Chefs David Myers And Masa Ishibasi On Their Shared Love For Sushi And Surfing

Food and travel make chef David Myers’ world go round. The tag ‘Gypsy Chef’—alluding to his nomadic lifestyle—precedes him, which he seems to love. While trotting around the world and absorbing different cultures was always a passion, the LA-based chef was successful in translating those insights into his professional ventures. Chef David’s first restaurant, Sona in LA, was awarded a Michelin star for three years. Thereafter, he has shaped dining experiences in Miami, Singapore, Tokyo, Doha, Abu Dhabi, and New Delhi under his brand of culinary concepts and experiences—ADRIFT.

His modern Izakaya-style space, ADRIFT Kaya, was set up in JW Marriott New Delhi Aerocity in 2022. Known for its excellence in Japanese food, it has everything from hand-rolled sashimi and sushi to flame-kissed robata skewers. A contrast to Chef David’s culinary style, Michelin-rated chef Masa Ishibashi—the master of Edomae sushi—is credited for elevating the art of traditional sushi-making. Over time, Chef Masa—the force behind Sushi Masa in Ginza and other celebrated restaurants in Asia—has taken his craft to many parts of the world, through a series of pop-ups and culinary collaborations. 

With several common interests, particularly a love for Japanese cuisine, chefs David and Masa decided to team up for an exclusive four-hands dinner at ADRIFT Kaya, on the restaurant’s third anniversary. We caught up with the two for a quick chat on travel, food and everything in between. Excerpts from the interview. 

ELLE Gourmet: Congratulations on three years of ADRIFT Kaya in Delhi. What led you to team up with Chef Masa for the big celebration? 

David Myers (DM): First of all, three years of any restaurant is a huge success. It's a hard business, especially in a hyper-competitive market like Delhi. With the vision of Sandeep Gupta, the owner of both Kaya and JW Marriott New Delhi Aerocity, it was possible to have a Japanese restaurant of this standard. 

We wanted to bring in the best for our third anniversary. I immediately thought of Chef Masa; there was no other plan. Hands down, he is the best sushi chef in Japan. What I love about him is his unique style and global vision. He knows how to elevate the traditional style of sushi-making. He's comfortable being in different environments. For me, that is a sign of real success. 

ELLE Gourmet: Chef Masa, what's your view on this collaboration with Chef David?

Masa Ishibashi (MI): In Japan, I prepare dishes omakase-style. But I also have a lot of international customers, so I need to add a little twist to what I serve.  He (David) teaches me so much about global cuisine, so I am always happy to work with him.

ELLE Gourmet: How important is it to balance tradition with contemporary techniques, especially in Japanese cuisine?

MI: All of it is culture. I am Japanese but even when I am making dishes using new techniques, it continues to be a part of tradition. 

DM: India and Japan are two great examples of deep-rooted cultures. Everybody in these countries is so proud of their traditions, between their food and other aspects. As an outsider who has been regularly visiting Japan for 25 years, and who also loves India, I have come to realise it's a beautiful progression of respecting traditional culture and yet finding new ways to make it better. 

ELLE Gourmet: What role does travel play in bringing alive or fine-tuning your concepts? 

MI: I am always travelling to other countries to make sushi for customers. Travelling helps me get new ideas and fills me with renewed energy. One of the places that took me by surprise was Moscow. I didn't even know sushi was so popular there, even the ingredients are similar to what we use in Japan.  

ELLE: Chef David, you've been to India several times. What draws you to it? 

DM: It’s fascinating; there is a vibrancy and energy in India that can be found nowhere else in the world. You have a style of cooking and so many stories that are inspiring. I must mention I haven't seen anyone dance the way they do here. Everyone moves so well. The hysteria, colours and a deep spiritual energy draw me here. 

ELLE: Does earning a Michelin star continue to hold importance for you? 

DM: It’s an amazing achievement that chefs aspire for. Let's look at it like a gold standard, a stamp to say that you've done well or made it to a certain level. You can't buy it or influence it—you get it by pure merit. It's something we are grateful for and respect, and it also helps our businesses, but we didn't get into the industry just for Michelin or any other awards. We got into it to deliver a high-quality experience because we love what we do, and we want to make our guests happy and see the smiles on their faces. We love to put together something that moves and stirs our soul. 

ELLE: Beyond food and travel, what piques your interest?

MI: I enjoy surfing and would do a lot more before. Playing the bass guitar and singing are my other passions. 

DM: I meditate every day and like Chef Masa, I love surfing. Not many know that tea holds a soft spot in my heart, and we've also launched a new matcha brand under which our first café in Bali will open soon. I am obsessed with all things wellness.