Restaurant India News: Izumi Expands to Hyderabad with Its Third Restaurant in India

Izumi has expanded its footprint in India with the launch of its third outlet in Hyderabad, following its operations in Mumbai and Goa. The move marks the brand’s entry into one of the country’s rapidly evolving food and beverage markets, as Hyderabad continues to attract both domestic and international restaurant concepts.

The new outlet is positioned as Izumi’s largest location to date and overlooks a lakeside setting. The expanded footprint allows the company to introduce a broader dining format while maintaining its focus on Japanese cuisine, hospitality, and experiential dining.

For Chef Nooresha, co-founder of Izumi, the Hyderabad opening carries personal significance. Having previously lived in the city during her student years, the launch represents what she describes as a full-circle moment in her professional journey from hospitality student to restaurant entrepreneur.

The Hyderabad restaurant continues the brand’s existing design approach developed in partnership with designer Minnie Bhatt, who also worked on the Mumbai outlet. The space incorporates Japanese-inspired elements, including lantern-style details, subdued lighting, and a dedicated sushi counter. The restaurant has also sourced a significant portion of its crockery from Japan and Japanese specialty stores in Singapore.

A key feature of the outlet remains Izumi’s live sushi bar, which has become a central part of the brand’s dining format. The menu includes sashimi and nigiri selections such as Bluefin Chutoro, Hamachi, and Scorched Scallop Nigiri, alongside signature rolls including the Crispy Edamame Avocado Roll, Tempura Prawn with Spicy Mayo, and Chutoro & Pickled Daikon Roll.

The Hyderabad menu also expands the brand’s robata grill offering. Vegetarian dishes include Fresh Shiitake Mushrooms with umami beurre blanc and Charred Napa Cabbage with mustard miso mayo, while non-vegetarian options feature Lamb Chops with red bell sauce and Yaki Madai Skewers with spicy miso butter. Notably, Hyderabad is the first market where Izumi has introduced mutton-based dishes, adding a new category to its menu portfolio.

The restaurant’s ramen selection, already established in Mumbai and Goa, has also been introduced in Hyderabad. The offering includes vegetarian options such as Spicy Miso Ramen and Curry Ramen, alongside Chicken Paitan and Seafood Ramen prepared with slow-cooked fish bone broth. The menu additionally incorporates regional influences through selected ingredients and flavour profiles tailored to the local market.

Supporting the food programme is a beverage menu curated by Maia Laifungbam. The cocktail selection combines existing brand signatures with new creations developed specifically for Hyderabad. Offerings include cocktails such as Kyoto Martini, Yuzu Kazi, and Yuzu Penicillin, along with highballs like Ginza Nights. The menu also includes non-alcoholic beverages such as Chilli No Hana and Musky Dusky.

The Hyderabad launch reflects a broader trend of premium dining brands expanding into high-growth urban markets beyond traditional hospitality hubs. For Izumi, the new outlet strengthens its presence in India while allowing the company to test menu innovation, larger-format operations, and market-specific offerings within the Japanese dining segment.