Driving on a monsoon evening to Tokyo Bay was the beginning of an evening I still chose to remember as an 'Evening in Tokyo'. The entrance of 'Tokyo Bay', to put is mildly, discreetly elegant. Little you would presume that a slice of Tokyo is recreated behind the large wooden doors complete with a Japanese chef at the center of the restaurant busy with the skewers that arrive at measured intervals. Its a great place for a quiet long dinner. There can be no hurrying the charcoal — so there is plenty of time to chat and enjoy the evening, slowly sip on your drinks and watch the chef at work.
The simple wooden furnishings and beams reflects the true Japanese grandeur. There are private rooms with low tables and cushioned seating for a complete Japanese dining experience. We chose one of the tables that gave us a view of the open kitchen that was bordered by a short counter for a closer view of the kitchen activity.
Its a rarity to see the promoters taking the time out to visit each of the table and have a casual talk and also enthusiastically introducing this largely naive cuisine to the locals.We took the promoters help. As the food arrived, I realized there is no Indo-Japanese fusion here to romanticize the largely spice craving Indian taste buds. Its authentic Japanese from Chef to the last sauce that's goes into the succulent meat or seafood.
Food kept coming in measured breaks. A skewer of soft, pale-pink meat, not raw but only cooked very lightly: This is Teppanyaki, one of the tastiest cuts of chicken breast. Next, something richer, deep fried in a batter - Tempura. And then Ebi Chili (stir fried shrimp in chilli sauce), making a welcome counterpoint on the palate.
The red meat was delectable. Given only a brief time over the fire, it is still red and rare, soft but firm, full of flavors but none of the heaviness or off-tastes that often mar this meat at previous attempts at Yakitoriya.
We closed our meal with another house specialty, a serving of 'Macha ice cream', green tea flavour deftly married on to a ice cream recipe, that 'looks' like a distant cousin of 'Pistachio ice cream'.
Tokyo Bay boasts all three — authentic, enjoyable food and an ambiance that is warm but never boisterous.
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