When you say Korean food, people think of kimchi, which is essentially just an accompaniment. That's equivalent to saying Indian food is all about achaar," says Ronak Nanda, one half of The Omakase Kitchen, which was a brick-and-mortar space in Bandra till August last year, but has now shifted focus to catering and pop-ups.

Nanda and Jahan Bloch, the other half of the venture, are gearing up for a pop-up next weekend. After executing a Japanese-only extravaganza at a members-only space, in August 2018, the duo are looking at authentic Korean fare this time.