Adrift Kaya – JW Marriot, Aerocity, New Delhi

Restaurant Name: Adrift Kaya – JW Marriot
Phone: +918527488127
Address: JW Marriott Hotel, Aerocity Asset Area 4, Hospitality District, near Indra Gandhi International airport, New Delhi, 110021 India
Time: 6:00 PM – 12:45 AM
Meals for two: Rs. 4,000
Cuisines: Japanese
Facilities: Full Bar Available, 4/5 Star, Table reservation required, Indoor Seating

Adrift Kaya – JW Marriot: About

Chef David Myers, whose brand Adrift is travelling the world for approximately 300 days a year, is a perfect illustration of what he does best: travelling. As a consequence, the name Adrift signifies a David Myers brand and Kaya, the Japanese full-service avatar that is represented in India only by the one in JW Marriott, Aerocity! There are Adrift Burger Bars and bistros that use a welter of ingredients from all over the globe: togarashi aioli, jam where ajwain is one of the ingredients, Swiss, Italian and American cheese – you get the picture. Adrift Kaya is a smart-casual space in the hotel, that can be accessed via the open courtyard that leads off from the lobby or by a separate entrance from the hotel porch. A Sunday brunch operates: fixed cost, served at the table.

Food:

In the dramatic lighting (it does not open at lunch except on Sundays), the food appears to be identifiably Japanese and the details in the sushi and grills show up most attractively in the oblique lighting. It is in the vegetarian sushi that Adrift Kaya shines: daikon, umeboshi, sesame (₹450) is amasterpiece of contrasting textures and the mustardlike punch of daikon counterpointed with the sweetsour intensity of salted, dried plum (umeboshi) will
change your mind about vegetarian sushi, as will teriyaki eggplant sushi (450) or smoked paprika (450). A single piece of sushi can be packed with such flavourmakers and premium ingredients as chutoro, uni, oscietra caviar and gold leaf caviar (2550). But those are just the dainty nibbles, packed with contrasting flavours of many-hued Japan. The main courses are hearty and satisfy the soul and the palate in one fell swoop, not to speak of the eye. My main course was sake marinated salmon with tomato, green onion on the side (1950). The salmon had been cooked to rare perfection: moist, full of flavour and seasoned to perfection.

Plus & Minus:

Adrift Kaya serves real Japanese food with playful touches. However, a serious restaurant like this one, requires staff that is better able to explain dishes and tell you when you have ordered too much!