Starting today, the Courtyard by Marriott ORR is curating authentic Japanese dinners with drinks and small plates inspired by the Japanese tradition of informal bars. This scrumptious Izakaya dinner lets you unwind after a busy day, at the property's stylish, indoor-outdoor Poolside Bar & Grill that serves dishes and drinks such as Shoshu Highball and Rock Shrimp Tempura. To know more, we spoke to Sajid Patel, the executive chef of the restaurant.
Giving us an insight into how he and his team conceptualised the dinner, the chef shed light on what Izakaya means: a stay saké shop (a speakeasy pit stop after work for colleagues and friends), which is the same concept as tapas. Generally, places like these serve drinks such as Japanese pilsner-style draft beers, Soju, warm Sake, and teas for non-drinkers. “In Japan, Izakaya-style bars and restaurants serve quick snacks and beverages to the guests. On this note, at BG's, we have conceptualised an izakaya-inspired menu featuring small plates and designer cocktails served in a contemporary style.”
Adding to the same, he states, “Ingredients and foods that are currently trending are among such bars and restaurants that have used izakaya style in a new age pattern,” he shares.
Talking about the Asian specialties and signature cocktails on offer, he says, “We have appetisers like Buratta with Miso glaze, Scallion oil, candied Walnut, Basil, and burnt Tomato. Since most of our guests are Indian and absolutely love dumplings and are vegetarian, we have kept the special Gyoza on the menu, along with plenty of veg appetisers to choose from.” And for non-vegetarians, “we will be serving Rock Shrimp Tempura with Wasabi Mayo, Togarashi dip and Ginger soy, Gyoza Chicken and scallions. Salmon with sweet Haricot beans and Nori tuile, and a variety of other delectable dishes,” he reveals.
Guests can select from an elaborate concoctions menu that includes Shoshu Highball (a chilly-infused Shoshu with fresh orange juice, stirred with sparkling wine), Smoke & Ice Truffle (a drink infused with Toki Whisky, hibiscus, honey nectar, and egg white), Yuzu Highball (vodka shaken with yuzu concentrate, salted wasabi, simple syrup, and ginger Ale) and more.
We visited the restaurant for tasting and sampled a few dishes from their menu. Carrot roulade, avacado, Blood Orange, Water Chesnut arrived at our table first. It was refreshing and promised an interesting meal ahead. Teriyaki Ttofu and Green Apple with Crisp Lotus Stem came next. The full-bodied dish won us over. For the mains, we choose Green udon noodles bowl with mushroom and asparagus, snow peas and miso broth. The chewy and flavourfull noodles complimented the piquant broth well. We ended the meal on a sweet note with Dark Chocolate and Sesame delight. The dessert was definitely thehighlight of our meal.
Rs 750 upwards. November 4 to 13, 7 pm onwards. At Courtyard by Marriott Bengaluru, Outer Ring Road.