Adrift Kaya, tucked inside JW Marriott New Delhi, Aerocity, has nailed the convivial spirit of a Japanese Izakaya. Helmed by Michelin-starred chef David Myers, the restaurant has made a niche for itself with fun bites, small plates, sushi, sashimi, and robata-grilled dishes.
When he opened his first restaurant in India three years ago, Myers had stepped into a new cultural landscape with both curiosity and mindfulness. At Adrift Kaya, his attempt was to reimagine tradition with elegance, and also cater well for the Indian diner—nearly 40 percent of the menu is vegetarian, a thoughtful nod to Indian sensibilities and dining preferences.
As the restaurant approaches its third anniversary, the spotlight shifts to its new omakase menu—a chef-led tasting journey that unfolds with quiet drama. The experience begins with delicately cured red sea bream in a bright citrus dressing, followed by buttery tuna belly enriched with egg yolk, Hokkaido uni, and caviar. Dig a little deeper, and you’ll find the freshness of the sea in some delicious wakame. Each bite offers a burst of beautiful flavours and textures. A crisp course of lightly fried local sole adds warmth and texture, before indulgent hand rolls make an appearance. The temaki, or hand rolls, are pretty much the highlight of this menu, featuring exquisite seafood from BBQ Unagi and miso black cod to sweet shrimp, topped with a crispy element like garlic chips or onion crisps, along with a perfectly light and crunchy nori sheet to make the perfect bite. The journey ends on a soft note with matcha, vanilla, and chocolate.
For Myers, this is not so much a reinvention as a refinement. “I wouldn’t call it a new chapter,” he reflects. “It’s more about continuing to evolve. The seasons are a constant source of inspiration for us, much like in Japan, and that sense of seasonality helps guide how the menu develops and stays in balance.” The spirit of Kaya, he insists, remains unchanged: “Relaxed, social, and centred around sharing—while the dishes shift naturally as new ideas and ingredients come into play.”
Striking the balance between fine-dining technique and izakaya informality, he adds, comes down to intention. “There’s a lot of precision behind the scenes—how we source, how we prepare, how we cook—but the guest should only ever feel the ease of it.” He continues, “I’ve always believed great food doesn’t need to feel formal. At Kaya, we bring a very disciplined approach to the kitchen, but the experience stays vibrant, social, and relaxed; much closer to the true spirit of an izakaya.”
Popularly known as the ‘Gypsy Chef’, he is on a flight every few days, checking into his restaurants and bars across the US, Asia, and the Middle East. Now Myers has his sights set on new horizons. “Marrakesh, Morocco! We’re opening two new concepts there, and I could not be more excited. I’ve never been there, but it’s always been top of my list.” After Morocco, he plans to revisit the Basque region of Spain—another landscape rich in culinary memory and innovation.
Ask him about an unforgettable luxury dining experience, and he answers without hesitation: Sushisho Saito in Tokyo, Japan. “It’s a small eight-seat counter where the chef prepares an amazing array of 50+ dishes with very rare sake,” he shares. “It’s very difficult to get in with reservations booked months in advance, but it’s so special and one of my favourites.”
Looking ahead to 2026, Myers predicts a shift in how diners perceive food. “I believe that people will start to look at food as medicine much more—a part of their holistic wellness plan—and will enjoy that mindset not only at home but also while eating out.” Hence he foresees an increased focus on using the best quality of ingredients, that also become healthier options for the diners.