The Star Dish
What Else Is On The Menu
I opted for the vegetarian Omakase menu, and it’s safe to say that I left very satisfied. Some of my other favourites were Chef Sianipar’s delicious, warm, hug-in-a-bowl-like wakame soup, the nigiri And sushi rolls (of course), and the mock meat ramen.
The wakame soup deserves its own moment in the spotlight. It arrives as a clear broth, with seaweed drifting like soft ribbons, violet petals floating around, and lots of edamame. The first sip hits like emotional support in liquid form. It’s warm, savoury, and impossibly soothing, with umami depth that makes you feel warm, right to your stomach. The wakame adds just the right amount of texture, turning the bowl into something that’s equal parts comforting and experimental. If soup could tuck you into bed, this would be the one.
Then came the nigiri and sushi rolls, which felt like the heart of the experience for me—tiny, jewel-like bites that are delicate but packed with the best of Japanese flavours, all in one. The nigiri had that perfect rice-to-topping balance, with each piece moulded so delicately it almost felt wrong to eat it. The rolls were a colourful mix of textures: crunchy vegetables, creamy elements, and glossy sauces that tied everything together. The fried vegetables added the perfect cherry (or shall I say, crunch?) on top. If you’re one of those who think vegetarian sushi is boring, this is the kind of plate that will convert you on the spot.
The mock meat ramen was the dark horse of the menu—simple-looking, but full of surprises. The mock meat, first of all, was made out of soya beans, and looked exactly like a slab of fried chicken. Impressed, I took a bite, and the taste was also fascinatingly accurate. Perfectly tender, flaky, and soft, the mock meat was quite extraordinary. And paired with the ramen noodles, it was the perfect Japanese meal option for all the vegetarians who yearn to try Asian cuisines but never find good enough alternatives and options. The broth had the depth of something simmered with patience, the kind of flavour that nudges you to slow down and really savour it. The noodles were springy and easy enough to slurp on, and the vegetables added brightness that kept the bowl from feeling heavy. It was warm, chewy, and comforting in a way that only a well-made bowl of ramen can be.
Lastly, the meal closed on a high note with the granola espuma coconut milk, a dessert that was equal parts tropical and light. It arrived looking quite intriguing, with a layer of fruity jelly on the bottom, granola covering it, and a generous serving of whipped coconut milk and lemon zest on top. In the first spoonful, I was transported right to palm trees and ocean breeze. The contrast is the whole magic: light against textured, creamy against crisp, tropical against toasty. It’s the kind of dessert that’s not overpowering, and yet, just unexpected enough to close the meal with a lasting impression.
My personal favourite part of the evening (which was also the plot twist of the evening) was Chef Sianipar waving us over to the counter. We were handed gloves similar to the Chef’s and asked to use whatever culinary genius we had within us to help the Chef roll the sushi rolls. The Omakase suddenly turned into a friendly competition, part cooking class, part jokes and lots of laughter. He showed us how to shape rice, press nigiri, and roll sushi with the kind of effortless ease that made us realise just how hard it actually is. It wasn’t just a meal anymore; it felt like being welcomed into Japanese craft and culture itself!
May I Have The Drinks Menu, Please?
At Mayouchi’s Omakaya experience, the cocktail roster, led by Ronald Ramirez, is a journey of its own. You can choose between cocktails, artisanal teas, and their classic wine selection, and let me just say, each is worth your money. It’s quite like nothing you’ve had before—cocktails that pair so perfectly with the food you’re putting in your mouth, you don’t even realise what it is that’s filling you up.
I loved their momotaro tea, which was as much an experience as a beverage. It’s a 24-hour cold-infused pu-erh tea steeped with peach, named after Momotarō, the peach-born folk hero who set off with his loyal animal companions to defeat the ogres of Onigashima. This sense of myth and ritual somehow comes through in the cup. When it’s poured, a mist rises—soft, swirling fumes that make the tea look almost alive. Mr Ramirez described it best, saying, “the tea breathes on its own,” and honestly, it does. The aroma is very peachy with a whisper of earthiness, the flavour mellow but deep, and the whole moment feels like pausing in the middle of a story you’ve been invited into. It’s delicate, calming, fruity, and completely transportive.
Ramirez also served us with his own rendition of an Old Fashion on the rocks, using Japanese ingredients and Japanese whiskey, calling it Mayouchi’s ‘New Fashioned.’ While I don’t share much of a taste for whiskey, Ramirez’s version was quite delicious.
Another drink I really enjoyed was their Kuraokamia—a drink inspired by the mythical Japanese dragon and Shinto deity of rain and snow. In the ancient chronicles Kojiki and Nihon Shoki, Kuraokami is the quiet, powerful force behind storms and shifting seasons, and the cocktail mirrors that beautifully. Made with wild berries, Japanese gin, raspberry, and lemon juice, it’s vibrantly pink with a thick foam on top. In the centre? A perfectly spherical bubble sits poised, diffusing the sweetness of vanilla all throughout. The first sip is a burst of berry brightness, followed by the clean, botanical lift of gin and a citrusy snap that keeps everything sharp and refreshing. It’s the kind of drink that feels like a sudden cool breeze on a humid day—unexpected, wildly soothing, and layered with a sense of mythology that adds to its charm.
Lastly, Mr Ramirez also served us the Izanagi, which was easily one of the most theatrical moments of the evening—more performance than drink. Named after the Shinto creator deity who, alongside his sister-wife Izanami, birthed the Japanese islands and countless gods, including Amaterasu, this drink arrives with gravitas. But it’s the presentation that truly steals the show.
The cocktail is brewed in a small burner right in front of you, the liquid gently bubbling and releasing curls of aromatic steam like a potion in the making (Read: I felt like I was in Harry Potter). Inside this slow-brewing concoction is a powerful mix of Hibiki Harmony, maple–clove infusion, liquorice bitters, and a cloud-like sassafras foam. The result is warm, smoky, sweet, and impossibly complex—almost as if the flavours themselves are being forged. Ramirez told us that this was his own rendition of mulled wine, made differently with Japanese and Indian masalas and flavours.
Vibe Check
Mayouchi, overlooking the beautiful Powai Lake, is a space spread across multiple areas and corners, with warm lighting, lots of wooden accents, and huge glass windows—to show off the views, of course! At its core, the place is built around the Japandi style (mergind Japanese style with S, thanks to ample wooden accents, low seating, warmly minimalist furniture, a muted colour palette, and quite uncluttered. At the restaurant, there’s a Mayou Lounge, an exclusive private dining room, and a scenic cocktail kitchen, all of which make up the different parts of its sprawling space.
And then there’s the scale—soaring high ceilings that immediately make the room feel open, airy, and grand. The vertical height draws your eyes upward, creating a sense of volume and spaciousness that pairs beautifully with the sleek, understated decor. The lighting complements this perfectly, with massive aerial lamps that give out a soft, muted glow. In the day, natural light bathes the space and golden shafts of sunlight making the space warm. And by evening, the reflections of Powai Lake turn into a moving painting as the city lights shimmer on the water.
Whether you’re here for a long Omakaya meal, cocktails with a view of the lake, or a quiet dinner, Mayouchi’s setting makes the experience feel expansive, elegant, and quite cinematic.
Read more: The Mirchaan Wala Halwa At Karigari Is A Deliciously Unexpected Surprise
Also read: SOCIAL, Delhi: A Semiotic Master That Pours The Past In A New Glass
