Restaurant India News: Karan Johar Brings OJU to Mumbai, Introducing a Global Japanese Dining Experience in Colaba

OJU makes its Mumbai debut, bringing a high-energy, cocktail-forward Japanese dining experience to Colaba. Located above Neuma in a restored bungalow on Mandlik Road, the restaurant opens as a new late-evening destination for elevated food, cocktails, and Christmas-season dining. Following its successful launch in Gurgaon, OJU now sets its sights on Mumbai’s discerning diners.

Conceptualised by Neuma, the multi-specialty hospitality collective co-owned by filmmaker Karan Johar along with Truepalate Hospitality founders Ankit Tayal, Anshul Goel, and Vartik Tihara, OJU offers a contemporary interpretation of Japanese cuisine with global influences. Designed as an evening-led space, the restaurant is open for dinner from 7:00 pm to midnight, with lunch service launching on 26 December and available every Friday, Saturday, and Sunday.

Designed by Aayushi Malik, OJU’s interiors feature an intimate bar room that opens into a glasshouse-style outdoor space with a live sushi counter and robata grill, creating a setting suited to long, celebratory evenings throughout the festive season.

The kitchen is led by Chef Mahmoud Mohamed Awadalla Gaber (Moh), whose experience includes Michelin-starred kitchens such as Nobu and Mimi Kakushi, alongside Chef Nitin Bhardwaj, a two-decade industry veteran who has represented India at the World Sushi Cup in Tokyo. The menu focuses on precision and depth, with house-made ferments, pickles, and slow-simmered broths forming the foundation of the culinary programme.

Menu highlights include cold plates such as Tofu Carpaccio with yuzu kosho vinaigrette, Hamachi with ponzu sauce, and Tuna Tataki with lime wafu. The sushi and maki selection features premium cuts like otoro, hamachi, and hotate, along with signatures such as Prawn Tempura Maki with spicy red yuzu kosho mayo and Spicy Tuna Maki with sweet chilli sauce. Robata offerings include Miso Black Cod and Hokkaido Scallops with lime soy butter, while comforting dishes like Mushroom Donabe with seaweed butter add depth. Desserts range from Matcha Tiramisu and Strawberry Granita to Milk Cake with mango compote and the signature OJU Molten Cake.

The bar programme is led by Mukesh, winner of Best Bartender of the Year 2025, known for his work at The Grand Hotel, Perch Wine & Coffee Bar, and Sidecar. The beverage menu focuses on Japanese-style highballs and signature cocktails such as Beet & Miso, Genmaicha, and Nut About You, alongside a thoughtfully curated zero-proof selection.