First Take: Chef Augusto Cabrera's 16-Course Omakase Offers World-class Ingredients on Japanese-Peruvian Plates

Celebrity chef Augusto Cabrera is a man of few words, but his food does all the talking. He earned his stripes at Towers Rotana in Dubai, wowed Delhi with sushi boats at 360°, The Oberoi, New Delhi, and stirred up plenty of buzz at Townhall.

Now he steers the kitchen at BOYA, a Japanese-Peruvian fine dining spot on Chanakyapuri's Malcha Marg that's turning heads for its bold, boundary-pushing flavours. The real draw is the 16-course omakase (chef's choice in Japanese) that puts you entirely in Cabrera's hands. It's a seafood-and-fish-forward affair that must be booked at least a week ahead so the chef can chase down the freshest catches. 

Robb Report India got an early taste of the meal. Priced at Rs 25,000 a head (drinks not included), we went in to find out if it lives up to the hype. 

The Space

From the exterior itself, BOYA signals that it's built for a certain crowd. The high wooden double doors and a screen flashing a montage of dishes set the mood before you've even stepped in. Inside, it's low-lit and moody, but never so dark you're reaching for your phone torch. Textured walls, sleek green upholstery, an artificial bougainvillea tree perfect for a quick photo, and a sharp-looking bar round out the space. A staircase leads to an upper dining area, usually preferred by larger groups.

The centre of the action, though, is the live kitchen that doubles as an omakase counter for six. Watching the knife work, the plating, the hand-rolled sushi — it's meditative, clichés be damned.

The Food

Don't be fooled by the bite-sized courses—they add up to a satisfying, full meal. While the standard experience runs to 16 courses, Cabrera can adjust based on request— for an experimental diner, the meal can stretch to 20-plus courses, including eel.

What makes it compelling is watching each dish come together right before your eyes. The Hamachi Carpaccio was sliced paper-thin—so delicate it clung to the plate and had to be carefully scraped off. The Atlantic salmon followed, dressed in aji amarillo and extra virgin olive oil, finished with corn, pomegranate, a hit of wasabi, and a squeeze of lime.

From there, the meal shifted into a more elevated territory. The third course, Hokkaido scallops in saikyo miso, wakame, and yuzu, was one of the best things on the table. Barely cooked and silky, the scallop's natural sweetness came through cleanly, with the miso, wakame, and yuzu doing just enough to frame it without getting in the way.

The Akami Tiradito with Aji Panca and tamarind kept the momentum going. The plating alone was a work of art in different colours, and the tamarind brought a pleasing tang that cut through the richness of the tuna. The nigiri covered plenty of ground—from shake to chutoro and otoro—but it was the uni hotate nigiri with oscietra caviar that surprised with its creamy and briny flavour. It's also where a glass of sake earns its place at the table, cutting through the richness with ease.

And then came the one that stopped me in my tracks—Chutoro and Otoro topped with fresh black truffle and Beluga caviar, a single piece priced at Rs 6,000. Buttery, indulgent, and layered with earthy depth from the truffle, it was a burst of flavours that, for a moment, made the price tag feel entirely reasonable.

If you're a seabass fan, the Chilean seabass with yuzu miso and balsamic teriyaki, served alongside couscous and edamame, will leave you wanting more. 

Just when you think it's over, Cabrera sends out one last thing—the softest Japanese cheesecake with a berries-and-apricot compote.

RR Verdict

The ingredients are world-class, the sourcing uncompromising, and the craft entirely Cabrera's own. At Rs 25,000, you're not just paying for a meal, you're paying for the best version of it.