Wasabi prawns and Zen noodles at The Cascade showcases the subtle yet profound flavours inherent to the cuisine
The Japanese food festival
hef Mann Budathoki enlivens our discussion of Japanese cuisine with tales of the toothless samurai, renowned for their love of tender meats. “The sushi chefs in Edo (modernday Tokyo) started using fresh, raw fish from Tokyo Bay, pairing it with vinegared rice to create Edomaezushi, the precursor to modern sushi. This style gained popularity among the people of Edo and quickly spread across Japan and
CSoutheast Asia,” notes Mann at an ongoing food festival at The Cascade Fine Dine Restaurant, emphasising the subtle yet profound flavours inherent to Japanese culinary traditions. Born in Nepal, Mann brings over two decades of culinary expertise (11 years exclusively in Japanese cuisine) to The Cascade. “The authentic nature of Japanese cuisine is characterised by its seemingly bland taste, which reflects cultural influences in its culinary practices,” he adds.
Japanese culinary practices, influenced by Zen Buddhism, prioritise simplicity and mindfulness.
For example, traditional techniques like steaming, simmering, and grilling gently enhance ingredients’ natural flavours without overpowering them. Seasonal dishes such as sakura mochi (cherry blossom rice cakes) and kinpira gobo (braised burdock root) showcase this approach, celebrating the beauty of nature’s bounty with minimalistic preparation. Chefs also demonstrate gratitude and respect for ingredients, treating each element with care and reverence.
We begin the Japanese
◣ culinary journey with miso prawn soup — a blend of miso broth and succulent prawns. This flavourful starter sets the stage for the eagerly anticipated array of sushi varieties on the menu.
As our culinary journey unfolds, we are treated to the irresistible crispy fried salmon roll. Imagine succulent salmon, lightly crumbfried to golden perfection, topped with tobiko, tiny fish roe bursting with flavour and texture and nestled within a delicate nori sheet (seaweed) that imparts a subtle oceanic essence.
But what truly sets this dish apart is the addition of togarashi, a quintessential Japanese spice blend. With its fiery blend of ground red chilli peppers, fragrant sesame seeds, and zesty dried orange peel, each bite delivers a symphony of flavours — crisp, spicy, and irresistibly delicious.
Chef Mann holds Japanese cuisine closest to his heart, considering it his favourite culinary genre. He also recommends a list of musttries: mildly flavoured soupy tan tan ramen, soft dynamite veggie roll with crunchy corn and potato tempura bites, and golden curry with rice, which wins over vegetarian diners.
The menu delights with its bold offerings, including the spicy and tangy wasabi prawn and the slightly sweeter yet invigoratingly spicy teriyaki chicken with tori tempkatsu uramaki chicken bites, winning over the palates of nonvegetarian diners.
Yasai soba noodles is a dish that nourishes the body and soul. Delicately crafted from tender buckwheat noodles and infused with mild sauces, each bite transcends mere taste to evoke a Zenlike tranquillity.
Authentic flavours
Naveen Kumar Govindarajan, who is behind the fine dining establishment, says that this marks their venture into hosting food festivals. Describing the decision to feature Japanese cuisine as an experiment, he says, “We are renowned for serving the true essence of Chinese and other panAsian cuisines, which is a commitment we gave ourselves to deliver authentic flavours.”
Naveen explains the lengths they go to ensure authenticity, mentioning, “We almost import 90% of essential ingredients like rice for sushi and green radish for wasabi (commonly served with sushi), as they are unavailable in India and are homegrown in Japan.”
Looking ahead, Naveen unveils his plans to incorporate Japanese dishes into their regular menu lineup. “This food festival marks the beginning of our journey to introduce Japanese delicacies to our regular patrons,” he says.
The Cascade is located at Avinashi Road.
The festival, which is on till April 14 for lunch and dinner, offers a meal for two at an approximate cost of ₹1200. For reservations, call 8098787878.