Idoru, the experience-first cocktail bar by the team behind Izumi, will make its first-ever guest shift outside Mumbai with an exclusive takeover at ZLB23, The Leela Palace Bengaluru. Marking the bar’s debut collaboration since opening its doors in Bandra, the one-night-only experience brings together Idoru’s acclaimed cocktail programme and curated food menu, offering Bengaluru guests a complete expression of the bar’s philosophy. Hosted at the award-winning Kyoto-inspired speakeasy, ZLB23, the collaboration celebrates a shared appreciation for Japanese craftsmanship, thoughtful hospitality and immersive dining.
Founded by Anil Kably, Neale Murray, Owen Roncon and Chef Nooresha Kably, Idoru was conceived as more than a cocktail bar. Drawing inspiration from William Gibson’s Idoru, the space was built around the idea of putting experience before everything else. Music, design, food and drinks exist as equal pillars, coming together to create an atmosphere that feels intentional yet effortless. At its core is a deep respect for Japanese bartending philosophy, where precision, balance and restraint guide every drink, while the culinary programme interprets Japanese flavours with warmth, comfort and quiet creativity. Since opening in Mumbai, Idoru has quickly established itself as one of the city’s most distinctive new hospitality destinations, where every element, from the soundtrack to the final pour, is considered.
For its first guest shift outside Mumbai, ZLB23 at The Leela Palace Bengaluru provides a fitting stage. Recognised among Asia’s 50 Best Bars and celebrated for its Kyoto-inspired identity, ZLB23 has built its reputation on craft-led cocktail programming, refined hospitality and collaborations that bring together some of the country’s most exciting bar talent. United by a shared respect for Japanese philosophy while expressing it through distinct identities, the collaboration brings together two bars that continue to shape contemporary cocktail culture in India.
Anil Kably, Co-founder, Idoru, said, “From the moment we opened Idoru, we knew we wanted to eventually take the experience beyond Mumbai, but only when it felt right. We have never looked at takeovers as promotional exercises. They are an opportunity to exchange ideas, learn from other teams and introduce our philosophy to a new audience. Bengaluru has one of the most discerning cocktail communities in the country, and ZLB23 has consistently raised the bar for hospitality and craft. For our first guest shift, there couldn’t have been a more meaningful partner or a better city to begin this journey.”
Suchismita Roy, Assistant Food and Beverage Manager at The Leela Palace Bengaluru, added, “At ZLB23, we believe the most memorable collaborations are rooted in shared values. While Idoru and ZLB23 each have their own identity, both draw inspiration from Japanese philosophy through precision, hospitality and an uncompromising approach to craft. We are delighted to welcome the Idoru team to Bengaluru for their first-ever guest shift and offer our guests the opportunity to experience one of Mumbai’s most exciting new bar concepts in a setting that celebrates thoughtful collaboration.”
At the heart of Idoru’s bar programme is a philosophy shaped through extensive research and training in Tokyo with Koki Ito-san of Raven. Guided by Japanese principles of balance, temperature, dilution, ice management and restraint, the cocktails prioritise clarity, texture and purpose over excess. Every ingredient is carefully considered, creating drinks that are expressive without being complicated and precise without losing their sense of warmth.
Bringing that philosophy behind the bar in Bengaluru will be Rahul Kamath, Bar Operations Head and Khanimwon Ramrar, Bartender, who will present four signature cocktails that reflect the spirit of Idoru. Guests can begin with Enmi, a refreshing salty highball combining Roku Sakura Gin, shio-koji, lemon, cinnamon and bubbles, inspired by Japan’s beloved lemon sour. To Odoroki layers Laphroaig, shochu, mango, honey, mint, ginger and smoke into an unexpected yet harmonious composition that celebrates surprise through contrast. Ikura Opera pairs Roku Sakura Gin with wasabi, cucumber, yoghurt, cream, milk, lemon, honey and salmon roe, inviting guests to experience the drink alongside ikura as its flavours unfold in stages. Completing the menu is Margarita, Idoru’s umami-forward interpretation of the classic, combining Don Julio Blanco, agave syrup and lime with bonito dashi, salt and tomato salsa.
The culinary programme mirrors the same philosophy of thoughtful restraint and quiet innovation. Led by Chef Nooresha Kably, the menu approaches Japanese flavours as reference points rather than rules, resulting in dishes that are comforting, layered and designed to complement the cocktail experience. Every plate balances familiarity with discovery, creating food that is equally at home alongside a drink or as the centrepiece of the evening.
Flying down with the kitchen for the evening are Nirav Gadre, Executive Chef, and Jagannath Deo, Commis Chef, who will present a specially curated menu featuring Cauliflower with ranch, chermoula and party mix; the playful Idoru ‘Pizza’ topped with stracciatella, tomato, kizami wasabi, finger lime and garlic chips; Dashi Mascarpone, a bonito-infused mascarpone served with ikura, fish flakes, chive oil and flatbread; the indulgent Bourdain Sando layered with pork mortadella, provolone and mustard; and the comforting Mini Don, bringing together sticky rice, smoked chicken, shiso and onsen tamago.
More than a guest shift, the evening represents a meeting of two hospitality philosophies shaped by Japanese influence while remaining deeply rooted in their respective cities. As Idoru embarks on its first journey beyond Mumbai and ZLB23 continues to champion collaborations that elevate India’s cocktail culture, the takeover promises an immersive experience where exceptional drinks, thoughtful food and genuine hospitality come together for one memorable evening.
