Sheraton Grand Bengaluru Whitefield Launches Tomo Kei, A Contemporary Nikkei Dining Experience

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has launched its newest dining destination, Tomo Kei, a 52-cover contemporary Nikkei restaurant. 

This marks a significant addition to the property’s portfolio and to East Bengaluru’s rapidly evolving hospitality corridor. 

Intimate in scale and intentional in design, the restaurant brings together the precision of Japanese technique and the warmth of Peruvian soul in a format built entirely around sharing and human connection. 

“We are delighted to welcome Tomo Kei as it further enriches the culinary landscape at Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre. At Prestige Group, our commitment remains steadfast in shaping landmark lifestyle hubs that seamlessly integrate hospitality, dining, business and leisure. Concepts like Tomo Kei not only enhance the vibrancy of the space but also elevate its experiential value, making it a truly dynamic destination,” said Zaid Sadiq, Executive Director -Liaison and Hospitality, Prestige Group.

The name, inspired by the spirit of friendship and togetherness, embodies a philosophy of intimate dining, shaping everything from the arrangement of the table settings to the rhythm of the evening, culminating in celebration.

What sets Tomo Kei apart within Bengaluru’s premium dining landscape is its commitment to experiential depth. The evening is structured around intentional ritual: a Peruvian Pisco Toast opens every sitting with collective presence, and the Japanese-inspired Letting-Go Charcoal Ritual, in which guests inscribe and release a thought on charcoal-infused paper, draws from meditative tradition to bring stillness to the table before the meal begins. 

At the helm is Chef Bobby T. Recto, whose fifteen-year culinary journey across six countries, including the Four Seasons Kuwait and The Oberoi, Bengaluru, shapes a menu that is technically refined yet emotionally resonant. 

“Bengaluru is a city with a real and discerning appetite for food that means something. Tomo Kei is my opportunity to present Nikkei cuisine not as a trend but as a tradition, a cuisine born of migration, resilience, and the extraordinary things that happen when two cultures meet at the table. I have spent fifteen years preparing for a kitchen like this, and I intend to honour that with every plate,” he shared.

In a city celebrated for its culinary passion, Tomo Kei offers something rarer still: a restaurant that distinguishes between a meal simply consumed and one truly remembered.