Chandigarh recently got a taste of Japan through a ten-day-long “Matsuri” held from January 17 to January 26, 2025. The event, hosted by Skyeline Bar & Lounge in Best Western Plus Mohali, challenged the notion that Japanese fine dining is restricted only to major metro cities of India. The matsuri, open daily from 1 PM to 11 PM, presented an exclusive à la carte menu that delighted food enthusiasts across the Tricity (Chandigarh-Mohali-Panchkula) region like never before.
An Indo-Japanese Collaboration
The Chandigarh Matsuri showcased a vibrant Indo-Japanese collaboration between Chef Pradeep Shahi, the Executive Chef at Best Western Plus with extensive culinary expertise, and Maaya Takaoka, a multifaceted sake sommelier, chef, and singer who divides her time between India and Japan. Takaoka has embraced Indian culture, conducting numerous sake lectures and events across the country. In Japan, she runs a sake subscription service through her company, Nihonshunishiyo Co. Ltd., and recently launched a sake bar in Tokyo.
Takaoka and Shahi captivated the guests with inspiring food and drink pairings- many of whom were experiencing Japanese cuisine for the first time. In addition to iconic Japanese dishes like sushi, tempura, and udon, the event featured lesser-known delights such as zosui, yudofu, and coffee jelly, adding a unique charm to the matsuri. The overall essence of the event centered on highlighting the uniqueness of Japanese food and drinks in a deeper cultural context.
The beverage menu saw well known spirits from the Suntory portfolio and quite expectedly- Japanese Sake. Takaoka also came up with some ingenious cocktails made with Sake like the “Sake Lemon Sour” and “Sake Mojito“. Different expressions of sake such as Junmai, Karakuchi Junmai, and Junmai Nigori were paired concertedly with the food menu.
A welcome development for Japanese cuisine and beverages
The Chandigarh Matsuri concluded on January 26 with overwhelmingly positive feedback from the audience, who were left eager for more. Beyond its entertainment value, the event sparked enthusiasm for Japanese cuisine and sake, both of which have been gaining significant attention in India. The recognition of sake as a UNESCO Intangible Cultural Heritage, along with Washoku cuisine’s inclusion in the same category, has further boosted their popularity. While metro cities like Delhi, Mumbai, and Bengaluru have long been hotspots for global culinary trends, events like the Chandigarh Matsuri open up exciting new opportunities for showcasing Japanese cuisine and sake—two iconic symbols of Japanese culture.
