Chef Randy Cultivo’s new menu is a fusion of Japanese tradition and Peruvian flavours.
Bengaluru, 7th July 2025: Drawing inspiration from the Japanese philosophy that honours the beauty of imperfection and impermanence, Wabi Sabi at The Oberoi, Bengaluru invites guests into an elegant space imbibed with zen-like calm. The restaurant opens onto picturesque views of a murmuring waterfall and lily pond flecked with golden carp. Inside, kintsugi-inspired ceramics and a dramatic 24-carat gold leaf lend this fine dining restaurant an ambience of quiet sophistication. The menu spans traditional Japanese cuisines with Nikkei highlights.
Nikkei cuisine is a result of Japanese emigration to Peru in the 19th century. A unique blend of distinct traditions, it combines Japanese culinary techniques with Peru’s vibrant flavours. Nikkei chefs use grilling, searing (tataki) and specialised cutting techniques (sashimi) to prepare raw fish dishes enhanced by corn, aji amarillo peppers and quinoa. The result is an exciting flavour profile comprising umami-rich notes and bright, spicy and citrus flourishes.
The new, Limited-Edition Nikkei Menu by Chef Randy Cultivo is a culmination of the chef’s personal experience exploring this cuisine, travelling around Peru and working alongside his peers in this field. Each dish has layers of texture and flavour that are enhanced by seasonal and responsibly sourced ingredients.
Available at Wabi Sabi from July 10th to 27th, menu highlights include Chef Randy’s Signature Tiradito, Beef and Bone, The Wabi Sabi Sizzle and Ceviche de Atún with fresh jalapeño peppers. Vegetarians too will not be disappointed with Fruit ceviche, Three carrots and H and more. Chimu-Reimagined, Caviar Box and Flavours of Yutori provide a sweet finale.
Chef Randy Cultivo, Lead Chef at Wabi Sabi, The Oberoi, Bengaluru commented: “The dishes I have chosen for the Limited-Edition Nikkei Menu not only showcase a blend of Japanese and Peruvian culinary traditions but elevate this unique genre of cooking with seasonal and indigenous ingredients; Karnataka’s banana stems, jamun granita, fresh coriander and heirloom carrots, plus fresh scallops from Hokkaido and prawns from Cochin Bay. I am extremely excited to present this limited-edition menu for the dining pleasure of our esteemed guests at Wabi Sabi.”
The Limited-Edition Nikkei Menu by Chef Randy Cultivo is available for lunch and dinner at Wabi Sabi at The Oberoi, Bengaluru from 10th to 27th July 2025. Reservations are advised and can be made via +91 80 2558 5858 or restaurants.bengaluru@oberoihotels.com
Notes for the Editor:
About Oberoi Hotels & Resorts
The Oberoi Group, founded in 1934, operates 32 hotels and two River Nile Cruisers. The Group has presence in seven countries under the luxury ‘Oberoi’ and five-star ‘Trident’ brands. It is also engaged in flight catering, airport restaurants, car rentals and corporate air charters.
Oberoi Hotels & Resorts is founded on the belief that the guest is everything. This philosophy is evident in its people and manifested most visibly in the sincere personal care and attention that is afforded to every guest.
While it is true that Oberoi’s exceptional properties, accommodations and facilities contribute greatly to the esteem in which we they held, they measure their success by the value of the human interaction practiced by their people and deeply felt by their guests.
For further details, please visit: www.oberoihotels.com
