Where Tokyo Meets the Himalayas
Adrift Kaya marks four years with a new cocktail menu that draws cues from Edo-period Japanese bar discipline and traces flavour across the Silk Route into India. The opening chapters focus on umami, with ingredients that reflect Japanese agricultural discipline. It moves outward along the Silk Route, introducing richness through cocktails like Sunstone Negroni, while the Himalayan chapter introduces drinks like Garhwal Snow. The final chapter lands in Delhi with drinks such as The Red Fort Old Fashioned and Dilli 6 Spritz.
Frequently Asked Questions
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What is ADRIFT Kaya?
ADRIFT Kaya is a modern Japanese Izakaya located at JW Marriott New Delhi Aerocity. Created by Michelin-rated Chef David Myers, it's a culinary masterpiece inspired by his decade-long love affair with Tokyo.
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Who is Chef David Myers?
Chef David Myers is a Michelin star-rated chef with a profound love for Japan. A globetrotter, he draws inspiration from Tokyo's laneways and the rich culinary heritage of Japan. His Californian influence adds a unique touch to the menu.
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What is Omakase Menu at ADRIFT Kaya?
Omakase is a Japanese tradition where the chef selects your order, often an extended sushi dinner. At ADRIFT Kaya, Omakase is elevated with a full range of menu items, including desserts. Guests can savor Hokkaido Scallops, Chutorro, Uni, Oscietra Caviar, Black Cod, and Duck Breast.
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Tell us about the Sake offerings at ADRIFT Kaya.
ADRIFT Kaya imports premium Japanese sake brands. Sake is served in its traditional form and creatively incorporated into the restaurant's cocktail list, featuring concoctions like The Akuma, The Suika, Ginza Cosmo, and the best-seller, Bob San.
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Where is the seafood sourced?
ADRIFT Kaya sources its seafood from the renowned Tsukiji fish market in Japan, ensuring the highest quality and freshness.