I pick a table by a cheerful wall done up with vibrant cherry blossoms for my dinner outing at Yukiiramen, the new Japanese restaurant in town. Samurai art looks particularly striking. The tasteful Japanese-themed interiors enhanced by soft lighting set the tone for a relaxed evening. As ramen bowls and sushi make their way to the tables, phones begin to hover mid-air; Instagram-worthy moments follow.  

Yukiira’s journey began as Cloud Kitchen Project, a cloud kitchen based in RS Puram that offered Japanese, Vietnamese, and Indian cuisines, run by friends Siddharth Sethi, Pavithraa Priya, and Dhiren Khturia They later added Van Dough Cafe and Pizzeria, located just around the corner in the same building that offers artisanal pizzas in continental and South Indian flavours. While the cloud kitchen helped test new flavours, understand the market, and build a niche audience, Yukiira reflects a simple philosophy: focus on one cuisine and do it well. 

“We are all fond of Japanese food, the way the Japanese handle and enjoy their food is unique when compared to cuisines across the world. There’s a lot of fresh food. For the first six months, we ran it as a delivery model before transitioning into a physical space,” says Dhiren Khturia adding that Japanese food is about restraint. “Japanese cooking highlights the core ingredient, whether it’s vegetable, protein, or grain.” 

Siddharth joins the conversation to take me through the intense R&D that lasted months. “From mastering sushi rice, testing varieties across humidity and temperature to sourcing the right ingredients, the process has been meticulous. We also enrolled in online courses to learn sushi rolling. While certain elements like Norwegian salmon, Japanese Hamachi, and imported mirin and sake are non-negotiable, we actively explored Indian alternatives wherever possible, for example Bengal’s fragrant and glutinous Gobindabhog rice, Gandhasala, or Assamese sticky rice for sushi.” 

My dinner begins with Japanese small plates — soy-braised peanuts, spinach tossed in sesame oil, crisp bean sprouts, and lotus stem with celery, an appealing and colourful spread of okazu style accompaniments. Each dish tastes simple and does not overwhelm. Hiyayakko, a cold silken tofu dish follows, layered with shaved tomato at the base, topped with a tahini-maple-ginger dressing, chilli oil, roasted nuts, and onions. It is creamy with a delicate crunch of nuts. 

“Multiple small plates allow people to try and understand the flavours they like. Besides comforting ramen bowls, we also have Donburi or rice bowls where we have tweaked the authentic preparation to elevate the experience for the Indian palate. For example, we have added crackling spinach as a garnish for one of the rice bowls. Though we stay authentic, you will see small hints of influences from somewhere else.” 

The team spends time with guests, guiding them through the menu, encouraging experimentation, and even replacing dishes if something doesn’t work for them. “Trying a new cuisine shouldn’t feel intimidating,” explains Dhiren. 

As we talk, I also try Hamachi ponzu, a standout starter. It has delicate slices of sushi-grade yellowtail, lightly cured and paired with bright citrus-soy ponzu, and playful wasabi jellies. “It’s clean, subtle, and perhaps the most approachable way to begin a raw fish journey,” explains Dhiren. The sushi platter arrives with crunch roll, filled with salmon and shrimp tempura, finished with chilli oil and extra tempura bits for texture, with soy sauce and wasabi, offering a perfect balance. 

There is lots to choose from their vegetarian and vegan offerings including crispy carrot tempura sushi rolls, chickpea tuna rolls, smoked tofu, and even a marinated tomato that mimics the flavour of seafood using seaweed-based marinades. “When you eat it, you feel like you are eating fish. But it is just tomato and vegan,” explains Siddharth. 

A bowlful of Ebi tempura, light, and crisp, appears on the table and is gone before I realise it. It comes with a playful twist. Instead of the usual dipping sauce, it’s paired with a surprising wasabi-condensed milk sauce, and has an unexpected taste, a coming together of sweet and savoury in a delicious balance.  

Among the small plates, stuffed chicken wings is another stand out dish. Deboned, filled with miso, butter, and leek, then grilled over open fire, it is juicy. While the butter melts into the meat, a side of crackling spinach adds crunch. Best when eaten hot. While there, also try yokai or green mango beverage, a chilli infused sugar soda. Simple, but refreshing.

Elaborating on the food scene in Coimbatore, Siddharth says, “In the last four years, it has grown exponentially in terms of concepts and cuisines. In fact, we are constantly debating on what to do next. For example, may be explore Nagamese cuisine as a lot of our staff is from Nagaland. Mexican cuisine is missing. We also need good burger brands. Coimbatore at the moment has a lot of Asian restaurants and it is cluttered.”

While oyakodon, a classic chicken and egg rice bowl cooked in a savoury broth, is satisfying, the ramen bowl topped with charred chicken and layered with soy milk, leek, and garlic, is aromatic and wholesome.  As I enjoy the dense flourless chocolate cake, paired with a delicate sweet-savoury miso ice cream, the taste lingers on, much like the quintessential Japenese experience. 

Located at 26, 1A, Bharthi colony road, Peelamedu. A meal for two costs  ₹2000 approximately. For reservations, call 7845090921