Page 90 - Hospitality Horizon Oct-Nov 2025_FLIP FINAL ISSUE

FOOD & BEVERAGE

where one lived in the moment as if in a floating world,
temporarily forgetting the exigencies of everyday life.
Inspired by the aura of ukiyo of times past, the restaurant
serves modern Japanese cuisine prepared with Japanese
ingredients, both traditional and contemporary, using
Japanese techniques. Ukiyo takes pride in showcasing the
creativity of Chef Abhishek Kumar, the affable head chef,
and his team in incorporating newer ingredients (that have
made their way into Japanese cuisine), in preparing dishes
with panache and in the artful presentation of food. And all
these invite the diner to savour the art of living in the
moment, and stories of tradition, simplicity, aesthetics,
precision and innovation that meld to create its superlative
drinks and food.
The dining style takes the izakaya way that features a
variety of small, shareable dishes ordered, in no particular
set sequence, over the course of the evening and enjoyed
over drinks and conviviality as an informal, social dining
experience. This contrasts with the more formal/
structured dining style of a multi-course meal of
appetizers, main course and dessert even though the menu
features them all. The izakaya dining style inspires diners
to try different types of Japanese preparations, order dishes
to share and savour small portions of several preparations.
And as the menu features a variety of different types of
appetizers and platters to share, it makes it easy to ease into
the experience.
Diners looking for a novel experience may opt for
omakase – that literally means “I leave it up to you”. For
this experience the à la carte menu card is kept aside; diners
simply take a chair at the omakase counter just in front of
the kitchen, and entrust the chef to create preparations

90 OCTOBER-NOVEMBER 2025 hospitality horizon