BOYA

Rahul Prabhakar

2 months ago

5.0

Boya, Malcha Marg: When Delhi Finally Gets Nikkei Right There is a moment, in any great meal, when you stop thinking about the food and simply surrender to it. It doesn't happen often enough in Delhi — a city that, for all its enthusiasm about dining out, can sometimes confuse ambition with execution. Which is why, when it does happen, it's worth writing about. Boya, tucked into the quietly elegant stretch of Malcha Marg in Chanakyapuri, gave me one of those moments. Several of them, in fact. Let me give you some context first. Nikkei cuisine — the gastronomic language that emerged from the Japanese immigrant communities of Peru — is one of the most sophisticated and genuinely exciting food cultures on the planet. It is not fusion in the pejorative sense that Indian restaurant menus have made us dread. It is something far more considered: a conversation between two culinary traditions that have, over more than a century, learned to genuinely understand each other. Tokyo has its Nikkei temples. Lima has elevated it to a national art form. That Delhi now has a serious practitioner of this cuisine is, frankly, overdue. The man responsible is Chef Augusto Cabrera, a sushi chef of evident seriousness and skill. The restaurant's name — Boya, meaning "sowing the seed" — turns out to be rather more than marketing poetry. There is, in the food that comes out of this kitchen, a genuine sense of something being planted for the first time. A new culinary vocabulary being established, carefully, dish by dish. I visited for the All Day menu, which in lesser restaurants can be a diplomatic way of saying "we couldn't be bothered to think too hard." At Boya, it is nothing of the sort. We began with the Tomato Basil Soup — roasted tomatoes with basil — which I approached with the mild scepticism one reserves for dishes that seem deceptively simple. I was, happily, wrong to be sceptical. The roasting had done its work properly: concentrating the sweetness, deepening the umami, producing something that tasted unmistakably of tomato at its most essential. The basil was there as a presence, not a garnish. It was the kind of soup that reminds you why the best cooking is often about restraint. The Quinoa Salad that followed — avocado, pomegranate, pumpkin seeds and crushed almonds in a lemon-wild honey dressing — demonstrated the kitchen's instinct for balance. The dressing was the thing. Wild honey has a depth that regular honey can't replicate, and paired with lemon, it gave the salad a brightness that kept every component honest without dominating any of them. In the wrong hands, a quinoa salad is health food masquerading as a dish. Here, it was an actual dish. From the small plates, the Vietnamese Rice Paper Rolls with rice noodles, cilantro, lettuce and nuoc cham arrived looking pristine — which, for rice paper rolls, is the first and non-negotiable test. The nuoc cham had genuine heat and acidity in the right proportions, and the rolls themselves had that pleasing textural interplay between the soft wrapper and the bite of the noodles. What I appreciated was the kitchen's decision not to over-complicate them. Some chefs cannot resist the urge to improve upon classics. Here, the discipline was admirable. The Wok Fry Crispy Lamb Slices with spring onions and sesame seeds was, for me, the standout of the small plates. Getting lamb to genuinely crisp while retaining its character inside requires confidence with heat and timing — two things that separate competent wok cooking from exceptional wok cooking. This was the latter. The sesame seeds were toasted to the point where they contributed fragrance, not just texture. The Big Plates section brought the Stir-Fry Morning Glory with garlic, onion, tomato and dark soy sauce — a dish that will be unfamiliar to most Delhi diners but is ubiquitous across Southeast Asian street food cultures, and rightly so. Morning glory, or water spinach, has a particular quality when cooked at high heat: it wilts but retains a pleasing resistance, and it absorbs flavour readily. The dark soy here was used with a measured hand. The jasmine rice that accompanied it was cooked properly — a detail that sounds obvious but is, in practice, surprisingly rare. The Kra Prow — Thai-style minced basil chicken — was similarly accomplished. Bangkok's holy basil chicken is a dish where the basil must be allowed to wilt into the mince and release its oils into the fat of the meat. Done correctly, it produces a flavour that is simultaneously aromatic and deeply savoury. At Boya, it was done correctly. Desserts, and I say this knowing how often the word is deployed without justification, were genuinely excellent. The Belgian Chocolate Nutella — eggless, gluten-free, blending dark and milk chocolate with Nutella paste and Elle & Vire cream — is the kind of thing that makes dietary restrictions seem like gifts rather than impositions. The Elle & Vire cream is a notable choice: it's what professional pastry kitchens reach for when they want fat content without compromise. The result was a dessert of real depth and refinement. The Chocolate Rocher — hazelnut praline paste, hazelnut praline crunch, Ferrero Rocher and smooth milk chocolate — is unabashedly indulgent, and all the better for knowing it. There is no pretence here of being anything other than a celebration of chocolate and hazelnut in their richest, most unapologetic form. On the mocktail front, the Elder Fizz — pineapple juice, elderflower, fresh cucumber, mint and ginger ale — struck me as the most thoughtfully constructed of the three I tried. Elderflower and cucumber is a pairing the British have long understood; the pineapple added a tropical warmth that stopped it from being too genteel, and the ginger ale gave it the kind of spine a mocktail so often lacks. The room itself merits a paragraph. The ambience at Boya is sensory without being theatrical — a distinction that matters enormously and that many new Delhi restaurants fail to grasp. The curation is evident in the details: the lighting calibrated so that food looks appealing without the restaurant feeling like a television studio; the spacing between tables generous enough that conversation remains your own. The service was attentive without the peculiar hovering anxiety that afflicts staff in restaurants that are trying too hard. These are people who seem to understand that good service is fundamentally about anticipation and invisibility, not performance. Delhi has had its Japanese restaurants, its Thai restaurants, its pan-Asian experiments of varying commitment. What it has not often had is a kitchen that approaches world cuisine with both genuine technical knowledge and the culinary philosophy to know why certain flavours belong together. Boya, at least on this visit, has both. The name — sowing the seed — suggests a beginning. If this is the beginning, I am rather curious to see where the harvest takes us.

+5

agarwalp7

1 year ago

5.0

My recent visit to Boya Japanese Restaurant revealed a dining gem that excels in every category. This establishment deserves nothing less than perfect marks across the board. The ambiance immediately impresses with its thoughtful blend of traditional Japanese aesthetics and modern elegance. Natural materials, strategic lighting, and meticulous design details create an atmosphere that feels both sophisticated and welcoming. The space invites diners to relax and fully appreciate the culinary journey ahead. Boya's food quality stands as a testament to culinary excellence. Each dish demonstrates remarkable precision and creativity, honoring Japanese traditions while introducing innovative elements. The freshness of ingredients speak to an unwavering commitment to quality. The standout offering was their charcoal-infused pizza, a fusion masterpiece that perfectly represents Boya's innovative approach. The subtle smokiness of the perfectly crafted base provides an ideal foundation for premium Japanese toppings, creating a harmonious flavor profile that's both familiar and excitingly novel. This dish alone exemplifies why Boya stands apart from other fine dining establishments. Service at Boya embodies the Japanese concept of omotenashi—anticipatory hospitality that enhances the dining experience without intruding upon it. The staff's impressive knowledge about preparation techniques and ingredient origins added depth to my appreciation of each dish. Boya has mastered the delicate balance of honoring culinary traditions while embracing creative possibilities. Their flawless execution across all dimensions—atmosphere, food quality, signature dishes, and attentive service—earns them a perfect 5/5 rating. Whether for a special celebration or simply to experience extraordinary Japanese cuisine, Boya delivers a memorable dining experience that will linger long after the final bite. It represents Japanese fine dining at its absolute best.

Ishani Banerjee

5 months ago

5.0

I am pleased to say, I really enjoyed dining at Boya! I called in advance to see if they accept walk-ins and did not have to wait at all when I reached. The decor of the place is quite beautiful. Staff were quite soft-spoken and helpful which I appreciated. Chef Augusto spoke to each of us diners individually to see how the food/our experience was. What I liked most was how he spoke to guests at another table who found a dish they’d ordered a little spicier than expected— he was humble, graceful and very attentive to the needs of the guests. The next time I go, I’m going to try the arroz with pollo! One note is that some of the items are dinner items and so may not be available during the day. Overall, I quite liked this restaurant. Thanks for having me over!

geetikajain2

9 months ago

5.0

I went to Boya for lunch with my daughter. The sushi was one of the best I’ve eaten in Delhi. The Filipino fried rice was flavourful. We found the vegetable to be mild for our palate but the chef was very nice. He came up to each table and when we told him, he fixed the vegetables to our liking. The ambience is excellent and we really enjoyed our meal.

Geetika

9 months ago

5.0

the chef was really sweet and asked for feedback on the meal! one dish was not great, so he changed it according to our preference. we ordered asparagus and avocado sushi, veg filipino fried rice and bokchoy , mushrooms and carrot vegetable. the fried rice and sushi were amazing!!

Bhavya Kansal

1 month ago

5.0

Very very beautiful place. we came for breakfast by chance and somehow landed up with the best experience. bagels are just amazing. loved all of it. service by mr maneesh was superb.

Zorawar Singh Pal

10 months ago

5.0

best sushi I've had in delhi in a long time. chef Augusto has done an amazing job with the menu and the sourcing of the fish

Shivaye Gulati

9 months ago

5.0

One of the best restaurants in Delhi these days. excellent food and great service

Rajani Ranjan

1 month ago

4.0

The restaurant could have been little brighter, it is too dark. Also food though was very tasty but I could distinguish taste of Peruvian Japanese

Heena Makhija

1 week ago

1.0

Absolutely terrible breakfast place. The food, the coffee, the ambience - nothing worked. They might be a good night place, but they should not try to be a breakfast place when they cannot get the prep or the menu right. For instance the poached eggs were not done well and the açai bowl had all sorts of fruits nuts sprinkled on loose and sour yoghurt. We left all the food as it is yet we will charged the full price. Which we did not mind - but it just shows poor customer service.