The quaintly cosy ambience of Yazu, in the midst of Mumbai’s hustle and bustle, is cutting edge and exciting in several ways. All things aesthetic – everything about Yazu sets the tone for a fantastic time with friends or family – right from the entry to the beautiful outdoor section to the dining area, and the music to the quaint décor. The inspiration behind the decor was to ensure a fun, casual dining experience, but also giving it an upscale vibe at the same time. It is comforting, it is homely, it is luxe and it is in fact an ideal location to unwind after a long day and rejuvenate with a Spring Onion Martini, or two.

Asia is an experience. Rich, deep, varied. Explore the essence through the exotic flavours that rise from its land and find their rightful place at Mumbai’s favourite Pan Asian Supper Club Yazu. The thought behind Yazu was to create a place that resonates with the present times and its demands, be it the global look and feel of the place, the food or the service. The focus is heavy on the cocktails as well which is why the trio Ranbir Nagpal, Gurmeet Arora, and Atul Chopra went with pan-Asian cuisine.

“Engross yourself in the by experiencing harmony of tradition and modernity of Asian Cuisine. Allow your taste buds to sense the magic of authentic ingredients skillfully combined with delightful veggies and tender meats to create gastronomic bliss.

At Yazu, we hold ourselves to the highest standards of quality, service, and produce. Built on the principles of high-quality consistency, the choicest of preparations will please the voluptuary in you, one dish at a time!Chef Vadim, the head chef at Yazu has been working in the hospitality industry since 22 years and started his culinary journey in Russia where he was born he is a mix of Koran and Japanese. He started his own Japanese cuisine and brings his A grade sushi techniques to Yazu, with whom he launches an all new menu.’ Said Ranbir Nagpal, Founder at Yazu 

“Being a new player in this area it’s very important to understand your customers first… pallet, preferences, as well knowledge about the food. The choice that we have in my new menu is basically to understand how guests would react to something that they heard but haven’t tried. That will help me a lot to understand how to introduce more options in different flavours with more exotic products that we use in Korean and Japanese culture. Caring for those memories with love from my grandmother and my mom’s preparation, always keeps me tuned and reminds me to not forget our traditional way of cooking and flavour, and pass on from generation to generation…A few must-haves on the new Yazu menu are the Poke bowl which comes in 4 different varieties. Poke is one of the main dishes of Native Hawaiian cuisine. Beautiful combination of ingredients selected by Head Chef Vadim will bring you a new experience.  The Avocado Poke bowl consists of Avocado mixed with Teriyaki sauce, Truffle oil, sesame seeds, Cucumber, Tempura Flakes, Edamame seeds, Crispy fried onion, Garlic Chips, Crispy Wonton, Sushi Rice, Wasabi and Ginger) while the Ahi Tuna Poke bowl is YellowFin Tuna mixed with Teriyaki sauce, Sriracha sauce, Shichimi Togarashi, Sesame oil, sesame seeds, Cucumber, Tamago (Japanese omelette) Tempura Flakes, Edamame seeds, Crispy fried onion, Garlic Chips, Crispy Wonton, Sushi Rice, Wasabi and Ginger). For the salmon lovers, there is the Spicy Salmon Poke Bowl- Norwegian Salmon mixed with Teriyaki sauce, Sriracha sauce, Shichimi Togarashi, Sesame oil, sesame seeds, Cucumber, Tamago (Japanese omelette) Tempura Flakes, Edamame seeds, Crispy fried onion, Garlic Chips, Crispy Wonton, Sushi Rice, Wasabi and Ginger) and Kani Kamaboko Poke Bowl is Imitation Crab meat, Sesame oil, sesame seeds, Cucumber, Tamago (Japanese omelette) Tempura Flakes, Edamame seeds, Crispy fried onion, Garlic Chips, Crispy Wonton, Sushi Rice, Wasabi and Ginger.  Other than that the Hibachi fried rice is japanese steamed rice fried on hot surface (Teppanyaki) with Shitake mushroom and chopped spring onion, and finishing with Hibachi sauce) and the Spicy Chicken Teriyaki is Chicken Thigh marinated in chilli garlic and grilled in Teppanyaki, finishing with Teriyaki glaze and sesame seeds. The Rock Shrimp Tempura is Shrimp, Deep fried in Corn flour and Tempura mix butter, mixed with Spicy Dynamite sauce.” Said head Chef, Vadim Shin

“The aim is to indulge the foodies and culinary enthusiasts on the lookout for an out-of-the-ordinary gastronomical experience. Traditionally Asian at heart but globally experimentative in spirit, the Yazu menu seeks to amaze and delight your palate” says Gurmeet Arora, Partner at Yazu.

‘Yazu is a progressive dinning Pan Asian Supper Club serving world class pan asian food. Yazu was designed & conceptualized with the thoughts of giving the perfect all round experience to a customer making it a perfect destination for every occasion . It caters for all pan asian pallet including a larger section for vegetarian food but it also accommodates to specialize & specific food requirements such as jain and ketto . Atul Chopra ( Director / Partner at yazu mumbai and yazu goa ,” said Atul Chopra, partner at Yazu.

All in all, Yazu food is high on flavours and quality. So, immerse yourself in the Pan-Asian culture and allow your taste buds to sense the magic of authentic ingredients skilfully combining fresh appetizers and cocktails while creating gastronomic bliss on a plate. And what is more? The boys have not only expanded the Yazu brand to Goa but are also planning the launch of yet another in Mumbai itself.