BLR Restaurants Pvt Ltd, the team behind popular names like BLR Brewing Co. and Bean Lore, has unveiled their latest venture — Hachi by Tenya, a 40-seater Japanese eatery nestled in Whitefield, Bengaluru. Developed in collaboration with the renowned Tenya from Tokyo, Hachi introduces the timeless art of tempura and other soulful Japanese dishes in an intimate and authentic setting.

A name that means “bowl” in Japanese, Hachi isn’t just another addition to the city’s food scene — it’s a heartfelt culinary exchange built on precision, tradition, and the spirit of omotenashi, Japan’s deep-rooted philosophy of wholehearted hospitality.

With Bangalore’s growing appetite for global cuisines, particularly Japanese, Hachi stands out with its chef-led, experience-first approach. At its core is a 12-seat chef’s counter that surrounds an open kitchen — inviting diners to interact with the chefs, watch every tempura crisp to perfection, and experience Japanese craftsmanship up close.

“We’ve long admired the simplicity and soulfulness of Japanese cuisine,” said Prasanna Kumar, Co-founder of BLR Restaurants. “With Hachi, we wanted to bring that spirit to life in a space that’s intimate, authentic, and deeply interactive.”

Leading the kitchen is Chef Takahashi, a Tenya veteran of over 20 years, alongside Chef Nagai, whose training across Kyoto and Tokyo brings depth and elegance to every plate. Together, they aim to not only serve food, but also share the emotional essence of Japan.

“Our goal with Hachi is to share not just Japanese food, but Japanese heart,” said Chef Takahashi. “We’ve brought traditional techniques, heritage ingredients, and a deep love for the craft — from our kitchen to yours.”

The menu reflects the precision and grace of traditional Japanese cuisine:

• Tempura: Light, crisp, and ethereal — flash-fried at high temperatures for perfect drainage.

• Ramen: Silken broths elevated with homemade chicken oil and scallion oil for deep umami.

• Sushi Rolls: Made with in-house vinegar infused with dashi, rolled with precision and care.

• Sake & Japanese Cocktails: Curated to pair seamlessly with the umami-rich food.

• Small Plates: Agedashi Tofu, Chicken Karaage, and Dashimakitamago served with artisanal finesse.

Located just behind HDFC Bank in Doddanakundi Industrial Area, Hachi by Tenya sits next to Hamilton — BLR Restaurants’ new cocktail destination — making it a perfect stop for an immersive night of global flavours right in the heart of Bengaluru.

With Hachi, BLR Restaurants continues to push the envelope in India’s evolving culinary scene, fusing global excellence with local curiosity and heartfelt storytelling.

This May, Yi Jing at ITC Maratha invites diners to experience the essence of the Dragon Boat Festival through a culinary celebration that artfully blends tradition and innovation. The restaurant has introduced a special à la carte menu that pays homage to this culturally rich festival, offering guests an opportunity to savour the symbolic flavours of the season.

The spotlight shines on Zongzi, traditional glutinous rice dumplings wrapped in bamboo leaves and steamed to perfection. Guests can choose between the sweet and delicate Red Bean Zongzi, which offers a comforting bite of nostalgia, and the hearty BBQ Chicken Zongzi, layered with savoury notes and smoky depth.

To round off the festive experience, Yi Jing adds a modern flair with two summer-perfect desserts. The Mango Sticky Rice, a tropical favourite, is reimagined with elegant finesse, while the Mango Tres Leches bridges Eastern and Western palates with its creamy, fruity decadence—ideal for Mumbai’s summer indulgence.

Set in the sophisticated ambiance of Yi Jing, the experience is perfect for guests looking to explore or revisit the joy of the Dragon Boat Festival. With its refined presentation and deep-rooted culinary symbolism, the limited-time menu reflects Yi Jing’s signature approach: thoughtful, inspired, and deeply flavourful.

The Dragon Boat Festival celebration runs throughout May at Yi Jing, located at ITC Maratha, Sahar, Andheri East. For reservations, guests may contact the restaurant via email at Restaurantreservation.Itcmaratha@itchotels.in or call 022 40341800.

Conrad Hotels & Resorts has brought the second edition of its celebrated culinary series ‘The Art of Experiential Dining’ to Bengaluru, following a successful debut at Conrad Pune earlier this month. Held on April 25, 2025, the Bengaluru experience drew inspiration from the grandeur of 19th-century Indian royal feasts, combining heritage dishes with engaging storytelling.

Curated in collaboration with renowned food historian Anoothi Vishal and executive chef Mohammed Eliyaz, the evening reimagined regal banquets with a contemporary touch. Guests indulged in traditional recipes such as Chowk Ki Tikiya, Bhuney Parsinde, Safed Qorma Rezala, and Shahi Tukda Double Ka Meetha—each accompanied by tales from Mughal Delhi, Nawabi Lucknow, French-influenced courts, and colonial Calcutta.

“The energy and incredible feedback from our debut at Conrad Pune left us truly enthused. We are now excited to bring ‘The Art of Experiential Dining’ to Bengaluru, as we continue this series across Asia Pacific,” said Candice D’Cruz, Vice president, Luxury Brands, Asia Pacific, Hilton.

She further added, “At Conrad Hotels & Resorts, we see dining as a gateway to discovery—where flavors, stories, and traditions converge in bold yet refined ways. Each city brings its own rhythm and richness, and Bengaluru is no exception. Its culinary and coffee heritage, shaped by royal influences and reinvention, sets the perfect stage for this immersive experience.”

To deepen the connection with the local culture, Conrad Bengaluru also hosted curated sessions for select guests. These included a sambar masala masterclass, an immersive honey tasting with Apoorva BV (known as the ‘Bee Man of India’), a heritage walk through Malleshwaram, and a pottery workshop, offering enriching experiences in one-, three-, or five-hour formats.

“Conrad Bengaluru is proud to carry this dining journey forward, grounded in local flavours and storytelling that bridge tradition and modernity. We invite guests and local diners to experience this unique culinary collaboration, available at our restaurant from 12th May onwards and the offer will last for an entire month,” said Digvijay Singh, general manager, Conrad Bengaluru. “Explore our signature dishes at Indian Durbar and immerse yourself in a culinary journey that celebrates heritage with every bite.”

The Conrad brand continues to redefine luxury dining with immersive concepts that blend regional flavors, sensory design, and strong narratives, offering memorable experiences that last far beyond the table.