匠
Chef Hiroshi Tanaka
Head Sushi Chef
Trained at Sukiyabashi Jiro, Tokyo. 18 years mastering nigiri and omakase. Relocated to India in 2018 to bring Tsukiji's freshest traditions.
Philosophy
Rawness is Respect
In Japan, the freshest fish is left alone — minimally touched, maximally flavoured. Our philosophy mirrors this. We source only non-vegetarian ingredients: fresh catch, quality meats, and ocean bounty.
There are no Western fusions on our menu. No shortcuts. No compromises. Just authentic Japanese techniques applied to the best ingredients we can find.
一期一会
Ichi-go Ichi-e — "One time, one meeting"
Each dining experience at Hakoma is unique, irrepeatable, and crafted for you — in this moment.
The Team
Master Chefs
技
Chef Yuki Mori
Ramen & Izakaya
From Fukuoka's legendary ramen circuit. Specialises in tonkotsu broth science and yakitori over bincho charcoal.
心
Chef Akemi Sato
Pastry & Drinks
Sake sommelier and wagashi artisan. Curates our sake and shochu list, and crafts Japan's finest dessert traditions.
Our Values
鮮
Freshness
Every ingredient is sourced fresh daily. No freezing, no shortcuts.
技
Craftsmanship
Every cut, every roll, every broth simmered with decades of training.
誠
Authenticity
Only trending Japanese cuisine. No Western fusions, no compromises.
心
Soul
Omotenashi — Japanese hospitality — in every interaction.