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Asian restaurants are no longer a rarity in Mumbai; in fact, they may be the norm. But within this cookie-cutter lineup up the Akina, Worli outpost arrives to do things a little differently. Helmed by Aspect Hospitality and following the lead of its temporarily shuttered Bandra outlet and now its Hyderabad location, this sprawling sanctuary refuses to compromise on space or vision. Thankfully, it isn't another formulaic Asian restaurant ticking boxes on a tired template, it's a creative culinary project that casts its net wide across Asia, whilst drawing inspiration from the Indian subcontinent, creating something that feels both familiar and refreshingly new.
Image Courtesy: Akina
The Space
Step inside and you're greeted by interiors that tell a story without shouting. Architect Mehak Kapoor has crafted a space guided by Japanese minimalism, soft greys, sand tones, and ash woods, creating a calming foundation, but punctuated with unexpected bursts of colour that mirror spontaneous discoveries. Look up, and you'll spot a patchwork ceiling of rattan fragments interspersed with mirrored inserts, a poetic nod to travels across continents. Underfoot, the flooring flows in organic curves reminiscent of rivers winding their way to the sea.
With a space that seats 100 and a private cocktail space for 22, the mother-of-pearl bar gleams at the heart of it all, offering a spot for those who came for the drinks rather than the dining. Fixed seating along the periphery creates intimate pockets, whilst loose tables in the centre maintain a sense of openness. It's a space designed to transform from a sit-down dinner to a party space at a moment’s notice, a vibe that’s emphasised by the DJ cranking out EDM tracks all night.
(L) Yozura - Night Sky, (R) Ryusei - Shooting Star
Behind The Bar
Under the guidance of Bensan Varghese, a truly ambitious bar programme centres around the five elements of nature: earth, water, fire, air, and void. The result is a collection of cocktails that prioritise presentation almost as much as flavour, with elaborate set-ups, fireballs revealing rose blooms, and glowing embers encasing fiery concoctions.
The Kuro Daichi (Black Earth) delivers a coffee-forward profile with whisky, fig and coffee liqueur, touched by smoky maple sweetness, though the maple remains a gentle whisper rather than a shout. The Shirin Negroni arrives on a dry ice base, truffle-washed gin mingling with Campari and rosso vermouth, finished with a Parmesan crisp. It's perhaps the most complex offering, though, as is often the case, the truffle tends to dominate rather than complement.
(L) Akuma No Hono - Demon's Flame, (R) Hiraki Kaze - Breeze Of Light
A visual standout was the Akuma no Honō (Demon's Flame), served in a flaming ring and packing a proper tequila kick softened by strawberry puree and red jalapeno. The initial spice transforms beautifully into a sweet finish. The Yozora (Night Sky) proved pretty as a picture with its blue pea-infused gin and edible gold dust, though it leaned heavily floral.
While the theatricality is undeniable across the board, a few drinks felt as though more attention had been lavished on their visual appeal than their flavour balance, a minor contention in an otherwise impressive programme that was absolutely enhanced by Bensan’s evident passion for each creation.
Yuzu Gazpacho Pani Puri, Akina Tuna Pizza
On The Plate
The kitchen, helmed by Chef Ganesh Pandit, Chef Tenzing Sherpa, and Chef Ashwin Singh, showcases technique-driven small plates and mains, across sushi, robata grills, and inventive fusion plates. The Akina Edit in particular is worth paying attention to as it's a collection of creations from Chef Ashwin that are completely out of the ordinary. As he jokes, the curated set of dishes was inspired by his time in Bangkok (where he worked under the tutelage of Chef Gaggan Anand). There, he missed his Indian food comforts, but his Thai girlfriend favoured more local flavours. His attempts to bridge their tastes sparked the idea behind this concept. The food proved an excellent match, even if, as he likes to say, the relationship was rather less successful.
The Spinach and Soba Noodle Salad sets a strong tone, fresh, textured, and elevated by a nutty sesame goma sauce. From there, the Indian-influenced plates steal the show. The Yuzu Gazpacho Pani Puri is a clever desi expat: the first impression mimics a perfectly executed pani puri before lingering notes of yuzu and kaffir lime leaf emerge. Similarly, the Som Tam Bhel reworks the Thai classic with murmura crunch, drawing inspiration from Kolkata's jhal muri.
Robata Grilled Lamb, Spinach And Soba Salad
The Charcoal Flamed Baby Chicken Skewers deliver exactly what a Robata dish should - sweet, spicy, soy-glazed simplicity done right. When it came to the pizzas, the Akina Tuna Pizza placed bluefin tuna sashimi on a crisp base with truffle yuzu aioli, though surprisingly, the Avocado Pizza outshone its pescatarian sibling with brighter, fresher flavours. From the sushi selection, the Midori Sushi Roll wore its verdant credentials literally with unapologetic avocado and herb crunch, whilst the Dynamite Crab Maki proved solid if not spectacular. But the true highlight? The King Prawns with Steamed Buns, charred prawns retaining their natural sweetness, bathed in a decadent buttery sauce that begged to be mopped up with soft bao buns.
The mains, all served with sticky rice, demonstrated an impressive range. The Gochujang Malvani Fish brought a delicate grilled sea bass bathed in a deep, traditional Malvani curry that managed to elevate a hearty Goan classic without stripping away its soul. The Northern Style Curry Chicken offered pure comfort, the kind of dish you crave at the end of a long day, with a subtle kaffir lime aftertaste adding just enough intrigue. The Sichuan Peppercorn Prawns embraced simplicity in the best way, balancing gentle Sichuan heat with sweetness.
Thai Tea Basque Cheesecake, Miso Caramel Tres Leches
Desserts held their own too. The Miso Caramel Tres Leches stood out particularly, the miso saltiness and drizzle of salted caramel rescuing what can sometimes be a rather one-note dessert. The Thai Tea Basque Cheesecake arrived dense and perfectly smooth, topped with passionfruit, whilst the Textures of Chocolate delivered exactly what its name promised. Rich, creamy, with just the right amount of crunch.
Final Thoughts
Akina achieves what few restaurants manage: it honours multiple culinary traditions without feeling scattered or confused. The Indian-influenced dishes demonstrate genuine creativity rather than gimmickry, whilst the broader pan-Asian offerings showcase proper technique and quality ingredients. Yes, the theatrical cocktail presentations occasionally prioritise spectacle over substance, and a few dishes could benefit from more restraint, but these are minor wobbles in an otherwise confident stride.
What truly elevates the experience, though, is the team behind it all. There's an infectious enthusiasm about the concept that radiates from the floor - gracious, fun, and genuinely welcoming service that never feels forced or scripted. In the end, a restaurant run by people who truly care about what they do can transform a good meal into something memorable, and Akina proves that point beautifully.
