Wabi Sabi - The Japanes fine dining at The Oberoi Bengaluru, continues its journey of culinary evolution with the debut of a refreshing new selection of seasonal plates. Under the expert guidance of Chef Randy Cultivo, the restaurant’s latest menu marries bold textures with a disciplined focus on responsibly sourced, authentic Japanese ingredients.

From April 17th to 26th, guests are invited to experience a limited-edition à la carte menu designed to capture the essence of a Japanese summer. This collection highlights artful craftsmanship and the vibrant, cooling flavors essential for the season.

The new menu features a sophisticated balance of seafood and plant-based innovation:

• Calling Captain Nemo: Sous vide octopus served with a delicate blend of assorted herbs and rich creamed butter.

• Three Times The Magic: Premium cuts of tuna, salmon, and hamachi elevated with jalapeños, truffle, and spicy wasabi mayonnaise.

• The Rising sun: Breaded Oyster Mushroom, a crunchy delight featuring avocado, kimchi mayo, and a "verde crunch."

• The Taro Card : A unique vegetarian creation of cured taro with savory teriyaki, caper crisps, and tobanjan mayo.

While the meat and seafood signatures will cool your pallete, the vegetarian side keeps up with the taste and creativity. 

"Summer is the perfect time for sushi," says Lead Chef Randy Cultivo. "We have meticulously curated a selection of light, nutritious offerings for our discerning diners. I am excited to showcase these dishes in a setting where Japanese philosophy, design aesthetics, and flavors come together in perfect harmony."

• Dates: April 17 – 26, 2026

• Service: Available for both Lunch and Dinner

• Location: Wabi Sabi, The Oberoi, Bengaluru

• Booking : restaurants.bengaluru@oberoihotels.com or +91 80 2558 5858.