Africa avenue, Chanakyapuri, Diplomatic Enclave, New Delhi, Delhi 110023, India
| +91 11 3933 1360
Sun - Sat 12:30pm - 2:45pm, 7pm - 11:45pm
The best Japanese food in town
The clean cut serene ambience starts off your gastronomic journey. With the whole restaurant covered with depictions of old Japanese culture, our journey to the land of the rising sun had started already. There are old Kimono silks on the walls and origami decorations at the Sushi bar. Winters are a time of celebrations in Japan and the new winter menu showcases that. There are a plethora of root vegetables and cold water seafood on offer.
The appetisers included Hokkaido King Crab with Ikura. The sweet flavours of the steamed crab combine with the Soya Salmon Roe. Each of the roe explodes with flavours of sea and nuttiness. Nanohana is the next appetiser and it consists of Japanese Rapeseed plant cooked in a broth. The pungent taste of the rapeseed plant is similar to that of mustard and is something that all Bengalis will enjoy.
A glass of cold sake down, the Sushi and Sashimi platter looked too beautiful to disturb. The Blue Fin tuna stood out with its bright red colour while the Peony shrimp impresses with its sweet flavour. The Miso Chicken roll is the Chef's grandfather's old recipe. We combine it with some avocado and fresh ground Wasabi. One thing to notice is the seamless use of modern ingredients and cooking styles to the traditional Japanese food to twist it to mouth watering levels.
Let's come to the Soup of Samurai now. The Zoni soup is derived out of vegetables along with yuzu, dashi and soy. It is further enriched with braised duck and a sticky, chewy mochi rice cake. Japanese soups are supposed to be slurped right from the bowl and this is what we do. The warm flavours on a cold wintery afternoon are a blessing.
The mains consist of two fishes, one is a Chilean Sea Bass and the other is a Black Cod. The Chilean Bass is flavoured with a sweet soy sauce. The Daikon pickle and Ginger root add a few more layers of sweetness to it. The Black Cod on the other hand is cooked with a dashi sauce and tofu balancing out the sweet and salty.
Well, the Bengali in me can never be too impressed by sweets of another area but this is where Megu surprises me again. The Black Sesame macaroon, the Yuzu lemon tart and Wasabi flavoured Red Velvet showcased the genius creativity of the team at Megu. Some green tea to wash off the effects of the Sake and we were set for the day. Do try out Megu for some premium quality Japanese.