ADRIFT KAYA, led by Michelin-starred chef David Myers, introduces a new seasonal menu that retools its contemporary izakaya format. The update reflects broader shifts in global Japanese dining as Myers brings temaki and seasonal precision to Delhi’s izakaya landscape.
The headline change is the introduction of a dedicated temaki section, marking a shift towards a more immediate, hand-led expression of sushi at ADRIFT KAYA. With hand-rolled sushi gaining renewed global attention for its informality and pace, temaki functions as a more interactive counterpoint to the existing offering. Available as single hand rolls or three-piece sets, the section allows guests to build a progression across ebi, spicy tuna, California-style, salmon, unagi and sea urchin, with each roll assembled to order and served with tobiko, mayo, tenkatsu, wasabi, ginger and shoyu, keeping the focus on texture, temperature and balance.
The broader menu continues to follow an izakaya structure built for flexibility: fun bites, small plates, sumi-grilled dishes, noodles and rice bowls. Highlights include spicy BBQ chicken with Japanese pickles, steamed Japanese spinach with roasted sesame and ito-togarashi, golden eye snapper with passion fruit and hanaho, Japanese eggplant with smoky eggplant tartare, miso-glazed, hamachi kama with sudachi and sea salt, and sole cooked with spicy black bean, ginger spears and locally sourced Japanese herbs. Comfort-led dishes such as hot soba with roasted duck, teriyaki and shiso, and unaju with grilled eel, rice, sesame and negi anchor the menu.
Dishes across the menu reflect a controlled, flavour-driven approach that prioritises clarity and balance. Desserts expand with the introduction of Sweet Dreams, featuring frozen matcha mousse with black sesame and grapefruit yogurt, alongside cherry jasmine chiffon layered with jasmine ganache, cherry compote and crème guillotine. The seven-course omakase remains unchanged, offering a chef-led progression shaped by seasonality.
Myers’ approach is informed by extensive time spent in Japan and a broader global culinary background. The cooking prioritises technique, balance and restraint, avoiding excess in favour of clarity.
The overall experience at ADRIFT KAYA remains casual and social in keeping with izakaya culture, while the menu update signals a clear attentiveness to where Japanese dining is heading next.
