Mumbai, November 25, 2024: Mirai celebrates the flavours of Korean and Japanese cuisines in Bandra, Mumbai.
Founders Saamir Chandnani and Rinchen Angchuk call it the Yin and Yang affair: The subtle and simple approach of Japanese cuisine balancing Korea’s bold and spicy dishes. Think: Tempura to Twigim, Ramen to Ramyeon, Yakitori to Dakkochi, Tonkatsu to Donkatsu, Udon to Kalguksu.
The duo has designed the space, spread across 1700 square meters, to create a premium and understated destination that will teleport guests from the bylanes of Mumbai to a prefecture in Japan or dong in Korea. Warm colours, ashwood finishing and understated lighting create a sepia effect and puts a spotlight on the food and beverage programme. Mirai extends to guests the choice to tailor their experience, and explore a new Mirai facet each time.
For the quintessential dining experiences, Japanese Tatami seating lays out low tables and floor cushions for an immersive and authentic Japanese dining experience. The menu offers traditional dishes from both cultures alongside innovative dishes that blend Korean and Japanese flavours. Guests can also opt for a live Korean BBQ Hot Pot Experience. Traditional tabletop grilling sets ups for premium meats and banchan (side dishes), allowing guests to cook and customize their meals.
Mirai Masterchefs take charge at the stone and wood Omakase Counter and craft a personalized multi-course journey. “Japanese and Korean cuisines are the perfect companions to offer in a meal. Both rely on fermentation techniques, attention to seafood, seaweed, seasonal and fresh produce to kindle an umami of flavours, thanks to its close geographical proximity,” says Rinchen Angchuk.
For social dining, intimate Karaoke Rooms offer private spaces for small groups to croon their favourite tunes while savouring the menu.
Saamir Chandnani says, “Mirai is designed to keep guests wanting to come back to try a different experience. Omakase allows them to be surprised by a chef’s special menu, while a private karaoke section offers a social outing over drinks and good food. Both cuisines are so diverse, yet connected by geography and ingredients.”
Food features:
Chef James Biaka, Consultant Chef, fires the grills and Woks at the Mirai kitchen with an experience of 30 years. He puts on his rock music, keeps his Gochujang close at hand and holds a strong rein on Korean and Japanese cuisine techniques. His super powers include sourcing premium ingredients from Japan and Korea, focussing on nutrition, and respecting fresh ingredients. “When you train in Japanese or Korean cooking, you learn discipline, punctuality and hygiene before you learn to work the knife. The two cuisines are old arts that have kept up with the times. The world has also played a role in uplifting and celebrating the cuisine and interpreting it in so many different ways. I am so excited to stir up the hot pot of all my experiences for the Indian audiences,” says Biaka, who has trained under master chefs in Chennai, Japan and Korea. Interestingly, he has also studied the fusion subsects of the cuisine in London.
Japanese appetizers Yaki Gyoza with ponzu sauce, Japanese Rock Shrimp in a creamy spicy sauce, Tori No Karage (deep-fried chicken marinated in ginger and garlic soy sauce), Mains offer Grilled Chicken Yuzu Teriyaki, Mirai Special Curry, Butter Garlic Salmon, Yaki Soba Noodles Stir Fry, a selection of Donburis to choose from: Omurice (Japanese Fried Rice with Omelette), Teppanyaki Fried Rice, Butadon (rice topped with dashi-based pork in a bowl). Hotpots in vegetarian, seafood and meat variations.
Korean appetizers include Tteokbokki, hot and spicy rice cakes with gochujang and cheese sauce, Spicy Samgyupsal BBQ with pan-grilled pork belly and vegetables, served with a spicy Korean dipping sauce, Squid and Octopus barbeques, Dakgalbi, a spicy stir-fried chicken with vegetables, Spicy Korean ramen (veg and choice of meat and seafood).
Desserts end the meal with a selection of Mochi ice creams, Japanese Dorayaki or fluffy pancakes stuffed with bean paste) or hand churned green-tea and sesame ice creams.
Bar stories
The bar is a vibrant part of the Mirai. A curated selection of 12 exclusive Korean and Japanese-inspired cocktails, expertly crafted to complement our unique menu. Options to deep dive into the world of Sake and Soju Tastings with in-house expert guides take guests through an extensive selection of premium sake and soju, offering personalized recommendations to enhance their meals.
The concept of Omakase “Leave it to the chef” – flows over into the bar as well where mixologist Vishvesh Koli goes beyond the process of mixing drinks to trace the stories behind spirits, ingredients and cocktails. Giving main character energy are syrups, cordials, and even pickles made from fresh, locally-sourced ingredients. Thus, retelling a Mirai version through the signature cocktails. Koli, who calls himself the Liquid Chef, weaves elegance with bold flavours to delightfully surprise the senses. This retelling is evident in Gochujang Picante—a Korean twist on the classic Picante cocktail with an infusion of kimchi, spice, and a hint of smoke. Clear cocktails that wear a mysteriously clear appearance burst with unexpected flavours such as Sakura Hiaboru, a floral and refreshing notes and layers of complexity.
Mirai offers many moods of premium dining experiences and opens the portal for guests to get an authentic taste of Japan and Korea through its food, drinks and culture.
- Address: Mirai, 2nd floor, Suburbia Building between Linking Road, and, Swami Vivekananda Rd, Bandra West, Mumbai, Maharashtra 400050
- Timing:
- Monday – Thursday
- 12:00 pm – 3:30 pm
- 6:00 pm – 12:30 am
- Friday- Sunday
- 12:00 pm – 12:30 am
- Monday – Thursday
- Price for two: 3500/-