Mizu

30/10/2026

The Mahua Ice Cream Sando アイスモナカ

The one you said you’d share. The one you absolutely didn’t. 👀

Crispy, golden, mahua-infused shokupan. Cold, creamy house-made vanilla bean ice cream. That sticky-sweet, salty glaze. A little miso-mahua magic.

Fair warning: things get messy. The last bite might involve your fingers. And maybe even the plate.

Limited sandos available daily, only at Mizu Izakaya🏮 🥢

30/10/2026

The Mahua Ice Cream Sando アイスモナカ

The one you said you’d share. The one you absolutely didn’t. 👀

Crispy, golden, mahua-infused shokupan. Cold, creamy house-made vanilla bean ice cream. That sticky-sweet, salty glaze. A little miso-mahua magic.

Fair warning: things get messy. The last bite might involve your fingers. And possibly the plate.

Limited sandos daily only at Mizu Izakaya🏮 🥢

23/10/2026

All hail the Mizu Signature Cocktails. 👑🍹

It was high time we showed them off again ;) and trust us, there’s a lot more where these came from.

We’re not saying clear your Friday & Saturday evening — but we’re not not saying that either.

It’s hot out there. You know where to find us. ^.^

Kanpai 乾杯 🍸

16/10/2026

01/10/2026

It’s World Sake Day! Consider this your sign to pour one. 🍶

There’s an art to sake — the two-handed pour, the ochoko and tokkuri, the kanpai and of course, making sure your friends’ cups never stay empty for too long.

We’ve put together a little guide to help you sake like a pro.

Now all that’s left is to pick your pour, gather your people and come raise a cup with us.

Kanpai! 乾杯

29/09/2026

FIRE GRILLED SCALLOPS — 火炙り帆立 🔥

Some classics don’t need an introduction.

We just haven’t talked about these in a while.

Our Fire Grilled Scallops start with plump Hokkaido scallops, grilled over traditional binchotan until they pick up that irresistible smokiness, then brushed with umami-rich, salty mentaiko butter.

And underneath? Our creamy, deeply savoury miso corn mousse. Sweet, umami-packed and very, very moreish.

Still on the menu. Still stealing hearts. Still very much a Mizu favourite. ❤️

18/09/2026

Your ramen receipt has arrived. 🍜

💚 Genovese Ramen — ジェノベーゼラーメン
House-made pesto meets dashi chicken bone broth, with ma-yu black garlic, menma and a jammy ajitsuke tamago. Herbaceous, savoury and just the right kind of unexpected.

❤️ Spicy Tantanmen — スパイシー担々麺
A rich chicken dashi broth, fermented chilli oil, green onion and narutomaki, finished with an ajitsuke tamago. Deep, warming and built for anyone who likes their ramen with some fire.

🧡 Spicy Veg Ramen — スパイシーベジラーメン
Dashi coconut broth meets miso corn, sesame tofu, wood ear mushrooms, green onion and fermented chilli oil. Creamy, earthy and pleasantly fiery, with plenty going on in every bite.

Three new bowls. Which one’s calling? 🍜

11/09/2026

Hyderabad! We’re coming your way! 🥢

We’re bringing the Mizu Izakaya Experience to One Night in Toki-O with Lakhan Jethani and team Mizu!

Expect bold flavours, Mizu favourites and plenty of plates made for sharing — all coming together for one lively night of good food, good company and the Mizu way of dining.

📍Katha Crafthouse, Hyderabad
🗓️ 12th September | 7:30 pm onwards

Hyderabad, see you at Toki-O! 🥢

03/09/2026

We’re starting this month with a little extra gratitude. 🤍✨

Last month, Mizu was honoured with Culinary Culture™ ’s Ultimate 3 Stars at the Ultimate Restaurant Awards, a recognition that means so much to us. Behind those three stars are countless hours, endless passion and a team that gives Mizu Izakaya its heart.

A proud moment for our Mizu Izakaya family, made all the more special by everyone who has been part of the journey — our teams, our partners and each of you who continues to walk through our doors and share in the Mizu experience.

A heartfelt Arigatō to Culinary Culture™ , Vir Sanghvi , Sam & Raaj Sanghvi for celebrating and championing the people behind India’s food culture today.

Here’s to the people who make it happen, the food that brings us together and all that’s still to come!

ありがとうございます
Arigatō gozaimasu