Wabi Sabi unveils a refreshing new selection of seasonal plates by Chef Randy Cultivo.
Bengaluru, April 10th, 2026: At Wabi Sabi, culinary innovation and creativity are in constant evolution, giving rise to bold new flavour and texture combinations with a quiet focus on responsibly sourced, seasonal produce and authentic Japanese ingredients.
This month, Chef Randy Cultivo and his team showcase a limited edition, signature sushi menu that celebrates refreshing tastes, artful craftsmanship and the experience of Japanese summer dining in Bengaluru.The new a la carte menu will be available at Wabi Sabi for lunch and dinner from April 17th until 26th, 2026.
Highlights include sous vide octopus with assorted herbs and creamed butter; tuna, salmon and hamachi with jalapenos, truffle and wasabi mayonnaises; breaded oyster mushroom with avocado, kimchi mayo and verde crunch; cured taro with teriyaki sauce, caper crisps and tobanjan mayo.
Lead Chef Randy Cultivo, Wabi Sabi, The Oberoi, Bengaluru commented: “Summer is the perfect time for sushi. Having meticulously curated a new selection of light, nutritious offerings for our discerning diners, I am excited to showcase them in a setting where Japanese philosophy, design aesthetics and flavours come together in perfect harmony.”
Advance reservations are recommended and can be made via restaurants.bengaluru@oberoihotels.com or +91 80 2558 5858.
