Tokyo: A Japanese chef’s fascination with Indian biryani, sparked by a memorable meal in Tamil Nadu, has grown into a 16-year culinary journey that has earned his tiny Tokyo restaurant a place in the 2026 Michelin Guide.
One meal changed everything
Takamasa Osawa first visited Tamil Nadu in 2009 and knew little about biryani. His first memorable experience with the dish left him curious about its ingredients, preparation and distinctive flavours.
Over the following years, Osawa travelled across India, tasting different regional varieties and studying traditional cooking techniques. His journeys helped him understand how ingredients and methods differed from one region to another.
From India to a Tokyo kitchen
After returning to Japan, Osawa struggled to find biryani that reminded him of what he had tasted in India. He began teaching himself how to recreate the dish, paying close attention to rice, spices and cooking methods.
In 2021, he opened Biriyani Osawa in Tokyo. The 10-seat restaurant uses basmati rice sourced from Punjab and spices from India. Osawa does not pre-cook or reheat his biryani, with every pot prepared fresh for diners.
A Michelin-recognised passion
The restaurant’s focused approach has now earned it recognition in the 2026 Michelin Guide Tokyo, making it one of the city’s sought-after dining experiences.
Osawa’s favourite style is Hyderabadi biryani, celebrated for its layered rice and balanced spices. He has also prepared his signature dish for actor Ram Charan’s family in Hyderabad.
Despite the recognition, Osawa continues to describe himself as a student of biryani, constantly searching for ways to make each pot better than the last. His story is a reminder of how food can cross borders, inspire lifelong learning and create a deep connection between cultures.