What is it about Japan that has these Indian chefs continue to feel inspired?

When you think of Japanese food, what’s the first thing that comes to mind? Sashimi, ramen bowls, or maybe tempura? You’re not alone. Japanese cuisine has long been associated with these iconic dishes, alongside countless others that celebrate the rich, umami-packed flavours derived from simple ingredients like miso, soy, and dashi.

In India, Japanese food has come a long way, with a growing number of speciality restaurants driving this evolution. Yet only a select few truly honour the authenticity and traditions that define Japanese cuisine. These chefs are venturing beyond the usual crowd-pleasers, drawing inspiration from Japan’s diverse regions—whether its the bustling food markets of Osaka, the snowy landscapes of Sapporo, or the coastal charm of Makkari.

By embracing traditional techniques, regional ingredients, and the origin stories of these dishes, they bring authenticity to the forefront while evolving the cuisine for modern tastes. The result? A vibrant fusion of old and new that continues to expand Japan’s culinary influence. Bazaar India spoke to four renowned chefs about revisiting Japan for inspiration, preserving Japanese heritage, and adapting it for Indian palates.

The Ramen Revolution

Ramen is a Japanese gem that needs no introduction—a perfect balance of rich, savoury broths and perfectly cooked noodles, both comforting and indulgent. In Bengaluru, ramen has evolved, largely thanks to chef Kavan Kuttappa’s Naru Noodle Bar. If you haven’t heard of Naru Noodle Bar, you’ve likely been living under a rock, even if you're not from the city. This cosy 20-seater has sparked a ramen revolution, earning a reputation for its rich, delectable dishes that stay true to bold, authentic Japanese flavours. Its popularity lies in the fact that their weekly reservations often sell out in minutes—that and the fact that it is far from just another ramen bowl. 

At Naru, chef Kuttappa reimagines the humble ramen bowl, infusing it with both deep-rooted Japanese traditions and a touch of local creativity. His approach to food is rooted in extensive research and experimentation, inspired by Japanese art—particularly tattoos—which fuels his willingness to think outside the box. His ramen, which begins with an artfully perfected broth, evolves into a complex symphony of textures and flavours, each component carefully considered. By blending Japanese culinary precision with locally sourced ingredients, Kuttappa has managed to create a ramen that honours tradition and pushes it into an exciting new territory. 

Honouring tradition and authenticity 

While the Japanese culinary scene in India is flourishing, the question of authenticity remains a key concern for many food enthusiasts. This is where Izumi shines. Since its debut, Izumi has offered a truly refined dining experience that centres on the Japanese philosophy of simplicity. For chef Nooresha Kably, this principle is essential because it allows the ingredients to shine without unnecessary embellishment. The trick is simple: she enhances the flavours of one hero ingredient by delicately playing around with a seasoning made with dashi, soy, mirin, and sake, something she picked up while pursuing her Japanese Cuisine Course at the Tokyo Sushi Academy. She also sources the finest soy and incorporates it with seasonal Japanese produce like Fukui salmon, ensuring that every dish remains true to its roots. 

Chef Aditya Moitra of Kamei shares a deep commitment to Japanese culinary traditions, with the restaurant in Delhi being celebrated for its clean flavours, balance, and freshness. He emphasises that seasonality and minimalism are key to preserving these traditions. “Seasonality allows ingredients to shine at their peak, ensuring each dish reflects the vibrancy and freshness that define Japanese cuisine. Minimalism strips away the unnecessary, allowing the core flavours to speak for themselves, creating a menu that honours tradition while offering an authentic dining experience.”

Blending tradition with contemporary flair for the local palate 

It's true that maintaining the essence of Japanese cuisine is crucial, but innovating and adapting it to the Indian palate is equally essential, and demands careful creativity. It goes without saying that the Indian palate is accustomed to bold flavors, and the balance of sweet, salty, sour, and umami in Japanese food may feel a bit more understated to their taste. Ukiyo at The Ritz-Carlton, Pune, strikes the perfect balance between the two, where chef Mayyur Tiwari expertly blends traditional Japanese techniques with contemporary flair. He relies on techniques like aburi and mushi to preserve the authenticity of Japanese cuisine, with modern adaptations, of course, to suit the diverse and dynamic Indian palate. For instance, their baby spinach and lamb chop Tobanjanare perfectly illustrate this fusion, where the delicate flavours of Japan are melded with the bold spices of India. 

At Izumi, chef Kably masterfully adapts traditional Japanese dishes. For instance, her truffle-infused hamachi ponzu, which fuses classic flavours with a modern, luxurious twist to appeal to vegetarian and contemporary tastes.

That said, blending the Japanese and Indian culinary worlds come with its own set of challenges. According to chef Kuttappa of Naru, one of the key hurdles is sourcing authentic Japanese ingredients in India. “Japanese culinary traditions rely heavily on quality produce, which can be difficult to find here,” he says. Nonetheless, the team works hard to discover the best substitutes, ensuring they reflect the true Japanese flavours and techniques.

Revisiting Japan

For many chefs, staying inspired means returning to the source, and Japan’s rural landscapes and cities are rich with culinary inspiration. And that is precisely what drew our chefs back to the source. For instance, chef Kably’s visit to Otaru, a quaint fishing village, introduced her to Kaisen Don, a seafood bowl that celebrates the ocean’s bounty. She recreated the dish for her menu at Izumi to pay homage to Otaru while incorporating locally sourced ingredients.

Hokkaido, known for its dairy and seafood, has deeply influenced chef Tiwari’s approach to the cuisine. He incorporates techniques like kin madai pickling into his dishes, showcasing how even centuries-old methods can thrive in modern kitchens. “Japan’s countryside teaches you to respect the ingredient in its purest form,” Tiwari reflects. “It’s a lesson in humility and creativity.”

In conversation with Bazaar, chef Moitra recalled his visit to a fisherman’s wharf, where he shared a simple donburi rice bowl with local fishermen after a long day at sea. “The rawness of the setting and the hearty, comforting flavours of the donburi reignited my passion for the subtlety and humility in Japanese cooking,” he shared. It was this experience that shaped his commitment to using seasonal ingredients and fostering communal dining in his own work.

The future of Japanese cuisine in India

When speaking about the future of Japanese cuisine in India, chef Moitra of Kamei expresses his excitement for the growing popularity and availability of authentic ingredients, which he believes will unlock new possibilities for both chefs and diners. “My focus is on preserving the true essence of Japanese cuisine in every dish I create, ensuring that its delicate balance, respect for ingredients, and cultural significance are never misrepresented,” he explains. For Moitra, this evolution is not just about expanding the cuisine’s reach, but about staying true to its core principles while resonating with the changing preferences of local diners. His goal is to create experiences that celebrate tradition and authenticity while introducing Japanese food to a wider audience.

With each dish, these chefs are pushing the boundaries of what we expect from Japanese cuisine in India. As tradition and innovation collide on the plate, one question lingers: how will the future of this fusion evolve, and what unexpected flavours might we discover next?

Lead image: Izumi - Taainy Thinks 

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