As foodies take to Japanese food in the country, it seems the cuisine is best enjoyed with Japanese whisky.
One more non-veg sushi, chef,” yells the waiter over chef Nakamura’s live kitchen. He is acknowledged with a mere nod from the chef who goes back to work without so much as looking up. The sushi is served within the next ten minutes. With a bottle each of the 12-year old Yamakazi single malt whisky and the Suntory whisky Hibiki aged 17 years placed at the entrance, the guests are already contemplating which one to savour with their prawn and river sole tempuras.
Japanese cuisine is becoming popular in the country, especially in cities such as Delhi and Mumbai — though not as much as Thai or Chinese. “This cuisine is an acquired taste for Indians and is not a readily- acceptable one due its non-spicy nature,” admits Rajkamal Chopra, executive chef at the WelcomHotel Sheraton, Saket . “Japanese food depicts culture, tradition, history, romance and diversity of the country. It incorporates dishes from raw to well-cooked ones, which are scientific in nature as ingredients are used to provide a balanced diet,” he adds. The cuisine has healthy dishes and relies mostly on the consumption of white meat — fish and chicken. Chef Chopra also stresses the importance of visiting the fish market in Japan and gaining experience in the country itself, in order to master the cuisine.
To give a taste of Japanese cuisine, WelcomHotel Sheraton decided to pair it with Japanese whisky.
“Though we targeted well-travelled businessmen, corporate leaders and our Japanese guests at the hotel, we are glad to receive a mixed group” says the hotel’s food and beverage manager, Rishiraj Singh. In terms of food, the restaurant offered a fixed menu for the main course — including dishes like fried bean curd steak with sweet miso sauce and yaki yasai vegetables, grilled prawns, chicken and tenderloin with vegetables in garlic sauce with a choice of garlic rice or Japanese fried noodles.
The two malts in question, were unveiled by distiller Hiroyoshi Miyamoto from Tokyo, General Manager (quality communication) in the whisky department at Suntory along with chef Nakamura who has been with the hotel since May 2010. As eager connoisseurs cheered, Miyamoto downed his whisky in one quick move, receiving applause. Chef Nakamura — handing his untouched glass to the staff — rushed back to his station to prepare a fresh order of sashimi.
How does Japanese food compliment Japanese whisky? “Drinking whisky may not be sustainable throughout the meal but with certain dishes such as prawns and chicken it offers interesting flavours … it also makes a better match with sea-food,” advises Chopra. Sandeep Arora, director, Spiritual Luxury Living, a luxury spirits firm and guest at the event agrees. Calling himself a “whisky ambassador” he believes that Japanese food and whisky works well as the Japanese malts are “full of flavour, robust and pleasant to drink”. Since the cuisine is predominantly non-spicy, its pairing with the whisky is easy on the stomach. When asked if the two whiskies will be a hit in the country, Arora jokingly adds, “Ask me in a month!”
Sunil Malhotra and his wife are sushi lovers and enjoy experimenting different cuisines. “The tempuras are phenomenal. I would advise everyone to try it out once,” he recommends lifting another prawn tempura from the platter. What about the whiskies? “I’ve tried a bit of both. Brilliant combination,” he adds.
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The guests washed down appetisers such as vegetarian and non-vegetarian sushi accompanied with gari, soya and wasabi as well as chicken and leeks with teriyaki sauce with the whiskey of their choice.
“Whiskey and prawns are best when had together,” said a guest, readying to leave.
