We don’t know when Mumbai will turn into Shanghai but Japanese restaurant, Wakai, is ready to create an upbeat vibe of Tokyo’s vibrant speakeasy restaurant and bar culture in Fort.
Nestled in an age-old mansion in the bustling old Bombay area, the bright neon pink sign board sets the Wakai mood, promising patrons a premium, disruptive experience of Japanese cuisine. Chef Parvez Khan, the maverick 34-year-old millennial, packed his bag for Japan to explore izakaya and beer bars, watering holes, nightclubs and speakeasy pockets tucked away in upper floors of mundane buildings in the food and entertainment hubs of Tokyo, especially Ginza Street where he found his inspiration.
Wakai is dished out in partnership between Chef Parvez Khan and Hospitality entrepreneur Shardul Bayas Singh who brings the business expertise and passion for creating a dent in the experiential dining space. The infrastructure and architecture of Fort buildings is as close as it can get to creating a vibe of speakeasy bar and restaurant. “All you need is one old building, a two-storeyed space in a hip nook and cranny and a palate to transform the space with décor and most importantly the food and drinks programme,” says Chef Parvez.
The lower floor has a restaurant seating with jazz music lilting in the background and a wall art of a black cat and Japanese anime characters adorning the wall. If you like Haruki Murakami’s writing, you’re in for a surprise. The mezzanine kick starts the party with house and techno music for patrons to let their hair loose. A live sushi bar on one side and a spirit bar on the other, the mood is for dancing, cocktails and good food.
Earlier, Chef Parvez helmed the kitchen of Wasabi By Morimoto at Taj Mahal Palace Hotel. His boy-next-door personality transforms into a skilled chef the moment he dons the chef coat. He calls the kitchen his playground and place of wor(k)ship. Having honed his skills under the Iron Chef Masaharu Morimoto himself, Chef Parvez gathers all his cooking skill sets and creates an umami broth peppered with a contemporary approach for his first independent project. He uses the finest-quality ingredients sourced from Japan’s Toyosu Market. You’ll taste the real flavour of freshly grated wasabi, premium-grade angel prawns, and freshly frozen black cod.
The traditional dishes on the menu are executed to respect the authenticity of the cuisine like the Black Cod Miso which takes four days to cook. The fish, which is freshly frozen and flown down, is first cured in salt, then marinated and finally cooked on order. The sushi master prepares the classic sashimi and maki sushi section offers sushi with tuna, eel, yellowtail and salmon. Innovations include Quinoa ceviche, nori less sushi rolls and eel and avocado sushi. The Wasabi Cornettos from the Cold Appetizer section is a dish that defines Wakai’s food philosophy. Japanese flavours are presented with a bit of fun. It has swirled wasabi cream and spiced avocado in a charcoaled waffle cone.
Patrons dropping in for a quick lunch can opt for Seaweed salad with a yuzu vinaigrette, for main course the toban rice and yaki soba noodles taste transport you to Japan. For dessert, the coconut tortino takes the Italian form of lava cake but is a burst of Japan on the palate. Tender coconut ice cream, drizzle of yuzu, and topped with berries, kiwi and oranges, this dessert is umami. Shatbi Basu, India’s first woman mixologist, shakes and stirs magic with her cocktails. Citrus wasabi gin & tonic, Yuzu & chilli caipiroska and even a Dated Whiskey Sour with a twist of dates.
