On the evening of April 10th, I had the pleasure of stepping into a slice of Tokyo—without leaving Delhi. The engagement- an Omakase Dinner hosted by Chefs Table India and The Lalit New Delhi, featured Chefs Shun Sato and Fumiyuki Kinsu from Censu Tokyo. For those unfamiliar with the term, omakase is a Japanese style of dining where you leave the menu entirely in the hands of the chef. Each course is a surprise, thoughtfully created using the freshest seasonal ingredients. It’s a way for the chef to showcase their creativity and give guests a unique, personalised experience.
With training stints at Michelin-starred kitchens across Sydney, Hong Kong, and Tokyo, Chef Sato’s philosophy is rooted in precision, purity, and poetic plating. Chef Kinsu on the other hand has a strong foundation in Michelin -starred French cuisine and has trained under Chef Shun Sato in Hong Kong
The multi-course omakase menu was chaperoned by Ramit Narang, a passionate digital marketer with particular expertise in gastronomic experiences, ably supported by Donnadieu Charles, Corporate Sommelier The Lalit Group and his team.
Chef’s Table India is renowned for its fine dining experiences, delivered by internationally acclaimed chefs, including Michelin-starred luminaries. Each course is artfully prepared and paired with premium wines, sake, or bespoke cocktails—offering guests a seamless and elevated gastronomic journey.
The Dinner
Each dish at the dinner was more than just food—it was a story that was further highlighted by a range of beverages, including wine, sake and cocktails. As guests started arriving a semi-dry style Indian sparkling wine named Frizzano did the rounds. Thereafter we moved to our designated spots at the table for the Omakase experience.
Course # 1
“Whispering Greens“- Baby spinach rolled in velvety sesame purée.
Paired with: Ujva Sauvignon Blanc (South Africa).
Pairing USP: Creaminess and nuttiness of the food had a great contrast with the crisp wine with tropical flavours.
Course # 2
“Pearls of the Sea“- Translucent Hokkaido scallops in delicate yuzu sanbaizu dressing.
Paired with: “OH G” (Wasabi curd washed bourbon, citrus, green apple, kaffir lime leaf, green tea soda).
Pairing USP: The gentle bite of the scallops coated in tangy citrus sauce complemented the refreshing cocktail that accentuated the palate with subtle spiciness of wasabi.
Course # 3
(I was privileged for the opportunity to present the sake and its pairing to the guests)
“Blossoms of Kyoto“- Crisp zucchini blossom tempura in luxurious port wine truffle purée.
Paired with: Senjyu Kubota Ginjo sake (Niigata, Japan)
Pairing USP: Tanrei Karakuchi (crisp and dry) sake with subtle umami complemented the crisp and savoury aspects of the dish.
Course # 4
“Moonlit Waters“- Gently seared sea bass in smoked eggplant sauce
Paired with: Ujva Chardonnay (South Africa)
Pairing USP: The delicately textured food with its savoury sauce found a worthy partner in a refreshing wine with good acidity.
Course # 5
“Ember’s Feast“- Fire grilled succulent New Zealand lamb in rich chipotle miso sauce.
Paired with: Ujva Cape Blend (South Africa)
Pairing USP: The juiciness of the medium-rare lamb accented with the savoury-spicy sauce, found a perfect partner in the well structured and mouth filling wine- a blend of Cabernet Sauvignon, Merlot and Pinotage.
Course # 6
“Censu Dan Dan Noodles” – A twist to classic hand pulled noodles, in spicy sesame sauce and with shredded chicken breast
Paired with: Ujva Pinotage(South Africa)
Pairing USP: A savoury dish with strong mint accents, well complemented by the medium bodied juicy wine with a fruity-vegetal character.
Course # 7
“Celestial Yuzu Panna Cotta” – A silky panna cotta infused with bright yuzu essence.
Paired with: Yuzu Bellini (Yuzu purée, prosecco, elderflower liqueur)
Pairing USP: A perfect tango of citrusy flavours, creaminess vs sparkle and a melange of textures, from creaminess to crunchiness.
As Mr. Vivek Shukla, CEO of The Lalit Suri Hospitality Group, put it:
“This collaboration with Chef Shun Sato is more than just a culinary event—it’s a fusion of cultures, flavours, and craftsmanship, designed to transport our guests on an unparalleled gastronomic journey.”
Here’s to more such moments where sake, storytelling, and serendipity come together in perfect balance. Kampai!
