Megu, The Leela Palace, New Delhi

Address: Chanakyapuri, Diplomatic Enclave New Delhi 110023
Telephone:+91 11 3933 1234 /+91 11 3933 1360
Lunch: 12:30 PM-2:45 PM
Dinner: 7:00 PM-11:45 PM

About the Restaurant



Shrimp and MEGU Wagyu Carpaccio. With the seafood and several other ingredients imported from international markets, MEGU invites epicureans to an innovative gustatory experience. Each dish at MEGU is presented in a specially-designed handcrafted plate or bowl inspired by the dish itself. The ingredients used have been meticulously selected by expert chefs over years of research across Japan, the United States, Europe and Canada which now results in the exquisite culinary creations offered.  

India. It offers an impressive wine list of nearly 400 labels including some of the world’s best labels like Domaine de la Romanee-Conti, Richebourg, Petrus, La Tache and Dom Enotheque that perfectly complement the culinary odyssey on offer. MEGU is the first and the only restaurant to offer sparkling sake, each available by either carafe or bottle.


Chef Yutaka Saito

Chef Yutaka Saito is an expert in Japanese cuisine with experience spanning over three decades. A master in both, traditional and modern Japanese cuisine, he has been constantly innovative in the preparation of sushi, in particular. His desire to create the perfect dish every time has helped him master the art of designing the most exquisite meals. Remarkably developed new sushi creations stand testimony to his talent and creativity.

Saito’s career began in Japan in 1979 with Muryo-Wan in Tokyo where he mastered the Kaiseki Zen cuisine, a traditional multi-course Japanese dinner. He then moved to Taihachi Japanese Restaurant, Chiba in 1981, where he trained extensively in the preparation of rice and fish. Later, he worked with the Fujiya Japanese Restaurant at Tacoma in Washington as the Sushi Chef where he was responsible for preparing ingredients for sushi. He was also often seen actively engaging with the guests, suggesting menu items and educating them on sushi and Japanese food.

In 1991, Saito started his own restaurant – Saito’s Japanese Café and Bar in Seattle; wherein he not only educated his clientele about Japanese cuisine but also rendered high-end catering services for Japanese and American customers across Seattle.

Saito acquired his training in the Ryotei style from Japan. He is known for his superior knife skills, interesting visual presentations and his ability to innovate new recipes. He imparts training to assistant chefs in all facets of sushi and Japanese cuisine with a focus on increasing speed while maintaining the quality of presentation. Along with his mastery in sushi and Japanese cuisine, Saito has also worked on Mediterranean cuisine.

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