Expansion from Mysuru to Bengaluru
Homegrown hospitality brand The Asian Series has expanded its presence from Mysuru to Bengaluru with the launch of The Asian Series: Tokyo to Seoul Chapter, as announced on August 24. The new Bengaluru location introduces the brand's distinctive pan-Asian dining concept to Karnataka's capital, according to The Tribune.
The brand first gained recognition in Mysuru with a pan-Asian fine-dining offering. Its expansion follows a vision of an episodic restaurant format, inspired by the structure of a television anthology. The Asian Series is envisioned as an overarching culinary universe, with each location functioning as a distinct "Chapter" focused on specific Asian culinary traditions.
The Bengaluru chapter brings together the cuisines of Japan, Korea, Thailand and Indonesia, offering a menu that includes sushi, dim sum, baos and ramen, alongside a wider selection of regional preparations.
Family Leadership and Philosophy
Rounak Shetty, Co-Founder of The Asian Series: Tokyo to Seoul Chapter, emphasized the brand's unique growth path in a statement: "Most restaurant brands originate in Bengaluru and expand outwards, but we built our roots in Mysuru by introducing pan-Asian fine dining to an appreciative audience. We don't rely on fusion gimmicks to stand out. Our philosophy is simple -- whatever we do, we aim to do it right. After hearing countless Bengaluru patrons in Mysuru ask when we would launch here, opening The Asian Series: Tokyo to Seoul Chapter was the natural next step."
The restaurant is led by a family team comprising Rounak Shetty, Rashmi Shetty and Ajay Shetty, with each co-founder overseeing different aspects of the business. Rounak Shetty leads menu innovation, brand identity and the beverage programme. Rashmi Shetty oversees human resources and guest relations, focusing on hospitality, operational efficiency, cleanliness and sanitation. Ajay Shetty is responsible for finance, auditing and long-term business strategy.
Culinary Craftsmanship
The kitchen emphasizes handcrafted preparations, including precision-rolled sushi, delicate dim sum, baos and slow-simmered ramen. The culinary approach avoids fusion novelties, as noted by Rounak Shetty, focusing instead on authentic techniques and regional flavours.
Interiors and Ambience
The space features warm woodwork and Japanese-inspired design elements. It includes a high-ceilinged, fully air-conditioned main dining area, a windowed non-AC smoking lounge and a mezzanine with custom Japanese-style low seating.
A dedicated manga corner with a collection of manga and three synchronized screens across the dining areas showcase curated anime content.
Beverage Programme and Future Plans
The beverage programme presents a range of options, including traditional Japanese sake, Korean soju, premium sparkling wines, champagnes and artisanal meads. Additionally, the restaurant offers a dedicated specialty matcha programme with ceremonial and contemporary matcha-based beverages.
Looking ahead, the brand aims to eventually extend its chapter-based restaurant concept to other cities and regional Asian cuisines across India, as reported by The Tribune.