OJU By Neuma, A Cocktail-First Japanese Spot Is Changing Gurugram's Dining Scene

Karan Johar's back at it, and no, we're not talking about his big screen releases. This time, the celebrated filmmakers' latest production doesn't play out on screen (well, not in a traditional way), but it's on the table under amber lights and a Japanese-coded ambience that replicates his films' classic charm in the dining scene.

His first venture in the F&B industry started with Neuma in Mumbai, which he co-founded with Truepalate Hospitality. After Neuma's grand success, Johar & Truepalate Hospitality have now opened doors to OJU By Neuma in Gurugram, and it's about to change the Japanese food experience in the city.

Gurugram already has a roster of Japanese restaurants, from sushi specialists to izakaya-inspired spots, but OJU stands apart. At first, it's easy to think that OJU By Neuma will be like any other Japanese restaurant in G-town (really, it feels like Tokyo 2.0 at the moment), but the minute you set foot in the restaurant, you realise you're wrong, and happily so!

From the get-go, OJU sets the tone with its minimal interiors and understated luxury. Its Japanese inspiration runs not only through design and plating but also the philosophy of in-house craft and cocktail-led dining. As Johar rightly put it, it's not just a restaurant, it's a "feeling, a lifestyle and a whole new way of being." This Neuma's newest evening spot is a cocktail-first dining destination where food, drink, and design take centre stage. Go if you want a night that feels like an event, one where every detail has been scripted. It's Johar's new blockbuster, and the curtain rises nightly at dinner.

Price For Two: INR 5,000 (without alcohol)

Social Media: @oju.india

Designed by Aayushi Malik, the interiors will make you feel like you're transported to an actual restaurant or bar in Tokyo. With shoji-like panels, muted colours, wood surfaces, and natural stones, the setting is created to evoke the look and feel of an authentic Japanese restaurant. There's a Kyoto-inspired mural that washes the walls in shadow and brushstrokes, a contemporary Zen garden on the terrace with gravel, foliage, and water reflections. Every corner is built to carry a Japanese identity until you look outside and realise you're still in Gurugram.

As we sat down to dine, the manager began to tell us all about OJU, and it was established from the start that what we were about to witness was a premium dining experience with the best of the best experts in the F&B industry. The kitchen is helmed by Chef Mahmoud Mohamed Awadalla Gaber (Moh), who brings his experience from Nobu, Dubai's Mimi Kakushi, and other international restaurants, and Chef Nitin Bhardwaj, who has over two decades of experience working in kitchens across India, Japan, and the UAE.

The approach to the food is simple and uncomplicated. It's small plates, built to share and techniques grounded in Japanese tradition. But that's not all! Don't get us wrong, it's authentic yet accessible enough for Indian preferences and palettes. What we loved about the entire experience, beyond the delectable food of course, was the fact that every sauce, dip and ferment is made in-house — something that sets OJU apart from its competition. From the Vegetable Gyozas to Chicken thigh with teriyaki, from Grilled salmon to Miso black cod with yuzu that's marinated for days and brightened with citrus, every dish was rich, flavourful and wholesome. Even simple plates, like Spinach with Gomadare Sauce, are layered with umami, crunch, and freshness. The highlight of the entire dining experience was the sushi and desserts, particularly Raspberry Yuzu Cheesecake.

With celebrated names attached to the kitchen and delicious dishes, one's cocktail will be underwhelming, but OJU knows how to deliver a climax just like a Karan Johar film. Like food, the cocktail programme has been created in collaboration with Countertop, India's celebrated collective led by Pankaj Balachandran. To make it even more experiential, Siya Negi is the head mixologist. She was named Mixologist of the Year 2024 and was first runner-up at World Class India 2023. And it's safe to say that her reputation precedes her, with drinks that are narrative-driven. Starting with highballs that open crisp and light, to bolder concoctions that explore savoury, smoky, and umami notes, each drink is thoughtfully curated. They're playful but precise, engineered to both stand alone and pair seamlessly with the menu. We tried their Strawberries and Cream and Piccolo Highballs and absolutely loved them. What's also gaining traction online is their Ume sour and Nuts about you, so if you happen to visit, do try them out!