Yokoso
is Japanese for ‘welcome’. With
this new restaurant The Lodhi, New Delhi welcomes guests for a modern Japanese dining
experience. Helmed
by Chef Shubham Thakur who comes armed with the experience of working in the
finest Japanese kitchens in the city - Megu and Wasabi – Yokoso showcases meticulously crafted culinary
gems integrating authentic Japanese ingredients and locally grown produce.
Chef
Shubham’s knowledge of Japanese cuisine and eating culture is extremely impressive.
Thus you will do well to try his Omakase, wherein he’ll ask you about your
preference of protein and any allergens, after which you will be treated to a
culinary extravaganza course-by-course.
 |
| Culinary Delight Top L-R: Shira Ae; Yellowtail Carpaccio Middle L-R: Salmon Kale Cups; Tuna Avocado Bottom L-R: Miso Eggplant; Lamb Chops |
Although
he brings modern twists to many dishes, Chef Shubham feels that some classics
should not be tampered with. We thus start with the traditional Shira Ae,
pressed tofu in a sesame sauce. In keeping with the season it is accompanied by
some thin slices of fresh cucumber and red radish. This is followed Hamachi
Usuzikiri - carpaccio thin slices of yellowtail topped with citric soy and
jalapeno to lend a hot kick. Amongst the new creations are salmon kale cups, crispy
tuna and pork ribs. While the first is a delicious and healthy rendition of
sashimi grade salmon served on a bed of guacamole, encased in cups made of
fresh kale, the second is a beautiful flower made of ponzu marinated lean tuna
served over crispy shisho leaf. Both these dishes represent Chef Shubham’s
understanding of the fine balance of textures and flavours that are intrinsic
to Japanese cuisine. Even the Toro Tartare that can easily be drowned in excess
mayonnaise or soy sauce is presented with utmost perfection. Here, the fatty
tuna belly tartare is accompanied with fresh scallion, flying fish roe, rice
puffs to lend some crunch, aromatic mayonnaise and finally drizzled with just
the right amount of artisanal soy that lets the flavour of the fish shine above
all the rest.
Needless
to say, there is an excellent choice of sashimi and sushi, and immense care has
been taken to source the best quality seafood in order to serve it raw. If you
want to try something different try the Baked Shrimp Sushi. While white soy
sheets replace green nori, and rice encases shrimp tempura, topped with chopped
shrimp mixed with mayonnaise and flying fish roe and torched before serving to
give it a wonderful smokey flavour. Amongst the large plates there’s the
ubiquitous black cod with yuzu miso, sea bass with a delicious peppery mustard
sauce with wasabi and spring onion oil and a hearty pork kakuni served with
barley cooked in the residue of pork juices.
The
menu is well thought out and offers a good mix of small and large plates, an
impressive choice of noodles and a teppanyaki counter where guests get to
interact with the chef and each dish is literally made to order. While there is
a range of wines and classic cocktails, sake or Japanese whiskies round of this
meal well. And for the finale, tofu cheesecake accompanied by a berry compote
and topped with light as air vanilla candy floss is as fun as it is tasty. But
if there’s only one dessert that you’d like, do not miss the homemade black
sesame icecream.
 |
| Sweet Endings Tofu cheesecake with vanilla floss; Black sesame ice cream.. |
Barely
a month old, Yokoso is already pulling in diners by word of mouth. Even though
we visited on a mid-week evening, there was a buzz in the restaurant and we
could hear people gushing about the beautiful creations on their plates.
Details:
Yokoso, The Lodhi, Lodhi Road, New
Delhi-110003.
Ph: 011-43633333
Timings:
Dinner 7pm – 11.30pm.
