Disclaimer: This article is for those who appreciate indulgence or are curious about where the rich and famous savor their meals.
The upscale Malcha Marg market has a new culinary gem, and it’s already the talk of Delhi’s elite. Boya, a Japanese fine-dining restaurant, is creating waves—but discreetly. With just 30 exclusive seats with prior reservation in the entire building, the restaurant is intentionally keeping things intimate to ensure unparalleled service and only the finest ingredients for its well-heeled patrons. And those who know, know—many have already returned for repeat visits.
At the helm of Boya’s kitchen is the exceptionally skilled Chef Augusto Cabrera, whose reputation precedes him. Having followed his culinary journey across various establishments, I walked into Boya knowing I was in expert hands.
The ambiance set the stage beautifully—a crisp winter afternoon with sunlight streaming through the glass ceiling, the gentle hum of soft music, and the rhythmic clinking of cocktails being expertly shaken at the bar, a prelude to an unforgettable meal.
Our indulgence began with the yellowtail carpaccio, an exquisite testament to knife skills so refined that the translucent slices could only be delicately scraped off the plate. The interplay of diced capsicum, grated ginger, garlic, and soy lent a complex yet balanced depth of flavor, making this dish a masterpiece. If not for its premium pricing (Rs 2,175 for 85 grams), I would have gladly ordered another.
The rock shrimp tempura in Sriracha mayo, while competent, didn’t quite match the standards set by the other dishes. However, what followed more than made up for it. The sea bream in leche de tigre with hiyashi wakame was a revelation. This medium-sized white-fleshed fish, prized for its natural sweetness, was elevated by a traditional Peruvian marinade known as tiger’s milk—a vibrant mix of lemon, garlic, fish stock, and milk that subtly “cooks” the raw fish in its citrusy acidity. This was my first encounter with this preparation, and I was instantly enamored.
Next came the Filipino-style pork belly with chili soy, its razor-thin slices achieving a perfect crunch, offering a textural contrast that was nothing short of addictive.
When it came to sushi, we opted for just two variations: spicy salmon and Toro nigiri, featuring a sublime duo of chutoro and otoro. Each bite reaffirmed why Boya’s sushi is already considered among the finest in the city. The buttery richness of the otoro, the impeccable quality of the fish, and the precise balance of seasoning left an impression so lasting that, even weeks later, my taste buds still crave those exquisite morsels.
While Boya offers pizzas—an unusual but intriguing addition to a Japanese menu—we skipped them, reserving them for a future visit.
Our grand finale was nothing short of spectacular: Chilean sea bass in miso and balsamic, crowned with freshly shaved black truffles. Having previously relished black cod in miso, I was pleasantly surprised to find that sea bass carried the flavors even better—perhaps due to the chef’s masterful execution.
Dessert was a decadent dark chocolate berry with miso mousse, rounding off our meal on a note of sheer indulgence.
Boya is not just a restaurant; it is an experience—one that demands to be savored on special occasions, or simply when you feel like celebrating life’s finer moments. And for those moments, I know exactly where I’ll be. And next time for an Omakase experience.
Address: Boya, 7/48, Malcha Marg, Block C, Diplomatic Enclave, Chanakyapuri, New Delhi | Phone: 8826656089
