Recently, Dhempe Travel Blog and MacroTraveller were invited to host a table of top food bloggers in Bangalore at Conrad Bengaluru for the launch of the new menu at Mikusu restaurant.
Mikusu restaurant at Conrad Bengaluru is a heaven for Pan Asian cuisine aficionados as it has a flavourful, spiced infused menu along with their famed sushi bar, robatayaki grill and the wok & roll. It is almost as if you are sitting by the Sumida lake in Tokyo!
The team at Mikusu comprises of executive Chef Praveen Shetty, his able executive sous chef Dolphy Lobo and the wonderful Food and Beverage Managers, Ninad Chimote and Prachi Chavan.
Wondering what does Mikusu mean? Mikusu in Japanese means a blend. That’s why in Mikusu restaurant at Conrad Bengaluru you get to see a blend of Japanese, Chinese and Thai cuisines. Mikusu is an Asian affair : It is an exotic culinary blend of Japanese, Chinese and Thai cultures, paying homage through a luxuriously crafted ambience and soulful experiences.
Authentic, uncomplicated and elegant dishes celebrate the culinary artistry of the East, while allowing the intricate flavors of each ingredient to take center stage. Their dishes are imbued with a strong sense of their locale and are paired with a curated range of exquisite sake and exotic Asian cocktails.
This fantastic restaurant setup inside Conrad Bengaluru hotel serves the best of Asian Cuisine. The restaurant hosted a special tasting experience for a select group of people.
Chef Praveen Shetty curated a special tasting menu and served the best dishes from Asian cuisine. The chef focuses on quality ingredients to offer a spread that satiates the palate of a global traveler. An exclusive community table was set up where everyone was served the lovely food. Along with good food, we devoured some excellent Champagne and Red Wine.
Things I tried were Mushroom Ramen, Tofu Carpaccio, Chef’s Signature Assorted Sushi, BBQ Mushroom Dimsum, Rock Corn Tempura & Tofu Skewers. Stir-Fried Greens and Assorted Mushroom Saute along with Vegetable Yaki Udon and Yakimeshi. I savored the special selection of Desserts, Five Spiced Chocolate Mousse with Orange Compote.
Chef Dolphy Lobo informed us that the Norwegian salmon comes from the famed market in Japan, the macha and more. There are very few serving the robatayaki on charcoal, most offer gas options which is what makes them different. Chef Lobo was earlier with Delhi’s Mansingh, Wasabi by Morimoto, and before that with Taj Palace Mumbai.
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