<< RESERVATIONS >>

On Wednesday, June 18, 2025, a one-night-only special collaboration dinner titled "India meets Italy: A One-of-a-Kind Culinary Feast" will be held at Gallery 11, the all-day dining venue on the 11th floor of Hotel Indigo Tokyo Shibuya. This exclusive event will welcome Karan Gokani, a globally acclaimed chef based in London, known for his innovative take on Indian and Sri Lankan cuisine.

Chef Gokani, co-founder and creative director of London's acclaimed Sri Lankan and South Indian restaurant "Hoppers" — honored with Michelin’s Bib Gourmand for its exceptional dishes at outstanding value—joins forces with Davide Di Dio, Executive Chef of Gallery 11. Guests will enjoy an omakase-style dinner that artfully fuses the bold flavors of Sri Lankan and South Indian cuisine with the refined Italian culinary traditions, brought to life by Japan's finest seasonal ingredients.

Held in Shibuya—a district where diverse cultures intersect and new ideas constantly emerge—this experience embodies the spirit of gastronomic innovation. The menu also features Tokyo Burrata from SHIBUYA CHEESE STAND, one of Hotel Indigo Tokyo Shibuya’s local “Neighborhood Stars”, offering a curated taste of Shibuya’s local craftsmanship.

Join us for an evening where two chefs’ cross-border passions and creativity are served on every plate—an experience to be savored with all five senses.

< “India meets Italy: A One-of-a-Kind Culinary Feast” Event Details >
■ Date & Time:
Wednesday, June 18, 2025 – from 19:00

■ Reservation Period:
From Thursday, May 22 to Saturday, June 14 at 21:30
Please note: Cancellations after the reservation period ends will incur a 100% cancellation fee.

■ Venue:
Gallery 11, 11th Floor, Hotel Indigo Tokyo Shibuya

■ Price:
¥18,700 (tax included, service charge not included)

※Seats are limited, so early reservations are highly recommended.
※Please be aware that due to the special nature of this event and the limited seating, we are unable to accommodate menu changes or dietary restrictions.

■ Menu
【Drinks】
1 glass of champagne for the toast
Mineral water

【Amuse-bouche】
Shiso Ponzu Pani Puri
A refreshing bite of pani puri filled with shiso and pickled plum, finished with fragrant ponzu broth.

Curd Rice Gunkan
A fusion bite combining curd rice wrapped in seaweed, topped with salmon roe — blending South Asian and Japanese flavors.

Spiced Buttermilk Carpaccio of Sea Bream
Delicate sea bream paired with sake lees and buttermilk, accented by aromatic curry leaf oil.

【Appetizers】
Seared Scallops with Hodi
A harmonious blend of seared scallops and rich Sri Lankan-style "hodi" coconut curry sauce.

Paneer Makhani Ravioli
Ravioli filled with paneer and dressed in makhani sauce, highlighted with Tokyo Burrata for a colorful Shibuya touch.

【Main Dishes】
Smoked Mackerel Rasam Ramen
A bold fusion of Japanese ramen and South Indian rasam, featuring smoked mackerel.

Steak & Curry
A luxurious dish of Wagyu sirloin topped with signature curry, layered with rich umami and served with fragrant roti.

【Dessert】
Cardamom & Saffron French Toast
A spiced sweet finale with kinako-scented toast, summer peaches, and pistachio ice cream.

【Coffee or Tea】
Specialty Coffee: Hotel’s original blend “HITS” by ONIBUS COFFEE
Tea: Brew Tea Co.

Menu items may be subject to change depending on ingredient availability.

<< RESERVATIONS >>

■ Karan Gokani – Co-founder & Creative Director, Hoppers Born in Mumbai, India, Karan studied law at the University of Cambridge and practiced as a solicitor before pursuing his culinary passion full-time in 2012. His love for the food cultures of Sri Lanka and South India led him to co-found Hoppers, one of London’s most celebrated South Asian restaurants. He’s also a cookbook author, television guest TV personality, and a prominent voice on Instagram (@karancooks). Karan leads the social initiative Hoppers Feeding the Future, which supports underprivileged children in Sri Lanka.

■ Davide Di Dio – Executive Chef, Gallery 11 A native of Naples, Italy, Davide ran his own restaurant in Italy before moving to Japan in 2003. He served as sous-chef and executive chef at luxury hotels in Tokyo, drawing on experiences across Italy, the UK, Spain, France, and Australia. At Gallery 11, he brings his distinct, globally influenced Italian culinary vision to life through bold creativity.