ABOUT
About Us
The story of India has not yet begun.
SPICE LAB TOKYO will advance the clock.
Founder / Owner.
Priya and Sunandan Kapur
Japan is our home away from home.
We created SPICE LAB TOKYO in Ginza, a location in the heart of Tokyo's food and beverage scene, in order to show the world how deeply connected Indian and Japanese cultures are.
What we do
What you know about India is not India Now
The India that Japanese people envision is only a small part of India. SPICE LAB TOKYO offers a variety of cuisine that fuses the food culture that has flowed in from all over the world due to its tumultuous history with the diverse culture of India. The culinary story that has traveled from India will begin to tell a new story at SPICE LAB TOKYO.
Interior
Aesthetic Sense and Sensitivity Common to India and Japan
A unique and sophisticated space where Indian traditions and modern Japan overlap, created through a deeper understanding of the aesthetics and sensitivities common to these two cultures.
Chef
Tejas Sovani
Executive Chef, Spice Lab Tokyo and The Grey Room
Tejas Sovani is an up-and-coming Indian chef who has worked as sous chef and head restaurant chef of the modern Indian restaurant at the luxury hotel The Oberoi and trained at noma in Copenhagen. With a flexible sensibility and solid technique cultivated through his experience in restaurants around the world, he creates delicate and original dishes, making full use of spices at will.
ACCOLADES AND AWARDS:
2018 Best Regional speciality in premium dining award by Times Group
2018 Best Modern Indian Restaurant by Eazydiner
2018 Best Modern Indian Restaurant by Food Food
2017 Best Regional speciality in premium dining award by Times Group
2016 Young Chef of the Year at Top Chef Awards
2016 Best Regional speciality in premium dining award by Times Group
