Food has a magical way of crossing borders, connecting people, and carrying stories of culture and tradition. This truth comes alive in Fukuoka, Japan, where a Japanese chef, Takashi-san, has opened a Saoji cuisine bhojnalaya, a traditional eatery inspired by Nagpur’s most beloved food tradition. Known for its intense spice blends, rich gravies, and robust flavors, Saoji cuisine has long been a symbol of Nagpur’s culinary pride. Today, thanks to Takashi-san, its fire burns brightly thousands of miles away in Japan.

What Makes Saoji Cuisine Special?

Saoji food is not for the faint-hearted. It is fiery, earthy, and unapologetically bold in its flavors. The signature dishes, often meat-based, are cooked with freshly ground spices—black pepper, dry red chilies, coriander, cinnamon, and cloves—all blended into a unique masala mix that gives Saoji curries their unmistakable punch. While Nagpur locals grew up with Saoji chicken, mutton, and the much-loved Saoji pao, the cuisine has often remained a hidden gem within India itself. Takashi-san’s decision to bring it to Japan not only introduces it to a new audience but also helps preserve and celebrate a regional Indian cuisine that deserves global recognition.

Chef Takashi’s Journey with India

Takashi-san’s love story with Indian food began not in a kitchen, but during his travels in India. Spending time in Nagpur, he was deeply moved by the warmth and hospitality of the people. He stayed with families who shared their meals with him, and one Parsi family in particular taught him how to cook traditional dishes like dhansak. These experiences shaped not just his culinary skills but also his worldview. “I truly fell in love with India,” 

Learning Marathi to Stay Authentic

For most chefs, cooking the food of another culture is about mastering recipes. For Takashi, it went deeper. To capture the true spirit of Saoji food, he decided to learn Marathi, the language of Maharashtra. He doesn’t just serve Indian-inspired dishes—he celebrates them in their truest essence. The Bhojnalaya-style décor, with its traditional Indian accents and rustic design choices, creates an ambience that transports diners from the heart of Fukuoka straight to Nagpur.

The Menu: Bold Flavors, Warm Comfort

At Midori Store, the heart of the menu is Saoji cuisine. Customers can savor dishes like Shahi Murgi, Dal, and Saoji-style pao, all carrying the signature heat of freshly ground masalas. For those with a sweet tooth, the meal ends with Rabri Faluda, a dessert that balances the fire with creamy sweetness. In many ways, Takashi’s work is more than cooking; it’s a form of cultural diplomacy. His Bhojnalaya is not just a restaurant; it’s a bridge between Japan and India. Each dish tells a story of gratitude, of shared love, and of human connection that goes beyond borders. In today’s world, where globalization often risks diluting cultural identities, chefs like Takashi are doing the opposite. By preserving Saoji food’s authenticity and introducing it to Japanese audiences, he is ensuring that Nagpur’s flavors live on, cherished by people far away from their origin.

Why This Matters

The opening of Takashi’s Saoji Bhojnalaya is a reminder that food is more than nourishment; it is culture, identity, and memory. By bringing Saoji cuisine to Japan, he has placed a piece of Nagpur on the global food map. More importantly, he has shown how respect and authenticity can transform cultural exchange from imitation into genuine tribute.

Chef Takashi-san’s Bhojnalaya is more than a restaurant; it is a love letter to India, written in spices, flavors, and warmth. It proves that food is one of the strongest ways to build bridges between nations. From learning Marathi to honoring Nagpur’s fiery Saoji traditions, Takashi has shown that when cultures cook together, the world becomes smaller, warmer, and infinitely more flavorful.