Mumbai’s culinary landscape has a new star with the arrival of Amaru, a restaurant that artfully combines Japanese and Peruvian influences in the emerging Nikkei cuisine. Located in Bandra at the Bombay Art Society, Amaru offers a unique blend of flavors and textures that pay homage to a historic culinary fusion that first began on Peruvian shores with Japanese immigrants.
The Space
Upon entering, guests are greeted by an imposing Hanya samurai mask and welcomed into a sprawling 110-seat space, complete with a 22-seat communal bar that extends into lush outdoor seating. The interiors are thoughtfully designed to evoke a natural, cavernous ambiance, with bamboo woodwork and samurai mask carvings that nod to Japanese aesthetics. Lush greenery surrounds the outdoor space, featuring tree-like light fixtures, a tropical vibe, and private cabanas for a more intimate dining experience.
The Team
Amaru is the latest venture from DJRS Hospitality, led by founders Srikar Shetty and Jeenanath Shetty, along with Imran Majid. Culinary Director Chef Nicolas Madueño has crafted a menu that highlights both Japanese and Peruvian influences, while Head Chef Shreyas Kadam oversees the kitchen with his expertise from previous stints at acclaimed establishments like Los Cavos, Ekaa, and Taki Taki. The beverage program, curated by John Leese, formerly of Bastian and Olive Bar & Kitchen, adds another layer of creativity to the dining experience.
The Food
Amaru’s menu offers a comprehensive journey through Nikkei cuisine, featuring tapas, ceviches, tiraditos, anticuchos, sushi, and hearty main dishes. Standouts include the Classico Ceviche, made with Hamachi and a creamy leche de tigre, and the Nikkei Ceviche, which combines raw tuna, raw mango, soy leche de tigre, and crispy corn. The Causa Sushi, a creative twist using mashed potatoes instead of rice, showcases Amaru’s commitment to innovative flavors, as does the Lomo Saltado Nigiri and Quinotto del Bosque (a quinoa risotto with mushrooms).
Vegetarians and Jains are thoughtfully catered to with a four-page menu featuring watermelon ceviche, avocado and zucchini tiradito, and vegetarian maki and nigiri, ensuring the accessibility of Nikkei cuisine for all.
The Drinks
Amaru’s drink program is equally enticing, with Leese’s cocktails blending traditional and contemporary styles. Highlights include the Pisco Sour, a zesty cocktail made with Barsol Quebranta Pisco, and the Nikkei Mojito, a refreshing blend of soju, pisco, mint, and lime. The Imperial Old Fashioned with Toki whisky, coffee bitters, and chocolate foam brings a bold yet sophisticated twist to a classic.
With sultry interiors, an inviting blend of Japanese and Peruvian flavors, and a well-curated drink menu, Amaru promises to be a vibrant new addition to Mumbai’s dining scene.
Amaru opens on October 23, 2024. For an unforgettable dining experience that brings Nikkei cuisine to life, this Bandra gem is not to be missed.
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