From Hokkaido's streets
Made with chicken bone broth, ajitsuke eggs, pork chasu, fermented black garlic oil and hand pulled sesame ramen noodles, the tori paitan (Rs 850), at the newly opened Japanese fine-dine, Mizu, aims to transport you to the streets of Hokkaido.

Explaining what sets the dish served here apart, head chef Lakhan Jethani says, "To make our ramen, we use authentic ingredients that come from Japan. Also, our chicken bone broth boils for 24 hours and post that, the texture is so smooth, supple and milky that it seems like there's added cream, but it contains absolutely no dairy."