At Shin'ya, an Izakaya-inspired resto-bar at Hyatt Regency Gurugram, is drawing crowds because of the evident attention to detail and its commitment to source the best and freshest ingredients possible for a hearty Japanese meal, says PAWAN SONI

Japanese cuisine is winning hearts across the Indian community, and it is no surprise why. The dishes are light, nutritious, and packed with flavoUrs, thanks to ingredients like seaweed, soy, and seafood. The freshness of these ingredients is crucial, leading to high prices for premium seafood and fruits in Japan and sold in auctions.

In India, particularly in the North, seafood is not as accessible due to the lack of coastline. However, logistics can ensure a steady, fresh supply. During my recent visit to Shin'ya, the new Japanese restaurant at Hyatt Regency Gurugram, I was impressed by the quality of the ingredients used.

At Shin'ya, attention to detail is evident from the freshly grated wasabi to the sashimi made from yellowfin tuna, a step above the commonly used bluefin tuna. Sonale Zagade, Hyatt Regency's dynamic General Manager, emphasised their commitment to sourcing the best ingredients, recalling her personal involvement in tasting each one before finalising.

With seating for around 45 guests, this Izakaya-inspired resto-bar, with its light and minimalistic decor, is perfect for small gatherings. On the recommendation of Shashwat Prasad, Shin'ya's mixologist, I started with a gari-infused bourbon mixed with yuzu juice and honey water. This mild drink perfectly set the tone for the evening. The avocado carpaccio, chosen for my wife's vegetarian preference, was appreciated by both of us. The buttery avocado with caramelized onions, ponzu, and tomato salsa made a delightful start, while I enjoyed one of the lightest and crunchiest prawn tempuras. Coated with a bit of potato starch and accompanied by a miso daikon dip, these were among the best prawn tempuras I've ever tasted.

Each dish, from the selection of sashimi to sushi, was special. Apart from the Japanese fare, Shin'ya also offers a small mix of Korean and Asian dishes. I tried the Korean-style sautéed garlic butter squids and prawn gyoza dumplings, each dish telling a unique story. Another cocktail, the Houji tea-infused tequila with agave nectar topped with fresh shiso leaf, further demonstrated the mixologist's expertise. Both food and drinks at Shin'ya are crafted to ensure guest delight.

My meal concluded with the robata-grilled miso black cod. The silky pieces of fish, with slight charred edges, contrasted beautifully with the buttery flavours and pickled plum.

Shin'ya stands out for its high-quality ingredients and expertly prepared classic dishes. This restaurant is definitely one to watch in 2024.

— Author is a food critic and founder of the Big F Awards. He can be reached at Pawan.Soni@indianfoodfreak.com