Spices
Whole spices brought from India, ground in-house rather than bought pre-blended.
Our story
One kitchen, twenty-seven rooms
How a single Indian restaurant in Yamaguchi became a group of five brands across western Japan.
Namaste began as a single Indian restaurant in Yamaguchi. Today the group runs five brands — from neighbourhood kitchens to city-centre dining rooms — and the standard is set the same way in each: by chefs who learned this food where it comes from.
Chefs trained in India, spices brought from India, and a charcoal tandoor in every kitchen. What changes from restaurant to restaurant is the room and the neighbourhood — never the cooking.
How the food is made
The tandoor
A charcoal oven in every kitchen, running hot enough to cook a naan in under two minutes.
Naan
Pulled by hand and slapped against the oven wall to order. Never held.
Curry bases
Onion, tomato and cashew, simmered from the morning and finished per dish.
Chefs
Cooks trained in India lead each kitchen and set the standard for the room.
Biryani
Rice and spice layered, sealed, and steamed so the aroma stays in the pot.
Five brands
Namaste
The original dining rooms
The founding restaurants of the group — full dining rooms built around an open tandoor.
Namaste Taj Mahal
Shopping-centre flagships
Larger rooms inside YouMe Town and similar centres, built for families and groups.
Namaste Kitchen
Neighbourhood kitchens
Smaller, closer, and built around the regulars who eat here every week.
Ouji Curry
Curry, quickly
The group's fast-casual format — the same kitchen discipline, served quicker.
Kum Kum
City-centre dining
Hiroshima city-centre restaurants for longer evenings and larger tables.