Archive · 20 Sep 2026
Chef Nooresha Brings Izumi’s Japanese Dining Journey to Hyderabad
Chef Nooresha returned to Hyderabad to open a new Izumi restaurant.
She first lived in the city in 1992, when it had more greenery and open spaces.
Before working with food, she spent about 20 years in the garment industry.
She began making Japanese food after customers asked her to prepare sushi for an event.
She then travelled to Japan to learn sushi, sashimi, ramen and other dishes.
Izumi now has restaurants in Mumbai, Goa and Hyderabad.
The Hyderabad restaurant serves familiar foods such as chicken, gyoza and ramen alongside sushi and other traditional dishes.
Its chefs also added a spicy chicken dish after training in Japan.
Nooresha wants the restaurant to make Japanese food feel welcoming rather than intimidating.
Chef Nooresha has opened Izumi’s Hyderabad restaurant beside Durgam Cheruvu Cable Bridge.
She first came to Hyderabad in 1992 while studying and working at a hotel front desk.
After two decades in the garment industry, she entered food through catering and sushi.
She trained in Japan at the Tokyo Sushi Academy and International Ramen School.
Izumi’s Hyderabad menu combines approachable dishes with traditional Japanese preparations and local influences.
- Who
- Chef Nooresha and the Izumi restaurant team, including Hyderabad kitchen head Chef Amarthya.
- What
- Izumi has opened a Japanese restaurant in Hyderabad featuring sushi, yakitori, ramen and other dishes.
- When
- The article does not give a specific opening date; Nooresha first came to Hyderabad in 1992.
- Where
- Beside Durgam Cheruvu Cable Bridge in Hyderabad, India.
- Why
- To expand Izumi while making Japanese food accessible to both experienced diners and people trying it for the first time.
- Restaurant brand
- Izumi
- Hyderabad location
- Beside Durgam Cheruvu Cable Bridge
- Previous Izumi locations
- Mumbai and Goa
- Founder’s training
- Tokyo Sushi Academy and International Ramen School
- Core features
- Live sushi counter and yakitori grill
- Menu approach
- A combination of approachable dishes and traditional Japanese preparations
- Design elements
- Blue tones, water, open counters and Japanese lanterns