Balinese-Inspired Rooftop Restaurant Tsuki Comes to Pune’s Koregaon Park

Take the elevator to Tsuki from the noisy back streets of Pune’s Koregaon Park and you’ll feel like you’re in Bali, or even in a rainforest. A 60-seat pan-Asian restaurant in the heart of the city, Tsuki immediately stands out from the existing Asian restaurants in Pune where the decor is either too kitsch, too old-school, or five-star chic.

Founder Dishant Pritamani (behind The Daily All Day in Mumbai and Pune) is a diving junkie and has returned from a trip inspired to create something laid back, classy and with a Balinese vibe. There’s lots of rattan, monochrome macrame details, distressed beach tiles, towering palm trees, and high ceilings that add to the tropical vibe. The restaurant is solar-powered, which allowed the team to work with different textures. There are sheer curtains, a skylight and a ceiling made from fireproof canvas strips.

Inside Tsuki, Koregaon Park

While interiors play on muted and minimal tones, the menu is anything but. At Tsuki, diners can enjoy pan-Asian dishes prepared by three of the biggest names in their respective cuisines: chef Seefah Ketchaiyo, who runs the popular Thai restaurant Seefah in Mumbai; chef Karan Bane, Seefah partner and master of Japanese cuisine and technique; and Chef Harsh Dixit, Michelin-starred chef and connoisseur of Cantonese cuisine.

Disant and the team were clear on what they wanted to deliver: an elevated Pan-Asian restaurant that is ingredient-driven, true to taste, and made with provenance. “Having three chefs on one platform was a daunting task. So we made sure that each of them got 33% of the menu, without anyone stepping on their toes.

A selection of dishes at Tsuki

He also knew that bringing together the best chefs meant getting the best ingredients: here, the salmon is Norwegian and the hamachi is from Vietnam. Dishant’s goal is to bring great Asian cuisine to Pune in a sophisticated, upscale setting without intimidating diners. At Tsuki, you won’t find foam toppings and elaborate sauce plating techniques. Instead, you are served beautiful, bountiful bowls where the ingredients take center stage. Chief Seefah says, “It should be a live, but we also want it to feel like comfort food.

what we ate

We start with the ravioli with oyster mushrooms and truffles in Pekinese sauce, garnished with enoki mushrooms. The meatballs don’t disappoint: the pasta has just the right amount of chewiness and depth, with well-cooked plump mushrooms. The Pekinese sauce is the real star: more a broth than a sauce, it is well balanced, umami, sweet and sour. The following veggie crystal dumplings are well executed but not as impressive as the mushroom.

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