(March 3, 2025) In a historic move that blends culinary excellence with cultural diplomacy, the Japanese government has appointed two Indian chefs and restaurateurs, Nooresha Kably and Brehadeesh Kumar, as Goodwill Ambassadors for the promotion of Japanese cuisine. This is the first time Indian nationals based in India have been honoured with this title, further strengthening the rich culinary ties between the two nations.
The announcement, made by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), is part of a broader initiative to preserve and globally promote washoku, Japan’s cherished traditional cuisine. A ceremony celebrating this milestone was held at the Japanese Ambassador’s residence in New Delhi in February. The event saw the presence of key government officials, hospitality industry leaders, restaurant professionals, and culinary influencers, all gathered to witness this momentous occasion.
Nooresha and Brehadeesh with Japanese Ambassador Ono Keiichi
So far, 211 ambassadors have been appointed worldwide. This year, MAFF selected seven new ambassadors globally, including two from India. By honouring Kably and Kumar, Japan acknowledges India’s growing love for Japanese flavours and recognises their exceptional contributions in making Japanese cuisine more accessible and celebrated in India. Their appointment signals a new chapter in Indo-Japanese gastronomic diplomacy.
Growing popularity of Japanese cuisine in India
Over the past decade, Indian diners have embraced Japanese cuisine with remarkable enthusiasm. Sushi, ramen, tempura, and yakitori have all found a place on the menus of fine-dining establishments and casual eateries alike. While metropolitan cities such as Mumbai, Delhi, and Bengaluru were early adopters, Japanese cuisine has since gained traction across the country, fueled by India’s expanding middle class, increasing exposure to global culinary trends, and a rising demand for healthier dining options.
According to industry analysts, Japanese cuisine’s popularity in India is not merely a passing trend. Instead, it reflects a broader shift toward authenticity in international dining experiences. Restaurants that once served heavily fusion-oriented dishes are now emphasising traditional preparation methods, premium ingredients, and adherence to Japanese culinary principles.
Photo Credit : Brehadeesh Kumar
A key driver behind this movement is Japan’s own strategic investment in promoting its cuisine worldwide. The Japanese government has actively supported culinary exchanges, educational programs, and business collaborations to make washoku more accessible to global audiences, including India. The Goodwill Ambassador initiative is one of the initiatives of this commitment.
Nooresha Kably: From sushi enthusiast to culinary trailblazer
Nooresha’s journey into the culinary world began at 45 when she transitioned from being a full-time mother to a professional chef. She first started with Sushi Koi, a delivery kitchen in Bandra that she conceptualised and ran along with Chef Tika, who was in-charge of making sushi at the outlet. After founding Sushi Koi, Nooresha found herself drawn deeper into the intricacies of Japanese cooking. Her pursuit of mastery led her to Tokyo in 2017, where she enrolled at the Tokyo Sushi Academy to specialise in Edomae-style sushi and traditional washoku cuisine. Her culinary education continued at the International Ramen School in Yokohama, where she trained under Sensei Makoto Tada in Kyushu-style Paitan Ramen.
Upon her return to India, Kably transformed Mumbai’s dining scene with Izumi, a restaurant that quickly became synonymous with high-quality Japanese food. Now Izumi Bandra and Izumi Assagao (Goa) have established themselves as leading destinations for authentic Japanese dining. Unlike many Asian-fusion establishments, Nooresha Kably remains committed to traditional cooking techniques, often importing key ingredients directly from Japan.
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Such has been a precision and dedication towards authenticity of the Japanese cuisine that in 2019, Conde Nast placed Izumi on the third spot on its Top Restaurant Awards. The Japanese restaurant also won the Best Oriental & Japanese Award at the Times Food & Nightlife Awards function. By 2022, Culinary Culture listed Nooresha among India’s Top 30 Chefs. Her ability to balance authenticity with innovation has made her a pioneer in India’s Japanese food scene.
Cooking Japanese food is about precision and respect for ingredients,” says Kably. “I didn’t come from a culinary background, but I had an eye for detail and the discipline of coming from another field (garments business) where precision and customer satisfaction were essential, and these were the qualities I brought to Izumi. It’s also very much an extension of how I run my kitchen.”
Brehadeesh Kumar: Bridging cultures through Japanese cuisines
For Chef Brehadeesh Kumar, Japanese cuisine is more than just food, rather it’s a passion and he even love drawing the ingredients and methodologies for better understanding customers in his reastaurant and menu card, much to their delight.
As the Head Chef and Co-Founder of Ginkgo in Pune, he leads a team that prioritises authentic, made-from-scratch Japanese cuisine, serving both Indian and Japanese guests.
His passion for Japanese culinary arts is rooted in rigorous training and immersive experiences. Kumar has traveled to Japan three times on fully funded government scholarships, where he studied language, culture, and traditional cooking techniques. His expertise in Japanese fermentation techniques, umami science, and sake appreciation has made him a sought-after consultant for restaurants and hotels looking to elevate their Japanese food offerings.
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Beyond restaurant kitchens, Brehadeesh has played a crucial role in education and training. He has conducted workshops across India, including a five-day intensive educational program at IHM Goa, organized in collaboration with the Japanese government (MAFF). His fluency in Japanese allows him to engage deeply with culinary masters in Japan and bridge the gap between Indian and Japanese gastronomy.
“As a chef, my goal is not just to cook but to educate and inspire,” says Kumar. “Japanese cuisine has so much depth—from the precise knife skills to the delicate balance of flavours. I want more Indian chefs and diners to appreciate the philosophy behind it.”
A new chapter in Japan-India culinary ties
As Goodwill Ambassadors, Nooresha Kably and Brehadeesh Kumar will play significant roles in strengthening Indo-Japanese culinary exchanges. They will advise Japanese cuisine professionals overseas, introduce more authentic Japanese dining experiences in India, and create a greater appreciation for traditional Japanese food culture.
Nooresha Kably and Brehadeesh Kumar
Their dedication, expertise, and vision promise to bring new dimensions to India’s gastronomic landscape, strengthening the cultural bond between India and Japan through the universal language of food. Japan’s influence on India’s food scene has never been stronger. And now, with two passionate ambassadors at the helm, the journey of Japanese cuisine in India is set to reach new heights.
