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

Discover Adrift Kaya's playful new Japanese menu featuring Temaki hand rolls and fresh, locally-sourced ingredients for a unique dining experience.

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 | Photo Credit: 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 | Photo Credit: Special Arrangement