Call Me Ten, the newest entrant in the Japanese fine dining scene in India’s capital has launched “Sake Thursdays”—an initiative designed to elevate the sake experience for gastronomes each week. This unique culinary journey, where exquisite Japanese cuisine meets the delicate, nuanced flavors of premium sake, promises a sophisticated yet inviting experience. As Japanese sake and cuisine gain popularity among Indian food enthusiasts, Sake Thursdays offer the perfect setting to indulge in this refined pairing.
A concept-driven space
Founded on a unique concept that brings authentic Japanese gastronomy to life, Call Me Ten is a multi-story restaurant situated in the upscale Basant Lok market in Vasant Vihar. This modern Izakaya-style Japanese restaurant is described by its founders—Karann Chawla, Angadh Siingh, and Akshay Shokeen—as a dualist haven, catering to both casual gatherings and exclusive dining experiences.
The name “Ten” reflects the restaurant’s two distinct levels. Level 0 offers a lively and inviting ambience, perfect for relaxed dining and social gatherings, while Level 1 is a high-energy space centered around an exclusive Omakase bar, delivering an intimate and immersive dining experience.
At the heart of Call Me Ten’s culinary excellence is Chef Vaibhav Bhargava, one of India’s most celebrated Pan-Asian cuisine chefs, whose expertise ensures a menu that stays true to the essence of Japanese cuisine while incorporating contemporary influences.
The Idea behind Sake Thursdays
Sake Thursdays at Call Me Ten were conceived as a celebration of Japanese gastronomy, offering diners a deeper appreciation of sake and its stimulating food pairings. This weekly event is designed to transport guests on a sensory journey, where authentic Japanese flavors meet the delicate, nuanced profiles of premium sake.
Planned every Thursday from noon onwards, the experience showcases a curated menu that blends traditional and contemporary Japanese dishes—from grilled fish and yakitori to sushi and sashimi—each thoughtfully paired to enhance sake’s complexity. Diners can go for the à la carte option if the full set menu is not to be availed..
The inaugural Sake Thursday
To showcase the concept of Sake Thursdays to a wide cross-section of diners from different walks of life, Call me Ten hosted an inaugural soirée in early February this year and I was privileged to attend. The lively evening saw an unbridled celebration of Japanese culture, of which Sake and cuisine are undoubtedly an integral part.
We started with a non-alcoholic Yuzu aperitif followed by a four-course individually plated menu served at the table.
The first course was Avocado Salad with umeboshi chili dressing, microgreens, and roasted sesame, which was paired with Hakutsuru Awayuki Sparkling Sake. The sake’s light effervescence and subtle sweetness contrasted with the creamy avocado while also complementing the tangy-salty depth of umeboshi (Japanese sour-salted plum).
For the second course, an assortment of nigiri and sashimi, including butter corn, avocado, hamachi, and salmon, was paired with Hakutsuru Nama Chozo Sake. The sake’s crisp, slightly fruity profile enhanced the delicate flavors of the fish while cutting through the richness of avocado.
The third course, Chicken Tsukune with orange teriyaki and shichimi was paired with Hakutsuru Junmai Excellent. The sake’s robust umami character and gentle acidity balanced the dish’s sweet and savory glaze while enhancing the subtle spice.
Finally, the fourth course, a Grilled Sea Bass with miso jalapeño and ginger dressing, was paired with Hakushika Yamadanishiki Honjozo Sake. The honjozo’s smooth body and dry finish mellowed the spice while complementing the miso’s depth and the fish’s delicate texture.
A Step Towards Expanding India’s Sake Culture
The overall engagement at the inaugural Sake Thursday offered a fair playground for diners to experience the layered nuances that sake can offer. After all, sake is a comparatively new beverage in India and it can only be after trying out such possibilities that one can get an idea about its true potential in the culinary landscape..
Also, sake in India is largely enjoyed with Japanese or Pan-Asian cuisine, much like how wine was once reserved for fine dining experiences. However, as more diners are exposed to thoughtful pairings, the potential for sake to transcend traditional boundaries and complement a wider range of cuisines grows. By making such pairings a regular affair, initiatives like Sake Thursdays can play a vital role in refining palates and broadening the horizons of Indian gastronomes, with a more widespread appreciation of sake in the years to come.
