In Japanese tradition, the act of cooking carries the weight of artistry and ritual. Every movement of the chef is deliberate, every flavour finely balanced. That reverence for food found its stage at OKO, The LaLiT New Delhi, during the Teppanyaki & Musical Nights, where culinary precision met live music, creating an atmosphere both evocative and indulgent.
The evening began with the Nameko Miso Soup. A clear, fragrant broth offered the earthiness of mushrooms, the silkiness of tofu, and the freshness of spring onions. Delicate yet layered, it was a measured beginning, restrained and elegant.
Appetisers arrived in quiet gestures, each revealing a different register of Japanese cuisine. The Okonomiyaki Bites, miniature pancakes drawn from street culture, evoked comfort-crisp-edged, airy, and glazed with a sweet-savory sauce. In contrast, the Maguro Tataki spoke of refinement, seared tuna paired with ponzu, citrus lifting richness with architectural precision.
Then came the teppan grill, both performance and sustenance. The Mixed Kinoko Teppan Miso was a study in texture-mushrooms charred, smoky, then softened by white miso. The Nasu Dengaku Teppan leaned into caramelised richness, slices of eggplant lacquered with sweet miso. The Asparagus Yaki distilled freshness to its essence, brightened with yuzu butter.
For those drawn to stronger notes, the Shoga Yaki Tori offered tender chicken enveloped in ginger and soy. The Yakiniku-style Lamb played out in garlic and mirin accents, While the Sansho Pepper Tenderloin brought its crescendo, grilled with precision, lifted by the tingling spice of sansho. Seafood expressed its essence in the Ebi Teppanyaki, where prawns, seared alongside vegetables, struck a balance of delicacy and strength.
The accompaniments highlighted the balance between comfort and refinement. Teriyaki Basil Yakisoba arrived smoky and subtly sweet, lifted by herbs, while Edamame Garlic Rice was buttery, fragrant, and deeply satisfying.
Desserts closed the evening with quiet poise. The Hojicha Panna Cotta, infused with roasted green tea, offered silken texture and a faint, subtle bitterness. The Black Sesame Crème Brûlée, by contrast, carried nutty undertones beneath its brittle caramelised top-a finale both thoughtful and bold.
Music threaded through the courses, jazz slipping into pop and then into classics, always attuned to the hiss of soy on the teppan, the clatter of knives, and the rise of laughter at tables. It shaped the atmosphere itself, inseparable from the dining. Guiding this experience was Chef de Cuisine Manish Prasad Sharma, whose two decades across India and the Middle East shape OKO’s approach. His mastery lies in execution, but also in weaving food into stories, traditions, and lived experiences.
The evening offered a dining experience where flavour, culture, and sound converged, leaving an unforgettable impression.
AloJapan.com