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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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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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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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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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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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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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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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Japan is coming to India. 🇯🇵 → 🇮🇳 Kioke Shoyu. Living tradition. One unforgettable table. Kioke Dojo — where Japan’s craft meets India. #KiokeDojo #JapaneseCuisine #KiokeShoyu #JapaneseFood #JapanInIndia Fermentation JapaneseCulture SpicedLore
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TIME. CRAFT. CULTURE. — ON ONE TABLE. What happens when a 4-year-old wooden-barrel-aged Japanese shoyu becomes the starting point for an entire dining experience? Kioke Dojo. This August, SpicedLore brings together the people, craft and cuisine behind one of Japan’s most enduring food traditions for two extraordinary evenings in India. 🇯🇵 Yamaroku Shoyu — Shodoshima The people behind a tradition of slow fermentation in wooden kioke barrels. 👨‍🍳 Namida — Tokyo Japanese culinary craft brought to life. 🇮🇳 The Oberoi Bengaluru × Wabi Sabi Culture 22 August 🇮🇳 The Oberoi Mumbai × Fenix 24 August At the heart of it all: a 7-course dining experience designed around 4-year wooden-barrel-aged shoyu, bringing together Japanese fermentation and contemporary Indian culinary expression. This isn't simply a tasting menu. It is an exploration of time, fermentation, craftsmanship and the people who keep these traditions alive. Limited seating. Advance reservations required. For ticketing and reservation enquiries, DM us or contact the respective venue. #KiokeDojo #SpicedLore #JapaneseCuisine #JapaneseFood #JapaneseCulture
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Aged for 4 years. Gone in 7 courses. A rare journey from the ancient barrels of Shōdoshima to your plate; and tonight, it unfolds across seven unforgettable courses Introducing KIOKE DOJO DAY at The Oberoi Bengaluru; a one-night culinary experience celebrating four-year-aged Yamaraoku shōyu, Japanese craftsmanship, and the artistry of Chef Yoshihumi Tashima. 22 August 2026 | 6:30 PM onwards Four years of patience. Seven courses of discovery. One extraordinary evening. KIOKE DOJO DAY — come taste the journey. 🇯🇵 #KiokeDojo #KiokeDojoDay #spicedlore #JapaneseCuisine #japanmonth
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KIОKE DOJO The people behind the tradition Some things are not meant to be rushed. They are meant to be understood. Kioke Dojo began with a simple belief: that when tradition, craft and people come together with intent, food can become something much more than food. We are deeply grateful to Brewer Yasuo Yamamoto and Chef @tashimania for believing in this idea and supporting our journey. One has spent years listening to what time does inside a wooden barrel. The other understands what happens when that patience finally reaches the plate. Different crafts. Different hands. One shared respect for what is worth preserving. This is where Kioke Dojo begins. Not with a menu. Not with a trend. But with a story worth sitting down for. And perhaps, that is the most fitting way to begin. Kioke Dojo — Time • Craft • Culture #KiokeDojo #ExperientialDining #Japaneseculture #JapaneseCuisine #japanmonth WABI SABI The people who make an idea possible Every meaningful table has more hands behind it than the guest ever sees. An idea may begin with one person. But bringing it to life takes many. We are grateful to the Wabi Sabi team for opening their kitchen, their craft and their imagination to something rather unconventional: an experience built around the depth, patience and character of aged Japanese Shoyu. And to @chefanirbandasgupta thank you for the guidance, the questions, the perspective, and most importantly, the willingness to help us shape an idea before it had proven itself. That kind of support matters. Because the most interesting collaborations rarely begin when everything is already certain. They begin when someone sees the possibility. The best recognise the best; often before the rest do. Wabi Sabi is one of those places where craft is not performed for attention. It is practiced because it matters. We are grateful to be bringing Kioke Dojo to their table. Some dinners feed you. Some stay with you. #KiokeDojo #ExperientialDining #Japaneseculture #JapaneseCuisine #japanmonth FENIX When two culinary languages meet Great collaborations don't erase differences. They make them more interesting. Our gratitude to the Fenix team and Chef @kayza
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JAPAN MONTH 2026 🇯🇵 08 AUGUST — 02 NOVEMBER A season of Japanese culture, craft & taste, created by SpicedLore. Some traditions are meant to be read about. Others are meant to be tasted. And some can only truly be understood when you sit at the table with the people who keep them alive. This Japan Month, we're bringing four experiences together: Four events. One season. A celebration of the people, ingredients, techniques and traditions that make Japanese food culture extraordinary. This is Japan Month 2026 by SpicedLore. Time · Craft · Culture Discover the programme at spicedlore.com #JapaneseCulture #JapaneseCuisine #JapanMonthIndia #KiokeDojo #ExperientialDining Stories, conversations and discoveries from Japanese artisans, chefs, distillers, founders, storytellers and Indian professionals — alongside exclusive Japan Month offers on our curated collection of artisanal Japanese products. ONLINE · EXPLORE · READ · SHOP Four events. One season. A celebration of the people, ingredients, techniques and traditions that make Japanese food culture extraordinary. This is Japan Month 2026 by SpicedLore. Time · Craft · Culture Discover the programme at spicedlore.com #JapaneseCulture #JapaneseCuisine #JapanMonthIndia #KiokeDojo #ExperientialDining An intimate Living Heritage Experience dedicated to Kioke Shoyu; traditional Japanese soy sauce fermented in wooden barrels. Featuring the craft, people, ingredients and dining culture behind one of Japan's rare surviving fermentation traditions. 22 AUG · BENGALURU Wabi Sabi · The Oberoi Bengaluru 24 AUG · MUMBAI Fenix · The Oberoi Mumbai Four events. One season. A celebration of the people, ingredients, techniques and traditions that make Japanese food culture extraordinary. This is Japan Month 2026 by SpicedLore. Time · Craft · Culture Discover the programme at spicedlore.com #JapaneseCulture #JapaneseCuisine #JapanMonthIndia #KiokeDojo #ExperientialDining An intimate exploration of Kioke aged Shoyu. Taste. Compare. Understand. Discover how wood, fermentation and time shape Japanese Shoyu. DELHI & PUNE Venues to be announced. Four events. One season. A celebration of the people, ingredients, techniques and traditio
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