A MODERN IZAKAYA

Spirited and flavour-forward cuisine from the buzzing alleyways of Tokyo!

Brought to you by JW Marriott New Delhi, their newest addition is a beautiful version of World-renowned Michelin star-rated Chef David Myers travelogue to Tokyo and a love letter to the lively restaurant and bar ethos unearthed within the city’s enthralling lane-ways. Japanese cuisine is celebrated for its focus on ingredients and devotion to detail and is a favourite with most food aficionados. Think Japanese cuisine, think ramen, think teppanyaki think sushi, right? Well, yes, there’s certainly no lack of places in Delhi where you can eat outstanding rich noodle soup and raw fish, but this cuisine has so much more to offer.Myers steers the restaurant and showcases a contemporary take on a Japanese Izakaya, in an enjoyable and lively setting. It’s beautiful inside here designed with timeless hand-crafted furniture by the Timothy Oulton Studio. A 360-degree bar at the entrance syndicating reclaimed raw timber beams honed chisel cut granite and a central column topped by a canopy of burnt driftwood offering a collection of cocktails inspired by the fruit-forward drinks culture of Ginza, Tokyo created by Jimmy Barratt: an iconic storyteller, inventor, and guru in the international bar society.And yes…….an open kitchen so you can watch the skilled chefs at work. For over ten years, Myers journeyed expansively through Japan and found stimulus in the antiquated gastronomic craft that is spread down from master to novice. Still embracing views of Japanese cuisine as a realm of wholesome, clean flavours and tweezer-aided OCD? Myers introduces an altogether different style of Japanese dining, featuring a contemporary spin on the Japanese izakaya, permeating it with a lively consciousness of hospitality that is tantamount with Adrift.Hits at this izakaya on steroids include the Koji lamb rack with yakuniku sauce, sake marinated salmon, and sweet miso tofu as well as a traditional Japanese ‘tsunami’ selection of mushroom gyoza, vegetable tempura, and chicken tsukune with onsen egg to name a few. Go for a sweet ending with burnt cheesecake with Japanese whiskey and warm spiced cherries, a selection of mochi, Ginza parfait, match a chocolate bar, and more! The menu may be enthused by custom but it is outlined by Myers’ modern Californian food thinking. Excellent cocktails and a hip vibe make it an all-rounder.

ADRIFT KAYA
DELHI

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