There’s something incredibly comforting about walking into Izumi in Bandra. It’s more than just a restaurant—it feels like someone’s cosy, carefully curated space. Think potted plants tucked between sushi books, playful Japanese dolls, warm wooden tones, and lamps that give off the kind of glow that makes you want to linger just a little longer. But it’s the food, of course, that takes centre stage. At the heart of it all is Chef Nooresha Kably, the force behind this much-loved Japanese eatery that has become a go-to spot for locals and tourists alike.
A Journey That Began With Curiosity
Before Izumi came to life, Nooresha ran a sushi delivery venture called Sushi Koi out of Bandra. It was a solid success, but something didn’t quite sit right. “I realised that I couldn’t rely on internet researching to create my menu, everything lacked a bit. And I wanted perfection,” muttered Nooresha.
So, she took a leap that many wouldn’t—she flew to Japan and enrolled at the Tokyo Sushi Academy in 2017. A year later, she deepened her training at the International Ramen School. It was a bold move, especially considering the intense precision and discipline that Japanese culinary training demands. “In Japan, they say it takes ten years to perfect a skill,” she says. “I didn’t have the luxury of time, so I poured everything I had into learning as much as I could in a few months.”
What Makes Izumi a Favourite
Ask anyone who’s eaten at Izumi, and they’ll tell you it’s not just about the food—it’s about the feeling. Still, Nooresha prefers to stay modest about the restaurant’s growing reputation. “I’m not sure what exactly makes us stand out, I think it’s people’s blessings” she says. “But I do think our focus on quality and consistency has helped build trust. We have customers who keep coming back, and that means a lot.”
Behind the scenes, the team follows a well-oiled routine. From sourcing the best ingredients to being a neat freak. Nooresha checks every nook and corner of her restaurant and seeks perfection.
Taking on a Male-Dominated Space
The professional kitchen can still be an intimidating space for women, especially in India where the chef’s whites are largely worn by men. Nooresha didn’t come through the typical culinary school path, which made her journey even more unique. “For me, the challenge wasn’t just learning the craft—it was proving that I belonged in a space that has long been male-dominated,” she explains. “I’m thankful I could earn the trust of my team, and help them seeks their goals in life. It’s motivating beyond my expectations.”
The People Who Backed Her
“My son has sacrificed a lot, and I hope I’ve made him proud,” she confesses. No entrepreneurship story is complete without its cast of quiet champions. Nooresha credits two key people in her journey: Anil, who encouraged her to take that all-important step towards formal training, and Neale, who backed her idea for Izumi despite her inexperience in running a restaurant. “They both had faith in me when I wasn’t sure I had it myself,” she says with gratitude.
Words for the Next Generation
To young women dreaming of entering the culinary world, Nooresha offers this: “Don’t let other people’s assumptions hold you back. Go in with an open mind and be willing to put in the work. That hunger to learn is more valuable than anything else.”
She adds, “I began working on my aspirations pretty late in life, but the rewards have been heartening. We’re in a time that’s more accepting than ever. Use that. If your heart’s set on something, there’s really nothing stopping you.
Chef Nooresha Kably didn’t just bring Japanese food to Mumbai—she brought its soul. With humility, heart, and a fierce dedication to her craft, she’s turned Izumi into more than a restaurant. It’s a neighbourhood haven, a space full of character and care, and most importantly, proof that when you lead with passion, extraordinary things follow.