Izakayas have taken over the Japanese food craze, and Colaba’s newest spot, Otoki, is here to elevate the experience. While there are plenty of Japanese restaurants in Mumbai, and some of them are putting innovative spins on the cuisine, Otoki’s mantra is simple: to deliver authenticity with style. “Otoki was conceptualised by looking at the gap in a quality Japanese speciality restaurant in South Mumbai. While many speciality restaurants have popped up in North Mumbai, South Mumbai has always lacked this option,” agreed co-founders Pranav M. Rungta and Anurag Katriar, who have spent decades shaping India’s F&B landscape as a part of the NRAI (National Restaurant Association of India)
Unapologetically Japanese
While most restaurants strive to create exciting fusions, Katriar and Rungta have taken the more audacious route of keeping the cuisine’s intricacies intact. “We are 100 per cent unapologetically traditional. We analysed the options available in the market and realised that Japanese food is now mainstream in India, and there is a need to explore what’s niche in the cuisine,” they said.
The menu, featuring kozaras, sashimis, ramen and robata grills, delivers. Designed by Chef Mohit Singh, who spent four years in Japan studying the culture and has experience at the 3-Michelin-starred Kikunoi Honten in Kyoto, the offerings at Otoki ensure that you get to relish ingredients typical to Japan and rarity in most restaurants, such as kanpyo (dried shavings of calabash gourd, a type of bottle gourd), ikura (salmon roe), and sansho peppers.
The drinks menu at Otoki is no different, and the highlight is their sake program curated by Maia Laifungbam, India’s only sake brewer. “Outside India, Sake is mainstream in Japanese restaurants, and is the perfect fit for day or night. In India, however, the culture had not come in. There were two reasons for this: lack of exposure and poor supply. Over the last few years, with the increase in travel globally, the exposure was now there, and supply had started to trickle in as people began demanding it. This gave us the confidence to offer an elaborate Sake program. When we met Maia, she was the only one who had the passion and knowledge to lead this,” said Rungta and Katriar. The sake list spans three pages, with options to go with all the dishes offered at Otoki. Moreover, there are also options for umeshu, shochu, and soju. The cocktail and the mocktail list also packs in exciting flavours, with ingredient-forward creations, in addition to timeless tipples.
What To Order From The Otoki Menu?
If you’re dining at Otoki, there’s a thoughtfully curated selection of must-try dishes that highlight bold Japanese flavours with modern flair. Begin with the small plates (Kozara)—the Katsuyo Tataki offers a deliciously seared bite, while the light and crisp Prawn Tempura is a crowd favourite. The Chicken Sando is indulgent and perfectly seasoned, and vegetarians will appreciate the delicate balance of flavours in the Tama Negi and the earthy Mushroom Korokke.
From the Robata (Yaki) section, the smoky Shishito Peppers are a great vegetarian pick, while the Saikyo Miso Cod and Lamb Chops are both rich and satisfying. The seasonal White Asparagus is another standout for its simplicity and finesse.
For mains, the Miso Chicken Ramen is hearty and comforting, whereas the Shoyu Ramen caters beautifully to vegetarian palates. Don’t skip dessert—the silky Warabi Mochi, citrusy Yuzu Ice-Cream, and fluffy Japanese Cheesecake each offer a sweet finish to the meal.
To complement your meal, try the Kizakura Sparkling sake or the refined Born Gold. For cocktails, the Umeboshi, Shiso, and Yuzu Kosho bring unique Japanese ingredients to the glass, each balancing savoury and citrusy notes with elegance.
