Guppy Turns Ten: Celebrating A Decade Of Japanese Cuisine

Guppy, a contemporary Japanese kitchen & bar by the Olive Group of restaurants, is thrilled to announce its 10th anniversary. 

Over the past decade, Guppy has become an iconic destination for Japanese cuisine with a vibrant ambience.  It’s been ten lovely years in the playful wonderland, and Guppy’s kitchen is humming. With a focus on light, fresh, and seasonal ingredients, the kitchen crafts an exceptional array of dishes, all made from scratch to ensure delicious flavours.

Founder and visionary AD Singh reflects on this remarkable milestone, sharing, "As we celebrate Guppy's 10th anniversary, it brings back memories of why I wanted to start a Japanese restaurant. I have always loved Japanese cuisine as it is flavorful, healthy and light. Guppy has consistently broken myths and serves a wide variety of vegetarian options and an array of meats. We are so much more than just seafood"

Guppy’s Head Chef, Saurabh Sharan, helps shrug off the misconception that Japanese cuisine is just about raw seafood. He boldly plays with seasonal vegetables, flavours, and meats such as Chicken Nanban, Signature Pork Belly, and Tenderloin Cubed Steak, creating dishes that taste as beautiful as they look. Japanese food is not only for non-vegetarians, Guppy resolves this misconception and offers mouth-watering vegetarian options as well such as Beetroot & Plum Avocado Tartare, Miso Tofu Poke Bowl, Hokkaido Miso Ramen and a lot more. 

New Look

Guppy has undergone a captivating transformation, unveiling a brand-new look that exudes vibrancy and charm. Design director, Sabina Singh has added a harmonious fusion of pastel hues, creative colour blocking, and printed floors, resulting in an ambiance that is both refreshing and welcoming. The design stays lighthearted and playful using pop culture images, and putting a contemporary spin on traditional motifs and images. Origami-inspired prints intermingled with strong pop imagery for the upholstery. The colours and treatment are reminiscent of Tokyo's Harajuku district where self-expression is celebrated. 

The Star Menu 

Guppy is introducing the 10th-anniversary menu as a homage to both beginnings and beloved classics. It is a celebration of #GuppyFirst and all-time favourites that have graced our tables over the years. Indulge in the , exclusive menu available for the month of October serving The Poke Bowls such as Miso Tofu and Scottish Salmon, Ramen Burgers such as 5 Mushroom Ramen Burger and BBLT Ramen Burger, Black Rice Sushi and classics like  Beetroot and Plump Avocado Tartare, Signature Pan-fried Calamari, Honey Mustard Glazed Pork Ribs, Guppy Signature Pork Belly, Tsukiji Tuna Sashimi, Chashu Ramen Shoyu, Guppy Signature Black Cod with an extensive selection of sushi rolls like Black Rice California Roll, Asparagus Tempura Roll, Prawn Tempura Roll, Spicy Salmon Roll to name a few. It's a testament to Guppy’s commitment to breaking stereotypes and introducing unique and wholesome options. Raising a glass to a decade of camaraderie with cocktails that have won hearts and stirred conversations. Some of the Deca-licious cocktails of Guppy are Love Lolita, Lemon Ninja, Yo! Guppy, Kyoto Sour, Sakura - Sakura, each sip is a tribute to cherished moments.  

#GUPPYFIRST 

Guppy has been a pioneer in introducing several japanese innovations, often referred to as a "Guppy First," to the Indian culinary space. Guppy proudly inaugurated Delhi's first-ever Poke Bar, bringing this popular concept to the city. Being the first one to introduce Ramen Burger, a trend that gained immense popularity in 2015. Further showcasing its commitment to sushi craftsmanship, Guppy introduced Batera Sushi, the oldest form of pressed sushi, alongside sushi crisps in one of it’ s seasonal menus in 2016. Guppy’s dedication to healthy dining led them to offer Black Rice Sushi as an alternative to white rice, a choice now embraced by numerous Japanese restaurants across India. As part of our contribution to indigenous black movements in India, they incorporated local ingredients like shiitake, black fungus, and daikon into our dishes. From Japanese hotpot dish of fresh ingredients Nabe to Mitzutaki-inspired, slow-braised black Kadaknath Chicken was also a #GuppyFirst. Lastly, Guppy redefined sushi by being the first to combine mango and avocado, with tuna for seafood lovers. 

●Guppy introduced to Delhi – India’s first Poke Bar.

●Guppy introduced India to one of the hottest international food trends – The Ramen Burger in 2015 before anyone else did.

●Tokyo Mon Amour, a Franco-Japanese pop-up with French restaurant Le’ Bistro du Parc for a season to introduce Franco-Japanese cuisine.

●Guppy introduced Batera Sushi (the oldest form of pressed sushi) in one of its seasonal menus in 2016 along with Sushi Crisps.

●Introduced the healthy Black Rice Sushi option as an alternative to white rice. It’s now available in many Japanese restaurants in India. 

● As a part of one of the first Indigenous Black Movements in India, Guppy served shiitake, black fungus, daikon and other tasty local ingredients. 

●Guppy was the first one to introduce Mango and Avocado Sushi, with Tuna for Seafood lovers. 

●Guppy was the first one to introduce a Japanese hotpot dish of fresh ingredients Nabe and Mitzutaki-inspired, slow-braised black Kadaknath Chicken.