TOQUO has launched a new immersive dining concept titled ‘Around Asia in 10 Cocktails’ along with The Omakase Food Journey, bringing a multi-course cocktail and food pairing experience to the city’s evolving dining scene.

Curated by Chef Sachin Lepcha and mixologist Thejas Ganiga, the experience is designed as an omakase-style journey that travels across Asia through cocktails, flavours, and curated food pairings inspired by different cities.

The concept aims to recreate the cultural and culinary identity of Asian destinations in a structured, story-driven format where each course represents a different city, blending food, drink, and storytelling into one continuous experience.

The journey begins in Tokyo with Neon Sakura, a delicate cocktail made with vodka, sake, yuzu, white peach, and cherry blossom mist, paired with tuna crispy rice. It sets a light and refined tone for the experience.

From there, Bangkok introduces a bolder profile with Golden Tuk Tuk, a tamarind tequila-based cocktail infused with Thai basil, chilli honey, and lemongrass foam, paired with basil chicken bites that balance spice and sweetness.

Seoul follows with Black Velvet Seoul, a smoky gin cocktail featuring black garlic pickle, sesame, rice wine, and charcoal salt, served alongside a smoky lamb skewer designed to echo its deep umami character.

The experience continues through cities like Shanghai, Hong Kong, Kyoto, Mumbai, Macau, Singapore, and Bali, with each stop offering a distinct flavour profile inspired by regional ingredients, drinking styles, and culinary traditions. The journey features a wide range of techniques and ingredients, from coconut fat-washed tequila and kokum-forward coastal cocktails to matcha whisky blends and dessert-style nightcaps.

Alongside the cocktail programme, the Omakase food menu includes Asian-inspired small plates such as Chicken Gyoza, Katsu Chicken Open Baos, Prawn Tempura, Sichuan Chicken, Thai curries, Mushroom Baos, Yasai Tempura, sushi courses, wok-tossed dishes, and dessert finishes, each designed to complement the progression of cocktails.

According to the team, each pairing is crafted not just around flavour, but also mood and storytelling, allowing guests to experience Asia through a layered and evolving journey across every course.

Speaking about the concept, TOQUO Founder and CEO Yash Dubey said the idea is to introduce immersive dining formats that reflect the growing curiosity and openness of Nagpur’s dining audience towards global culinary experiences.

Since opening in 2024, TOQUO has positioned itself as a modern Asian restaurant-bar focusing on chef-driven cuisine and craft cocktails inspired by Asian flavours and contemporary techniques.

The experience will be available from 1 June 2026 at TOQUO, Nagpur.