Food Review: An Evening Over Sushi and Sake at Yuuka in St Regis Mumbai

p/p pandnbsp;/p pTo celebrate Mumbai monsoon, Yuuka (located on the 37th floor of the St Regis, Mumbai) had its in-house chef host an indulgent night of sushi and sake. The surprise element of the night was a new fish kind called Uni andndash; the edible part of the spiny and globular underwater sea hedgehog, more popularly known as a sea urchin. While folklore speaks of instant death for a person who steps on a spiky sea urchin, the menu at Yuuka featuring the fish was delectable, packed with interesting flavours; far away from the fears associated with the creature. andnbsp;andnbsp;/p pandnbsp;/p pKnown for its conformity with authentic flavours, the restaurant served the celebratory sushi platter accompanied by warm and cold sake. The evening commenced with the customary boiled edamame treated with truffle oil and salts; it was served with Hakushika Yamadanishiki cold sake. The pop of edamame beans was followed by non-vegetarian sushiandmdash;delectable rolls of sticky rice in vinegar and topped with slices of raw salmon, tuna, trout and uni. Uni was to be the star of the dish; it was a combination of sweet and soft meat. Though we personally did not fancy it raw, a dip in the soy and hint of wasabi topping it perfected it for us./p pandnbsp;/p p style="text-align: center;"/p pandnbsp;/p pandnbsp;/p pThe sushi platter was followed by a third course which was a speciality maki serving. It was seared toro, black truffle, shrimp tempura, and cucumber topped the vinegar rice rolls, wrapped in seaweed and garnished with ossietra caviar. The maki sushi journey was prolonged with a few more seaweed-wrapped options, topped with Japanese yam, avocado, cream cheese and tamari, which is a modern twist the chef brought to this dish. Amidst the maki platters, the chef insisted we indulge in a separate course of raw Uni that was served in the outer shell of sea urchins. As established earlier, we were not fans of the raw look and flavour of the Uni; but a dunk in soy sauce and it tasted amazing.andnbsp;/p pandnbsp;/p pFor the main course, we were served grilled Chilean seabass with seafood risotto, sprinkled with crispy garlic, ginger and a spoon of citrus soy. Complementing the aromatic, rich flavours of the risotto and the seabass was the warm Hakushika Kaon sake. andnbsp;/p pandnbsp;/p pTo conclude our gastronomical night, we were treated to the restaurantandrsquo;s signature 40-layer green tea cake andndash; a towering stack of crepes layered with green tea-treated cream. Apart from the green tea cake, we were served, what we thought, was a slice of muskmelon. However, on closer inspection, we realised it was sorbet shaped like a melon with white chocolate skin.andnbsp;/p pandnbsp;/p pAlthough the sushi and sake evening was a July speciality, the restaurant will serve the dishes and pair it with sake on request.andnbsp;/p pandnbsp;/p pstrongMore On andgt;andgt; a href="http://www.luxpresso.com/lifestyle/food-drink" target="_blank"Food andamp; Drink/a/strong/p

from Luxpresso http://www.luxpresso.com/reviews-lifestyle/celebrating-japanese-cuisine-with-sushi-and-sake-at-yuuka-in-st-regis-mumbai/16080570
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