On a Wednesday night, while half the city was winding down, we found ourselves (very much on purpose) at a space that’s equal parts stylish and electric. As expected from the man behind the brand, OJU is every bit as curated and charismatic as Karan Johar himself.
Located in Gurugram, OJU has it all—a buzzing crowd, inventive food, and cocktails to match every mood. And judging by the packed house on a weekday, it’s clear they’re doing something very, very right.
It’s no secret that Karan Johar has his hand in many ventures, and everything he touches carries an unmistakable air of sophistication and style. OJU, born from his celebrated Bombay restaurant Neuma, is no exception—delivering exactly that elevated flair.
Oju is a spirited night-time dining destination showcasing refined Japanese cuisine. The team behind it is nothing short of exceptional. Leading the culinary charge are Chef Mahmoud Mohamed Awadalla Gaber (Moh) and Chef Nitin Bhardwaj, both bringing a wealth of international expertise and vision.
The bar program at OJU stands as a pillar of innovation in its own right. Developed in collaboration with Countertop—India’s most awarded cocktail collective led by Pankaj Balachandran—and expertly executed by Head Mixologist Siya Negi, it elevates the drinking experience to an art form.
At the helm of this ambitious vision is Karan Johar himself, whose eclectic taste, playful boldness, and natural storytelling instinct perfectly embody OJU’s vibrant spirit.
“Oju is really close to our hearts. It’s something we built with people we love working with, and every bit of it carries that energy. To me, it feels like the natural next step for Neuma, a space where cocktails, food, and atmosphere come together in a way that makes you want to linger. I see it becoming that ritual you look forward to, the place you keep coming back to. And we are only getting started. I can’t wait to see Oju travel to more cities with us,” shares Johar.
Designed by Aayushi Malik, OJU’s interiors speak in quiet, confident tones. Inspired by the Japanese philosophy of Shibui—which celebrates subtle beauty—the space doesn’t shout for attention. Instead, it draws you in with its calm, grounded presence. Natural stone, warm wood, and a palette of soft, muted hues set the mood—serene, yet never sterile.
Look closer and the details begin to reveal themselves: Kyoto-inspired wallpaper that catches the eye just so, handpicked art that adds personality without clutter, and curated books that make the space feel lived-in and loved. The indoor dining area opens into a modern take on a Zen garden—an outdoor escape that feels social, but never loud. Altogether, it’s a space that feels easy, intentional, and deeply personal.
Playing with Japanese flair and finesse, OJU approaches its craft with a sense of precision that borders on sacred—yet never feels constrained. The menu is inventive, expressive, and full of surprises.
We kicked things off with two standout cocktails: the velvety vegan Ume Sour and the Ponzo, OJU’s bold reinterpretation of a Picante. The Ume Sour was a dreamy balance of froth, fruit, and smoothness—delicate but full-bodied. The Ponzo, on the other hand, defied expectation. With no discernible trace of alcohol on the nose or palate, it delivered a flavour profile that felt almost savoury—reminiscent of ramen in a glass. Strange, intriguing, and oddly satisfying.
We nibbled on spiced edamame and crisp, juicy shrimp pops—small bites that matched our cocktails in both intensity and creativity, easing us perfectly into the meal.
Then came the salads, seaweed, spinach with gomadare sauce, and charred beans with onion wafu. Each one was a surprise. Creamy, deeply flavourful, and far from the afterthought salads so often are — so much so, we almost forgot we were eating greens.
We shared the Hamachi with ponzu sauce—a beautifully delicate dish with a clean, citrusy tang that played perfectly against the buttery texture of the fish. The miso-glazed salmon followed, rich and gently caramelised, offering a savoury-sweet depth that lingered just long enough. The Tuna Tataki, while artfully presented, leaned a bit bold for my palate — intense in flavour, slightly overpowering in contrast to the balance of the other dishes.
While it may seem like we only indulged in the meat and seafood showstoppers, OJU’s vegetarian offerings held their own. We sampled the vegetable gyoza served with a delicate dashi sauce — perfectly pan-fried parcels with a soft, savoury filling. The crispy baby potatoes with gochujang sauce were an unexpected highlight— golden, crunchy edges giving way to a warm, fluffy centre, all wrapped in a bold, tangy, and just-spicy-enough glaze. Cheesy, punchy, and deeply comforting. The tomato-spiced maki rolls were fresh and bursting with a perfect blend of heat, tang, and freshness.
The last bites from the menu were chicken yakitori and chicken wings with sea salt and lime. The yakitori, glazed and charred to perfection, offered a smoky-sweet bite with every skewer, while the wings struck a subtle balance—crispy-skinned, simply seasoned, with a bright, zesty lift from the pairing of lemon wedge and sea salt.
From the impressive array of meat and seafood options, we truly devoured the chicken yakitori, miso-glazed salmon, and shrimp pops. For the vegetarian crowd, definitely go for the crispy baby potatoes in gochujang sauce and the tomato-spiced maki roll—they’re absolute standouts. And if you ever find yourself at Oju, do yourself a favour and try the Ponzo — it’s a surprising twist that will challenge everything you thought you knew about cocktails.
While OJU’s craft feels truly authentic—thanks to its fresh, premium ingredients—its true speciality extends far beyond the food. It’s in the ambience, the warm hospitality, and the meticulous attention to detail found in every corner. This new evening spot will have you coming back time and again, drawn by the perfect blend of food, drinks, and undeniable charm—creating the unique OJU experience together.
