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.
‘Love & Cheesecake’ or Poetry by Love & Cheesecake is founded by Ruchyeta Bhatia and Chef Amit Sharma in November 2012, with a major focus on introducing diverse cheesecake options to India, which then expanded to include the other desserts and the casual dining concept ‘Poetry.’ Growing organically without external funding, Love & Cheesecake now operates 23 company-owned outlets supplied by their central kitchen, emphasizing fresh, high-quality ingredients and unique product offerings like savory cheesecakes.
In 2016, Love & Cheesecake morphed their love into ‘Poetry’, a full-service restaurant, with its first outlet in Mumbai’s bustling suburb of Bandra. Poetry has now increased its footprints to 6 destinations across Mumbai. In an exclusive interview with Restaurant India, she shares about the brand identity, growth, expansion and much more.
How they started?
What started as a 200 sq. ft. experimental kitchen in 2012 has today grown as one of the Mumbai’s top premium Food & Beverage destination in two unique formats.
Ruchyeta met her business partner Chef Amit in Australia. Together, they decided to start the business. “The idea was to introduce a new dessert product line to India, as cheesecake options were limited at the time. So, we decided to venture in this segment which is unexplored by many.”
The Idea Behind the Brand Name
The brand name draws inspiration from the timeless essence of love. Bhatia emphasized their focus on consistency, quality—driven by a long-standing chef team—and a customer-first approach, with signature offerings and efficient delivery.
Love & Cheesecake operates 8 dessert-only cafés and is known for crafting edible dessert art, offering over 56 natural flavors of cheesecakes, cakes, and confections. It stands out as Mumbai’s only dessert café using pure Italian dessert cheese instead of processed whipped cream.
Bhatia shared, “When we launched Poetry in 2016, the vision was to create Mumbai’s most exquisite breakfast experience—featuring everything from specialty brews and cold-pressed juices to hearty salads, comforting mains, and indulgent desserts—all fresh, natural, and delicious.”
Growth over the years
Powered by the vision of founders Ruchyeta and Chef Amit, Love & Cheesecake is today a team of over 300 full-time adoring employees, has a dedicated call-center for seamless customer support and its own 8,000 sq. ft. central-kitchen from where it controls 100% of its production for both, Love & Cheesecake as well as Poetry.
Central Kitchen and Logistics
While the initial Bandra outlet had live cooking, Bhatia stated that all dessert and bakery items now come from a 20,000 sq ft central kitchen in Bandra. From there, they supply all their outlets using their own refrigerated delivery vans, maintaining control over their logistics. She highlighted their unique capability as a cake company to deliver any size cake within two hours anywhere in the city.
Brand's Approach to Healthy Eating
Ruchyeta Bhatia emphasized their focus on healthy ingredients since 2012, avoiding whipped cream and using 100% dairy. They noted their desserts are generally low in sugar and contain no preservatives or emulsifiers, with a short shelf life of 36 hours to ensure freshness. While they don't offer strictly "sugar-free" options due to concerns about sugar substitutes, they do have very low sugar or no natural sugar items.
The Innovative offerings
The innovative offerings include savory cheesecakes and unique flavor combinations in chocolates and cheesecakes like balsamic strawberry chocolate and bhut jolokia nutella cheesecake. They regularly update their menus, with new menus for Poetry every six months and new cheesecake flavors every quarter. The annual mango menu is also a significant offering. Their red velvet cheesecake is a signature product and was a significant innovation when they started.
Challenges Faced
Bhatia stated that running a business involves daily challenges related to staffing, personal bandwidth, and financial decisions. Their approach is to work hard and consistently solve problems. The major challenge was educating customers about the concept of cheesecake, as it was not mainstream in 2012.
Ensuring Consistency and Quality
Bhatia pointed that their long-standing and senior team of chefs, many of whom have been with them for over a decade and come from five-star hotel backgrounds, for maintaining consistency and quality. “They also have stringent processes at the store level, including codes on each slice to track its batch and freshness.”
Business Strategy
The focus is more on technology and building systems to strengthen their product rather than following trends, as the brand aim for long-term stability. Their revenue is primarily driven by dining (70%), with deliveries accounting for 25-30% (aggregators, not their own).
Marketing and Expansion Plans
The brand uses a mix of marketing channels but have historically kept their marketing spend very low (less than 0.5% of revenue annually), preferring to build the brand organically through word-of-mouth and product quality. Poetry by Love & Cheesecake plans to open nine new outlets in Mumbai and Pune in the next five to six months.
Started in 2016 with an idea of creating a warm and homely place serving great pizza where strangers would connect over pizza, Leo’s has become World’s 50 Best Pizza brand that knows how to get its pizza right, from day one. “I hoped people would come on dates, fall in love, get married and their kids would grow up eating our pizza and eventually come in with their friends. I can honestly say a lot of that is happening as we speak,” shared Amol Kumar, Founder at Leo’s Pizzeria for whom pizza became a fascination from the very childhood. In an exclusive interaction with Restaurant India, he talks about slicing out storm in Delhi’s dining out scene. Excerpts:
Every day is a New Learning
I cannot say that we are ahead or behind anyone. We just focus on what we do, we try to improve every single day. It’s almost 9 years now and I’m still making small changes and tweaks to the pizza hoping to make small improvements all the time.
You have been recognised amongst Top 50 Pizza brands in Asia-pacific. What has kept you going?
This recognition in itself is a huge motivator and keeps us going. Besides this, all the love we’ve received over the last 8 years, people coming back every week, every month is always the most heart-warming and makes us want to do better every day.
Quality over Quantity
We have expanded to only three outlets in last nine years as we want to focus on quality. Our immediate plans involve opening another outlet in Delhi within the next few months. Post that we will start looking at NCR as a whole or explore other cities.
Innovation is the Game-changer
We made our very own Pizza Lab, this is a temperature controlled room with different mixers for dough making. It’s where we do all our research and trials to improve our current pizza and also where we work on new ideas. This dedicated space has been a game changer for us.
It also doubles up as a teaching space where we teach enthusiasts and budding pizza professionals who are looking to make a career in pizza. You know what they say, if you want to get really good at something start teaching it and this is absolutely true for us as well.
Being an artisan pizza chain how much do you focus on quality sourcing the best ingredients?
We are entirely focused on this aspect because we always want to try and serve the best possible pizza we can make within reasonable terms. If we come across something substantially better that we believe will enhance our pizza we always switch.
Technology has become an integral part of restaurant business today. How tech-friendly is your biz?
At the moment we are working with technology on most levels, we’ve gone back to taking orders in person as opposed to through QR codes back in Covid. I believe that’s a vital part of the experience but right from putting yourself on our waitlist for a table to ordering takeaway at the pizzeria itself or ordering a pizza at home we are fully online.
How restaurant brands can maximise success with online ordering system?
According to me consumers always want ease of ordering so an interphase which is simple to use and requires very few clicks from seeing the menu to ordering and paying is a good way to go.
3 Tips you would want to give to home-grown pizza brands
- Stay true to your vision, what you thought of when you were starting out.
- Don’t copy other brands
- Always focus on the process
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