There’s a new reason for sake lovers and fine-dining enthusiasts in Delhi to raise a toast—Kampai Japanese Restaurant has launched a monthly omakase menu that puts the spotlight squarely on sake. Each month, a curated Japanese sake will take centre stage in both cocktails and pairings, presented alongside a five-course omakase menu. The immersive dining experience promises to be a great insight into the culinary depth of the Japanese art de vivre.
Elevating Japanese Dining in India
India’s culinary landscape is in the midst of a quiet but exciting transformation when it comes to Japanese cuisine. What was once synonymous with sushi rolls and tempura platters has grown into a more nuanced appreciation of Japanese dining traditions—kaiseki, omakase, and seasonal sake-led pairings. Kampai’s new initiative stands as a confident stride forward in this evolution.
At the heart of this new offering is an intriguing concept: one sake, many moods. The same sake is transformed into inventive cocktails that are matched to each course, highlighting the subtle shifts in taste, temperature, and texture. The selected sake for the launch month (June 2025) is Hakushika Yamadanishiki Honjozo– a trustworthy value for money sake- that has been consistently available in the Indian market over the years.
The Menu: Where Sake Meets Imagination
The menu has both vegetarian and non-vegetarian options, I opting for the latter.
The evening began with the Crispy Nori Bites with Hamachi, where the fattiness of the yellowtail, balanced by a sake-lime emulsion, sat delicately on a crisp seaweed base. A chilled pour of Hakushika Yamadanishiki Honjozo accompanied the purity and crispiness of the food well..
Next came the Junmai Aburi Salmon Nigiri—a torched cured salmon bite accentiated by pickled ume (plum). Paired with a cocktail dubbed Sake-tini, it merged the edge of vodka with the calm of cucumber-infused sake—a bold yet clean combination.
The Zen Garden Prawn Tempura had matcha-battered prawns and vegetables plated on edible “zen sand”, dusted with citrus elements. Here, the drink titled Still Gold—a heady, textural blend of sake and gin with mango foam—offered creamy contrast and unexpected lift.
The standout for me, however, was the Sake-Poached Scallops with Sweet Corn Purée. With a sprinkling of garlic chips and charred corn, this dish was soulfully umami. Its pairing, Tokyo Sangria, gave it a company with a crisp-peachy flavour.
The finale came in the form of a Yuzu Tofu Crème Brûlée, paired with Green Silk, a clarified coconut sake cocktail with a hint of matcha.
A Commendable Effort
Kampai’s monthly sake-omakase offering is a welcome development on the Indian fine dining scene. Though sake can be a tough call for innovating with cocktails, Kampai has made a brave effort by maintaining its individuality while still being able to evolve a myriad of flavours to integrate seamlessly with the omakase menu..
Kampai’s sake-forward omakase is available at their Delhi location. Stay tuned to Sake Club India for more curated experiences and insider tastings. Kampai! 🍶
Read more on Japanese dining in India:
👉 Kaiseki at Kofuku
👉 Omakase Dinner with Chef Shun Sato
