KAIYO

27/06/2025

This weekend
Special menu by

02/04/2025

[ KAIYŌ ] sushi rolls are all about freshness, balance and bold flavors. Every ingredient is carefully selected to create a unique experience.

Our surf & turf roll combines the best of both worlds – seared beef with juicy prawn, perfectly paired with our signature sauce.

[ beef, prawn, chinese mayo, cucumber, sesame seeds ]

A roll that blends contrast and harmony in every bite. Try it and discover a new side of sushi.

31/03/2025

Our guests are at the heart of everything we do. Every visit is a shared experience, where flavors, stories and moments come together. We appreciate each guest who steps into KAIYO, making it more than just a place to dine - it’s a space to connect, explore and enjoy.

15/03/2025

[ zero proof venivel bitter, osmanthus, elderflower ]

The first homemade non-alcoholic bitter based on Sri Lankan herbs [venivel, vetiver, peppers, flowers] with pomelo juice, cardamom, allspice and bael fruit.

Is a special, non-alcoholic creation that honors the rich traditions of Sri Lanka, particularly the Sacred Poya Day, when alcohol is traditionally abstained from.

12/03/2025

Our farm-to-table and farm-to-bar approach ensures that the
ingredients we use come from local farmers and producers, reflecting our dedication to ethical sourcing and environmental responsibility.
By prioritizing local partnerships, we help to strengthen Sri Lanka’s agricultural economy while providing our guests with the freshest, highest-quality ingredients.

Every plate and cocktail at KAIYO
represents a collaboration between our team and the local farmers who bring Sri Lanka’s natural bounty to our tables.

[ marakatha ]
[ wagawa ]
[ watalappam ]
[ samanthi ]
[ sabaragamuwa ]

10/03/2025

A selection of appetizers designed for you to experience each ingredient in different forms - beef, prawns, octopus and tuna.

A true gastronomic journey with [ KAIYŌ ]

23/02/2025

23/02/2025

The story behind Watalappam began with a discovery of one of the rarest and richest coconuts in the world - the Di Kiri Coconut, native only to Sri Lanka. Known for its creamy texture and exceptional richness of oils, the Di Kiri Coconut became the foundation of our vision to create a cocktail that would embody the true spirit of Sri Lanka. We wanted a drink that was as complex and multifaceted as the island itself - one that would surprise you with its layers of sweetness, bitterness, spice, and refreshment, all balanced in perfect harmony.

Ingredients: Ceylon spices, jaggery, homemade cardamom bitter, cascara vermouth, Ceylon arrack washed by di kiri coconuts.

[ KAIYŌ ]

07/02/2025

At [ KAIYŌ] we believe in a farm-to-bar approach - using fresh, hand-picked ingredients to create cocktails that truly reflect the land around us.

Our bar manager was inspired by the delicate yet vibrant taste of kirala - a tropical fruit that can only be gathered from the water. She infused its essence into her signature cocktail Yasashi-sa. Elevating its refreshing profile with a unique depth of flavor.

The fractal technique used in its preparation enhances both the texture and presentation making every sip as visually striking as it is flavorful.

29/01/2025

At [ KAIYŌ ] every detail is carefully considered to match the style and concept of the restaurant. Minimalism in design, well-chosen lighting and a balanced color palette all come together to create a seamless experience.

We carefully select each plate to complement the dish, making your dining experience feel complete.

A place you’ll want to return to - for the flavors, the atmosphere and new taste discoveries.