Experience the return of chef David Myers at Adrift Kaya JW Marriott New Delhi

We are delighted to announce the highly anticipated return of Chef David Myers to the National Capital, where he will showcase his culinary artistry at ADRIFT KAYA. At this venue, tradition blends seamlessly with innovation under the expert guidance of The Gypsy Chef.

Situated in JW Marriott New Delhi, ADRIFT KAYA, brainchild of Mr. Sandeep Gupta, Executive chairman of Aria Hotels and Consultancy Pvt. Ltd, seamlessly blends traditional izakaya elements with modern culinary artistry. Designed by the world-renowned Timothy Oulton Studio, the space features sumptuous yet relaxed surroundings with authentic raw materials, state-of-the-art finishes, and beautifully detailed furniture, creating an unparalleled hospitality experience.

This new menu harmoniously fuses classic Japanese flavors with Chef David Myers' signature California influence. Highlights include Shishito Peppers with Hokkaido sea salt, Fried Oyster Tonkatsu with Gabriche sauce, and cold dishes like oysters with chopped Negi and ponzu, sweet prawns with Yuzu Kosho, and salmon belly. Tempura options feature red snapper with coriander salad and hot ten tsuyu with grated radish, while the Robata and Yakitori selection includes King Crab with Ponzu, lobster with Lemon Miso Butter, and Braised Red Snapper with yuzu kosho.

We are also excited to introduce Majicha Tea at ADRIFT KAYA. Majicha embodies meticulous craftsmanship and unwavering passion. Each cup of Majicha Tea reflects a rich cultural heritage and is handpicked and crafted using traditional methods. The tea leaves, nurtured by Kyoto's climate, ensure the highest quality in every brew. The tea is sourced from an exclusive partnership with the oldest tea company in Japan and the tea company that sells to the royal family. Rich in antioxidants and amino acids, Majicha promotes good health and well-being with every sip. Join us on a journey to Uji Prefecture, the heart of Japanese tea culture, and experience the celebration of tradition and craftsmanship in every cup.

David Myers shares, "My most powerful experiences in life are those that include food. Travel continues to be my greatest inspiration and the most important tool in crafting unique culinary experiences. As I develop each ADRIFT concept, I aim to create a special journey for every guest that reflects the powerful union of travel and cuisine. As chefs, we constantly seek perfection in our craft, driving us to explore new dishes and techniques. I am delighted to present our latest recipes and ideas in this new menu edition. Join us on a culinary journey as we explore some of my favorite flavors from the land of the rising sun."

About Chef Myers:

David Myers is a Michelin-starred chef and restaurateur known for his fusion of food and travel. With 20 restaurants in 8 cities across 3 continents, he draws on global flavors to create unique culinary concepts. His career began with training under top chefs like Charlie Trotter and Daniel Boulud, leading to notable success with flagship restaurants like Sona in LA and ventures such as Pizzeria Ortica and hinoki & the bird. In 2010, he established David Myers Café in Tokyo, marking the start of a decade in Asia with concepts like 72 Degrees Juicery & Café and ADRIFT. His Middle Eastern ventures, including ADRIFT Anda and ADRIFT Kaya, have earned awards from Time Out and Condé Nast Traveller. In 2020, he launched ADRIFT Burger Bar in LA and expanded into Dubai and Doha. Myers has also appeared on TV shows such as Iron Chef America and Top Chef, and his work has been recognized by Food & Wine and the James Beard Foundation.

About ADRIFT KAYA:

ADRIFT KAYA is a modern Japanese izakaya that embodies the playful spirit of the ADRIFT brand. Designed by the world-renowned Timothy Oulton Studio, the restaurant features a blend of sumptuous and relaxed surroundings with authentic raw materials, state-of-the-art finishes, and beautifully detailed furniture.

Guests are welcomed by indigo-dyed wooden floors, hand-made beading, the aroma of a sumi-fueled robata grill, and curated sounds. The open kitchen and sushi bar with counter seating enhance the authentic ambiance, while the 360-degree bar combines reclaimed timber beams, honed granite, and a canopy of burnt driftwood.

ADRIFT KAYA celebrates global flavors and reflects Chef David Myers' extensive travels. With a focus on seasonal and locally sourced ingredients, including sustainably raised meat and seafood, the menu offers vibrant dishes meant to be shared among friends and family. The design harmonizes materials such as wood, metal, and concrete to create an ambiance that sparks curiosity and sets the stage for an exceptional dining experience.

----