Celebrating Seven Years of Kampai: A Menu Born from Community Love

New Delhi Gets Its First Customer Co-Created Menu as Kampai Celebrates 7 Years of Modern Japanese Dining.

We're always fascinated by how the best restaurants evolve, and Kampai's latest chapter is the perfect example of culinary growth rooted in genuine connection. Seven years into their journey, this beloved modern Japanese restaurant in Delhi has done something truly special—they've handed the keys to their loyal diners, inviting them to co-create a brand-new launch-tasting menu that reflects both the restaurant's Japanese soul and the community's desires. It's not just a refresh; it's a celebration of what happens when a kitchen listens to the people who keep filling their tables night after night.

Kampai Seven-Year Evolution: From Passion Project to Community Icon

Kampai opened its doors in 2018 with founder Avantika Sinha Bahl's singular vision: to bring authentic, modern Japanese cuisine to Delhi without the five-star hotel price tag or the exclusivity that often surrounded Japanese restaurants at the time. Starting at Worldmark 1 in Aerocity, Kampai filled a gap that Delhi diners didn't quite know they had—a space where Japanese authenticity could dance with creative interpretation, where fresh ingredients and meticulous technique could meet a more approachable, celebratory dining experience[3]. The name itself, meaning "cheers" in Japanese, set the tone: this was meant to be a place for gathering, for raising glasses, for marking moments.

What made Kampai stand out from day one was the restaurant's commitment to quality without pretension. Led initially by Chef Shoji Morita from Japan, the kitchen created signature dishes that balanced Japanese fundamentals with creative flair—think Black Cod Miso, Tantan Men Ramen, and items that became the benchmark for Japanese dining in the capital. But more than just the food, it was the aesthetic that transported guests. The interiors, with their minimalist luxury, laser-cut panels, and seasonal Japanese depictions, made every diner feel like they'd stepped into modern Tokyo from the heart of Delhi.

Over the past seven years, Kampai expanded its footprint, opening a second location at DLF Promenade in Vasant Kunj. This wasn't just growth for growth's sake—it was a carefully considered expansion that allowed more of Delhi's food lovers to experience what the brand had been building. Through two locations, two menus worth of evolution, and countless guest experiences, something special happened: Kampai became woven into the fabric of Delhi's dining culture.

A Menu Born from Listening: The Customer Co-Creation Story

Here's where Kampai's 7-year celebration gets genuinely exciting. Rather than relying solely on chef's intuition or trend forecasting, the restaurant undertook something Delhi's food scene calls a "first"—a customer co-created menu development process. Starting nearly a year ago, Kampai's culinary team made a strategic choice: they would let their community guide the next chapter.

The process was wonderfully structured. The restaurant hosted exclusive tasting sessions with 10 prominent food enthusiasts, people who understood Japanese cuisine and could articulate what they wanted to see on a plate. Simultaneously, they collected feedback from regular diners through monthly review sheets, capturing not just what people loved, but what they craved, what felt missing, and which dishes had become personal favourites. This wasn't a gimmick—it was genuine market research conducted with genuine affection for their community.

What emerged is a menu that honours Kampai's Japanese essence while embracing playful Asian and fusion elements. Dishes now start at Rs 500, making the experience more accessible while still maintaining the celebratory nature the brand was built on. The philosophy? Dishes designed for sharing, for gathering, for the exact kind of moments that Kampai has always championed.

The New Launch Menu: A Playful Journey Through Flavours

Walking through the new menu, you'll notice the Japanese foundation remains rock-solid, but there's a spirited creativity bubbling throughout. Let's break down what you're likely to encounter:

Welcome & Appetisers

The meal kicks off with a Yuzu Spark—a refreshing welcome drink that immediately sets a lighter, more playful tone than you might expect from fine Japanese dining. From there, you move into small bites: Edamame in Chilli Garlic and Prawn Lime Cieviche. These opening moves tell you everything—the kitchen is thinking about layers of flavour, about brightness and heat, about dishes that feel both familiar and surprising.

The Middle Act

The menu truly shines in its middle section. Brie Tempura with Chicken Katsu Crunch Rolls arrives as a textural masterpiece—creamy, crispy, all at once. The Avocado Crunch Cones and Salmon Crunch Cones show the kitchen's willingness to play with form as much as flavour. And then there are the Sushi Tacos—spicy mushroom and salmon versions—which are exactly the kind of fusion moment that shouldn't work but absolutely does when executed with this much care.

The Ramen section offers both Veg Miso and Chicken Tantanmen, whilst the Sizzling Stone Bowls (vegetarian and non-vegetarian, served with Ikigai, which we absolutely adored, the cocktail immensely well with the ramen) suggest that Kampai is thinking about theatre at the table—those moments where the dish becomes an experience.

The Sweet Finish

Perhaps the most exciting change is the dessert evolution. Forget the minimalist single-note finishes of yesteryear. Kampai now offers Cotton Cheesecake (that impossibly fluffy, jiggly texture that Japanese pastry chefs have perfected), a theatrical Pull-Up Cake, and a Mochi Platter in three signature flavours: Coconut Lime, Choco Nutella, and Matcha. This is where the customer co-creation really shows—the restaurant listened when diners wanted more, wanted variety, wanted to end on a note of pure indulgence.

The Philosophy Behind the Menu: Why This Matters

What strikes us most about this menu is how it represents a philosophical shift in fine dining. Rather than a chef imposing a vision, Kampai has created something more democratic—a menu that acknowledges that great restaurants aren't just about technical skill, they're about community. The customer co-creation process signals to diners: your voice matters here, your preferences shape our future, and we're willing to evolve.

The price point shift—moving towards accessibility whilst maintaining quality—also speaks volumes. There's a sense that Kampai isn't interested in exclusivity for its own sake. Instead, they're thinking about how Japanese cuisine can become part of everyday celebration, not just special occasion dining. When Avantika Sinha Bahl says, "This new menu is a reflection of everyone who has been a part of Kampai's story—from our chefs to our guests. It's as much theirs as it is ours," she's not just offering words; she's describing a genuinely evolved approach to hospitality.

What Seven Years Has Taught Them

Operating across Aerocity and Vasant Kunj, Kampai has learned that Delhi diners want Japanese cuisine that respects its traditions but isn't imprisoned by them. They've learned that the best dining experiences happen when innovation serves flavour, not ego. And critically, they've learned that loyalty—the kind that has kept guests returning for seven years—is built on consistency, quality, and a genuine willingness to listen.

The launch-tasting menu isn't just new dishes; it's a conversation. It says: we've been listening, and we're excited about where the next chapter takes us. For anyone who's followed Kampai's journey, from those early days at Aerocity when modern Japanese restaurants were still a rarity in Delhi, to now—this moment of community-influenced growth feels like the restaurant finally becoming what its founder imagined: a space where Japanese heritage meets Delhi hospitality, where technique celebrates flavour, and where every table feels like a celebration worth having.