SpicedLore by Tropical Trading Co and Japan’s Yamaroku Shoyu to showcase nuanced cuisines paired with their double-brewed , Kioke barrel-aged soy sauce.
Bengaluru and Mumbai, India, July 22nd, 2026 : This August, The Oberoi, Bengaluru and The Oberoi, Mumbai extend a heartfelt welcome to India to SpicedLore, Yamaroku, Tropical Trading Co and owner-Chef Yoshifumi Tashida of Tokyo’s award-winning Namida. Over two exclusive dinner seatings at each destination, Tropical Trading Co will present their unique Kioke Dojo experience for the first time ever in India; Japanese cuisines thoughtfully paired with double-brewed, barrel-aged Soy sauce crafted by Yamaroku Shoyu.
Just like wine or whiskey, the aging process of a soy sauce expresses a nuanced terroir. Fermented in centuries-old wooden barrels that are a living ecosystem for rich, umami flavour, each batch of Yamaroku Shoyu is totally unique. Aged for around four years, seasonal changes over this time affect microorganisms that enrich the final taste profile. On the Japanese island of Shodo – home of Yamaroku Shoyu – the timeless rhythms of land, sea and tradition nurture a delectable product that is patiently matured by masters into a rare offering. Less than 1% of the world still makes soy sauce this way and Saishikomi (Double brewed) even rarer.
As an international ambassador for the Japanese Government, Chef Yoshifumi champions his region’s culinary presence on a global stage. He celebrates “Personalised Pairing” – drawing parallels between the traditional soy sauce wooden-barrel brewing techniques used by Yamaroku and the internationally time-honoured traditions of wine fermentation that come together in the Kioke Dojo experience by Tropical Trading Co
On 22nd August at The Oberoi, Bengaluru and 24th August at The Oberoi, Mumbai, SpicedLore by Tropical Trading Co, Yamaroku Shoyu in collaboration with Namida Tokyo’s Chef Yoshifumi, Wabi Sabi’s Lead Chef Randy Cultivo and Fenix’s Head Chef Richard Malone will showcase a seven-course Kioke Dojo dinner menu that explores a delectable meeting point between Japanese cuisine and Indian seasonal ingredients, all perfectly complemented by Yamaroku’s high-umami, low-sodium Tsuru bishio soy sauce.
Mayan Dhawan, General Manager of The Oberoi, Bengaluru commented: “We constantly nurture the spirit of excellence and bring our guests experiences which are steeped in history, with elevated levels of skill and cultural depth. It is a delight to bring to India the concept of Kioke Dojo where nuanced Japanese cuisine is paired with barrel-aged, double-brewed soy sauce. A culinary tradition never explored in India with seamless teamwork between Mr. Yasuo Yamamoto of Yamaroku Shoyu, famed Chef Yoshifumi Tashida of namida and Wabi Sabi’s lead chef Randy Cultivo. In Bengaluru, ranked the 13th best place to dine in the world, such experiences curated in partnership with us, makes this journey exciting.”
Amit Kaul, Vice President and General Manager of The Oberoi, Mumbai said: “Kioke Dojo is an extraordinary collaboration between the master brewer of Yamaroku Shoyu, acclaimed Chef Yoshifumi Tashida of namida and our Chef Richard Malone. Over two exclusive dinner sittings, we will celebrate the timeless art of Japanese gastronomy, where patience, seasonality, precision and respect for every ingredient come together in an unforgettable experience.”
Yasou Yamamoto, Master Brewer at Yamaroku Shoyu added: “For generations, kioke-brewed shoyu has been crafted with patience, respect and care. Bringing the Kioke Dojo to India for the first time is deeply meaningful because, like Japan, this is a country where traditions also continue to live through its people and their craft. We are honoured to bring this initiative to India with Spicedlore by Tropical Trading Co. and to Oberoi Hotels & Resorts, whose complementary vision and dedication to excellence have made this cultural exchange possible.”
SpicedLore by Tropical Trading Co and Yamaroku will present the Kioke Dojo experience with Chef Yoshifumi Tashida of namida, Chef Randy Cultivo and Chef Richard Malone at The Oberoi, Bengaluru Wabi Sabi on 22nd August and at The Oberoi, Mumbai’s Fenix on 24th August 2026
Tables for these exclusive evenings are limited to the first 30 bookings, with seatings at 6:30 p.m. and 9:15 p.m in Bengaluru and 7pm and 9pm at Mumbai.
Reservations are required and can be made via phone at +91 80 25585858 for Benglauru.
For Fenix, Mumbai please call + 91 22 6632 6205
