Kampai, a leading modern Japanese restaurant in Delhi under TasteShop Pvt. Ltd., has completed seven years and introduced what it calls the city’s first feedback-based menu. This move marks a shift towards a community-influenced approach in menu development, reflecting how the brand is integrating structured guest insights into its operational strategy.
Over time, Kampai has built a strong customer base that appreciates its Japanese flavours and service approach. For its seventh anniversary, the restaurant invited diners to participate directly in the menu revamp. Its culinary team worked with 10 food enthusiasts through tasting sessions and reviewed inputs gathered from monthly customer feedback sheets. These insights shaped the restaurant’s latest menu offering.
The new menu is a complete redesign, combining Kampai’s Japanese base with broader Asian and fusion elements. Additions include Sandos, Sushi Tacos, Crispy Nori Bites, Prawn Sesame Toast, and Cornets, prepared with in-house sauces, Japanese seasoning, and Asian flavour profiles. Desserts have also been expanded, featuring items such as the Pull-Up Cake, Cotton Cheesecake, and a new range of Mochi offered in three flavours. Dishes start at Rs 500, reflecting the brand’s intent to maintain accessibility while encouraging shared dining experiences.
Avantika Sinha Bahl, Founder, Kampai, said, “Seven years have been an incredible journey of growth, creativity, and community. This new menu is a reflection of everyone who has been a part of Kampai’s story - from our team in the kitchen to the guests at our tables. It’s as much theirs as it is ours.”
Kampai operates two outlets in Delhi—one at Worldmark 1, Aerocity with a 74-seat layout, and another at DLF Promenade, Vasant Kunj. Both spaces are designed around Japanese minimalism and include private dining rooms, including a tatami-style room suited for smaller gatherings. The restaurant’s ambience features modern interiors and curated music, supporting its positioning in the fine-dining social segment.
The parent company, TSPL Hospitality, also manages brands such as Basque in Dehradun and Embassy Restaurant in Delhi, along with luxury catering verticals EBK and Embassy Catering. This portfolio underscores the organisation’s focus on culinary innovation across markets. As Kampai enters its next phase, the updated menu reflects a model where customer insights directly influence product development, shaping a dining experience aligned with the preferences of its core audience.
