India, Nov. 3 -- A slice of bluefin tuna chutoro, delicately cut, arrives at the table, its richness offset by the bright, citrus-led notes that are a hallmark of Peruvian cooking. At IZU, The Ritz-Carlton, Bangalore, this interplay between restraint and exuberance lies at the heart of Nikkei cuisine, born from the meeting of Japanese and Peruvian cultures. Japanese precision and Peru's punchier flavours come together here without blurring the distinctions between the two traditions.

Guided By The Rhythm Of Nature At the heart of IZU's philosophy is Koyomi, the Japanese calendar that divides the year into 72 micro-seasons. Each marks a subtle shift in the natural world, from the blooming of plum blossoms to changes in the ocean's harvest...