Discover The Intimate Ambience And Wafu Cuisine Of 'She's Here': Gurugram’s Unique Japanese Gem Redefining Dining.

Stepping into She’s Here felt immediately familiar yet thrillingly new. From the team behind Delhi’s beloved Call Me Ten, this Gurugram newcomer at HQ27 in Sector 27 arrived with quiet confidence. The name captured it perfectly: no grand introduction needed, just presence. Warm terracotta tones wrapped around dark wooden panels, creating intimacy without confinement. Textured walls caught the soft lighting just right, guiding eyes toward the gleaming Omakase bar and live Teppanyaki counters. Every surface felt considered: low-slung banquettes invited lingering, while open grill stations promised theatre. This space evolved naturally from casual afternoon gatherings to vibrant evenings, mirroring Gurugram’s own rhythm. Our table below the lights, right in corner became the perfect vantage point to experience the service with a bird’s eye view.

The Warm Welcome: Bread, Butter, And First Conversations

The evening began gently with a bread basket that set genuine expectations. Warm sourdough and milk rolls arrived alongside three housemade butters: miso chilli for deep umami, Truffle butter for deep earthiness, Sriracha chilli for subtle warmth. Dipping crusty edges into miso chilli created sparks that made conversation flow easily. These opening bites weren’t just bread service. They introduced the kitchen’s fermentation skill and balance philosophy immediately. Around us, the room filled with similar small rituals: couples sharing bites, groups laughing over first sips. The interiors amplified this intimacy, wrapping diners in terracotta glow while keeping energy alive through open kitchen views.

Sipping Through Shinjuku: Cocktails That Understand The Room

As bread disappeared, drinks arrived to guide the evening’s progression. Shinjuku Iced Tea, a more fun iteration of the classic LIIT with melon cream and sake cut cleanly, Umami Micheleda surprised with miso-washed vodka backbone, tomato water acidity, and shiso tempering the salt. These weren’t showy cocktails competing with food. They enhanced it, much like the room’s lighting shifted from soft amber to lively warmth as night deepened.

Ju-Hai brought whisky smoke and nutty depth, while Seven Spice Picante delivered controlled chilli warmth balanced by agave. Each sip synced perfectly with the atmosphere: the Omakase bar’s focused energy across the room, terracotta textures catching low light, conversations rising naturally around shared plates. The bar programme felt genuinely intuitive, using seasonal Japanese ingredients like yuzu and hojicha without gimmickry. These drinks made the table feel complete before main courses even arrived.

Building Momentum: From Gochujang Pasta To Kumono Heights

The Gochujang Buccatini arrived next, transforming familiar pasta into Wafu revelation. Thick al dente tubes coated themselves in glossy Korean chilli paste sauce, brightened by rice vinegar, finished with nori flakes. Heat built gradually without overwhelming, proving Japanese technique elevates Italian comfort brilliantly. Sharing forks across the table felt natural, each bite revealing new layers of fermentation depth.

Then came the Kumono Tower, a vegetarian masterpiece rising dramatically from luscious wasabi cream base. Layered avocado, compressed cucumber, ikura mimic, and yuzu gel achieved seafood-like complexity without animal products. Ponzu acidity cut through richness perfectly, shiso leaves adding herbal lift. The sweet potato crisps provided a much needed textural contrast with its sound crunch. This tower wasn’t a gimmicky sushi. It stood confidently as its own creation, showcasing the kitchen’s precision with plant-based ingredients. Around us, similar constructions travelled from pass to tables, drawing appreciative glances under the warm wooden ceiling.

Grill Fire And Kushiyaki Rhythm

Momentum built toward the grill as Chicken Kushiyaki and Pork Kushiyaki skewers arrived sizzling from binchotan coals. Chicken thigh pieces charred perfectly, tare glaze caramelising edges while keeping meat juicy. Shishito peppers offered heat pops. Pork belly slices rendered fat ideally: crisp outside, melting within, miso marinade penetrating deeply. Spring onions charred alongside brought smoke and freshness.

Watching Robata flames dance from our corner table felt mesmerising. Chefs moved with quiet precision, flames highlighting terracotta textures behind them. The skewers needed no embellishment. Simple tare, perfect char, quality protein. Kushiyaki here felt elemental, connecting us to Japanese grill traditions while the room’s intimacy kept the experience personal. Dipping sauces stayed restrained, letting coal smoke and meat quality speak.

The Hamburg Climax: Lamb Comfort Elevated

Lamb Hamburg steak anchored the savoury peak, arriving well-done with crisp seared exterior and a juicy, cheesy interior. Wafu jus pooled beneath, rich with tomato and red wine reduction. The sauce achieved glossy perfection without heaviness, lamb’s gaminess marrying naturally with fermentation depth.

This wasn’t just steak. It felt like elevated childhood comfort: open-faced hamburger reimagined through Japanese lens. The pavé’s crisp layers cracked satisfyingly against tender lamb. Demi-glace coated fork tines perfectly. In the terracotta glow, with Shinjuku Iced Tea condensing gently nearby, this dish created the evening’s most vivid memory. Conversations paused briefly as we ate, the room’s warmth amplifying shared satisfaction.

The Room’s Perfect Evolution

Throughout, the interiors worked their magic. Dark woods grounded the space while terracotta walls caught shifting light beautifully. Early evening felt intimate; later hours built energy through Teppanyaki sizzle and rising laughter. Banquettes hugged groups comfortably, bar stools invited solo diners, high tables caught natural overflow. No element felt decorative. Every texture served the mood.

Service matched this fluidity, anticipating needs without hovering. Explanations stayed brief but knowledgeable about Wafu philosophy, ferments, cocktail pairings. Pacing felt instinctive: small plates built appetite, grill courses brought theatre, Hamburg satisfied completely. The space genuinely transitioned from dinner focus to late-night bar energy around us.

Who She’s Here Embraces

This restaurant suits Gurugram’s curious diners perfectly. Date nights thrive in intimate terracotta glow, shared towers sparking conversation. Business groups command Teppanyaki counters naturally. Solo adventurers claim Omakase stools watching chefs work. Weekend evenings fill with friends progressing from highballs to richer plates.

She’s Here delivers modern Japanese dining with genuine confidence. Wafu cuisine proves its brilliance through Gochujang pasta and Lamb Hamburg. Vegetarian Kumono Tower showcases technical mastery. Grill work honours tradition while cocktails enhance every moment. Terracotta interiors and intuitive service create intimacy that lingers. Call Me Ten’s Gurugram evolution succeeds by expanding ambition without losing soul. This isn’t just dining. It’s experiencing Japanese evolution tailored for a city that appreciates nuance.