The Next Phase of Japanese Dining in India: Temaki & Nikkei

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.

Yuzu Makes Its Hyderabad Debut With Japanese–Peruvian Cuisine

Yuzu has made its debut in Hyderabad, bringing Japanese–Peruvian cuisine to the city. It is the first pan-Asian dining space in the city to feature Nikkei cuisine as a permanent fixture, blending Japanese technique with Peruvian flavours at its core. The menu builds on Japanese methods such as raw preparations, robata grilling, precision seasoning and steam-led cooking, enhanced with selective Thai, Peruvian and Chinese elements.

Helmed by Chef Palden Sherpa, whose career spans over a decade across professional kitchens, with training under Chinese, Japanese and Thai chefs and experience with hotels including The St. Regis Goa, Hyatt, Accor and Marriott, Yuzu is rooted in technique-led cooking. Japanese formats anchor the menu, supported by Thai, Chinese and Nikkei influences handled with clarity and restraint.

Nikkei preparations anchor the menu through citrus-forward, raw formats. Tokyo Tiradito pairs hamachi with avocado, sesame and yuzu ponzu, while Salmon Bonito Ceviche combines Scottish salmon with bonito. A seven-day cured Beet Ceviche with miso soy mousse offers a plant-forward expression. Robata-led dishes, including Yuzu Fire Robata inspired by ancient open-heat cooking techniques and char-grilled NZ Lamb Chops finished with quinoa pop, highlight controlled open-heat cooking and precise seasoning.

Sushi, sashimi, and steam kitchens extend the menu’s range. Salmon Aburi, torched and glazed with yuzu soy, and Yuzu Maki finished with 24-carat gold leaf follow Japanese techniques. Charcoal Jiaozi and Mariscos Siu Mai are prepared using traditional Chinese methods. Thai-inspired dishes such as herb-forward salads and curries add brightness and controlled heat to the menu.

The beverage programme mirrors the kitchen’s focus, translating Asian ingredients into structured cocktails and zero-proof creations. Wasabi Sunset combines tequila, gari, and wasabi, Shogun’s Old Fashioned is finished with burnt butter and warm spice, and Zen Chaos blends coconut, passion fruit, and matcha. A curated selection of sake, Japanese whisky, and international spirits completes the offering.

With its technique-driven menu, open-heat cooking, and thoughtfully composed beverage programme, Yuzu establishes itself as a complete pan-Asian dining destination at Hilton Hyderabad Genome Valley Resort & Spa, offering an experience shaped by mastery.