In the bustling streets of Mumbai, where the fragrance of diverse cuisines mingles with the city's vibrant spirit, a gastronomic spectacle is unfolding. Chef Koji Sagawa, hailing from the esteemed Iki in Dubai, has brought his 39-year mastery of sushi to Akina's pop-up, creating a culinary journey that transcends continents and delights the senses.
Chef Sagawa's journey into the delicate craft of sushi commenced in his childhood, where an early fascination with the intricate artistry of sushi craftsmanship laid the foundation for a lifelong passion. Graduating high school marked the initiation of a remarkable 39-year odyssey dedicated to perfecting the nuances of this revered culinary art.
The intricate dance of flavors and textures that defines Chef Sagawa's cuisine has been shaped by experiences at renowned establishments, including Bvlgari Resorts and Residences in Dubai, Sushi Iwa, and Masami Sushi in Japan. Rooted in extensive training in Japan, his skills with seasonal fish and ingredients have evolved, making him not only a culinary maestro but also an advocate for effective resource utilization as a restaurant head.
The collaboration with Akina in Mumbai for this special pop-up is a fusion of culinary finesse and a shared commitment to promoting Japanese culinary traditions. Chef Sagawa emphasizes, "The decision to collaborate with Akina in Mumbai was driven by the commendable efforts of Akina in promoting Japanese cuisine in Mumbai and across India." The ongoing pop-up serves as an opportunity to introduce Japanese Edomae sushi Omakase to a new audience, transcending mere gastronomic delight to a cultural exchange.
Understanding the diverse palate of Indian customers, Chef Sagawa's goal is deceptively simple: to offer a delightful Edomae Sushi experience. Each element is crafted with meticulous care, ensuring that the journey from plate to palate is a memorable one, resonating with the cultural nuances of Japanese dining.
As Chef Sagawa gazes into the future, his predictions for trends in the Japanese cuisine business reflect a commitment to continuous innovation and the exploration of the culinary cutting edge. Intrigued by the fusion of projection mapping and food, his dynamic approach to gastronomy showcases an openness to novel ideas that redefine the dining experience.
While the ongoing pop-up at Akina unfolds, Chef Sagawa expresses a genuine eagerness to embrace local Indian ingredients and techniques, not just as a culinary exploration but as a means to connect with the rich tapestry of the local culinary landscape.
Beyond the gastronomic spectacle, the Iki Omakase pop-up is a collaborative space, where knowledge, skills, and experiences are shared between Iki and Akina. Chef Sagawa envisions a platform fostering a sense of community and mutual learning, transcending the boundaries of a conventional culinary event.
As the pop-up seamlessly weaves the culinary threads of Japan and India, celebrating the beauty of cultural exchange through the universal language of food, Chef Sagawa's straightforward concept comes to life: mutual understanding and respect for each other's traditional food culture. The ongoing Akina pop-up becomes more than just a dining experience; it's a journey into the soul of Japanese culinary heritage, shared with the vibrant city of Mumbai.
Chef Koji Sagawa, reflecting on the fusion of culinary traditions, remarks, "This pop-up is not just a convergence of flavors; it's a dialogue between two rich culinary histories. Mumbai's vibrant food scene meets the precision and elegance of Japanese Edomae sushi, creating an experience that goes beyond the plate." His words capture the essence of the ongoing pop-up, portraying it as a dynamic exchange where every bite narrates a story of cultural convergence.
As the culinary odyssey continues, Chef Sagawa shares his anticipation for the cultural impact of the ongoing pop-up, stating, "I believe that food is a universal language that has the power to build bridges. Through this pop-up, we aim to create lasting connections between Japanese and Indian culinary traditions, fostering a sense of appreciation and understanding that extends far beyond the duration of the event." With these words, Chef Sagawa emphasizes the transformative potential of the ongoing collaboration, envisioning a culinary legacy that leaves an indelible mark on Mumbai's gastronomic landscape.
Dining out meant eating good food few years back and that was the benchmark. Today, it's so much more layered. Diners are conscious. They ask questions. They read ingredient labels. The pandemic accelerated this shift, but the roots were growing long before. With the OMO Soul Food Community, Rajan Sethi, Director at Bright Hospitality, leaned into this evolution. “It’s not just about serving good food; it’s also about being transparent, ethical, and responsible. The industry has matured and honestly, it's been exciting to grow with it,” he shared. Excerpts:
Building Experience-driven Places
I’ve always believed a restaurant should do more than serve. You should walk out with a feeling, not just a full stomach. At some point, I realized people don’t just remember what they ate but they remember how it made them feel. This inspired us to build spaces that spark nostalgia, start conversations, and feel like an extension of someone’s memory. We wanted to create a space where people could slow down, reconnect with food, and feel grounded. Every brand under Bright Hospitality is experience-first and OMO is just the most emotionally and ideologically charged expression of it.
Creating Uniqueness
Our USP is soul. Every brand under Bright Hospitality has its own heartbeat. We don’t replicate, we reimagine. Whether it’s OMO’s deeply intentional sustainability or Ikk Panjab’s emotional connection to heritage, we build from the inside out. We’re not in the F&B business; we’re in the business of stirring emotions through food. And that’s what keeps us ahead, we don’t chase trends, we create spaces people feel connected to.
Running a Multi-brand Venture
It’s like managing a symphony. Each brand plays its own instrument. Some are loud and bold like AMPM Coffee and Cocktail bar, others are nostalgic and poetic like Ikk Panjab, and then there’s OMO Soul Food Community, which is introspective, slow, and meaningful. I’ve learned to respect each brand’s rhythm. I try to avoid imposing any single leadership style across the board. I learn to listen more than I dictate. And most importantly, I’ve built a team that truly owns the vision. Decentralization and strategic delegation have been game-changers.
Sustainability is the Way Forward
OMO’s biggest innovation is its philosophy. We didn’t launch a product but we launched a way of thinking. The fact that every element, from Ngarum coffee to our Wild & Raw green bar, is curated to be climate-smart, traceable, and nurturing, that’s the real win. We’ve shown that comfort food can coexist with sustainability, that luxury doesn't need excess. The goal was never to preach, but to quietly lead by example. I think we’re doing that, plate by plate.
High on Expansion
OMO was always meant to be a movement, not just a café. We’re exploring more cities, but with caution and conviction. Our core intent is to never compromise on sourcing, on philosophy, or on storytelling, so expansion will be slow, thoughtful, and collaborative. On the Bright Hospitality front, we’re also planning to scale AMPM and Anyday through tech-forward, scalable formats, while continuing to grow Ikk Panjab as a flagbearer of regional heritage and food nostalgia.
Preserving Heritage
To me, authenticity is when intention and action match. It’s when the story you tell is the story you live. At OMO, it means celebrating millets without necessarily making it a marketing spin. At Ikk Panjab, it’s about preserving heirloom recipes without unnecessary reinvention. Whether it’s the spices we source or the values we uphold, if it doesn’t feel true, we don’t do it. That’s our north star.
Tech-Infusion
We’ve always been quiet adopters of tech which is never flashy, but always future-facing. Whether it's using analytics to minimize food waste at OMO or optimizing delivery routes for Anyday, tech sits behind our operations, not in front of it. We let experience lead and technology support. But yes, digital dashboards, loyalty ecosystems, and intelligent sourcing are now non-negotiables across our ecosystem.
How can restaurant brands maximize success with an online ordering system?
At OMO, we’ve chosen not to enter the delivery space because the kind of connection we’re trying to build with our guests just doesn’t fit in a box. It’s about slowing down, being present, and engaging with food as an experience, not just consumption. But as someone running multiple brands, I absolutely see the value of online ordering for formats like Anyday, and sometimes, AMPM or Ikk Panjab. Guests should feel your brand even when they’re eating on their couch. Eco-conscious packaging and a clear, consistent brand voice can turn an online order into a memorable moment.
What three tips would you offer to home-grown restaurant chains?
- Don’t scale before you soul-search - Know who you are before you grow.
- Respect your roots - Your authenticity is your edge.
- Hire slow, empower fast - Your team is your first guest. Treat them with trust.
12. What five trends do you foresee that will change dining behavior in India?
- Regenerative menus - Going beyond organic to actually heal ecosystems.
- Functional dining - Food that serves taste, health as well as storytelling goals.
- Ingredient-led loyalty - Guests will follow brands based on where they source from.
- Multi-sensory spaces - Dining spaces that evoke emotion, not just fill bellies.
- Brands with a voice - Silent service is out. People want opinionated brands with heart.
Dessert Therapy is one of Mumbai’s luxury dessert dining restaurant chains founded in 2016 by brothers Nisarg and Harsh Shah who started their journey from home baking, venturing into first outlet in 2020. The brand grew entirely through word-of-mouth and organic growth on social media, offering high-quality vegetarian desserts without using palm oil, gelatine, or artificial colors.
In an exclusive interview with Restaurant India, Harsh Shah, Co-Founder, Dessert Therapy talks about their brand journey, innovations and much more.
Riding on Uniqueness
Dessert Therapy has redefined indulgence in Mumbai with 20+ varieties of cheesecakes, specialty desserts, sundaes, and a curated selection of rich chocolates, craft coffees, and iced teas. With outlets in Malad, Juhu, Bandra, Fort and Ghatkopar, the brand continues to expand, bringing luxury dessert dining to more locations. Each outlet is designed with a unique ambiance, offering a fresh experience at every visit.
What’s in a Name?
We feel desserts are therapeutic and it can calm your mind and soul that’s why we named it as ‘Dessert Therapy’ as it resonates with the audiences.
USP of the Brand
We add 30% less sugar in our desserts and make our base with less sugar as dry fruits and fruits have sugar content which we use for plating and filling or for presentations. The shelf life of our desserts is 4-5 days, and we don’t use preservatives. One thing is that we don’t sell the desserts from the display shelf.
Innovation is Key
We have our central kitchen in Borivali from where we make the desserts, and then we supply to our outlets where plating is done as per the requirement. Every sauce is prepared in-house.
For us, every recipe is a result of experimentation, precision, and passion for dessert innovation—whether it’s developing over 20 unique cheesecake varieties or crafting seasonal collections that resonate with Indian palates. We have monthly specials, other than that we keep changing the menu once in 6 months.
The Challenges
The main challenge was staffing and educating the customers. Choosing a right location was one of the major issues knowing that every location has its own set of challenges.
Top 3 dessert trends
• Quick desserts are gaining popularity. Eg: Strawberries with Chocolate sauce
• Innovations in French patisseries, Kunafa, Baklava is seen
• Healthier dessert options are on rise
Expansion plans
We are a boot-strapped company. We have plans to open our outlets outside Mumbai. It can be in Thane, Navi Mumbai, Bangalore or in Pune.
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