hard to get reservation

Created by chef Kavan Kuttappa, Naru grew from lockdown-era ramen kits and a series of pop-ups into a small, reservation-only restaurant in central Bengaluru. Its 20-seat Shanti Nagar space is organised around counter dining, placing guests close to the cooks as handmade noodles, broths and precisely assembled bowls come together in view. Ramen remains the centre of a deliberately compact Japanese menu, supported by a handful of sides and drinks rather than the breadth of a conventional pan-Asian restaurant. Naru is ultimately a study in concentration: a focused menu, a closely timed meal and an intimate format built around the craft and immediate ritual of a single bowl.