Gaijin

Led by Chef Anand Morwani, the philosophy at Gaijin is to pay homage to Japan through an Indian lens.

As you enter the main dining area, you are greeted by a seven-tonne stone monument; a nod to the Japanese art of Suiseki. All of the decor’s heavily reminiscent of Japan. Gaijin also boasts of a listening station playing rare Japanese vinyls, a bar, a private dining room, and an omakase counter. There’s also a cosy 20-seater area for group dining, but it’s the back alley (or side street, in this case) that gets the most adulation. Steel shutters, neon colours, graffiti, and signage. It reads (when translated) as Kirana Katsu, Lalaji & Samurai, Gulab & Gyoza, Chowpatty to Shibuya. 

Gunkan (a type of sushi), makis, and rolls make frequent appearances on the menu (and the tables next to you). The gyoza, tostadas, and udon noodles are excellent. The plating is precise and playful. Chef Anand takes utmost care in curating each dish. 

The first honest thought I had when I saw the drinks menu was to steal it, it’s illustrated beautifully. Once you overcome that impulse, you can indulge in cocktails that have bold flavours, including koji, pickles, and bacon. This is a top-notch place for just drinks and snacks too. Gaijin’s team likes to call it reverence with rebellion, and I think that stands true. Where else would you see a painted samurai serving pani puri?