From the sushi platter, we tried the veg California platter that had pickled radish, asparagus, sweet shiitake, cucumber and roasted quinoa. Like most Japanese food, the platter was simple and well prepared. They have set up a grill counter at Koox rooftop to prepare teriyaki and barbecue dishes, especially for vegetarians. Specially curated izakaya cocktails are another highlight of the festival menu that ends on November 10. “We have introduced Japanese highballs like yuzu highball, shochu highball, Roku and Toki highball. The Japanese highball is a cocktail that’s made by mixing alcohol with a non-alcoholic mixer.” One of the must-have cocktails is the yuzu highball, which is vodka shaken with yuzu concentrate (yuzu is a citrus fruit with fragrant, acidic juice), salted wasabi, simple syrup and ginger ale. This cocktail goes well with any skewers on the menu.