With this new format, the company continues to evolve from a traditional bookstore chain into a multi-dimensional cultural and retail experience,…
Restaurant India News: Harajuku Tokyo Café’s New Cocktail Program Brings Tokyo’s Nightlife to Mumbai
he bar experience is designed to offer guests a distinct experience, where bold ingredients and creative concepts come together in a neon-lit…
The menu redefines lunch as a mindful, standalone dining experience—distinct in rhythm and intent from its dinner offerings.
With the expansion, Miyuki aims to strengthen its appeal in Pune’s growing premium dining landscape, where demand for authentic global cuisines…
The new service introduces a distinct approach to midday dining, positioned as a lighter and more structured alternative to its dinner offerings.
The space is co-founded by Sandesh Reddy — known for brands such as Sandy’s, OG Ramen, and Tokyo Diner — and Prasanna Pandarinathan, a photographer,…
This beverage initiative marks a strategic extension of the brand’s culinary approach into the bar space, integrating traditional Japanese spirits…
Whether for loyal patrons or new visitors, this offering reflects INJA’s commitment to culinary innovation while honoring the rich traditions of both…
The menu ranges from fresh Sashimi & Carpaccio to Yakitori meats & robata-grilled seafood and many more
Megumi is honoring its origins by introducing the 'Indie-Asian' segment, which pays homage to the often overlooked northeastern region of…
The menu is crafted by Head Chef Passang Dorje Lama and it features a chosen array that celebrates the harmony of Southeast Asian cuisine.
The cuisine emerged in the aftermath of the war when Japanese society encountered a wave of Western cultural influences.
The menu features selection of Japanese-Peruvian dishes, including Moringa Soup, Truffe Miso Soup, Soft Shell Crab Salad, Crispy Tofu and many more.
The new CoCo ICHIBANYA establishment presents an authentic Japanese dining experience, featuring an array of Soups, Salads, Starters, Curries, Udon,…
The restaurant’s food is curated by expat Chef Franquilino P Padua.
The restaurant chain has partnered with FranGlobal for its India expansion.
Driven by the growing popularity of Japanese cuisine in India, food exports from the East Asian nation have grown by 40% in 2018.
The Japanese menu by Sushi and More, at The Café by Foodhall, has already been receiving a great response from the customers.
Together, the participants will present the hawker experience, which is the backbone of the Asian food tradition, with gourmet touches to make it…
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