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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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The Kioke Dojo Experience at Wabi Sabi was something else. A 7 course tasting menu curated by Chef Yoshifumi. A menu paired by Yamaroku Shoyu’s ‘Tsuru bishio’ - a rare, low sodium, double brewed soy sauce aged for four years in centuries old wooden barrels. The sublime flavors of this meal were a treat for us gourmands in the city Loved the food and the company. Thanks for the invite @theoberoibengaluru @wabisabiatoberoi …. …. #bangalorediaries #bengaluru #bangalorefoodies #bangalore #whatsaroundbangalore
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An age-old Japanese tradition, warmly welcomed at Fenix. We were delighted to welcome Kioke Dojo, bringing together Chef Yoshifumi Tashima and Master Brewer Yasuo Yamamoto for an evening celebrating the depth, craft and quiet artistry of four-year aged Yamaroku shoyu. Through a thoughtfully curated seven-course Shoyu paired journey, each dish revealed new layers of depth and umami, offering our guests a beautiful glimpse into this cherished Japanese tradition, beautifully reimagined at Fenix. [The Oberoi, Mumbai, Oberoi Hotels & Resorts, Fenix, Shoyu, Kioke Dojo, Japanese Craft]
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Spiced Lore x Kioke Dojo x Wabi Sabi The difference between commercial soy and proper soy is like the difference between truffle oil and actual truffles. @spicedlore is a company that imports special artisanal ingredients from countries in Japan including aged shoyu. I had tried some of their products towards the end of last year and it was eye opening for me. I had never eaten anything like it so I reached out to @nomercyjd , the person behind Spiced Lore’s asking if I could help in any way. I introduced him to @chefanirbandasgupta @theoberoibengaluru who was equally impressed and their journey eventually led to a very special collaboration this week. Along with the event platform @kiokedojo , they brought down Chef Yoshifumi Tahshima from Tokyo based restaurant @namida.tokyo to create a special tasting menu in partnership with the team at Wabi Sabi. Every batch of aged soy has its own characteristics, and this menu was showcasing a batch of Tsuru Bhishio brewed by master brewer Yasuo Yamamoto for @yamaroku.shoyu . Honestly this was a Japanese meal like nothing I have eaten in India. Almost every Japanese meal in India falls into one of three categories. They are either new world like Nobu (Wasabi, Megu), Nikkei (too countless to name) or everyday Japanese restaurant favourites (done best at Izumi, Naru and JSan). This was much more traditional Japanese food, subtle and understated, very far from street food or regular restaurants. This is food that you can’t eat while having an intense conversation. You appreciate it, you really need to observe it, notice the flavours, notice the ingredients, nuance. This is intentional food, both in the act of creation and eating. The beauty of this style of cooking is that you can really appreciate the shoyu and how it makes every dish come alive, as well as its versatility. Whether it’s used with tonkatsu, with rice, with tuna or with mochi, you can taste its depth, its caramel notes, the intensity of its umami. In fact, the best dish and the best showcase for the shoyu was created by the Wabi Sabi team, a dessert of Expresso cremeux, kioke soy caramel, black sesame parfait, coffee granite. (Continued in comments)
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7 Courses. 1 Heritage Soy Sauce. A total masterclass in umami. 🥢✨ Step inside our exclusive preview of the Kioke Dojo experience at Wabi Sabi, The Oberoi. This entire menu was crafted around Yamaroku Shoyu aged for 4 years in centenarian wooden barrels. Chefs Yoshifumi Tashima and Randy Cultivo absolutely delivered on this one. Swipe through to see the full 7-course journey, from the delicate Onion Velouté right down to the ‘Smoked Out’ grand finale. 💨 If you’re looking for a fine-dining experience that actually offers something completely new to the city, this is the standard. Save this post for your next date night! 📌 #TheOberoiBengaluru #WabiSabi #BangaloreFoodies #FineDining #BengaluruEats
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Wabi Sabi presents the India debut of Kioke Dojo, an evening where Japanese culinary heritage meets contemporary craft. Chef Yoshifumi Tashima of Tokyo’s namida joins Chef Randy Cultivo, with Yamaroku Shoyu at the heart of the experience. Double-brewed and aged for four years in century-old wooden barrels on Shodoshima Island, the shoyu reflects a tradition defined by patience and time. 22nd August, 2026 | 6:30 pm to 8:30 pm or 9:00 pm to 11:00 pm To view the menu, visit: https://linktr.ee/tobl For reservations, please call 080 2558 5858. #TheOberoiBengaluru #ILoveWabiSabi #OnlyAtWabiSabi
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A rare Japanese culinary experience comes to Wabi Sabi with the India debut of Kioke Dojo. Chef Yoshifumi Tashima from Tokyo’s namida joins Chef Randy Cultivo for an evening that brings the essence of Japanese cooking to the table. The experience also shines a light on Yamaroku Shoyu, double-brewed and aged for four years in century-old wooden barrels on Shodoshima Island, where its distinctive character develops slowly over time. 22nd August, 2026 | 6:30 pm to 8:30 pm or 9:00 pm to 11:00 pm To view the menu, visit: https://linktr.ee/tobl For reservations, please call 080 2558 5858. #TheOberoiBengaluru #ILoveWabiSabi #OnlyAtWabiSabi
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Aged soy sauce can have terroir, techniques and flavour notes, just as wine or whisky. On the Japanese island of Shodo, umami-rich soy sauce is fermented in centuries-old wooden barrels, that gives it a nuanced rich flavour. On August 22 and 24, Oberoi Hotels @oberoihotels in #Bengaluru and #Mumbai are hosting a dinner that pairs these soy sauces with a curated Japanese multi-course meal, bringing together history and craft. Read the full story by Anagha Maareesha @anaghzzz at the link in bio #soysauce #japan
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An exceptional Japanese culinary experience arrives at Wabi Sabi as Kioke Dojo makes its India debut. Chef Yoshifumi Tashima of Tokyo’s namida joins Chef Randy Cultivo to explore the traditions and techniques that define Japanese cuisine. The evening is anchored by Yamaroku Shoyu, double-brewed and aged for four years in century-old wooden barrels on Shodoshima Island, resulting in a depth that can only come with time. 22nd August, 2026 | 6:30 pm to 8:30 pm or 9:00 pm to 11:00 pm To view the menu, visit: https://linktr.ee/tobl For reservations, please call 080 2558 5858. #TheOberoiBengaluru #ILoveWabiSabi #OnlyAtWabiSabi
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Wabi Sabi welcomes Kioke Dojo to India for the first time, bringing Chef Yoshifumi Tashima of Tokyo’s namida and Chef Randy Cultivo together for a considered exploration of Japanese culinary tradition. The evening centres around Yamaroku Shoyu, double-brewed and aged for four years in century-old wooden barrels on Shodoshima Island, creating a soy sauce defined by patience, heritage and depth. 22nd August, 2026 | 6:30 pm to 8:30 pm or 9:00 pm to 11:00 pm To view the menu, visit: https://linktr.ee/tobl For reservations, please call 080 2558 5858. #TheOberoiBengaluru #ILoveWabiSabi #OnlyAtWabiSabi
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