Katana, Bengaluru’s sake-led izakaya, is joining hands with Prachet Sancheti of Brown Koji Boy for a special one-night pop-up experience titled “Koji Chaos” on 4th June 2026, Thursday. Built around the theme “Future of Flavors,” the event will feature an exclusive à la carte menu that brings together fermentation, Japanese-inspired cooking, and local ingredients in a fresh and experimental format.

Brown Koji Boy is known for its fermentation-focused approach that explores bold and layered flavours beyond traditional sauces and seasonings. The concept revolves around using fermentation techniques to create deep umami-driven dishes using local Indian produce combined with classical Japanese methods. The studio creates products such as koji-based miso, tamari, soy sauce, hot sauce, chilli crisps, and koji-aged beef tenderloins.

Speaking about the collaboration, Prachet Sancheti said, “Fermentation has always been about pushing flavours beyond its limit, and this collaboration with Katana is our way of exploring Japanese-inspired food through local ingredients.”

The specially curated menu will include dishes like Buldak Wings, Crispy Shiso, and the signature Mazemen. Guests can also enjoy shio koji-cured tofu along with Hatcho Miso Caramel featuring grilled king oyster or pork paired with hummus and koji granola. Another highlight of the experience is a Clarified Tomato broth prepared with kombu miso, tomato tamari, and confit tomato.

The event promises an immersive evening for diners looking to experience Japanese-inspired gastronomy through naturally complex, bold, and fermentation-led flavours that experiment with both taste and technique.

• Date: 4th June, 2026.
• Time: 6pm | 8pm | 10pm (90 minutes per slot).
• Venue: Ground floor, 3168, Paramahansa Yogananda Rd, HAL 2nd Stage, Defence Colony, Domlur, Bengaluru, Karnataka 560008.