One might balk at the idea of avocado in Asian food, but at Mikusu, chef Dolphy Lobo’s opening dish was a revelation. We were at the restaurant that serves up a mix of Japanese, Thai and Chinese cuisines, at Conrad Hotel Bengaluru, to sample their new menu, and we couldn’t have been happier with our first course. “With the new menu, the idea is to throw light on flavours and dishes that are a mix of classic and experimental. Having opened just five months ago, we’re still figuring out what works with our diners and this is an attempt to also cater to that,” explains the chef as he presents us with the Avocado Tartare.
The dish was made with Haas avocados and topped with jalapenos, bubu arare or Japanese rice crispies, and fukujizuke, a Japanese vegetable relish, and was presented in a broth made with kelp soy, mirin and regular soya sauce. A blend of fresh, umami and salty notes, and crispy and silky textures, this dish was truly an impressive start.
The Yellow Tail Carpaccio followed the vegetarian appetiser. Drizzled with yuzu soya and garnished with jalapenos, it is accompanied with tatami iwashi, sheets of dehydrated baby sardines. The fish was perfectly sliced and the citrusy notes from the yuzu soy added the right amount of tartness.
While the city is currently in the grips of a ramen obsession, the Chicken Ramen at Mikusu is up there with the best. The chicken is marinated with gochujang, a sweet, sour and spicy, red chilli and glutinous rice paste from Korea. The broth features the regular mencha seasoning and is made with lamb and chicken stock that is simmered for 48 hours.
From the dim sum section, we couldn’t get enough of the Assorted Mushroom Dumpling. Encased in a wrapper made with spinach puree, the mushrooms (shiitake, wood ear, button and black fungus) are first grilled on the robatayaki. The smokiness of the grill accentuated the natural meaty notes of the mushroom.
Main course involved a serving of shredded lamb in black pepper sauce and ninukuyakimishi. The lamb was crunchy and soft at the same time and the sauce was fiery without being overpowering and went will with the mildly-flavoured rice.
The finale was the Five-Spice Belgian Chocolate Mousse, an unusual dish that features chocolate spiced with Chinese five-spice powder. It might not sound too tempting but the combination was a hit. The mousse is served with an orange sorbet, which balances out the richness. With a focus on freshness, innovative pairings and employing ingredients flown in from Japan, this restaurant is a must-try.
Rs.3,000++ for two. At Kensington Road