-By Marryam H Reshii
Sakura, on the first floor of the hotel, has rather Spartan decor with blond wood and fire-engine red accents: a remarkable and more youthful transformation from its earlier avatar. Sakura is no more a kaiseki restaurant; the a la carte menu contains appetizers, soups, sushi, nabe or hotpot, grilled and braised dishes, deep-fried items, rice toppings, noodles and ramen. Ramen is the soul food of Japan rather than sophisticated food: In Japan, it is eaten on the run, and it is a pleasure to see it here. You will see plenty of Japanese customers as a result. Prices are surprisingly low for a Japanese restaurant and portions are large, so two courses per head are sufficient for large appetites. The Japanese chef divides his time between The Metropolitan Hotel and the Gurgaon branch. The rest of the staff manage to do a creditable job in his absence.
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