Washoku Guide
← Mumbai
Mumbai · 居酒屋

Authentic Izakaya
in Mumbai.

Japanese taverns: small plates, charcoal grills, sake and shochu. The room matters as much as the food.

02
Otoki — authentic izakaya restaurant in Mumbai, Colaba

Otoki

¥¥¥
Colaba · Izakaya · omakase
IzakayaOmakase counterKozara small platesSashimiSake

Opened in 2025, Otoki is a serene Colaba izakaya where Chef Mohit Singh — trained at three-Michelin-star Kikunoi Honten in Kyoto and Tsuji culinary school in Osaka — presents ingredient-driven Japanese cuisine, paired with sake from India's first certified sake brewer Maia Laifungbam.

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03
Supa San — authentic izakaya restaurant in Mumbai, BKC

Supa San

¥¥¥
BKC · Izakaya · a la carte
IzakayaSushiRobataKamameshiChawanmushi

Launched in 2025 by Aditya Birla New Age Hospitality, Supa San is BKC's manga-themed izakaya guided by Hokkaido-born consulting chef Hideki Hiwatashi — a Michelin-pedigreed kitchen that imports authentic iron kamameshi kettles and sake directly from Japan.

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04
Donmai — authentic izakaya restaurant in Mumbai, Worli

Donmai

¥¥
Worli · Izakaya · a la carte
IzakayaRamenSushiJapanese whiskySake cocktails

Opened in late 2024 in Worli's Altimus building, Donmai is a contemporary izakaya where executive head chef Oishik Neogy applies traditional Japanese culinary techniques to an inventive menu featuring kobujime tomato salad, miso ramen and signature concept cocktails.

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Other Japanese cuisines in Mumbai
Sushi in MumbaiYakitori in MumbaiRamen in Mumbai
Authentic izakaya in other cities →All authentic Japanese in Mumbai →
FAQ

Questions, answered.

What makes izakaya in Mumbai authentic?
Japanese taverns: small plates, charcoal grills, sake and shochu. The room matters as much as the food. In Mumbai, we apply the same standard: chefs trained in the discipline, ingredients and technique consistent with Japanese practice, and a focused izakaya-first format rather than a mixed menu.
How do you define authenticity?
Washoku Guide defines authenticity by the kitchen's grounding in Japanese culinary tradition: trained chefs (often in Japan), techniques and ingredients consistent with Japanese practice, a focused menu rather than a pan-Asian one, and a coherent dining format (sushi-ya, ramen-ya, izakaya, kaiseki, etc.). We weigh these signals together — no single factor decides.
Do you require Japanese ownership?
No. Japanese ownership is one positive signal, but it is not required. We also recognise restaurants with Japanese-led kitchens or non-Japanese chefs who have trained extensively in Japan and apply traditional techniques with discipline. What matters is the cooking, not the passport.
How are restaurants selected?
Each entry is researched and chosen by Washoku Guide editors — not voted in, not paid for, and not algorithmically ranked. We read kitchen biographies, study menus, talk to people in the industry, and visit when possible. Restaurants pay nothing to be listed.
Are the listings ranked?
No. Washoku Guide is a curated guide, not a ranking. Order on a city page is editorial and may change as the guide evolves; it does not imply that #1 is better than #5. Every listed restaurant has met our authenticity bar.
Are these the only authentic izakaya restaurants in Mumbai?
These are the ones Washoku Guide has researched and stands behind today. The guide grows over time; if you know an authentic izakaya restaurant in Mumbai we should consider, please get in touch.