Getting high on Japanese food and whisky

Two hours, four courses of delectable Japanese food, whisky cocktails and smooth whiskys at the elegantly simple Edo in ITC Gardenia.  What’s not to like about that? 

Chilean sea bass 

Whimsically titled Japan Debate on a Plate, diners are offered two sets of menus – a traditional set by resident masterchef Sensei Kikuta San and a contemporary take on Japanese food by Masterchef Vikramjit Roy from Pan Asian, ITC Grand Chola, Chennai.

Both menus have veg and non-veg options for each course. But here’s the thing: you don’t have to stick to one menu for the entire meal but can switch back and forth between the courses. And then there’s the pairing of Johnnie Walker whisky with each course. Priced at Rs 4000 plus taxes the feast is on till Sunday for dinner. 

Salmon with melon confit - science experiment?

Sashimi and nigiri sushi

The presentation is elegant, whimsical and even a bit overwhelming at times, like the salmon with confit melon with miso cheese, bubuarare and corn mash. Mouthful as that sounds, it came to the table in a long, narrow plate like a science experiement complete with ink-dropper. Or the edamame soup which burst on the tongue with its accompaniment of truffle foam. A slew of sashimi and nigiri sushi lay on a thick bed of ice crystals, with fresh and clean flavours. Simple and elegant, black cod with sweet miso was endearing with its flavours while the Chilean sea bass did the same with its complexity.

 The cocktails

Accompanying these were a seaweed based cocktail that was mild, but a melon-coloured one was deliciously deceptive as the wasabi it was laced with left a spicy high in aftermath. Among the others, the Platinum was so smooth, I could understand why its fans go in raptures. 

Both desserts, Johnnie Walker XR 21 poached pear and dora yaki with matcha ice cream, were good but a surprise platter of ice cream and 60 per cent single origin chocolate brought about a sinfully indulgent end to the meal.