December 2024 marked a culinary milestone for India as Chef Nooresha Kably, and Chef Brehadeesh Kumar were appointed Goodwill Ambassadors for the Promotion of Japanese Cuisine by the Japanese government. They became the first-ever ambassadors from India to join an exclusive group of 211, recognized to date by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF).
I first met Nooresha in 2022 when Sake Club India conducted a training session at her acclaimed restaurant, Izumi Bandra. The evening concluded with a generous dinner hosted by Team Izumi for Team SCI, where we were captivated by their cuisine—fresh, innovative, and imbued with personal attention. From that moment, Izumi became a personal favourite and a must-visit destination for our authentic Japanese cuisine indulgences whenever in Mumbai or Goa.
Nooresha’s unconventional and inspiring culinary journey
Nooresha’s culinary journey has been anything but conventional. Reinventing herself at 45, she turned her passion for Japanese cuisine into a remarkable career—one that continues to inspire many. From catering small Japanese meals to launching Sushi Koi, she pursued authenticity by training in Japan, mastering the art of Sushi, Washoku, and Ramen.
In 2018, she founded Izumi, which has since expanded to Mumbai and Goa. Despite having no formal training, her relentless drive and dedication helped her build a team of over 100, personally mentoring them in the nuances of Japanese cuisine. Her deep connection to Japan’s culture, ingredients, and philosophy is evident in every dish, making her a true pioneer in bringing authentic Japanese flavors to India.
Following Nooresha’s appointment as a Japanese Cuisine Goodwill Ambassador, I had the opportunity to speak with her firsthand about her experiences with Japanese cuisine and how her culinary journey has evolved so far.
Interview with Chef Nooresha Kably
Please tell us about your culinary journey. How did your interest in Japanese cuisine come about?
I started with a sushi delivery business but soon realized I needed to master the craft myself. My journey took me to Tokyo, where I immersed myself in Japanese culinary traditions. Learning firsthand helped me truly understand the cuisine and refine my skills.
What was the initial vision for Izumi? How has it transformed over the years?
The vision was to create an authentic Japanese neighborhood-style restaurant in Mumbai. Over the years, Izumi has grown into a community-driven space, loved for its consistency, quality, and warm dining experience.
What are the main challenges in maintaining high standards of Japanese cuisine in India?
Sourcing the right ingredients is a major challenge. We ensure quality by carefully selecting suppliers, maintaining strict storage and preparation processes, and never compromising on standards.
What Japanese dishes are most popular with Indian diners? Which ones need more time to gain popularity?
Sushi and ramen are definite favorites. Dishes like Natto (fermented soybeans) or certain raw seafood preparations still need time to find wider acceptance.
Is interest in Sake growing alongside Japanese cuisine in India? What are some popular food and sake pairings at Izumi?
Yes, the appreciation for sake is growing. At Izumi, we pair light sakes with sushi and sashimi, while richer sakes complement grilled dishes and tempura.
How do you see things changing after being appointed as a Japanese Cuisine Goodwill Ambassador?
It’s an honor and a responsibility. I hope to further educate people on authentic Japanese cuisine and continue strengthening Indo-Japanese culinary ties
What advice do you have for aspiring chefs wanting to specialize in Japanese cuisine?
Commit to learning the craft with discipline. Japanese cuisine is all about precision, patience, and respect for ingredients—master those, and success will follow.
