Japanese dishes at BOYA you won’t easily find in Delhi-NCR

Tucked inside the quiet, tree-lined lanes of Chanakyapuri, BOYA is not your typical Japanese restaurant. Helmed by Chef Augusto, the space leans into a Nikkei philosophy—where Japanese techniques meet Peruvian ingredients. Alongside its main offerings, BOYA also curates a special Japanese menu that feels both precise and playful, giving diners a more focused, ingredient-forward experience. For Delhi’s growing tribe of Japanese food lovers, it offers a journey across textures, temperatures, and flavours.

Tuna Tataki with Ginger-Onion Soy

Lightly seared tuna, sliced with precision, is paired with seaweed and crisp lettuce. The ginger-onion soy dressing adds a sharp, savoury note, enhancing the natural umami of the fish without overpowering it.

Salmon Ceviche with Sweet Potato and Corn

A clear nod to Peru, this ceviche brings together fresh salmon, creamy sweet potato, toasted corn, and cilantro. The citrus marinade lends brightness, balancing sweetness with acidity.

Hokkaido Scallops Tiradito

Thin slices of scallops are dressed in yuzu and paired with wakame and salmon roe. The dish remains delicate yet layered, offering briny depth with a citrus finish.

Rock Shrimp Tempura with Sriracha Mayo

Crisp, golden shrimp tossed in sriracha mayo and topped with spring onions deliver crunch and heat in equal measure, making it one of the more indulgent appetisers.

Chicken Karaage with Soy-Lemon Sauce

Juicy fried chicken bites are served with tartar sauce and a soy-lemon dip. Familiar yet refined, the dish balances richness with a tangy lift.

Grilled Salmon with Yuzu-Miso

From Chef Augusto’s mains, this dish pairs grilled salmon with baby carrots and roasted yellow pepper, finished with a tangy yuzu-miso glaze that brings together sweetness and umami.

Oven-Baked Chilean Sea Bass in Saikyo Miso

Rich and buttery, the sea bass is marinated in saikyo miso and baked to retain its softness. Served with couscous and edamame, it delivers a deeply umami-forward profile.

Ebi Tempura Roll

Crispy shrimp tempura layered with sriracha mayo and tempura flakes creates a roll that is crunchy, creamy, and texturally satisfying.

Pan-Fried Garlic Prawns with Japanese Rice

Succulent prawns sautéed in garlic and olive oil are served with Japanese rice and topped with a poached egg. The dish leans into simplicity while offering depth and comfort.

Japanese Fluffy Pancakes

Ending on a lighter note, the soufflé-style pancakes are soft, airy, and delicately sweet, offering a melt-in-the-mouth finish to the meal.

What defines BOYA is its restraint. Ingredients like yuzu, miso, soy, and wasabi are used thoughtfully, allowing the freshness of seafood and the integrity of each component to stand out. Even with the Peruvian influences—sweet potato, corn, chilli—the menu feels cohesive rather than experimental.

As Delhi’s dining scene continues to expand its global palate, BOYA offers a more nuanced take on Japanese cuisine. It moves beyond the familiar, presenting a menu where flavours travel, adapt, and find new expression—quietly, yet confidently, in the heart of Malcha Marg.