Tanabata Festival: Stars, Wishes and Festival Food at Yataii, Shangri-La
An essential Japanese festival, ‘Tanabata’ is held on the seventh day of the seventh month and represents the legend of Orihime & Hikoboshi, the names of two stars {Vega & Altair} depicted as lovers who have an opportunity to meet only once a year. There are quite a few incarnations of the story behind Tanabata, however the most prominent recounts the narrative of the Weaving Princess & the Cow Herder, sweethearts who were transformed into stars by a detestable Sky King, isolated by the Milky Way and condemned to meet just once per year. The Japanese commemorate Tanabata by throwing parties with seasonal food and drinks and writing their wishes down on pieces of paper which are then tied to bamboo branches. If the sky on the night of 7th July is clear and you can see the stars, it is believed that your wish will come true!
With Tanabata just around the corner on July 7, Japanese towns everywhere are going to burst into life with festivity! Here in namma Bengaluru, I wish I could be in Japan; strolling around the local Tanabata Festival in a light & breezy Yutaka, writing wishes on tanzaku {短冊 small pieces of paper} and placing them on a wish tree, while sampling sumptuous festival food that the Japanese do oh so well! So, I did the next best thing and accepted the lovely Aishwarya Devaiah’s invitation to visit Yataii at Shangri-La Bangalore, to experience their wonderful interpretation of the Japanese yatai stall-inspired festival street food. Yes, eat your heart out!
Aishwarya Devaiah, Communications Manager at Shangri-La Bangalore with Yataii Head Chef Atsushi Yonaha
Presenting a spectacular sky-dining experience in an elegant setting, Yataii brings a touch of authenticity and freshness to our city. Yataii is Shangri-La’s Japanese restaurant on level 18, offering modern and classic delicacies from various regions of Japan. Its concept revolves around the organic elements appreciated by the Japanese, which is evident as you enter Yataii; where with an extended sushi bar and teppanyaki live counter, the minimalistic decor and colour story stand out. With views of the cityscape and sky from an open deck, a combination of stone, wood, and bamboo come together beautifully in its interiors. The well-known Japanese dining culture was the inspiration for the meticulous process of selecting the restaurant’s design to achieve an inviting & relaxing modern Zen look. The lighting is not too dim and makes a perfect setting for a cosy meal.
Refined setting, novel cuisine, artistic presentation, and exemplary service ~ it is rather easy to get uppity about the meal. Each course is creatively presented on carefully chosen tableware that aims at enhancing the final dish. As in Japanese culture, Yataii focuses not only on the cooking but also on the art of food presentation and its explanation. Edible trimmings are part of the package and you will be pleasantly surprised that you can send back a clean plate! Here’s a peek into my exceptional Japanese meal ~
Contemplative: What does the evening have in store for me…
I am escorted to one of the window seats with a gorgeous view of the city, offered a warm towel to cleanse my hands and face, and Yataii staff waste no time, quickly inquiring if I have any dietary restrictions. After I answer in the negative, Japanese Head Chef Atsushi Yonaha presents me with the Tanabata Festival’s six-course menu, while detailing the various ingredients. This is followed by the first dish, an Amuse Bouche. With a bit of hesitation, I forgo chopsticks, soy sauce & wasabi altogether for the traditional ‘fingers-only’ approach, and prepare to savour that very first taste of perfection.
Amuse Bouche: Mushroom Tempura with Sweet Chilli Sauce, Cucumber Wrapped Watermelon with Yuzu Dressing, and Corn Cakes. The edamame is served with a light salt rub.
Entrée
Carpaccio is prepared using thinly sliced raw meat or fish and served mainly as an appetiser. Very thin slices of Salmon/Yellowtail tuna are placed on a dish with lemon, olive oil, avocado, tomatoes & shavings of radish, and served with ponzu sauce {a citrus-based sauce commonly used in Japanese cuisine}.
The Salmon/Maguro fillet is served raw like a sashimi or a tartare. As the Japanese palette is minimalistic and appeals to less of everything, the trick lies in combining all the components to get the most flavour and texture out of the dish. It makes for a beautiful presentation and a light appetiser. Definitely an impressive and a deliciously fresh start to my meal, and ideal for the health-conscious. There’s no doubt that Chef Yonaha has designed tonight’s custom menu to lead my sense of taste through an exceptional gastronomic journey.
Salmon Carpaccio
Tobanyaki
Toban-yaki means “to roast on a ceramic plate”, and this course brought out a collective sigh. On a bed of shredded cabbage lay perfectly roasted prawns, beautifully crispy on the outside, and the inside was white as snow and cut like soft butter. While the Niku was braised to absolutely melt-in-your-mouth perfection!
The dish was served with pepper sauce, spicy miso tobanjan and chilli garlic coriander sauce, and a side of fresh lettuce with chopped spring onions and fried garlic chips. The role of the lettuce is similar to that of flatbread, where it is lightly smeared with the ingredients on offer, topped with your choice of meat/ seafood, and then gently rolled into a bite-sized portion and devoured.
Niku Tobanyaki {Sliced Tenderloin Belly and Vegetable on Toban Yaki Stove Serve with Ponzu Dressing}
Noodle
A naturally slow eater, I was already experiencing difficulty keeping up with Chef Yonaha’s pace, but I had faith that his speed was designed to enhance my culinary experience, and I rapidly polished {yes, polished} his next cut, the spicy garlic Kaisen Yakisoba.
Originating in China, Yakisoba is a delectable dish prepared by tossing buckwheat noodles on a barbecue with sliced vegetables/meats and lashings of a special Yakisoba sauce {Yakisoba sauce has an aromatic and tangy flavour, similar to Worcestershire sauce}. Although if you like garlic and a little bit of spiciness, the spicy garlic yakisoba is the dish for you {the garlic sauce was amazing}.
Aonori or powdered seaweed is sprinkled over-top once the dish is ready, and topped with shredded pickled ginger. For additional flavour, dried bonito flakes and Japanese mayonnaise is included. This is a classic festival snack food that tastes as delicious as my description! The final flavours lightly pile on one another & meld into soul-satisfying bites!
Tori Yakisoba {Chicken with Yakisoba Sauce}
Spicy Garlic Kaisen Yakisoba {Mix Seafood with Homemade Spicy Garlic Sauce}
Toro Nigiri Sushi
After all the excitement of the grills, it’s easy to discount a skilfully turned out serving of Nigri. ‘Nigri’ is a kind of sushi comprising of a small ball of rice, smeared with wasabi paste and topped with raw fish/other seafood. Fatty belly meat, known as ‘toro’ is usually one of the more expensive items on the menu ~ prized for its texture, taste, and scarcity. The yellowfin tuna or thunnus albacares, known as ‘ahi’ is a fattier species.
Toro is by and large considered the ‘king’ of sushi ingredients and is very oily and high in omega 3. The finest tuna belly sushi will literally melt in your mouth. I wasn’t disappointed ~ the texture was as buttery as I imagined, but what also becomes clear is that Yataii’s special grade of Koshigari rice is the unsung hero of this sushi combination. Rich in flavour and gently glazed with soy sauce, each mouthful had remarkable flavour with varied textures from the fish, wasabi, and garlic chips.
Chef Atsushi Yonaha might not say much, and while previous customers may have mistaken his silence as contempt, the truth is that he speaks volumes with his palms and fingers, which create a combination of fish and rice unmatched by any other.
Salmon Toro Nigiri {Salmon Belly}
Hamachi Toro Nigiri {Yellow-tail Belly}
Soup
Tonjiru is one of the most popular miso soups in Japan, usually prepared using gobo or burdock root, along with other root vegetables such as carrots and daikon, in a pork-based soup stock. The sautéed pork belly gives the soup a nice umami flavour.
Ryousi Jiru {Miso Soup with Mix Seafood and Vegetables} and Tonjiru Jitu {Miso Soup with Pork and Vegetables}
Dessert
The dashi was still calling to me, and dessert after the delicious Ryousi Jiru seemed unnecessary! But who can say no to what Chef Yonaha had whipped up!
Fine matcha powder is infused into every element of the delicate Matcha Crêpe that is served with matcha ice cream. If you are a green tea fan, you will adore this dessert; fluffy and moist, it provides a satisfying end to an exceptional meal!
Matcha Crêpe
Matcha Tempura Ice Cream
Ever think a cool treat like ice cream would make a good tempura? It is indeed a good day when your palate has discovered something new. Trust me; this is a fantastically novel way to enjoy ice cream; with a crunchy warm exterior, and the flavourful interior of matcha ice cream ~ this is one dessert you can’t pass up. This was definitely my favourite dish of the night ~ you won’t want anything else invading your taste buds after!
Yes, that is the effect this meal had on me. 🙂 Did I forget to mention that I was served a delicious Grover’s Chenin Blanc, Art Collection to compliment my delectable meal? Ah-huh. I did write down my wish and string it to the Wish Tree at the Yataii as well.
A great vegetarian selection is also available at the Festival Food at Yataii.
The Tanabata Festival will be held from 3 to 9 July, 2016 ~ Yataii at Shangri-La, Bengaluru. Dinner only from 7 pm to 11:30 p.m. For reservations please call ~ 088925 99788 or email at yataii.slbl@shangri-la.com
Disclaimer: This review was done on an invitation from Shangri-La, Bengaluru. Due judgment and care have been applied by the author to remain objective and unbiased in the review.