Most tasting menus reach for variety by changing ingredients course to course. Yyaki does the opposite. It picks one, duck, and dares to hold your attention across nine courses without it ever growing repetitive. The wager is that a single protein, handled with enough range in cut, technique and texture, can carry an entire meal on its own. Judging by the reception since it opened inside Gurugram's Japonico, that wager is paying off. The pairing makes sense once you know the people behind it. Restaurateur Sahil Sambhi and chef Roberto Blondi already built Japonico into one of the city's most reliably busy rooms, and Yyaki reads like the ambitious sibling concept, tucked within