Bengaluru, February 03, 2026: There’s a busy hum of chatter in the air, a faint hiss of steam from a giant dimsum steamer and glasses clanking in obvious cheer. It feels like you’ve wandered into a food market, somewhere in the narrow alleys of Bangkok or Tokyo, only this one sits in the heart of Manyata Tech Park. Yoichi by Shiro, the newest concept from JSM Corporation Pvt. Ltd., the creators of Shiro, Asilo, and Hard Rock Café, brings Southeast Asia’s culinary street culture to Bengaluru. Much like the street food market, choices abound here, with comforting tastes and a relaxed atmosphere that is ideal for conversation.
Yoichi, meaning ‘street market’ in Japanese, channels the spirit of hawker centres and night markets, where every turn brims with a new smell, taste, and discovery. The restaurant unfolds as a live marketplace, complete with stalls and carts, each re-interpreted into its own distinct culinary stop. Every counter has its own story, style and flavour identity, brought together under one roof for a seamless, tech-eased experience.
The Walkthrough
As you step inside, South East Asia’s culinary landscape is laid out before you. To the right, the dedicated Izakaya live section, with its intimate Japanese energy and a robata at its heart, tucks itself quietly into a corner. The wall is lined with bottles of sake and Japanese whiskey glowing under soft amber light, while the bar counter, tiled with timeworn mahjong pieces, invites you to linger and begin your journey with small plates and crisp tempura bites. At the centre of the space sits the Tuk Tuk Bar, the restaurant’s main bar, buzzing with colour and movement like a streetside pit stop.
A Claypot corner sends up spirals of steam, rich with soy and sesame. A Salad cart overflows with herbs and citrus, celebrating Asia’s love for freshness and texture. The Grill glows with charcoal and smoke, while a Vegetable House offers vibrant, meatless specials that honour regional vegetarian traditions.
From there, the restaurant unfolds organically, like lanes branching off a market square. The live dim sum counter towers with a massive steamer stacked high; the Parata Ichiban stall flips flaky Malaysian flatbreads on a hot griddle; and the Sushi station plates up delicate rolls. Each counter feels distinct, with its own rhythm and identity, yet woven into a narrative that captures the spirit of a South East Asian market.
“Yoichi is our tribute to the streets of Southeast Asia, places where food is honest, energetic, and deeply rooted in culture. Every stall and every dish is inspired by flavours I’ve experienced firsthand, from bustling night markets to humble street stalls. We wanted the food to feel bold yet comforting, and the space to feel alive, a place where guests don’t just eat, but explore, connect, and slow down. Yoichi celebrates diversity on a plate and the joy of sharing it in a vibrant, market-style setting,” says Chef Priyank Singh Chouhan, Director – Culinary & Operations, JSM Corporation.
Design That Feels Lived-In
The decor shapes the entire experience, layering nostalgia and craftsmanship in unexpected ways. Gritty, raw cement walls slapped haphazardly with weathered posters and carelessly torn pages from zines clash with the warm brick walls and beams of dark oakwood with surprising alacrity. Each section has a distinct character with nuggets of history and culture that narrate stories from the Far East. A larger-than-life mural of an Asian woman in colourful attire adorns an entire wall, unmistakably alluring in its appeal, and a nod to the ubiquitous street art across South East Asia. Right at the centre sits the bar. A statement counter made of reclaimed railway wood is very obviously the social heart of the space.
On closer look, you see that no details have been overlooked. Much of the décor has been sourced by the team by rummaging through second-hand markets, lending the restaurant an authenticity that feels unpolished, human, and full of stories.
“We created Yoichi – the South East Asian Food Market – as a personal homage to the electric energy and vibrant, organized chaos of the region’s iconic night markets. We wanted to build a place that truly feels authentic, a lively nexus where both global visitors and our cherished local community can connect over incredible food. Every single detail at Yoichi has been a labor of love for us – from the unique curios we sourced to the custom-designed food counters. We didn’t just want a food hall; we wanted to recreate the sights, sounds, and atmosphere that everyone loves when they travel to the region.
Our mission is simple: to respectfully delve into local concepts, traditions, and subcultures, and present them in a fresh, thoughtful way for fellow food enthusiasts who, like us, appreciate a truly curated and genuine experience,” says Sanjay Mahtani, Executive Director at JSM Corporation Pvt. Ltd.
Out front, flower carts, giant hand-painted grey pots, and a live satay cart frame the entrance. The outdoor space is lit by a roof of warm string lights and the city’s famed weather. A private cabana peeks out towards the back, intimate and cocooned, offering quiet amidst the bustle.
The Food: A Love Letter to the Streets of South East Asia
The food at Yoichi captures the soul of the streets, bold, aromatic, and meant for sharing. Menus are regionally inspired and ever-evolving, drawing from Thailand’s curry houses, Japan’s izakayas, Indonesia’s grills, and Vietnam’s fresh salad bars. Chef Priyank has been at the forefront of Asian cuisine in the city for years, solid in his techniques and avant-garde in his style. This expertise shines through in Yoichi.
There’s the Satay Cart with skewers marinated in tamarind and lemongrass; Clay Pots simmering with caramelised sauces and steaming rice; Ramen and Wok specials made to order.
The Asian Thali is a highlight; a curious mix of several Asian dishes with bites of South East Asian favourites that feels both experimental and comforting at the same time. The Agedashi Tofu, a clean and minimal dish, packs a surprising amount of flavour. Soft, billowy tofu is dunked in a light broth, promising to reel in both vegans and non-vegetarians alike.
Yoichi brings to Bangalore a wide range of Pan Asian dishes, each inspired by flavours from across the region. The menu stretches across Asia, bringing together Thai glass noodles, Indonesian favourites, Korean kimchi ramen, Cantonese hot pots, Japanese classics like Hamachi Carpaccio and Tsukune, Vietnamese hotpots, and a smooth Frozen Coconut yoghurt finish. Every dish is cooked to order, inviting diners to watch, listen, smell and learn before they taste.
Corporate Comm India (CCI Newswire)
