TOKYO, November 29, 2025 – The journey of Takamasa Osawa, owner-chef of the renowned Tokyo establishment Biriyani Osawa, is a powerful testament to the transformative power of culinary passion. Once confined to the routine of an office worker, Osawa’s life trajectory was dramatically altered by a single bite of biryani, leading him to become an international gourmand and a recipient of the prestigious Michelin Bib Gourmand award.

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A Life-Changing Encounter in South India

 

Osawa’s obsession with the aromatic rice dish began in 2009 during a holiday trip to Tamil Nadu, India. At the age of 20, while exploring local eateries, he encountered a dish advertised simply as “Biryani.” Intrigued by the rice base—a staple common to both Japanese and Indian cuisine—he decided to try it.

“That biryani changed my life,” Osawa reflects, recalling the intense, fragrant flavour.

This initial encounter sparked a fifteen-year odyssey. Osawa began making repeated trips back and forth between Japan, India, Pakistan, and Bangladesh, not seeking instruction in high-end culinary schools, but immersing himself in the authentic, legacy kitchens of local restaurants, canteens, and shacks. Lacking language skills, he relied on an almost scientific dedication, learning the craft by smell, taste, touch, and sight.

Fusion of Science and Sensory Perfection

 

Upon returning to Japan, Osawa, who confesses to approaching cooking with a background interest in chemistry and science, dedicated himself to perfecting the dish. His philosophy is one of precision—meticulously analyzing ingredients and processes to achieve perfection, a meticulousness often associated with Japanese craftsmanship but applied to South Asian spice blends.

Initially, his dream of a biryani restaurant faltered. Undeterred, he honed his skills by cooking for a close circle of friends, turning daily communal meals into rigorous testing and feedback sessions. This process led him to adapt the dish, focusing on the concepts of umami and fragrance to bridge the gap between traditional Indian spice profiles and the Japanese palate.

The Rise of Biriyani Osawa

 

In 2021, Osawa took the leap, opening Biriyani Osawa in Kanda, Tokyo. The restaurant is a unique, reservation-only, 10-seater space that serves biryani exclusively (predominantly mutton or chicken, with occasional adventurous options like lobster or shiitake).

The restaurant quickly gained traction, perpetually becoming a difficult-to-reserve dining hotspot. The ultimate recognition of his singular focus arrived with the inclusion of Biriyani Osawa in the Michelin Guide as a Bib Gourmand—an accolade recognizing exceptional food at a reasonable price. The Michelin review specifically notes his unique preparation: “Oil is used sparingly, to bring the umami of the ingredients and the flavours of the spices to the fore.”

Chef Osawa’s singular focus and blending of global flavours underscore the evolving nature of global gastronomy, proving that passion—fueled by a single, life-altering dish—can transcend both language and culinary tradition. He recently ran a pop-up in Dubai, signalling his intent to expand to markets that deeply appreciate the biryani tradition, with Hyderabad being a key ambition.

You can see a detailed look at the preparation of his award-winning dish in this video: Best Chicken Biryani in Japan | Biryani Osawa. This video is relevant as it showcases the culinary expertise and specific dish that changed Chef Osawa’s life and career.