Welcome to the first episode of Magazine St. Kitchen x Swiggy present Speak Greasy with Gauri Devidayal Season 4. The premier episode features Nooresha Kably, the chef and driving force behind Izumi, widely recognised as India’s best modern Japanese restaurant. Nooresha’s journey into Japanese cuisine is an inspiring story of dedication, skill, and passion for authenticity.

Born into a Bohri household, Nooresha was introduced to a unique style of home cooking that differed from regular Muslim food. Her culinary career began unexpectedly when Zenzi, a restaurant co-owned by her partner, was shutting down. From that pivotal moment, she transitioned into the world of sushi, starting with a small sushi bar and learning techniques from YouTube. With just one team member—who is still with her—she began catering for offices, eventually serving Japanese guests at corporate parties.

Determined to master Japanese cuisine, Nooresha spent three months in Japan: one month in a sushi school, one month travelling, and one month working. Despite initial scepticism from Japanese culinary masters, her dedication and precision won their respect. She later returned to Japan to showcase her learnings, impressing her mentor. She also completed an intensive 10-day ramen course, further expanding her expertise.

Izumi opened its doors in 2018 as a 16-seater, modelled after an intimate Japanese neighbourhood bar. Without any PR or marketing, the restaurant organically grew in popularity through word of mouth. By 2019, they expanded to a larger space with 56 covers. In 2022, Izumi Goa launched, presenting the challenge of running a restaurant remotely. The Bombay team trained the new staff, ensuring seamless operations. Goa’s menu, featuring fresh chonak and a vibrant bar scene, became a fusion of both locations.

Nooresha emphasizes sourcing high-quality ingredients, even during supply chain disruptions. From using sushi rice grown in Himachal with Japanese technology to procuring tofu made by a local expert trained under a Japanese master, Izumi ensures quality remains uncompromised.

Beyond sushi, Izumi offers a diverse range of cooked Japanese dishes, making the cuisine more approachable, including options for Jains and vegetarians. Feedback is taken seriously, with every comment addressed to maintain excellence.

Training is a cornerstone of Izumi’s success. Nooresha believes in mastering a skill before teaching it, fostering a team that values learning and loyalty. The Japanese government even selected one of her chefs for a prestigious six-month training program.

Navigating business challenges like staff poaching and staying authentic while innovating is crucial to Nooresha’s philosophy. She and her partner Anil manage distinct aspects of Izumi—she oversees the kitchen and front-of-house, while Anil handles the bar and finance.

Recognised with numerous awards, Nooresha stands as a leading figure in India’s F&B industry. She believes that true excellence will always find recognition. However, maintaining consistency, relevance, and authenticity remains her top priority.

Listen now to hear Nooresha’s incredible journey, her insights on Japanese cuisine, and how she built Izumi into an iconic culinary destination.

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