{"id":2063910,"date":"2025-10-02T08:06:13","date_gmt":"2025-10-02T08:06:13","guid":{"rendered":"https:\/\/celebrity.land\/en\/?p=2063910"},"modified":"2025-10-02T08:06:13","modified_gmt":"2025-10-02T08:06:13","slug":"everyones-talking-about-gaijin-where-tokyo-meets-mumbai","status":"publish","type":"post","link":"https:\/\/celebrity.land\/en\/everyones-talking-about-gaijin-where-tokyo-meets-mumbai\/","title":{"rendered":"Everyone\u2019s Talking About Gaijin, Where Tokyo Meets Mumbai"},"content":{"rendered":"

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\u201cIf we could have anyone dine here, I\u2019d pick John Coltrane, one of the legends who defined the vinyl era with music that still feels timeless when the needle drops,\u201d says Rohan Mangalorkar, co-founder of Gaijin, in Mumbai\u2019s Khar neighbourhood. It is not surprising, given that all the music at the restaurant is from a curated record collection that plays on repeat.<\/span><\/p>\n

Mangalorkar continues as Nina Simone\u2019s \u201cSinnerman\u201d fills the space: \u201cHis sound would be perfect for what we\u2019re building here: food, drink, and energy that feels alive.\u201d On the other side of the table, directly across from Coltrane, it would have to be chef Hiroyuki Terada \u2014 the Japanese master celebrated for his extraordinary knife skills. \u201cWatching him break down a whole fish with surgical precision is as mesmerising as listening to a Coltrane solo. Bringing those two worlds, jazz and Japanese craft, together at Gaijin would be nothing short of magic.\u201d<\/span><\/p>\n

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\"Co-founders<\/p>\n

Co-founders Rohan Mangalorkar, Karan Gaba and chef\u00a0Anand\u00a0Morwani.<\/span>courtesy of the subject<\/span><\/p>\n<\/div>\n<\/div>\n

It is this pursuit of creating magic that has made the recently-opened Gaijin a magnet for Mumbai\u2019s elite. While the co-founders are careful to maintain discretion, the whispers and paparazzi Reels of celebrity sightings are constant. Bollywood actors, from Ananya Panday and Suhana Khan to Mrunal Thakur, Mouni Roy, and Nushrratt Bharuccha \u2014 everyone wants a piece. \u201cWe\u2019ve had quite a few well-known names from across industries \u2014 actors, musicians, entrepreneurs, and creatives \u2014 but honestly, that\u2019s never been the focus,\u201d Mangalorkar says. The beauty of Gaijin, he explains, is that it feels exclusive without ever being exclusionary. \u201cIt\u2019s a space where high-profile guests can be themselves \u2014 curious, comfortable, and well-fed \u2014 just like everyone else.\u201d The ethos is simple: every guest gets <\/span><\/p>\n

the same genuine, generous, and grounded experience.<\/span><\/p>\n

Tokyo Meets Mumbai<\/span><\/h3>\n

Born from Washoku\u2019s (traditional Japanese cuisine) love for fresh, regional ingredients and its meticulous attention to presentation, restaurateur Karan Gaba, Mangalorkar, and chef Anand Morwani\u2019s brainchild, Gaijin, serves up much more than sushi and sake. Collision is in Gaijin\u2019s DNA, with cherry wood-smoked Himalayan trout that sits comfortably beside a Kataifi pastry-topped Hamachi carpaccio. The flavours on the table are distinct yet chaotic, brimming with a sense of deliberate anarchy. \u201cThe word \u2018Gaijin\u2019 translates to \u2018outsider\u2019 in Japanese, and we\u2019ve embraced that identity, not just as a name, but as a philosophy,\u201d says Mangalorkar. <\/span><\/p>\n

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\"The<\/p>\n

The Mai Chai Negroni.<\/span>courtesy of the subject<\/span><\/p>\n<\/div>\n<\/div>\n

Fact, Not Fusion<\/span><\/h3>\n

It\u2019s \u201cfun dining,\u201d not \u201cfine dining.\u201d As Mangalorkar puts it, they\u2019ve \u201creimagined fine dining as something more emotional and immersive \u2014 less about formality, more about feeling.\u201d This playful precision is evident in every dish. The Pork and Clam Tostada introduces a sweet and savoury peach hot sauce, while their Prawns Robatayaki swims gloriously in cauliflower puree and Togarashi butter \u2014 warm yet adventurous. There are more than enough options for vegetarians: the Truffle Corn Gunkan is an explosive bite of smoked corn, miso, and spicy rayu, and the Spinach Cream Cheese Gyoza arrives with a surprising kimchi beurre blanc. \u201cIt\u2019s not fusion, it\u2019s evolution,\u201d Mangalorkar says. The off-menu dishes, a surprise for those who dare to ask, are where the team\u2019s creativity truly shines. Take the lamb ribs, which have become a \u201ccult favourite,\u201d or the dishes that emerge from late-night tasting sessions. You will not discover the Chittoro Carpaccio or the pan-seared scallops right away. But when you do, it\u2019s like a culinary treasure hunt that only gets more exciting.<\/span><\/p>\n

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\"The<\/p>\n

The Sakura Sunset.<\/span>courtesy of the subject<\/span><\/p>\n<\/div>\n<\/div>\n

The beverage programme is equally inventive. It\u2019s a journey rooted in Japanese ingredients but layered with global techniques, designed to complement, not compete with, the food. There\u2019s sake and matcha galore, but the real stars are the craft cocktails that never miss out on a surprise element \u2014 think Sakura Sunset with Flor De Ca\u00f1a and house-spiced grenadine, intrepid offerings such as the Oink Oni cocktail, with bacon-washed vodka and caramelised onion rum. Drinks like the Midsummer Ritual, made with Sancha tea and clarified milk, on the other hand, are contemplative, like a cherry blossom breeze in April.<\/span><\/p>\n

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\"Crispy<\/p>\n

Crispy Kataifi Scallops.<\/span>courtesy of the subject<\/span><\/p>\n<\/div>\n<\/div>\n

But perhaps the most surprising are the desserts. Gaijin\u2019s banoffee is loaded with caramelised miso, and the brie cheesecake comes with wasabi sesame crackers. \u201cPeople expect sweet, but what they get is savoury, complex, and a bit cheeky,\u201d Mangalorkar says. With the truffle brie and pink peppercorn honey, it\u2019s a dessert that confuses, then delights. It perfectly encapsulates the entire Gaijin experience. It\u2019s not just about feeding the stomach; it\u2019s about feeding curiosity. It\u2019s a space that doesn\u2019t rely on endorsements because its truest endorsement comes from the emotional connection it forges. <\/span><\/p>\n

Filled with giggles and laughter, Gaijin\u2019s wooden door is unassuming at first, but once you are inside, the service is immaculate and personalised, with sitting options that range from bar-side chairs and back-alley stools to comfy 10-seaters. \u201cThe goal is always to make every guest feel seen and taken care of,\u201d says Mangalorkar, \u201cwhether it\u2019s their first visit or their 50th, whether they\u2019re in the spotlight or not. Of course, we\u2019re mindful of privacy when needed, but we don\u2019t operate on hierarchy.\u201d Here, Sumi-e (Japanese ink painting) swishes on earthy tableware get along well with matcha sticks that you can swirl your drinks with. Whether it\u2019s the vinyl spinning, the Tokyo alley out back, or a dish that flips your expectations, Gaijin is about discovery without the pressure of\u00a0pretension. <\/span><\/p>\n

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\"Tuna<\/p>\n

Tuna Akami vs Chutoro Temaki.<\/span>courtesy of the subject<\/span><\/p>\n<\/div>\n<\/div>\n

Everything begs you to revisit and revel within the cobalt walls once more, regardless of whether you find Arijit Singh dining at the table next to you. \u201cPeople come back because every visit reveals something new,\u201d Mangalorkar says. \u201cIt\u2019s layered, immersive, unexpected.\u201d <\/span><\/p>\n

To read more exclusive stories from The Hollywood Reporter India’s October 2025 print issue, pick up a copy of the magazine from your nearest book store or newspaper stand.<\/span><\/p>\n

To buy the digital issue of the <\/span>magazine, <\/span>please click here<\/span><\/a>.<\/span><\/p>\n<\/div>\n