Sheraton Grand Bengaluru Whitefield Hotel & Convention Center Launches Tomo Kei, A Contemporary Nikkei Dining Experience

• A 52-cover contemporary Nikkei restaurant blending Japanese precision with Peruvian flavours opens in Whitefield

Bengaluru, 2 March 2026: Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has launched its newest dining destination, Tomo Kei, a 52-cover contemporary Nikkei restaurant. This marks a significant addition to the property’s portfolio and to East Bengaluru’s rapidly evolving hospitality corridor. Intimate in scale and intentional in design, the restaurant brings together the precision of Japanese technique and the warmth of Peruvian soul in a format built entirely around sharing and human connection. The name, inspired by the spirit of friendship and togetherness, embodies a philosophy of intimate dining, shaping everything from the arrangement of the table settings to the rhythm of the evening, culminating in celebration.

What sets Tomo Kei apart within Bengaluru’s premium dining landscape is its commitment to experiential depth. The evening is structured around intentional ritual: a Peruvian Pisco Toast opens every sitting with collective presence, and the Japanese-inspired Letting-Go Charcoal Ritual, in which guests inscribe and release a thought on charcoal-infused paper, draws from meditative tradition to bring stillness to the table before the meal begins.

At the helm is Chef Bobby T. Recto, whose fifteen-year culinary journey across six countries, including the Four Seasons Kuwait and The Oberoi, Bengaluru, shapes a menu that is technically refined yet emotionally resonant. “Bengaluru is a city with a real and discerning appetite for food that means something. Tomo Kei is my opportunity to present Nikkei cuisine not as a trend but as a tradition, a cuisine born of migration, resilience, and the extraordinary things that happen when two cultures meet at the table. I have spent fifteen years preparing for a kitchen like this, and I intend to honour that with every plate.”

The food extends that sense of intention. The Chaufa Rice and Sea Bass are finished tableside with aromatic oils; guests participate in blending their own Leche de tigre in a guest-led ceviche ritual; the Tres Leches Fire Paper is revealed beneath a fleeting flame on edible paper; and the 811 Dessert arrives as frozen berries shatter in a gentle drift of nitrogen vapour. Signature dishes include the Salmon Tiradito dressed in passionfruit leche, the richly indulgent Jalapeño Miso Cod, the smoky Anticucho Lamb Chops, and the Signature Saltado. The Yuzu Crémeux with Mango Rocoto Sorbet and Corn & Burnt Milk Cheesecake brings the evening to a close with equal distinction.

The beverage programme is built with the same rigour as the kitchen. A dedicated sake bar, the most comprehensive Japanese sake offering in the Whitefield hospitality corridor, anchors a list that includes Born Gold, Hakushika Yamada Nishiki Junmai, and Hakutsuru Dai Ginjo & Awa Yuki. The migration-inspired cocktail menu moves through three signature expressions: The Source, rooted in yuzu, shiso, and rice spirit; Machu Picchu Mist, built on pisco and Andean herbs; and Common Ground, where sake meets pisco. A premium agave programme featuring Clase Azul, Don Julio 1942, and Patrón completes a beverage offer that stands as a destination.

“We are delighted to welcome Tomo Kei as it further enriches the culinary landscape at Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre. At Prestige Group, our commitment remains steadfast in shaping landmark lifestyle hubs that seamlessly integrate hospitality, dining, business and leisure. Concepts like Tomo Kei not only enhance the

vibrancy of the space but also elevate its experiential value, making it a truly dynamic destination,” said Zaid Sadiq, Executive Director -Liaison and Hospitality, Prestige Group.

“Tomo Kei raises the bar for what hotel dining can be,” says Elton Hurtis, General Manager, Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre. “For our in-house guests, many of whom are on extended stays and expect a different quality of experience each evening, this is a restaurant that will genuinely surprise and hold their attention. For Whitefield, it introduces a cuisine and an experience that this neighbourhood has not seen before” In a city celebrated for its culinary passion, Tomo Kei offers something rarer still: a restaurant that distinguishes between a meal simply consumed and one truly remembered. Venue: Tomo Kei, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center Price for Two: Approx. ₹8,000++ with alcohol | ₹5,000++ without alcohol Reservations: +91 89813 17876