More Than Just Curry: Chef Takashi on His Mission to Preserve Saoji Cuisine All the Way in Japan

Hyderabad: Chef Takashi Takeshima, a culinary pioneer from Japan, is on a mission to bring the raw and authentic heat of Nagpur’s Saoji cuisine to the heart of Japan, refusing to dilute the tradition that changed his life. He owns the Midori Store, also known as Phoenix Saoji Bhojnalaya, which is located in Fukuoka, Japan.

His journey did not begin in a professional kitchen but with a late-night internet search for Indian cuisine, which led him to the rabbit hole of Saoji cuisine. Intrigued by the description, he tried a simple recipe and was shocked at how delicious it was. “From that moment, I knew I wanted to dedicate my life to bringing this taste to Japan,” he added.

Being named as the “official saoji ambassador”, Chef Takashi feels honored and says the connections he made back in India have all been “very inspiring” and help him share the Saoji culture back in Japan. The Bhagwagar family, hosted him when he first came to India, welcomed him with incredible kindness and generosity, and because of them, his Saoji training became “truly meaningful and rewarding", which transformed him from a curious traveler to a student of Saoji spices creating a “turning point” in his life.

Recreating the “Bhojnalaya” experience in Japan, Chef Takashi implemented the rustic, traditional approach of a Nagpur eatery. He sources over 30 different spices through specialised importers and receives shipments of clay pots, kadhai, and cups directly from friends in Nagpur to ensure the authenticity. He explained that he “wanted to create a space where customers can experience the real, authentic India without leaving Japan". Hence, he also learnt the Marathi script to hand-paint his restaurant signs, adding a final layer of authenticity and every customer coming to his restaurant is taught how to eat with their hands, with instructions provided right at the table to ensure a real experience.

Talking about the heat in Saoji cuisine and how the Japanese people handled it, Chef Takashi emphasised it as the most important feature, and while he offers a slightly milder version for beginners, surprisingly, Japanese customers have become "hooked", with many ordering extra spice. Though his restaurant is strictly Saoji-focused, Chef Takashi maintains a VIP club for his most loyal customers, those who have visited at least 10 times, for whom he cooks Parsi dishes once a month. He prepares Parsi dishes to remember and cherish his memories with the Bhagwagar family who first welcomed him.

Chef Takashi is creating a full circle and returning to India this November with a restaurant pop-up event in Nagpur. Rather than introducing Japanese fusion, he intends to serve pure Saoji to locals to show his mentors from Shankar Saoji Bhojnalay and Om Shanty Saoji Bhojanalaya that he has “truly learned and preserved their traditional taste”.

When asked about his future, the chef expresses that while he loves exploring other Indian cuisines, like Hyderabad biryani or filter coffee, he is “risking everything for Saoji” and has no plans to change his menu. For Chef Takashi, this is not just about food; it is a lifelong commitment of sharing the culture of Nagpur with the people of Japan.

(This article is written by Archana Prasad, Student of EFLU, Interning at Deccan Chronicle)