Neuma, the multi-specialty hospitality collective co-owned by Karan Johar along with Truepalate Hospitality founders has launched OJU in Gurugram. Positioned as a cocktail-led, high-energy dining space, OJU brings a fresh take on Japanese craftsmanship infused with global flavors.
Building on the vision that started with Neuma in Colaba — the revival of the iconic Indigo property — OJU marks the next chapter in a growing portfolio of distinctive hospitality brands. In recent years, Truepalate Hospitality has introduced concepts such as one8 Commune with Virat Kohli, Pincode with Kunal Kapur, and Jolene by the Sea with Amrita Arora and Shakeel Ladak, spanning locations from Delhi to Dubai and Goa to Abu Dhabi. Collectively, these ventures have reshaped the dining landscape for a new generation. With OJU by Neuma, the group steps into a space that seamlessly fuses food, cocktails, design, and ambience with unmatched creativity and precision.
“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’re only getting started. I can’t wait to see Oju travel to more cities with us,” said Johar.
Chefs Mahmoud Mohamed Awadalla Gaber (Moh) and Nitin Bhardwaj helm OJU’s culinary program, bringing extensive global expertise. Moh, who has honed his skills at Michelin-starred kitchens such as Nobu, Mimi Kakushi, and Kodo, combines the discipline of world-class kitchens with a spirit of creativity and experimentation. Chefs Mahmoud Mohamed Awadalla Gaber (Moh) and Nitin Bhardwaj helm OJU’s culinary program, bringing extensive global expertise. To begin with, Moh, who has honed his skills at Michelin-starred kitchens such as Nobu, Mimi Kakushi, and Kodo, combines the discipline of world-class kitchens with a spirit of creativity and experimentation.
Meanwhile, Bhardwaj, with over 20 years of experience across India, Japan, Ghana, and the UAE, has represented India at the World Sushi Cup in Tokyo and earned multiple international hospitality awards. Furthermore, his approach blends a deep respect for traditional Japanese flavors with a modern sensibility. Together, the duo curates a menu where they craft every element — from ferments and pickles to slow-simmered broths — in-house, thereby ensuring authenticity, depth, and refinement in every dish.
At OJU, the bar program stands as a distinct pillar of innovation. Developed in partnership with Countertop — India’s most awarded cocktail collective led by Pankaj Balachandran — and executed by head mixologist Siya Negi, it sets the stage for world-class cocktails in a vibrant, high-energy setting. Negi, recognized as Mixologist of the Year 2024 and First Runner-Up at World Class 2023, brings a style that is sharp, inventive, and refreshingly approachable.
The design, envisioned by Aayushi Malik, therefore completes OJU’s immersive experience. Moreover, drawing inspiration from the Japanese aesthetic of Shibui, the interiors celebrate understated elegance through natural stone, wood, and muted tones. Kyoto-inspired wallpaper and handpicked artworks add layers of subtle drama, while curated books infuse warmth and intimacy. The indoor dining space seamlessly extends into an outdoor area designed as a modern Zen garden, offering an atmosphere that is simultaneously social and private, contemporary yet timeless.
