Mumbai, October 2026: Mumbai’s Japanese food enthusiasts are in for a special culinary experience as Michelin-starred Chef Daisuke Mori arrives in the city for an exclusive two-day pop-up at Mirai on October 28 and 29, 2026 (Wednesday and Thursday). Known for his distinctive approach to French-Japanese cuisine, Chef Mori will present specially curated six-course vegetarian and non-vegetarian tasting menus, bringing together Japanese ingredients, French culinary techniques and a thoughtful approach to flavour, texture and presentation. Complementing the dining experience, House of Suntory will curate a selection of Japanese-inspired cocktails and spirits served over ice, creating a considered food and beverage pairing for the occasion.
Chef Daisuke Mori previously led the kitchen at Takumi by Daisuke Mori in Hong Kong, a French-Japanese restaurant that earned a Michelin star for seven consecutive years from 2017 to 2023. A graduate of Osaka’s Tsuji Culinary Institute, his culinary journey includes stints at renowned establishments such as Château Restaurant Joël Robuchon in Tokyo, Restaurant Taillevent in Paris and Restaurant Signature at Mandarin Oriental Tokyo. He currently serves as Executive Chef at Carlyle & Co., Rosewood Hong Kong. His culinary philosophy combines the precision and seasonality of Japanese cuisine with the depth and techniques of French cooking, allowing ingredients to take centre stage through balanced flavours and thoughtful execution.
The non-vegetarian tasting menu will open with Giant Mud Crab, featuring crab rémoulade, cauliflower espuma and curry oil, followed by a Baked Mushroom Tart with potato mousse, onion compote and tapenade. The third course, Lobster Barley Risotto, brings together bisque jus, Parmesan and seaweed, before a serving of Local White Fish Tempura, featuring red snapper, seaweed dashi and yuzu. The savoury courses conclude with Roasted Chicken, accompanied by French chestnuts, rosemary and caramelised figs. For dessert, Matcha Panna Cotta with vanilla and silver leaf offers a delicate finish to the meal.
The vegetarian tasting menu will feature a distinct progression of dishes celebrating seasonal produce and Japanese-inspired flavours. It begins with Spinach & Sesame, featuring Japanese sesame, silken tofu, sake and mirin, followed by a Baked Mushroom Tart with potato mousse, onion compote and tapenade. Green Asparagus, prepared with asparagus risotto, lotus root and garden herbs, leads into Japanese Vegetables, featuring tempura, seaweed dashi, yuzu and seasonal herbs. The menu continues with Root Vegetables, combining roasted roots, caramelised spiced honey, black fig and mascarpone, before concluding with Matcha Panna Cotta, finished with vanilla and silver leaf. The menu reflects Chef Mori’s approach to vegetarian cooking through varied textures, balanced flavours and carefully considered ingredients.
For Mirai, the collaboration reflects its commitment to bringing distinctive culinary perspectives to Mumbai and creating experiences that go beyond a conventional restaurant visit. Co-founders Saamir Chandnani and Rinchen Angchuk share, “At Mirai, we have always believed that Japanese dining is as much about the experience as it is about the food. Hosting Chef Daisuke Mori gives us the opportunity to introduce Mumbai to his distinctive French-Japanese approach. The thought he brings to ingredients, technique and flavour makes this collaboration particularly special, and we look forward to welcoming guests for a menu that offers a different perspective on contemporary Japanese dining.”
The beverage programme by House of Suntory will feature Japanese spirits and cocktails, including the Toki Ginger Sour, made with Toki Suntory whisky, lemon juice, honey and ginger; the Toki Highball, combining Toki Suntory whisky, soda water and grapefruit; and the Roku & Tonic, featuring Roku Japanese craft gin, tonic water and ginger juliennes. The selection will also include the Roku Natsu Jin Hai, made with Roku Gin Sakura Bloom Edition, coconut water, apple juice, elderflower, lime and saline; the Haku Martini, featuring Haku Japanese craft vodka and dry vermouth; and the Haku Pandan Grove, combining Haku Japanese craft vodka, pandan cordial, lime, coconut water and Magic Velvet. The drinks bring together Japanese spirits and complementary flavours to accompany the tasting menus.
Taking place over two evenings, the pop-up offers diners an opportunity to experience Chef Mori’s culinary approach through two distinct tasting menus, complemented by a Japanese spirits programme in Mirai’s contemporary dining setting. The limited-duration collaboration brings together international culinary expertise, considered food and beverage pairings, and Mirai’s evolving dining programme for a special experience on October 28 and 29, 2026.
FACT SHEET
Chef Daisuke Mori – Exclusive Culinary Pop-Up at Mirai
Venue: Mirai, Mumbai
Dates: October 28 and 29, 2026 (Wednesday and Thursday)
Timing: 8:00 pm to 10:00 pm
Guest Chef: Chef Daisuke Mori
Cuisine: French-Japanese
Experience: Six-course vegetarian and non-vegetarian tasting menus
Pricing:
Non-vegetarian menu: ₹5,950/-++
Vegetarian menu: ₹4,950/-++
Beverage Partner: House of Suntory
Beverage Highlights: Toki Ginger Sour, Toki Highball, Roku & Tonic, Roku Natsu Jin Hai, Haku Martini and Haku Pandan Grove.
About the Experience: An exclusive two-day culinary collaboration showcasing Chef Daisuke Mori’s French-Japanese approach through specially curated vegetarian and non-vegetarian tasting menus, accompanied by Japanese-inspired cocktails and spirits from House of Suntory.
