Chef Nooresha Kably, The Culinary Magician, Shares the Story Behind Izumi’s Success

Do you know this cosy, vibrant space in Mumbai which channels Japanese charm with not just food but also warm colours, quirky curios like lamps, potted plants, dolls, and even sushi books scattered around the cooking station? It’s Izumi and the magician behind this famous spot is Chef Nooresha Kably. This culinary genius took a course at Tokyo Sushi Academy in 2017 and International Ramen School in 2018, and was awarded as #3 on the Top Restaurant 2019 list by Condé Nast Traveler India. On the occasion of International Women’s Day, Local Samosa talked to Chef Nooresha Kably on her journey of creating one of the most sought after restaurants in India.

Sushi Delivery to Izumi in Bandra

After five years of Sushi Koi, a sushi delivery service based in Bandra that delivers across Mumbai, Nooresha Kably couldn’t help but be drawn to Japanese food and cooking. “After running the delivery business for a few years, it hit me that it just wasn’t enough for me to not know the skill myself, so I had to learn. I also felt that the business wouldn’t have grown if I didn’t take this step and as someone who didn’t eat so much japanese food, what authority did I have to claim to be one of the best in the city if I didn’t know the in and out of the cuisine myself,” elaborates Chef Nooresha.

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Taking on Tokyo Lessons Later in Life

Chef Nooresha reminisces, “I think my biggest learning was the fact that perfection is the key to success. In Japan, they say that in order to perfect a skill, you need 10 years, which I didn’t have. So, I took it upon myself to master the art with all I had in just three months.” How amazing is that!

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People’s Love for Izumi & its Commitment to Quality

When asked about what she believes sets Izumi apart from other Japanese restaurants, she said that she really doesn't like to brag. She doesn’t think she knows the right answer to this. “Our customers will be able to tell you this better, however I do feel consistency and maintaining quality is a key driving force at Izumi and maybe that’s the reason why we see the same faces again and again,” she emphasises.

Chef Nooresha elaborates, “We follow the same steps everyday - from sourcing high quality ingredients, to storage, prepping and cleaning. I believe when steps are followed and shortcuts aren’t taken, quality, and consistency are maintained.”

The Challenges of the Culinary Industry

It’s no news that in India, 80–90% of chefs are men, and women earn less than men in this industry. Chef Nooresha shares, “See, I didn’t come out of a culinary college and didn’t go through the grind / struggle like other women in the culinary industry. But for me the biggest challenge was – I had to impress my team and for them to take me seriously. Another point to note is that the art of sushi making or learning has always a male dominated industry. That was a mindset I had to overcome myself, that I as a woman can also master this art!”

Anil & Neale, Chef Nooresha’s Support System

Those who run a business know the importance of having people in your corner, who offer support and guidance, no matter what. “Anil had a very important role in my journey - he was extremely encouraging and supportive to help me start my career and he is also the one who pushed me to learn the real thing. I owe one to Neale because he showed so much confidence and support towards Izumi, knowing that I have no experience in running a restaurant and that means a lot to me,” says the Chef.

Izumi’s Dedication to Success, Even with the Pandemic

“I always wanted to bring the true Japanese neighborhood restaurant culture to Bombay and I think that has truly helped us at Izumi to build a community who deeply loves and supports us!” Chef Nooresha exclaims. Talking about the challenges of the COVID lockdown, she says, “We had barely started Izumi when the pandemic hit, it had been only 10 months. It was an unmatched success that came to a sudden halt. We had Sushi Koi, our delivery business, we merged it with Izumi. We also ensured that the staff went back safely to their villages and the ones that couldn’t, stayed back (we kept them safe) and helped us launch the delivery vertical at Izumi.”

A Message for Aspiring Entrepreneurs

Chef Nooresha offers some solid advice to young women aspiring to enter the culinary world, “Don’t let preconceived notions influence your journey. Go in with an open mind and the hunger to learn and success is bound to follow.”

“We are very fortunate to be alive at a time which is so much more evolved than it was, back in the day. So take advantage of that and go do what your mind is set on,” she concludes.