Bengaluru’s vibrant culinary scene is set to reach new heights as Michelin-starred Chef Yuki Sugaya brings the innovative WA-Chuka cuisine to Four Seasons Hotel Bengaluru. On March 14th and 15th, the city's epicureans will have the opportunity to experience a unique blend of Japanese and Chinese flavors at the esteemed Asian brasserie, Far & East.

WA-Chuka, a rising culinary trend pioneered by Chef Sugaya, redefines traditional Chinese dishes by infusing them with seasonal Japanese elements. This distinctive style, which gained international recognition through Shisen Hanten Singapore, is now making its way to Bengaluru, offering diners an unparalleled gastronomic experience.

Speaking about the exclusive event, General Manager Biswajit Chakraborty stated, "With more Michelin stars across its global portfolio than any other luxury hospitality brand, Four Seasons is always at the forefront of setting new standards in the fine dining landscape. We are thrilled to welcome Chef Sugaya, whose expertise—paired with our talented culinary team—promises an unforgettable dining experience."

The pop-up is being launched in collaboration with Japanese Cuisine Goodwill Ambassador and Kikkoman India Representative, Harry Hakuei Kosato. Chef Sugaya will be joined by Master Chef Wong of Four Seasons Hotel Bengaluru to craft an exquisite five-course menu, seamlessly blending the best of both Japanese and Chinese culinary traditions.

Event Details:

• Date: March 14th (dinner) & March 15th (lunch and dinner)

• Venue: Far & East, Four Seasons Hotel Bengaluru

• Time:

• Lunch: 12:30 PM – 3:30 PM

• Dinner: 6:30 PM – 9:30 PM & 9:30 PM – 11:30 PM (two seatings)

This exclusive event offers a rare opportunity for food enthusiasts to witness the mastery of Chef Sugaya and indulge in the art of WA-Chuka. With limited seats available, reservations are highly recommended for those looking to experience this groundbreaking fusion of flavors in a luxurious setting.