A Michelin-starred culinary journey
An intimate culinary showcase in New Delhi recently brought together the precision of Japanese technique and the finesse of modern European cooking in an elegant eight-course tasting experience. The event featured Austrian Michelin-starred chef Philipp Dyczek, whose cuisine is known for its disciplined approach to ingredients, seasonality and refined craftsmanship.
Chef Dyczek, the founder of Restaurant ARTIS-which earned its first Michelin star in 2025-presented a menu inspired by the Japanese omakase philosophy, where each dish arrives as a carefully considered progression of flavours and textures. The result was a dining experience that balanced restraint with creativity, highlighting the chef’s ability to weave together culinary
traditions without losing their individual character. The journey began with a delicate Bluefin Tuna O-Toro Tartlet, where the buttery richness of the tuna was complemented by creamy white bean, basil and fresh wasabi. The crisp tart shell added texture while allowing the natural flavour of the fish to shine.
This was followed by a King Crab Beignet, a golden and airy preparation filled with sweet crab. Accents of pickled dill and parsley cut through the richness, creating a dish that was both indulgent and balanced. One of the most vibrant courses of the evening was the Hamachi Ceviche, where tender hamachi met a bright tomato-pineapple vinaigrette. Daikon, tarragon, lime caviar and wasabi contributed freshness and acidity, making the dish lively and refreshing.
The menu then moved into deeper, more nuanced territory with Austrian Chicken Chawanmushi-a silky savoury custard infused with chicken and root vegetables. Subtle hints of banana, cocoa and miso added unexpected complexity while maintaining the delicate character typical of the Japanese classic.
Seafood again took centre stage with Skrei and Red Snapper poached in brown butter and served with a dashi beurre blanc. The pairing of French sauce technique with Japanese umami created a harmonious interplay of flavours, enhanced by smoked pea, kombu oil and shiso. A heartier course followed in
the form of Suckling Pig, served with apple, pumpkin seeds and mustard alongside a creative kale sushi element. The aromatic warmth of Kampot pepper tied the dish together.
The final savoury course featured Duck with Water Spinach and Green Asparagus, gently perfumed with lemongrass and ginger, before the evening concluded with a light Topfen Soufflé accompanied by Riesling sabayon and vanilla ice cream. A thoughtfully designed vegetarian tasting menu mirrored the same creativity, ensuring that the experience remained inclusive while maintaining the chef’s signature elegance and balance. Together, the courses formed a memorable culinary narrative that celebrated craftsmanship, subtlety and global influences.
