Speak Greasy with Gauri Devidayal & Nooresha Kably | Ep 4.1 | Sushi, Success & the Izumi Story

What this episode covers

Welcome to the first episode of  Magazine St. Kitchen x Swiggy present Speak Greasy with Gauri Devidayal Season 4! This season kicks off with an insightful conversation with Nooresha Kably, the chef and driving force behind Izumi, widely recognized as India’s best modern Japanese restaurant. Nooresha’s culinary roots trace back to her Bohri upbringing, where she was introduced to a distinct style of home cooking that stands apart from conventional Muslim cuisine. Her foray into the restaurant world was unplanned—when Zenzi, a restaurant co-owned by her partner, was closing down, she decided to take a leap into food. With no formal training, she started a sushi bar, learning techniques from YouTube, and built a team from scratch. One of her earliest team members remains with her to this day. What started with small-scale office catering soon gained traction, leading her to cater for Japanese guests at corporate events. Determined to refine her craft, Nooresha spent three transformative months in Japan. She trained rigorously—one month in sushi school, one month travelling, and another working in Japanese kitchens. Initially met with scepticism, she proved her commitment through precision and discipline, earning the respect of Japanese masters. She was later invited back by her teacher, who was impressed by her progress. A separate 10-day ramen course further expanded her expertise in Japanese cuisine. Izumi launched in 2018 as a cosy, 16-seater space, modelled after traditional Japanese neighbourhood bars. The restaurant gained traction purely through word of mouth—without any PR or marketing. Seven months in, demand surged, leading to an expansion in 2019. The new space now accommodates 56 covers, allowing Nooresha to transition from hands-on sushi-making to overseeing kitchen operations. In 2022, Izumi Goa opened, raising the challenge of managing a restaurant remotely. Having spent significant time in Goa during COVID, Nooresha and her team saw the potential for expansion. The Bombay team trained new recruits, ensuring a seamless transition, while key team members from Goa were trained in Mumbai. Unlike its Mumbai counterpart, Izumi Goa has a bar and incorporates regional elements like chonak, offering a unique experience while maintaining its signature Japanese authenticity. Sourcing quality ingredients remains a priority, despite challenges like market monopolization and COVID-induced supply disruptions. Izumi imports fresh salmon from the Netherlands through select vendors and sources sushi rice grown in Himachal with Japanese technology. Tofu is made locally by a specialist trained under a Japanese master, ensuring consistency in every dish. Breaking the myth that Japanese food is just raw fish, Izumi’s menu offers a variety of cooked dishes, making the cuisine approachable. Options for Jains and vegetarians further broaden its appeal. Nooresha takes guest feedback seriously, responding to every comment and continuously improving. At the heart of Izumi’s success is its strong training culture. Nooresha believes in first mastering a skill before teaching it to others. Her team’s dedication to learning and hard work has led to prestigious opportunities, including a fully sponsored six-month training program in Japan for one of her chefs. Business operations come with challenges, from staff retention to staying innovative while maintaining authenticity. Some employees leave for better financial prospects, but others stay for the learning experience. Nooresha emphasizes creating a nurturing work environment—one that fosters growth and loyalty. She and her partner Anil have distinct roles—she manages the kitchen and front-of-house, while he oversees the bar and finances, ensuring smooth operations. Despite accolades and industry recognition, Nooresha remains focused on consistency, staying relevant, and honouring the ethos of day one. As a leading woman in F&B, she firmly believes that true excellence will always shine through. Watch this episode for an in-depth look at Nooresha Kably’s journey, her insights into Japanese cuisine, and the story behind Izumi’s rise as one of India’s most sought-after dining destinations. Ready to elevate your meals? Bring fine dining experience to your homes, immerse yourself in luxury, from selection to savouring with Swiggy Gourmet. City's finest at your doorstep! https://swiggy.onelink.me/888564224/eb84f33u