How much duck is too much duck? To find out, take a seat at this bar counter and let the interactive culinary journey unfold, one delicious course at a time.
It certainly takes an obsession to dedicate a nine-course menu to a single ingredient. Conceived by Japonico founder Sahil Sambhi and Chef Roberto Blondi, Yyaki is an intimate counter dining experience to celebrate one of gastronomy’s most luxurious birds. Sambhi believes, at Japonico they already cater to the right audience—diners who are curious, adventurous and willing to surrender themselves to the experience. The enthusiastic response to their winter Peking Duck offering had also suggested the same he is right. So, part of the buzzing restaurant has been transformed into Yyaki, a 50-seater space built around three counters—one each for teppanyaki, robatayaki and the Duck Bar—while the central area offers an à la carte menu featuring dishes from all three.
The idea is not simply to serve nine versions of the same bird, but to make you reconsider duck altogether: its skin, breast, leg and fat transformed through different techniques, textures and temperatures. The duck in question is flown in from Thailand, chosen for the flavour and consistency required for the meal. Sambhi also claims this is probably the first duck bar in the world—and he may well be right. On a lighter note, there may not be another team quite as mad as this one to indulge such an all-consuming obsession with duck. On a more serious one, in a world of “inspired” menus and safe bets, it is refreshing to see someone stick their neck out and do something outrageously different.
Our meal begins with a Duck Sando, a playful riff on a club sandwich. There is bacon, lettuce and egg, but the bread is replaced by crisp duck skin, creating an opening bite that is simultaneously familiar yet refreshinglyunexpected. It is followed by a tart parfait in which the duck is presented in the smooth consistency of a rich pâté, another early indication that this is going to be a meal determined to change your perception of duck.
Then come the Gold Duck Nuggets, served with hollandaise, Beluga caviar and gold leaf. It is an absurdly luxurious take on the humble chicken nugget, but one that works wonderfully. The nugget delivers the satisfying crunch you want, while the hollandaise brings velvet and the caviar adds its unmistakable burst of salinity. This was a unanimously loved course, but the only problem now is that I may never look at a chicken nugget quite the same way again!
The challenge with a nine-course duck menu is keeping things interesting—and making sure diners don’t getbored of the protein halfway through the meal. Thankfully, the kitchen and bar team have thought this through. Mini cocktails appear between courses as palate cleansers, giving the meal a change of pace. The Ringo Fizz, made with red apple and whisky spices, is bright and refreshing, while the Himalayan Orchard combines a gimlet with Timur berry and yellow corn. Dark Edges brings together berries, Pinot Noir and Indian rum, while the Ume Sour balances spiced agave with plum and toasted flavours. Later in the meal, the Nashi Highball pairs sweet pear with lapsang tea, while the Satsuma Path combines whisky, tangerine, yuzu oils, jasmine and soy.The drinks are mostly well balanced, but tilt towards the sweeter side.
Coming back to the star of the evening, the Duck Soup with Fresh Truffle provides another welcome pause. This semi-clear Chinese-style duck soup is fragrant and soothing, a complete bowl of comfort. Then comes a refreshing Duck Salad with fermented Chinese cabbage, mixed leaves and Cantonese dressing, before the Duck Skin Nigiri arrives with wasabi, hoisin sauce and spring onion. Crisp duck skin replaces the more familiar seafood topping—a novel way of using the crispy skin for sure, and surprisingly, it works! So, you get the drift: we are being treated smatterings of Chinese, Japanese, French and American flavours and techniques. But there is still more to follow.
The BBQ Classic Duck Roll takes things back to a more familiar direction, but Chef Roberto doesn’t stick to the usual: he smokes the roll over hibachi before serving it.And this is one of the best parts of the meal—seeing the chef and his team in action, creating each artistic course right in front of you. It can be quite mesmerising to watch. Then, succulent roasted duck breast arrives with fresh lettuce leaves and an assortment of sauces, allowing diners to make their own lettuce wraps. A fun DIY break in the middle of all the plated food. The Duck Leg with Chilli Garlic Fried Rice is the most substantial course of the evening, with the sauce enriched by fermented Korean gochujang. It is bold, spicy and satisfying, making it a befitting end to an indulgent meal.The cocktail palate cleansers in the middle of the above few courses included a Nashi Highball with sweet pear and lapsang tea, Satsuma Path with whisky, tangerine and yuzu, and Sherry & Smoke, which offered a smoky twist on a Port Negroni.
And just when you think you have finally had enough duck, dessert arrives.
The Duck Dessert got the most divided opinions from my fellow diners during course of the evening: clarified orange gelatine, duck skin crumble and duck ice cream. It’s adventurous, sure. OK for a one time try, but I have to confess that it’s not a dessert that I would crave anytime.
In a Nutshell: Obviously, this experience is not for vegetarians. And even among non-vegetarians, duck is hardly an everyday favourite. Which leaves us with those who do eat it. To them, we say: if a duck bar sounds like too much of a good thing, set your skepticism aside, book your seat, and enjoy the ride.
Address: Vipul Tech Square, Golf Course Road, Gurugram, Haryana 122009.
Timings: Two seatings for dinner only—7 to 9pm; 9-11pm.
Price: 7,999/- per person (Nine-course duck and cocktail experience)
Reservation Mandatory: +91 9948000039
