ADRIFT Kaya, An Izakaya By Chef David Myers At JW Marriott New Delhi

Dining

The All-new ADRIFT Kaya, A Modern Japanese Izakaya By Chef David Myers At JW Marriott New Delhi

In a first, Michelin star-rated chef, David Myers has opened his maiden modern izakaya restaurant, ADRIFT Kaya — that too, in the national capital at JW Marriott Hotel New Delhi. By Bayar Jain

After having travelled extensively across Japan and seeking inspiration from its capital city, Tokyo, chef David Myers has opened ADRIFT Kaya, a modern take on a Japanese izakaya, at JW Marriott Hotel New Delhi Aerocity. With this opening, the restaurant has become the Michelin-starred chef’s maiden ADRIFT izakaya, and also expands the hotel’s food and beverage prowess.

Speaking about the launch, chef and founder, David Myers says, “I’m incredibly excited and proud to bring the ADRIFT brand to New Delhi in the shape of ADRIFT Kaya. Tokyo has continued to amaze me since I first launched a restaurant there in 2010, and has evolved into a second home for me over the years. With ADRIFT Kaya, I want to create a very special experience for our guests—or a journey even—that offers a glimpse into the philosophy of Japanese cuisine and the izakaya culture that I’ve personally come to fall in love with.”

Adding to this, Nitesh Gandhi, General Manager, JW Marriott New Delhi and Cluster General Manager, Rajasthan says, “We constantly strive to provide superlative experiences to our guests and partnering with David Myers to bring ADRIFT Kaya to life was one more such step to serve our guests with nothing else but the best.”

Ambience

The interiors at ADRIFT Kaya have been designed like a traditional Japanese izakaya but with a contemporary twist. Done up by the late Timothy Oulton, the globally-renowned furniture designer, the space emanates a chic yet cosy vibe. Upon entering the space, guests are greeted by the sights and textures of indigo-dyed wooden floors and hand-made beading curtained from the ceiling, aromas of freshly grilled yakitori and purposefully curated sounds – creating an all-encompassing experience for all senses. There’s also an open kitchen and sushi bar that offers counter seating as in an izakaya. However, the highlight of the space is the 360-degree bar that combines reclaimed raw timber beams, honed chisel cut granite and a central column topped by a canopy of burnt driftwood. Each corner at the restaurant has been created with thought and purpose.

Food and Beverages

ADRIFT Kaya is chef David Myers’ first ADRIFT *izakaya* (Photo Courtesy: Josh Telles)

It’s a known fact that Myers’ global empire of award-winning restaurants are a product of his insatiable hunger for travel. His relentless immersion into new cultures and cuisines is what drives the creativity and inspiration behind his menus. At ADRIFT Kaya, the menu not only offers Myers’ experience and memories of Japan, but also taps into his Californian roots to create a flavour-forward and ingredient-focused menu. High quality sea food and meat has been used alongside fresh and seasonal vegetables to create a collection delectable dishes.
Signature dishes include Hinoki scented black cod, Koji lamb rack with yakuniku sauce, sake marinated salmon and sweet miso tofu as well as a traditional Japanese ‘tsumami’ selection of mushroom gyoza, vegetable tempura and chicken tsukune with onsen egg to name a few. To end on a sweet note, desserts include burnt cheesecake with Japanese whiskey and warm spiced cherries, selection of mochi, Ginza parfait, matcha chocolate bar and more!

Materials like wood, metal, and concrete used to design the interiors of the restaurant create a unique texture play.The cocktails at ADRIFT Kaya deserve a special mention. The cocktail menu created by Jimmy Barratt, an iconic creator and trend-setter in the global bar community, has been inspired by the fruit-forward drinks culture of Ginza, Tokyo with concoctions such as the Marunouchi; a twist on the Manhattan named after Tokyo’s business district, Suika; a blend of Japanese gin, yuzu, Aperol and watermelon, and the Pachinko Highball; inspired by the popular Japanese whiskey highball.

Service

Bar — A 360° bar sits at the heart of ADRIFT Kaya.

Every guest at ADRIFT Kaya is treated to the brand’s signature ‘tight but loose’ service, a trademark mindset that ensures diners are well-looked after without a sense of over-doing it. This implies anticipating guests’ needs, making unique culinary recommendations, or offering unexpected tastes and flavours pairing from the menu. In line with Myers’ globetrotting ethos, the team at ADRIFT Kaya is trained to engage with a wide range of guests. Rest assured, to be served a meal that will appeal to your palate as well as your aesthetics.