Meliá Pattaya Hotel has reworked DEN from a Nikkei restaurant into a Japanese izakaya built around charcoal grilling and sharing plates, launching with a sake-paired dinner on 30 October.
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As Mumbai settles into monsoon, GIGI Bombay introduces Izakaya, a limited-edition seasonal menu inspired by the warmth, comfort and convivial spirit of Japan’s iconic taverns. Designed for long lunches, intimate dinners and rain-soaked evenings over cocktails, Izakaya brings together Japanese flavours and European craftsmanship in a way that is distinctly GIGI.
Guests can begin their experience with small plates such as the Asparagus & Parmigiano Okonomiyaki, where a savoury Japanese pancake is paired with charred asparagus, aged Parmigiano, burnt butter soy, and negi. The menu continues with comforting mains including the Smoked Shoyu Shiitake Ramen, a deeply flavourful shoyu broth layered with wild mushrooms, nori, sesame, soba noodles, and fragrant scallion oil, and the Squid Ink Soba, a dramatic and soulful dish of wok-tossed squid ink noodles with prawns, crispy tempura squid, garlic soy butter, shimeji mushrooms, toasted sesame, and spring onions. The Miso Lobster Lasagna marries Japanese and European influences through butter-poached lobster, miso béchamel, layered lasagna sheets, parmesan, mozzarella, orange zest, and chive oil.
The experience is complemented by a collection of Japanese-inspired cocktails including Ikigai, Yūgen, Meisui, and Akai Tsuki, each drawing from Japanese philosophy, nature, and craftsmanship. From whiskey umeshu and chamomile liqueur in Ikigai to the vibrant combination of bourbon, beetroot juice, and peach extract in Akai Tsuki, the drinks are designed to mirror the mood and spirit of the season. Alongside these, thoughtfully crafted mocktails such as Kaori and Seishin feature ingredients like hibiscus tea, peach, passion fruit, green tea, and warm spices to offer a refreshing, non-alcoholic expression of the Izakaya experience.
For dessert, Sakura Kumo Lava offers warm chocolate lava cake with a flowing sakura white chocolate centre, mascarpone cloud cream, berry compote, and cherry blossom crumble to end the experience on a sweet note.
Speaking about Izakaya, Chef Sandarbh Vishwakarma, Brand Chef at GIGI Bombay, says, “Monsoon naturally calls for comfort and warmth. With Izakaya, I wanted to create a menu inspired by the flavours, rituals and convivial spirit of Japanese taverns, bringing together dishes that are perfect for sharing over a rainy evening.”
More than a seasonal menu, Izakaya is GIGI’s invitation to slow down and savour Mumbai’s monsoon through comforting flavours, thoughtful cocktails and the joy of lingering conversations. Launching on 25th June 2026, the menu will be available exclusively through the season and promises an experience that feels both nostalgic and transportive.
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