Amaru: Where Japanese Elegance Meets Peruvian Vibrancy in Bandra

Creating a world of flavors and ambiance that was anything but ordinary.

The first thing that caught my eye as I walked towards Amaru was the grand Hanya samurai mask at the entrance. It didn’t feel like stepping through a restaurant door but like stepping into a new world. As I walked in, the space opened to reveal a mix of Japanese simplicity and vibrant Peruvian energy. The earthy interiors, with bamboo and wood details, felt warm and modern, almost as if the place had grown naturally from the ground. The soft lighting made everything feel cozy.

The outdoor area felt like a tropical getaway. The tree-shaped lights gave a golden glow, and the lush plants added a calm yet lively vibe.

As I scanned the menu, the excitement grew with each dish I read about. Every item promised a unique story, a perfect marriage of Japanese finesse and Peruvian zest. With so many innovative creations, deciding where to start felt like a delicious challenge. Would it be the refreshing tang of a ceviche or the comforting richness of a quinoa risotto?

Srikar Shetty, co-founder of DJRS Hospitality and Amaru, shared his vision for the restaurant: "India is a very new market to Nikkei cuisine, but what’s most important is for us to educate the customer to try new food. When sushi first became popular in India, many people wrote it off, saying it was just a phase. Today, I can tell you sushi is one of the most trending dishes amongst Indians—so much so that in Tier 2 cities, there are even street vendors serving it. For us, it’s about encouraging customers to explore the fusion of Peruvian and Japanese flavors, and that’s what Amaru is all about. If you see our menu, it’s not one you’ll find at many restaurants."

A Culinary Tale Unfolds
The culinary journey at Amaru was nothing short of enchanting. Each dish unfolded like a carefully crafted story, a harmonious blend of Japanese precision and Peruvian passion.

The Anticuchos, succulent skewers of chicken marinated in a rich panca sauce, and grilled prawns with a zesty huancaina sauce, were a delightful introduction to the symphony of flavors.

The Dos Colores Tiraditos was a revelation - the freshness of the Hamachi, the subtle heat of the Rocoto, and the tangy Aji Amarillo Leche de Tigre created a mesmerizing dance of textures and tastes on my palate. The accompanying raw mango Chalaquita and Chulpi corn added a touch of sweetness and crunch, elevating the dish to a whole new level.

Srikar highlighted a couple of dishes that truly embody the spirit of Amaru: "The avocado tartar and the hamachi ceviche are the ones to look out for!"

For the main course, I tried the Grilled Steak. The perfectly cooked buff steak, paired with tender asparagus, creamy potato mash, and luscious homemade butter, was a testament to the chef's expertise and dedication to quality.

And to end on a sweet note, the Churros were a dream come true. Crisp on the outside, warm and fluffy on the inside, and served with a selection of decadent dipping sauces, they provided a perfect finale to an unforgettable dining experience.

Final Verdict
Amaru does leave a lasting impression. With its unique Nikkei flavors, influenced by Peruvian cuisine, the dishes can be an acquired taste, appealing more to adventurous foodies. For those seeking something memorable and distinctive, Amaru promises to deliver – as long as you're open to exploring new culinary horizons.