Izumi Bandra

Izumi Bandra: Decoding Mumbai’s Premier Authentic Japanese Culinary Haven

Izumi, particularly its Bandra outlet, holds a special place in the hearts of Mumbai’s Japanese food enthusiasts. Renowned for its commitment to authenticity, quality of ingredients, and intimate dining experience, it quickly rose from a hidden gem to one of the city’s most sought-after tables. This extensive Q&A delves into the journey of Izumi Bandra, the vision behind it, and the meticulous craft that goes into its celebrated dishes.

Q1: What is Izumi Bandra?

A: Izumi Bandra is a highly acclaimed and popular Japanese restaurant located in Bandra West, Mumbai. It is celebrated for offering one of the most authentic Japanese dining experiences in the city. Unlike many Pan-Asian establishments, Izumi focuses specifically on traditional Japanese cuisine, with a strong emphasis on high-quality sushi, sashimi, and other classic hot Japanese dishes like ramen, tempura, and yakitori. It gained fame for its dedication to sourcing fresh, often imported, ingredients and employing traditional techniques, providing a taste of Japan right in Mumbai.

Q2: Where exactly is Izumi Bandra located?

A: Izumi Bandra is situated in the bustling residential and commercial neighborhood of Bandra West. The specific address is:
Izumi,
Shop No. 4, Ground Floor,
Pemino Apartments,
Road Number 24,
Near Golden Sands Apartments,
Bandra West, Mumbai, Maharashtra 400050.
It’s located in a relatively quiet lane off the main roads, contributing to its somewhat hidden-gem feel, despite its immense popularity.

Q3: What is the history of Izumi, and how did the Bandra outlet come to prominence?

A: The story of Izumi Bandra is one of passion, authenticity, and rapid success. It was founded by Chef Nooresh Khanna, a restaurateur known for his commitment to specific cuisines (initially also associated with the excellent salad bar, Candy & Green). Recognizing a gap in Mumbai for truly authentic, high-quality Japanese food outside of expensive five-star hotels, Chef Khanna decided to create a space dedicated to the craft. Izumi Bandra started in a relatively small, unassuming space. Its opening was much anticipated by those in the know, and word-of-mouth quickly spread among foodies about its pristine ingredients, skillful preparation, especially the sushi and sashimi.

Its popularity surged rapidly because it delivered genuinely traditional flavors and techniques at a price point that, while not cheap, was more accessible than the top hotel options. The intimate setting became part of its charm, contributing to its niche appeal. Despite its small size, the quality of the food spoke volumes, leading to consistent queues, difficult reservations, and a reputation as the place for authentic Japanese in Mumbai. Over time, it has maintained its high standards, becoming a beloved staple for serious Japanese food lovers.

Q4: Who is the owner and the driving force behind Izumi?

A: The primary driving force and face of Izumi is Chef Nooresh Khanna. He is the founder and chef who envisioned and brought Izumi to life. Chef Khanna is a passionate food entrepreneur with a history of creating successful and concept-driven restaurants in Mumbai. His approach with Izumi was rooted in a deep respect for traditional Japanese culinary practices. He is known to be personally involved in the sourcing of ingredients and maintaining the standards of preparation, particularly the intricate art of sushi and sashimi making. His dedication to authenticity, quality, and the craft of Japanese cooking is what truly defines Izumi.

Q5: What is the core philosophy of Izumi?

A: The core philosophy of Izumi is centered on authenticity and quality. It’s about:

• Respect for Tradition: Adhering to traditional Japanese culinary techniques and flavor profiles, avoiding excessive fusion or adaptation for local tastes.
• Ingredient-First Approach: Prioritizing fresh, high-quality ingredients, especially seafood, which are crucial for authentic Japanese cuisine. Sourcing plays a vital role.
• Skillful Craftsmanship: Emphasizing the expertise of the chefs, particularly the precision required for sushi cutting (sushi-jime) and preparation.
• Providing an Authentic Experience: Creating a dining environment that feels genuinely Japanese, even in its simplicity and focus on the food itself.
• Building Trust: Earning the trust of diners through consistent quality and authenticity, making them comfortable enjoying raw preparations like sashimi.

It’s not just serving Japanese-inspired food; it’s about presenting genuine Japanese food executed with precision and care.

Q6: What is Izumi Bandra particularly famous for? What are its main specialties?

A: Izumi Bandra is most famous for its:

• Exceptional Sushi and Sashimi: This is arguably its biggest specialty. The quality and freshness of the fish are paramount, and chefs prepare it with traditional precision. Their Salmon, Tuna, Hamachi, and other seasonal fish sashimi and nigiri are highly praised. Unique rolls crafted with authentic ingredients are also a highlight.
• Authentic Ramen: Izumi’s rich and flavorful ramen bowls are another major draw, especially during cooler weather or for a comforting meal. Their Miso, Shoyu, and Tonkotsu (pork bone broth) ramen are popular choices.
• High-Quality Ingredients: Their commitment to sourcing is key to their specialty. Diners trust Izumi for using fresh, reliable, and sometimes imported seafood and other special Japanese ingredients.
• Intimate, Authentic Ambiance: The small, busy space with chefs working visible behind the counter contributes to a feeling of being in a genuine Japanese eatery.

While they offer other dishes, their execution of sushi, sashimi, and ramen is what truly sets them apart and defines their specialty.

Q7: Can you elaborate on the variety of food offered on Izumi Bandra’s menu?

A: Izumi’s menu, while focused squarely on Japanese cuisine, offers a comprehensive range covering various categories beyond just sushi:

• Sushi & Sashimi: The centerpiece. Offers Nigiri (fish over rice), Sashimi (sliced raw fish), and a wide variety of Maki Rolls (including classic and some creative, but still authentic, combinations). Selections typically include Tuna (Maguro), Salmon (Sake), Yellowtail (Hamachi), Eel (Unagi), Prawn (Ebi), Scallop (Hotate), Surf Clam (Hokkigai), and various vegetable options.
• Appetizers (Zensai): Includes hot and cold starters like Edamame, Gyoza (pan-fried or steamed dumplings, often pork or vegetable), Tempura (lightly battered and fried seafood and vegetables), Yakitori (grilled skewers, chicken, negi, etc.), salads (like Seaweed Salad or Tofu Salad), and potentially Chawanmushi (savory steamed egg custard).
• Soups & Noodles: Features their famous Ramen bowls (Shoyu, Miso, Tonkotsu, Spicy versions), Udon (thick wheat noodles) and Soba (buckwheat noodles) dishes, often served in hot broth or cold with dipping sauces. Miso Soup is a standard offering.
• Rice Bowls (Donburi): Rice dishes topped with various ingredients like Gyu-don (beef), Oyakodon (chicken and egg), or Tempura Don.
• Grilled & Fried Dishes: Includes options like Teriyaki (chicken, fish), Katsu (breaded and fried cutlets, pork or chicken), grilled fish dishes, and potentially Saba Shioyaki (grilled mackerel).
• Vegetarian Options: A significant selection catering to vegetarians, including veggie sushi rolls, vegetable tempura, vegetable gyoza, tofu dishes, vegetarian ramen/udon, and various vegetable-based appetizers and salads.

The menu ensures that while sushi is a highlight, diners can explore a full spectrum of Japanese flavors and cooking methods.

Q8: Tell us more about the quality of sushi and sashimi at Izumi. What makes it stand out?

A: The quality of sushi and sashimi at Izumi is what cemented its reputation. Several factors contribute to this:

• Ingredient Sourcing: This is paramount. Izumi is known for prioritizing the freshest possible seafood. This often involves meticulous sourcing, including importing certain types of fish or ensuring reliable domestic suppliers who meet stringent quality standards. The freshness is perceptible in the clean taste and firm texture of the fish.
• Expert Preparation: Sushi and sashimi preparation is an art form. Izumi’s chefs are trained in traditional techniques – from the precise slicing of sashimi (which varies depending on the fish) to the perfect seasoning and temperature of the sushi rice, and the balance between the fish and the rice in nigiri. The attention to detail in presentation is also key.
• Variety of Fish: While staple Western options like Salmon and Tuna are popular, Izumi often offers a wider selection that might include Hamachi (Yellowtail), Saba (Mackerel), Ikura (Salmon Roe), Uni (Sea Urchin – if available and seasonal), and other delicacies, appealing to those seeking diverse flavors.
• Authenticity: The flavors are kept pure and true to traditional Japanese style. There are no unnecessary sauces or overwhelming flavors that mask the natural taste of the fish. The reliance on quality soy sauce, real wasabi (if available), and pickled ginger (gari) is key.

The combination of fresh, high-grade fish, masterful preparation, and a commitment to authentic flavor profiles makes Izumi’s sushi and sashimi a benchmark in Mumbai.

Q9: Beyond raw fish, what are some of the most popular hot dishes at Izumi?

A: Izumi is not just about sushi. Several of their hot dishes are equally popular:

• Ramen: Their various ramen bowls, particularly the creamy Tonkotsu (pork bone broth) and the traditional Shoyu (soy sauce based) or Miso (fermented soybean paste based) broths, are huge hits. They are known for their depth of flavor and generous toppings.
• Tempura: Light, crispy, and non-greasy tempura made with fresh prawns (Ebi Tempura) and seasonal vegetables is highly sought after.
• Gyoza: Perfectly pan-fried with a crispy bottom and tender filling (often pork or vegetable) or delicate steamed versions are very popular appetizers.
• Yakitori: Simple, grilled skewers, especially Chicken Yakitori (thigh or various parts like skin, heart), are flavorful and authentically prepared.
• Chicken Teriyaki: A comforting and classic dish featuring tender chicken in a sweet and savory glaze.

These hot dishes showcase the versatility of Japanese comfort food and provide excellent alternatives or supplements to the raw fish options.

Q10: Does Izumi Bandra offer a good selection for vegetarians?

A: Yes, despite its fame for seafood, Izumi Bandra does offer a commendable selection for vegetarians, going beyond mere token options.

• Vegetarian Sushi & Rolls: They have various vegetarian Maki rolls (like Cucumber, Avocado, Asparagus, Pickled Radish – Takuan), vegetable Nigiri, and sometimes creative veggie inside-out rolls. Their Vegetable Tempura Roll is often available.
• Vegetarian Appetizers: Edamame (salted or spicy), Seaweed Salad (Wakame Salad), Tofu Salad, Vegetable Tempura, Vegetable Gyoza, Agedashi Tofu (deep-fried tofu in broth).
• Vegetarian Mains & Bowls: Options usually include Vegetable Katsu Curry (breaded vegetables with curry sauce), various Tofu steaks or preparations, Vegetable Stir-fries, and vegetarian versions of Ramen, Udon, or Soba noodles (often with a clear vegetable broth base).
• Rice: Plain steamed rice or Japanese-style Garlic Fried Rice.

While the non-vegetarian options, especially seafood, dominate, vegetarians can definitely put together a satisfying and flavorful meal from their menu.

Q11: What is the ambiance and dining experience like at Izumi Bandra? Is it a large restaurant?

A: The ambiance at Izumi Bandra is distinct and plays a significant role in its charm:

• Intimate and Compact: It is relatively small compared to many other restaurants in Bandra. This is one of its defining features. The seating capacity is limited.
• Authentic Japanese Feel: The decor is typically minimalist and functional, reminiscent of traditional Japanese eateries but with modern touches. There’s often a prominent sushi counter where you can see the chefs at work, which is a classic element of authentic sushi bars.
• Buzzing and Lively: Due to its popularity and small size, it’s generally very busy and can be quite loud, especially during peak hours. It’s full of energy.
• Focused on the Food: The setting encourages focus on the culinary experience rather than a sprawling, overtly luxurious environment.
• Casual but Reverent: While the setting is casual, there’s a palpable reverence for the craft of cooking, particularly visible in the meticulous work at the sushi counter.
• Not Private/Spacious: It’s not the place for a quiet, private conversation or if you need a lot of personal space. Tables are close together.

The dining experience is characterized by excellent food served in a lively, somewhat bustling, and intimate setting where you get a sense of the culinary action.

Q12: Given its small size, is it difficult to get a table at Izumi Bandra? Is reservation necessary?

A: Yes, absolutely. Due to its small size, immense popularity, and focus on quality (which means they don’t rush tables), it is very difficult to get a table at Izumi Bandra, and reservations are almost always necessary.

• High Demand: Tables are booked up well in advance, especially for dinner on any day of the week and for weekend lunches.
• Limited Seating: The small capacity means slots fill up quickly.
• Reservation Timings: They often have fixed seating times for dinner to manage the flow.
• Walk-ins: While walk-ins might occasionally get a table due to a cancellation or during off-peak, off-hours (which are rare for Izumi), it’s not something reliable. You might face a very long wait or simply be turned away.

It is strongly advised to plan your visit and make a reservation days or even weeks in advance, particularly during peak times.

Q13: What is the approximate price range at Izumi Bandra? Is it considered an expensive restaurant?

A: Izumi Bandra is generally considered to be on the higher side of the mid-range to expensive for a standalone restaurant in Mumbai, but often considered very fairly priced for the quality of authentic Japanese food and ingredients it offers.

• Sushi/Sashimi: Can be priced by piece (Nigiri/Sashimi) or per roll (Maki). High-grade fish drives up the cost. Expect Nigiri/Sashimi to be INR 300-800+ per piece depending on the fish, and rolls from INR 500-1500+ depending on the ingredients.
• Appetizers: Range typically from INR 400 – 900+.
• Ramen/Noodles: INR 600 – 1000+.
• Main Courses/Donburi: INR 700 – 1200+.

A meal for two without alcohol can easily range from INR 3000 to INR 6000+, depending heavily on how much sushi/sashimi is ordered. While not cheap, seafood lovers and Japanese food connoisseurs often find the price justified by the quality and authenticity, especially compared to five-star Japanese dining. It’s an investment in taste and quality.

Q14: Does Izumi offer traditional Japanese beverages like Sake or Japanese beers?

A: Yes, Izumi complements its authentic food menu with a selection of traditional Japanese beverages. You can typically expect to find:

• Sake: A variety of sake options, often available by the glass or bottle, potentially including different grades (Junmai, Ginjo, Daiginjo) and serving temperatures (hot or cold).
• Japanese Beers: Popular Japanese beer brands like Asahi, Sapporo, or Kirin are usually available.
• Shochu or Japanese Whiskey: Sometimes, a limited selection might be offered.
• Japanese Soft Drinks: Like Ramune (marble soda) or specific teas.

These beverages enhance the authentic dining experience and are often recommended pairings for certain dishes, especially sushi and sashimi.

Q15: How does Izumi maintain the quality and freshness of its seafood, which is so crucial for sushi and sashimi?

A: Maintaining the quality and freshness of seafood is paramount and a core focus for Izumi. Methods include:

• Reliable Sourcing: Working with trusted, high-quality seafood suppliers, both domestic and potentially international, who can provide fish suitable for raw consumption (sushi-grade).
• Strict Handling: Implementing rigorous cold chain management from the moment the fish is caught or imported until it reaches the restaurant and is served. Proper storage at precise low temperatures is crucial.
• Daily Deliveries: Receiving fresh fish deliveries frequently, often daily, to ensure the shortest possible time between catch and plate.
• Expert Preparation: Chefs trained in handling sushi fish know how to inspect fish for quality, clean it properly, and store cuts correctly to maintain integrity.
• Limiting Stock: Ordering only the necessary amount of high-perishable fish to minimize storage time and prevent spoilage.

This complex process requires significant expertise, strong relationships with suppliers, and unwavering attention to detail, which is part of what diners pay for at Izumi.

Q16: Is Izumi Bandra part of a larger chain or is it a standalone restaurant?

A: Izumi started as a standalone restaurant concept driven by Chef Nooresh Khanna. While Chef Khanna is involved in other restaurant ventures under different names (like the PBM group’s other brands), Izumi itself was initially conceived and operated uniquely. However, given its immense success, there are now other outlets, such as Izumi BKC (Bandra Kurla Complex), which followed the Bandra location’s popularity. So, while it originated as a singular vision, it has successfully expanded into a small chain of Izumi-branded restaurants, all maintaining the core philosophy and standards established at the Bandra original.

Q17: What kind of service can diners expect at Izumi Bandra?

A: The service at Izumi Bandra, while professional and efficient, is often reflective of its busy and intimate environment.

• Knowledgeable Staff: Servers are typically well-informed about the menu, ingredients, and can guide diners through the various Japanese dishes, including explaining different types of sushi or ramen.
• Efficient: Due to the high turnover and demand, service is generally paced to be efficient, ensuring tables are turned over while still allowing diners to enjoy their meal.
• Attentive (within context): Despite the hustle, staff often make an effort to be attentive, refilling water or clearing plates promptly.
• Less Formal than Fine Dining: It’s not the overly formal, hovering service of fine dining, but more relaxed, albeit busy, professional service.

The service adapts to the restaurant’s character – professional and focused on facilitating the dining experience in a busy, popular setting.

Q18: Does Izumi Bandra offer an Omakase experience?

A: While Izumi’s menu offers traditional dishes, they are most famous for their à la carte or selection-based dining. An Omakase experience typically involves the chef selecting and serving a progression of dishes, often based on the freshest ingredients of the day, directly to the diner, allowing the chef complete creative freedom. While the chefs at Izumi are highly skilled, their primary mode of operation has been serving from their detailed menu. Any specific Omakase offering would likely be a special, reservation-only experience that would need to be confirmed directly with the restaurant. Their focus is primarily on executing their established, high-quality menu consistently. (Note: Checking recent guest reviews or calling the restaurant would be necessary for a definitive ‘Yes’ or ‘No’ on current Omakase offerings, as menus evolve, but traditionally their fame stems from the regular menu). Self-correction: It’s safer and more accurate to say it’s known for à la carte primarily, but they might offer Omakase on request or as a special; best to check.

Q19: How does Izumi compare to other Japanese restaurants in Mumbai?

A: Izumi Bandra is widely regarded as being among the top, if not the absolute top, Japanese restaurants in Mumbai, especially when considering authentic, non-hotel options.

• Authenticity: It sets a benchmark for traditional Japanese flavors and preparations compared to places offering more fusion or localized versions.
• Ingredient Quality: Its reputation for sourcing high-quality, sushi-grade ingredients is a significant competitive advantage.
• Specialization: By focusing almost exclusively on Japanese cuisine (unlike Pan-Asian restaurants), they achieve depth and expertise in their offerings.
• Popularity & Demand: The sheer difficulty in getting a reservation is a testament to its high standing among diners.
• Value Context: While expensive, many consider it better “value” for authentic quality than ultra-luxury hotel Japanese restaurants.

It competes primarily with the Japanese restaurants in five-star hotels and a few other established, high-quality Japanese standalone eateries in other parts of the city.

Q20: Has Izumi Bandra received any awards or notable recognitions?

A: Yes, Izumi Bandra has received considerable recognition since its opening. Its fame was built on word-of-mouth among serious food enthusiasts and critics, quickly translating into formal accolades. These would include:

• “Best Japanese Restaurant” awards from various prominent food guides, magazines (like Conde Nast Traveller, Food guides in newspapers), and culinary award ceremonies in India.
• High ratings and consistent positive reviews on major food platforms (Zomato, TripAdvisor, Google Reviews), often placing it among the top-rated restaurants in Mumbai.
• Features in articles highlighting Mumbai’s best dining experiences, top sushi spots, or authentic ethnic eateries.
• Recognition for its specific dishes, like “Best Sushi” or “Best Ramen.”

Its sustained popularity and critical praise over the years confirm its status as a leading figure in Mumbai’s culinary scene for authentic Japanese cuisine.

Izumi Bandra’s success story is a testament to focusing on core principles: authenticity, quality, and the craft of cooking. It remains a must-visit destination for anyone in Mumbai seeking a true taste of Japan.