Here’s Why Japanese Cuisine Is Having A Moment In India

I watch in fascination as the chef expertly slices yellowfin tuna, brushes the slices with ponzu sauce, and pats them on oval-shaped mounds of rice. He places the nigiri on a black slate in front of me and says, “Enjoy!” And I do. Launched in early June, the omakase experience at Mirai in Mumbai runs into 20-plus (mostly bite-sized) courses. “Omakase (which means ‘I leave it up to you’) is the most immersive way for lovers of Japanese cuisine to experience its depth and soul, guided by the chef’s insight,” says Saamir Chandnani, one of the partners in the restaurant. The omakase is available for dinner from Friday to Sunday, with head chef Sanjay Chauhan manning the six-seater counter. 

This is just one of the many experiences fuelling Mumbai’s growing appetite for Japanese cuisine, which is reflected in the number of new restaurants that have opened recently—from Otoki in Colaba to Gaijin in Bandra and Supa San in BKC. And it’s not just Mumbai. There’s Japonico, Kampai, Niko, and Kioki all in NCR, Hachi by Tenya in Bengaluru, Shiso in Amritsar, and Mumbai’s Mizu opening a glass-encased izakaya within a Japanese zen garden-like setting in Siolim, Goa. “From Ludhiana to Kochi, I see Japanese restaurants opening everywhere. I think it's just the start; it will move to a more refined, experiential dining format in the future,” says Lakhan Jethani, Mizu’s co-founder and head chef. 

But What’s Driving This Trend?

The perception of Japanese food itself has changed over the years; it's no longer considered just raw seafood that's primarily available in five-star hotel restaurants. “I think we contributed to a large extent in popularising the cuisine and bringing it out of five-stars, making it more accessible,” says Nooresha Kably, chef-owner of Izumi, which opened in Mumbai in 2018 (and in Goa in 2022). As far as the current culinary wave goes, she credits it to the growing number of Indians travelling to Japan, mostly thanks to fantastic travel deals offered by airlines. According to the Japan National Tourism Organization (JNTO), a total of 233,000 Indian travellers visited Japan in 2024, with a per capita spend of 241,590 yen (approx. INR 1.45 lakh), marking a 53.6% increase over 2019 levels.

Better availability of high-quality, authentic Japanese ingredients is another contributing factor. “When we started, it was difficult to source many ingredients, but now, because India is so ready for Japanese cuisine, it’s become quite easy,” says Kably. The Japanese government, through JETRO (Japan External Trade Organization) has also been promoting premium produce in India. “I have added a couple of dishes on my menu simply because the ingredients are now available, like fukujinzuke (pickled vegetable relish), which I use in the crab roll; it's acidity goes very well with the creaminess of the crab,” says Kavan Kuttappa, chef and founder of Naru Noodle Bar in Bengaluru. The 20-seater restaurant, which opens online reservations every Monday, is almost immediately sold out for its daily five seatings (even the one at 4.30 pm), further underlining the popularity of Japanese cuisine in India.

Running a Japanese restaurant also makes monetary sense for restaurateurs, according to Panchali Mahendra, CEO of Atelier House Hospitality, which operates INJA in Delhi and is set to open Kome, an izakaya and yakitori restaurant at the InterContinental Marine Drive, Mumbai, later this year. “Japanese cuisine is light on the palate, and it complements alcohol very well, so revenue-wise it’s a win,” she says. With rising GDP and increased consumption, particularly at the premium end of the segment, India is a lucrative market. Many expat chefs are keen on consulting and even moving to India. A case in point is Supa San by Aditya Birla New Age Hospitality, which roped in Hokkaido-born, London-based chef Hideki Hiwatashi to design the menu. He served as head chef at the two-Michelin-starred Kikunoi Roan in Kyoto and brings his expertise to Supa San's menu. 

The rising interest in manga and anime (evidenced by the first-ever Indian theatrical release of the iconic franchise Naruto later this month) has also undeniably influenced new Japanese restaurants in India. For instance, Supa San’s menu reads back-to-front like a classic manga comic, and they also have a curated merchandise corner, showcasing manga books, anime figurines, and exclusively designed apparel. Similarly, the ‘back alley’ of Gaijin transports you to Tokyo with its neon signage, colourful graffiti, and reimagined Japanese pop art.

The cultural, economic, and aesthetic drivers behind this trend aside, what matters is consumer taste. The well-travelled, well-heeled Indian diner is now looking for an experience on par with any good Japanese restaurant in Tokyo, New York, or Dubai. “I think people have had enough of the ‘glocalised’ Japanese cuisine and it's time that we start doing things at an international level,” says Mahendra. All we can say is arigato gozaimasu (thank you).