated restaurant might not be everyone’s cup of tea, but tucked away in Teynampet with its unassuming exteriors and simple Japanese food, it sure is Chennai’s best-kept secret.
Meal for two at `1,300.