Tsuki (Poona Postings)

Tsuki

7, A Lane, Opp Sanskriti, Koregaon Park, Pune 411001

Mob: 0 91721 14339

Meal for two: Approximately `2000 + taxes, without alcohol

The Daily All Day boys, Nicky and Dishant have gone all out with this beautiful 60-seater, rooftop evolved Pan-Asian restaurant. The space is breathtaking with a sense of vastness and intimacy all at once. The abundance of real plants, beautifully landscaped to create a sense of wilderness in a zen garden template makes this a space that is love-at-first-sight! A long bar, muted colours, macrame hangings, a photo op bridge and beautiful light fittings add to the appeal along with very comfortable and stylish seating options, a skylight, huge transparent plastic blinds and the canvas strip ceiling. The boys are passionate about the project and have been involved with every painstaking detail, with so many stories and anecdotes along the way.

 One of the most amazing things about Tsuki beside its stellar looks and cocktail menu is the efforts of three of India’s most coveted chefs coming together to create this ingredient-forward menu. Chef Seefah Ketchaiyo did the Thai, Chef Karan Bane the Japanese, and Chef Harsh Dixit the Cantonese. Each designed a part of the menu, no mean feat considering each is so acclaimed in their purview. The team conducted countless menu tastings, with each dish being scrutinised and perfected before being added to the menu. The result is a well-represented menu with lots to choose from.

 We started the meal with a Tom Yum Prawn, a Spicy Raw Mango Salad, Miso Tofu Avocado Salad and the Kaisen Salad. The skewers from the robatayaki grill were superb, Aubergine with Black Pepper and Togarishi Glaze and the Okra and White Onion with Burnt Garlic and Soy Glaze in the veg and the Thai Tenderloin with a spicy tamarind dip, Bacon Buta Burra with Enoki Mushrooms and Miso Pork Belly in the non-veg stood out. Appetisers like the Duck Spring Rolls and Isaan Grilled Pork looked tempting but we jumped to the sushi and Dim sum menu. Crunchy Avocado, Asparagus Maki were well- sized, rolled and filled. The Non Veg Nigiri and Sashimi is more classic and has a variety of options from Norwegian salmon, tuna and yellowtail (Hamachi from Vietnam) to Japanese eel and Hokkaido scallops, they have it all. Three Onion & Brie Bao, Shrimp & Three Garlic Butter Cheung Fun, Veg Teochew Dumpling, Poached Peking Truffle Mushroom Dumpling, Prawn Shumai with Tobiko, Three Chilli Chicken Dumpling and Chicken and Shiitake wrapped in Pakchoy were our selection of the Dim sum menu. Other must-tries include the Silken Tofu Carpaccio, Tuna Tataki, Spiced Basil Minced Chicken, Steamed Sea Bass, Spicy Basil Pork Belly and Black Bean French Beans! End your meal with the Basque Burnt Cheesecake, Nama Chocolate or the Honey Toast with Black Sesame Ice-cream.

 Tsuki has a super cocktail menu curated by master mixologist, Gurung Tanka, with all the infusions, mixers and sweeteners made in-house. The cocktails are light and go incredibly well with the food. 

 Throughout the meal, Tsuki offers well- balanced flavours with enough of a pause for each one to be experienced.