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Your idea could take you to Japan 🇯🇵 SPICE THE LORE is a product innovation challenge inviting creators across India to transform Japanese wooden-barrel-aged shoyu into innovative, clean-label products. One overall winner gets the chance to learn in Japan! Chefs, students & culinary institutes; join the challenge. DM for information #FoodInnovation #CulinaryArts #ProductDevelopment #JapaneseCuisine #CulinaryStudents
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A memorable moment of cultural exchange with H.E. Mr. ONO Keiichi, Ambassador of Japan to India. We had the honour of presenting him with a curated gift set featuring Japanese wooden barrel-aged Shoyu, and sharing a conversation around our upcoming initiatives, Spice the Lore and Kioke Dojo II. Ongoing Japan Month is a wonderful platform to deepen the cultural dialogue between India and Japan—through food, craftsmanship, heritage, and shared stories. We were also privileged to experience the exquisite cuisine of Chef @takataku1216 , third-generation chef-owner of the Michelin-starred @kinobu_official in Kyoto. Grateful for these meaningful encounters that bring two rich culinary and cultural traditions closer together. 🇯🇵🇮🇳 PC: @dimple_momo_ji San
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It was also fascinating to see how the same ingredients and recipes became completely different dishes in each city. Mizuno Hana (sashimi dish) was a great example: in Bangalore, it was served with a sweet and savory white miso-based soy sauce by chef Randy @cultivorandy , while in Mumbai, it was simply dressed with soy sauce and sesame oil and finished with jalapeño by chef Jeff @chef.yalung . Each team brought its own interpretation. After the event, a conversation between Executive Chef Kayzad @kayzad_sadri and Chef Tashima @tashimania stayed with me. They spoke about how real discoveries often come not simply from eating at good restaurants, but from tracing the roots of a cuisine. Chef Kayzad said that fine dining without a fundamental taste or culinary foundation can lose its direction. Chef Tashima agreed and spoke about two ways food can move people: ①through the curiosity of discovering something unknown ②through the feeling of recognizing something familiar or nostalgic. India and Japan have very different food cultures, but this made me think about what chefs from both cultures ultimately want to create: an experience that moves the guest. When cooking is grounded in strong fundamentals, even something completely new can carry a sense of familiarity and comfort. Many of our guests were experiencing this kind of authentic Japanese cuisine for the first time, yet they still found it approachable and comforting. I believe this came from the foundation the chefs shared Japanese dashi, simple seasoning, quality ingredients, and above all, good soy sauce. The soy sauce quietly supported the entire meal, bringing the flavors together and giving the guests something new, yet somehow comforting. This experience reminded me that innovation does not necessarily mean moving away from tradition. Sometimes, going deeper into the fundamentals is what allows us to create something new. I am deeply grateful to everyone at The Oberoi who welcomed and supported us with such openness, curiosity, and heartfelt hospitality.
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【KIOKE DOJO×The Oberoi Mumbai】 I was deeply touched by the heartfelt hospitality of The Oberoi Mumbai team and by the dedication to cooking I saw among chefs across different generations. What especially impressed me was the high level of the chefs, the strong sense of teamwork and coordination in the kitchen, and the way young staff and chefs were trusted with real responsibility. I also found great meaning in connecting young chefs who are eager to learn especially those interested in Japanese cuisine with Chef Tashima. This was one of the most rewarding parts of the project for me. Although each event was only one night in each city, many long-time guests of The Oberoi joined us which is very honoured. Leander from the service team @leanderpereira_ knew the guests very well and gently guided us throughout the evening. Thanks to his support, we were able to communicate naturally with the guests, spend meaningful time with them, and build relationships that may continue into the future! Throughout this journey, I had the privilege of meeting many inspiring people and food professionals in India. Because of their deep knowledge and experience with diverse food, I felt they could truly understand and appreciate the depth and subtlety of Japanese flavors although it has completely different flavor profiles. I look forward to staying connected and discovering new possibilities together rateful for these encounters! Thank you so much to my team! @kiokedojo @spicedlore @yamaroku.shoyu @tashimania @08_kazu
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What could you create with a Shoyu shaped by time; and a chance to take your idea to Japan? Introducing Spice The Lore by SpicedLore. A creator-led competition where Japanese wooden-barrel-aged Shoyu meets Indian curiosity. We’re inviting chefs, bartenders, patissiers, food scientists, fermentors, product developers, F&B professionals, and creative minds to develop a creation using our carefully selected wooden-barrel-aged Shoyu as a key ingredient. Whether you’re developing a new condiment, an unexpected beverage, a dessert, or an entirely new expression; the starting point is the same. Three categories. Three winners. One extraordinary opportunity. 🏆 Three category winners will be recognised for their creations. 🇯🇵 One of the three winners will earn a one-week fellowship in Japan, offering an opportunity to deepen their understanding of Japanese craft, culture, and fermentation traditions. This isn’t about rewriting an old story. It’s about adding your own. Japanese craft × Indian curiosity. Have an idea? Want to participate? Comment or DM “LORE” and we’ll send you the participation enrollment form and details. Know someone who should be part of this? Tag them or share this post with them. #SpiceTheLore #JapaneseCraft #CulinaryInnovation #FoodScience #ProductDevelopment
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Finally, a physical space in operation. And yes, this is just the beginning. For those wondering who the investors are; family-funded, mom & sister's-approved. 😄 Grateful for everyone who has helped bring us this far. More to come. ✨ #kiokedojo #JapanMonth #importexport #kiokeshoyu #artisanal
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Dear The Oberoi Bengaluru team, I'm so grateful for every single connection I made with all of you during our time together🙂‍↕️🤲 You welcomed us with such warmth, generosity, and respect, even though we were complete newcomers to India. Honestly, that's what made me fall in love with India, and turned my first stay there into something truly unforgettable. Thank you so much for everything. I still miss India and the team so much🥹🇮🇳 今回はヤマロク醤油さんの通訳、現場/調理場通訳、その他諸々のコーディネーターとしてKioke DojoとOberoiグループによるランチ・ディナーイベントに携わらせていただきました。4月に始動したプロジェクトですが、時間はあっという間に流れ、ドキドキとワクワクに背中を押され4人で初めてのインドに上陸しました。 「子や孫の代まで木桶仕込みの醤油文化を残す」という自身のライフミッションを日々遂行し、日本・世界中で仲間と”よい食の未来”を作るために挑戦を続ける山本康夫さんと、国を越え、思いが繋がりパートナーとなったJaydevさん。 このお2人とお仕事をさせていただけているのも、2人が初めて顔合わせをした商談の場に自分も参加していたことがきっかけです。 国も年齢もバックグラウンドもバラバラ、何より言葉が通じない当日初めましてのチームであっても、Jaydev さんがこれまで並々ならぬ努力でインド国内で木桶醤油の発信を続け、Oberoi チームと連携をとり準備を重ねてきてくださったことで、チームはすぐに１つになれたのだと思います。 またキッチンでは、田嶋さんの技術はもちろんの事ながら、目の前で次から次へとやってくる難題やチャレンジに柔軟に、そして楽しみながら取り掛かりインドチームを鼓舞し巻き込みながら、相手が求める以上のものを提供している田嶋さんの姿に常に感激・感化されました。 また、若いOberoiシェフ陣の集中力と想像力、また日本からわざわざ来た田嶋シェフの技術と知識を盗んでやろうという姿勢が、今回のお仕事のモチベーションであり、言葉を届けるという仕事のやりがいでもありました。 Jaydevさんの規格外で想像を超えるダイナミックなアイデアにはいつも驚かされます。どのようなお客様やホテルの方々に対しても紳士に、そして日本から来た私達がより多くの方々と対話しそこでしかできない体験や出会いが生まれるような空間作りにJaydev さんは全力を注いでくださいました。本当にありがとうございました。 @nomercyjd ちなみにJaydevさんの好きな日本の四字熟語は「大胆不敵」、ぴったりです‼︎😹❤️‍🔥 そして全員人生初のインド、慣れない環境と過密スケジュールでオーバーヒート気味な私たちを、大きな愛と敬意で歓迎してくれたOberoi / Wabi Sabi/ Fenix の皆さんにはとても感謝しています。初めてのインドの経験がこんなにも忘れられないものとなったのは皆さんのおかげです。また皆さんとお会いできること、一緒に何かできる事をとても楽しみにしています‼︎日本に来る際は必ず連絡よろしくお願いします‼︎
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When we were first invited by Fenix to experience their 7-course menu crafted by Chef Yoshifumi Tashima and Master Brewer, Yasuo Yamamoto, we walked in with a layman’s understanding of soy sauce - and walked away with a much more well-rounded experience! Each dish balanced textures, flavours, and colours - and suffice it to say, it was more than what we expected. Swipe to read our impressions! [ Art , Culture, Curation, Community, Restaurants, Things to do in Mumbai, Mumbai Curated, Cuisine, Exploration, Things to do, Food, Discover Mumbai, Food in Mumbai,The Oberoi, Fenix, Yoshifumi Tashima, Yasuo Yamamoto ]
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Shoyu, in its most exquisite expression 🇯🇵 Barrel-aged using a centuries-old Japanese art of traditional soy sauce making by master brewer Yasuo Yamamoto of @yamaroku.shoyu Crafted into an extraordinary 7-course dinner by acclaimed Chef Yoshifumi Tashima of @namida.tokyo and Chef Jefferson Yalung of @theoberoimumbai Infused with the warmth of our family, Chef @kayzad_sadri and the team at The Oberoi, Mumbai. This was an exclusive one-night-only experience that GnR were truly happy to be a part of. It was a journey of the senses as we tasted the custardy Onion Veloute, chunky Fresh Hiramasa, crisp Tonkatsu, lightly marinated Tuna, sweet n munchy Mochis and a delightful Espresso Cremeux (Chef Kajal 🫶) All touched by the magic of double-brewed, barrel-aged, deeply earthy umami flavours of soy sauce, uplifting each dish to a fine-tuned work of art. An evening of craftsmanship, artistry and flavour — intentionally subtle, incredibly delicious and quietly unforgettable. Thank you @kiokedojo and @jaydevdesai for bringing this incredible experience to us in Mumbai 🫶 #GnRexperiences #bestofmumbai #shoyu #japanesefood
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Art you can taste. The dishes from the Kioke Dojo event were more than food — they were expressions of craft, culture, and passion. And behind every plate: the chefs and crew who brought the vision to life. To the art, and to the artists behind it. Edited by: @reverbmedia.co #kiokedojo #japanesecuisine #japaneseculture #culinaryculture #experientialdining
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A beautiful evening at Kioke Dojo, Wabi Sabi Bengaluru Grateful to our special guests for joining us and making the evening memorable with wonderful conversations, shared smiles, and meaningful connections. Celebrating Japanese culture, craftsmanship, and the joy of bringing people together. ❤️ #KiokeDojo #WabiSabiBengaluru #JapanMonth #JapaneseCulture #JapanIndia
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The interesting part isn't putting soy sauce in ice cream. It's understanding why it works. The idea for SMOKED OUT began with pastry chef Masoom Deodhar; a thought that a deeply aged, traditionally crafted soy sauce could be taken somewhere entirely unexpected: into the world of dessert. From there, Vibha Kotak and Kajal Hinduja took the idea into their own kitchens, exploring how fermentation, salinity and umami could find harmony with sweetness, roast, bitterness and texture. The result isn't an attempt to make soy sauce taste like dessert. It is an exploration of what happens when an ingredient is given a new vocabulary. That, to us, is where culinary collaboration becomes interesting. Not changing the ingredient. Changing how we experience it. Created for Kioke Dojo, in collaboration with Wabi Sabi × Fenix, at The Oberoi Bengaluru and The Oberoi Mumbai #KiokeDojo #CulinaryInnovation #JapaneseCuisine #soysauceicecream #soysaucedessert
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