If Sake Sets The Mood, The Himalayan Trout Seals The Deal At Japonico

One thing I have learnt after years of watching Kurosawa films is that sake is never just a drink. It is mood, ritual, conversation, and culture poured into a small cup. So when a delicate serving of sake was placed in front of me, the moment I settled into my seat at Japonico in Gurugram, I knew the evening had begun exactly the way it was meant to.

It did not feel like a standard welcome drink. It felt intentional. Thoughtful. Almost cinematic.

Japonico calls itself a contemporary Japanese restaurant and bar, but the space does more than just wear that label. The interiors strike a heedful balance between sleek and warm. There is dark wood, textured stone, muted lighting, and clean architectural lines. The lighting is soft enough to make the room glow without feeling dim. The Robata Grill adds movement and energy. It is the kind of place that works whether you are there for a serious dinner, a date night, or an evening that revolves around cocktails.

That first sip of sake eased me into the menu. I started with the grilled cabbage salad, tossed in a spicy Korean dressing and sprinkled with sesame. Cabbage is often an afterthought, but here it held its own. The crunch was sharp and satisfying. The dressing brought heat and depth without drowning the vegetable. The sesame added a nutty finish that tied everything together.

Then came the miso soup with wakame, tofu, and scallions. Familiar. Comforting. Clean. It did exactly what miso soup should do. It warmed, it soothed, and it prepared me for what was coming next.

And what was coming next was the drinks.

The cocktail menu at Japonico is not just a list. It is fashioned like a folding card set that tells the story of Kaito Sakamoto, a fictional character who rises from humble beginnings as a farmer to become a global icon. Each drink represents a chapter in his journey.

I began with The Bond. It combines Roku Japanese Craft Gin, chrysanthemum, rectified apple juice, and Sichuan pepper syrup. The first sip was floral and lightly spiced, with a gentle warmth from the pepper. It felt layered but not heavy. Then came The Union, made with Ketel One, sake, matcha tea, and mixed berries. This one was softer, slightly earthy from the matcha, with a fruitiness that made it easy to keep going back for another sip. These two cocktails symbolise brotherhood in Kaito’s story. On his journey, he finds companions and mentors who share his vision. The idea is that success is never achieved alone. The storytelling element could have felt gimmicky, but here it actually adds personality to the experience.

While Kaito’s journey unfolded in my glass, the food continued to arrive.

I ordered the Japonico Chicken Xiao Long Bao, served with crispy wontons and chives. My companion chose the vegetarian version. The dumplings were delicate and packed with warm, savoury broth. You had to handle them carefully, but that is part of the fun. The crispy wontons on the side added crunch, which balanced the softness of the bao beautifully.

Next, we tried the grilled avocados with sake yuzu kosho sauce and roasted cashew nuts. Creamy avocado met bright citrus and a subtle kick from the yuzu kosho. The roasted cashews brought texture and nuttiness. It was simple, but it worked.

Then came the dish that completely stole the spotlight.

The Robata Grilled Himalayan Trout arrived with shiso and yuzu kosho marinade, and from the first bite, I knew this was the star of my Japanese January evening. The fish was tender and perfectly cooked, with a light smokiness from the robata grill. The yuzu kosho added a citrusy heat that cut through the richness of the trout without overpowering it. For a moment, I was transported back to Uttarakhand, where I had last tasted Himalayan trout in a very different setting. Here, though, it carried a refined Japanese touch.

This dish is crafted by Chef Roberto Blondi, and you can feel his experience in the precision. Chef Roberto is globally acclaimed and has built his career in some of the world’s most prestigious kitchens. He has worked at Zuma London, Roka Riyadh, and the three-Michelin-starred Eleven Madison Park. He trained under Marco Pierre White, mastering refined gastronomy along the way. Now he brings that wealth of experience, passion, and creativity to Japonico. The trout reflects all of that. It is confident without being showy.

By the time the next round of drinks arrived, I was fully immersed in the evening.

I tried Roots of Ambition, made with Toki Suntory Whisky, goji berry cordial, kaffir lime, and genmaicha soda. It was bright and slightly tangy, with the tea adding a subtle roasted note. Then came Phoenix Flame, a mix of Don Julio Blanco, bell pepper, quinine, and spirulina. This one surprised me. Slightly vegetal, faintly bitter, and undeniably interesting. Japonico’s cocktails push boundaries, but they never forget to be enjoyable.

And then, because no Asian meal feels complete without it, I ordered ramen. I went with the Fukuoka-style ramen bowl with sous vide chicken thigh and soy-marinated egg. The broth was rich and layered without feeling too heavy. The chicken was tender. The egg was perfectly jammy. If you prefer vegetarian options, Japonico offers a Tokyo-style ramen bowl with enoki mushroom tempura, which is just as thoughtfully put together.

By this point, the rhythm of the evening felt effortless. Sake to begin. Cocktails that told a story. Thoughtfully executed dishes that built up to a standout main course.

Next, I ventured into unfamiliar territory with the Sakoshi Bay Oysters. They arrived glistening on ice, accompanied by an assortment of sauces and a wedge of lime that allowed you to tailor each bite. The texture was beautifully supple, briny yet clean, and the finish lingered just long enough to make you reach out for another without hesitation.

Dessert was well-paced after an indulgent spread. We began with the Japonico Tiramisu, which carried the comforting coffee notes of the classic Italian favourite but felt noticeably lighter, almost airy in its structure. Three coffee beans rested neatly at the centre, a small but thoughtful detail that added to its quiet elegance.

The seasonal exotic fruits platter followed, bright and refreshing. It was a colourful arrangement of watermelon slices, mandarin segments, strawberry slices, and mixed berries, paired with three scoops of ice cream in chocolate, lemon, and vanilla. Clean, vibrant, and palate-cleansing, it rounded off the meal beautifully. We also sampled the Japanese fluffy cheesecake, soft and cloud-like, served with roasted pear and vanilla ice cream. It was delicate without being insipid, sweet without being overwhelming, and closed the evening on a comforting note.

What stayed with me long after I left was not just the trout, though that certainly lingers in memory. It was the cohesion of the entire experience. The storytelling through the cocktail menu. The precision in the kitchen. The ambience that supports the food rather than competing with it. The service was attentive without hovering. The lighting is flattering without trying too hard. The space felt curated but comfortable. Japonico does not try to recreate Tokyo in Gurugram. Instead, it offers its own interpretation of contemporary Japanese dining, shaped by global expertise and grounded in thoughtful execution.

As I stepped out into the night, I thought again of Kurosawa. Of quiet intensity. Of ritual. Of a story unfolding slowly and deliberately.

And, of course, of that first small cup of sake that set everything in motion.