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Why Sushi Counters, Izakaya, And Omakase Is Becoming Urban India’s New Obsession
Why Sushi Counters, Izakaya, And Omakase Is Becoming Urban India’s New Obsession
Across India's biggest food-forward cities, Japanese cuisine has moved from niche curiosity to mainstream cultural phenomenon. What was once limited to luxury hotels is now shaping independent restaurants, chef-driven counters, and experiential formats that promise theatre, precision, and a quiet kind of luxury. This rise reflects a shift in how Indians want to dine – seeking not just flavour, but philosophy, craft, and a deliberate slowness that contrasts the rush of urban life.
“Today's diners want refined flavours rooted in tradition, yet aligned with modern wellness," says Chef Amit Patra, Senior Sous Chef EDO, ITC Gardenia, Bengaluru, noting that Japanese food resonates because of its clean ingredients and balanced nutrition. “The art of Japanese cooking lies in its simplicity and nuance," he adds, emphasising the discipline behind sushi-making, tempura, and ramen broth preparation. For many Indians, the cuisine feels both aspirational and deeply grounded.
As global exposure increases, Indian diners are gravitating toward culinary formats that feel intimate, intentional, and anchored in craftsmanship. “Japanese food is clean, honest, and deeply soulful," says Priyesh Busetty, Co-founder, Yuki, Bengaluru. He explains that modern guests are not just ordering food. They're seeking a story, a sense of calm, and the ritual of watching chefs work mere inches away.
Formats such as ramen bars and sushi counters bring this closeness to life. “You see the handwork, the respect for each ingredient. That transparency builds huge trust," Priyesh notes. Teppanyaki and omakase elevate this further, slowing diners down and creating a meditative, chef-led journey. In fast-moving cities, this form of immersive dining offers an escape, almost a reset.
The shift toward premiumisation in India has changed how luxury is defined. It's no longer about extravagance but about detail, such as temperature, texture, knife work, and broth depth. “Premiumisation is about quiet detail – the right cut of fish, the right balance in a cocktail," Priyesh explains, adding that Japanese formats embody this ethos effortlessly.
At Eight Bengaluru, Chef Sagar Sarkar and Founder Prashant Issar see this shift firsthand. “Japanese cuisine is booming because it sits at the intersection of discipline, purity, and theatre," they say. Robata grills, ramen-led campaigns, and focused Izakaya menus highlight how diners are moving from broad Asian sampling to appreciating specialised craft. “Concepts like sushi counters and omakase offer authenticity that a general Pan-Asian menu cannot," they add.
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With its emphasis on technique, transparency, and emotional resonance, Japanese cuisine fits neatly into the evolving expectations of India's urban diner. As more chefs double down on authenticity and format-driven storytelling, the category is set to grow even more rapidly.
In the years ahead, India's Japanese food movement will likely be shaped not just by global influence but by the country's appetite for intentional, mindful, high-craft dining. It's a culinary shift powered by precision, purity, and an appreciation for experiences that linger long after the meal ends.
Source: News18
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European Union governments have agreed to immobilise indefinitely Russian assets of up to €210bn (£185bn) that have been frozen in the EU since the start of Russia's full-scale invasion of Ukraine. Most of Moscow's cash is held in Belgian bank Euroclear
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