Japanese cuisine is one such culinary style that is slowly making its way into the hearts of Indian people through its effortless yet heavenly taste. This cuisine promises to fulfil every need for a change in flavours. So, of course, one might find a restaurant that would indulge them with Japanese cuisine, but the difference is the taste and the actual preparation method.
This generation is more exposed to global trends and accepts that with an open heart. As the name suggests, Mensho Tokyo focuses mainly on providing the authentic flavours of ramen that would be perfect for everyone who loves to indulge in this cuisine. Chef Vidushi Sharma and her husband Viren Khuller have been on this project for a long time, and they have finally decided to give this project.
Opening the doors in India
Mensho Tokyo has eight outposts in Japan, two in San Francisco and San Rafael and one in Bangkok. They have already been winning the trust of many around the globe. Their India outlet was recently launched in Delhi, and it is headed by Chief Chef Tomoharo ‘Menya’ Shono, who flew down from Japan to India along with his ‘kitchen army’. The chef has been the sole creator of ramen since the inception of Mensho Tokyo in 2005. The Michelin-starred chef considers each bowl of ramen to be a work of art, and this is how his handcraft has won him fans.
Their special menu
Those behind the chain believe in having the guests experience the ramen in its natural flavours. It has a concise menu with ramen, Mazesoba (soupless ramen), Donburi and a few appetisers that complement reminiscent ramen like Gyozas and Hiratake Oyster Mushroom, etc. The interiors are inspired by local ramen shops in Japan that are kept open for customers to view the preparation as they await their bowls. Most of it is on the long communal table reminiscent of a typical ramen shop in Japan, lending to the exclusivity of the Japanese minimalism the space exudes. At the restaurant, the focus is on the ‘hero’ - the ramen - and thus, in typical Japanese style, the restaurant is chic, minimal, earthy and lets you focus on your bowl without much paraphernalia.
Vegan options
The head chef carefully chooses the ingredients and curates them to create a bowl that would satisfy one’s mood. To remove the misnomer that ramen is a meat lover’s paradise, the restaurant has something different for every kind of palette, boasting of various vegan options as well. Chef Vidushi herself is very fond of different cuisines. Therefore, a significant portion of her travel experience focuses on food. Although her husband, Viren, is responsible for bringing the Michelin-starred chain to India. After tasting their ramen for the first time, he could not get it out of his head, so he flew to Japan to meet Chef Shono and bring the dream project into reality.
Vegan Miso Ramen By Chef Vidushi Sharma
Ramen has captured the hearts of people worldwide over the years. India is one such place where every trend is welcomed wholeheartedly. So, Mensho Tokyo comes with a promise to fulfil customers with utmost satisfaction with the flavours of Japan and the comforts of its ramen recipes surrounding a space that is calm and sets one's mood. The outlet would take you on a journey like millions of ramen lovers worldwide.
Ingredients:
- 100g udon noodles
- 10ml chilli oil
- 5gm fried garlic
- 5gm chopped mixed nuts
- 2 slices of silken tofu
- 5gm spring onions
- 5gm chives
- 5gm microgreens
- 5gm edamame
- 1pc blanched bok choy
- Sprinkle of gari
For the broth:
- 20g garlic
- 10g ginger
- 50g carrots, chopped
- 50g leeks chopped
- 50g onions, chopped
- 50g mushrooms, chopped
For the tare sauce:
- 100ml soy sauce
- 5gm red miso paste
- 15g honey
- 30g toasted sesame oil
Method:
- Boil all veggies in 5 litres of water for 3 hours before straining; season with salt and pepper to taste.
- Boil the noodles until they're al dente.
- Combine all of the ingredients for the tare sauce and, if possible, ferment ahead of time for a richer flavour.
- Before searing the silken tofu in a skillet, marinate it in the tare sauce.
- In a mixing dish, combine 15 ml of the tare sauce with 250 ml of broth; mix well and add the noodles.
- Chilli oil, seared tofu, fried garlic, fried ginger, almonds, spring onions and microgreens, edamame, bokchoy, and gari.
Serve piping hot.
Blue Matcha Moscow Mule By Chef Vidushi Sharma
Ingredients:
- 60ml vodka
- 125ml ginger beer
- 15ml Blue matcha tea
- 1pc dehydrated ginger
For the tea: Infuse a blue matcha tea bag in hot water till it turns dark blue.
instagram.com/shruti_dixit28/
instagram.com/shruti_dixit28/
- Fill it with ice in a balloon wine glass and pour 60ml vodka.
- Next, add the blue matcha tea and dehydrated ginger.
- Now top up with ginger beer and see the colour transform magically from blue to purple.
- Address: M 72, Greater Kailash, near Blue Tokai, Greater Kailash II, New Delhi - 110048
- Timings: 12.30 pm to 3.30 pm (lunch) and 6.30 pm to 11 pm (dinner),
- Closed on: Tuesday
