Adrift Kaya’s new menu leans into simplicity and a playful new take on Japanese dining

Every now and then, a restaurant comes up with a ‘seasonal’ menu, so much so, that it is easy to get cynical. That said, the new 2026 menu at Adrift Kaya, JW Marriott New Delhi Aerocity actually walks the talk. Rejecting the idea of over-complicating techniques, Michelin-starred Chef David Myers and Chef De Cuisine Vladimir Villarba have focussed instead on the “Kaya style and energy”. Spanning ‘Gypsy Chef’ Myers’ personal inspirations from his travels — particularly from Japan — and Chef Vlad’s relentless pursuit of ingredient consistency, the new menu bridges the gap between old-world techniques and modern innovation.

“We’re constantly testing new ideas in the kitchen — new ingredients, combinations, new ways of doing things — so it’s important that those discoveries make their way onto the menu. The approach is always the same: keep the menu moving, keep it relevant, and let it evolve naturally rather than changing for the sake of it,” says David . Working in tandem, the two chefs decided to introduce more locally-sourced fish, while continuing to bring in key products from Japan.

Kaya Signature Nigiri
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Special Arrangement

The conversation starter this time around is a dedicated Temaki (hand-roll) section, which David believes is “one of the most fun parts of the update”, with Temaki reflecting a global shift toward a more informal way of enjoying sushi. “Hand-rolled sushi has become increasingly popular in major dining cities, and it brings a more relaxed energy to the table. For Kaya, it adds a playful layer to the menu while staying true to quality and simplicity,” he says.

Available as single hand rolls or three-piece sets, guests can select from ebi, spicy tuna, California-style, salmon, unagi and sea urchin. When Chef Vladimir brings a selection of them to the table, we marvel at their popsicle-like shape, before he shows us how to hold the nori sheet, gently slide the temaki between the folds and sprinkle a few drops of sashimi soy on top before popping it in our mouths. A mouthful of the creamy, almost velvety Temaki with a final hit of umami from the soy, leaves our palates refreshed without feeling weighed down. Next, we try the botan ebi from Hokkaido, which shows off that fresh, umami flavour they have worked so hard to maintain. It is playful, interactive and a total vibe.

Spicy Tofu-Avocado , yuzu roasted sesame, greens,mitsuba
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Special Arrangement

Fun bites, small plates, sumi-grilled dishes, noodles and rice bowls comprise the rest of the Izakaya menu. The salmon belly tartare is served on a black brioche with a hint of yuzu. It is a dish that demands to be eaten in one go. The buttery and slightly sweet golden eye snapper; beautifully plated in the shape of a rose, is paired with passion fruit, hanaho and ponzu aioli. It is a stunning example of Chef Vladimir’s skills in making premium ingredients sing.    

We sample the kaya signature nigiri next, and while the O-toro with the shaved truffle and caviar is the heavy-hitter, it is the salmon aburi that turns out to be the winner with the texture of the smoky fish against the spicy pop of the jalapeno and crispy potato crisps. Not everything clicked though, and for us, it was the nasu dengaku (sliced eggplant) that made it to our least-favourite dish. There is no denying the technical prowess with the combination of two misos – shiro (white) and aka (red) on a smoky eggplant finished on a robata grill, but the texture of the eggplant tartare left much to be desired. No complicated glazes on the hamachi kama that was next, a reminder that sometimes simplicity works best. Seasoned with just salt and pepper, a squeeze of lemon and a side of Hokkaido sea salt with shichimi is all it takes for a bright and satisfying bite. We round off the food with the Matcha Musu, a frozen matcha mousse paired with a black sesame praline, and while it is complex, it lacks the ‘wow’ factor we look for at the end of a great meal.

TEMAKI
| Photo Credit:
Special Arrangement

While here, we also get a sneak peek at a new cocktail menu being launched soon by bar manager Akshay Kumar. It is a journey we undertake with 12 cocktails in four chapters, with the connection between Edo (old name of Tokyo) in the 1600s and India as the theme. There is much to look forward to, but let us just say that the experimental, rich and savoury whiskey-based broth of Edo inspired from the ramen taverns of 1600’s Edo is the kind of drink that manages to turn a historical story into a surprisingly smooth reality.

Ultimately, Adrift Kaya’s 2026 refresh works because it doesn’t try too hard to be fine dining — it just tries to be honest, high-quality food.

Adrift Kaya JW Marriott Aerocity, Asset Area 4 – Hospitality District, Aerocity, New Delhi. A meal for two costs ₹15,400 plus taxes (Omakase) and ₹12,000 plus taxes (Ala carte). For reservations call 85274 88127.

Published – January 30, 2026 10:47 am IST