In a city known for its rich cultural tapestry, a new flavor has arrived to tantalize the taste buds of its residents. Tsuru Japanese Cuisine, Nagaland’s first authentic Japanese restaurant, has officially opened its doors in Dimapur. The grand opening, held on September 4, 2024, promises to bring the unique culinary traditions of Japan to the heart of Nagaland, offering an experience that is both refreshing and distinct.
Imnajungla Jamir, the visionary behind Tsuru Japanese Cuisine, Dimapur
Imnajungla Jamir, the visionary behind Tsuru Japanese Cuisine, brings nearly 12 years of rich culinary experience to her latest venture in Dimapur. Currently working as a Sous Chef in a Japanese cuisine restaurant in Qatar, Imnajungla has honed her skills across a diverse range of international settings, including Mumbai (India), Dubai, Qatar, and Saudi Arabia. Her deep passion for Japanese food has led her to specialize in handling various types of fish with precision, maintaining the exact temperatures necessary to ensure authenticity and quality.
While she has gained expertise in different Asian cuisines, including Indian, Imnajungla’s confidence and passion firmly lie in Japanese cuisine. Throughout her career, she has continually sought to deepen her knowledge and skills, bringing her unique perspective and dedication to the heart of Nagaland with the launch of Tsuru. Her dream is to provide an authentic Japanese culinary experience to her hometown, combining her global experience with a love for local culture.
Imnajungla Jamir, who has a diverse background working in various places around the world, shared her inspiration behind bringing this venture to life. “I have been working in many places, overseas as well, and over the years I have learned so much from all the people I have been blessed to work with. However, being brought up in Nagaland, I always had a vision and a dream of going back to my hometown and creating something refreshing,” she explains. “I chose Japanese cuisine because people are really invested and interested in Japanese culture, so I thought, why not add their cuisine to the mix and let people enjoy the taste of Japan?”
Reflecting on her journey, she continues, “I have seen and witnessed so many successful restaurants and cafes that create such beautiful spaces for people to relax. This encouraged me to bring something fresh and distinct to the city. As a chef, I have usually been around making and creating Japanese cuisines, so I wanted to present something I am confident and good at.”
Tsuru Japanese Cuisine offers a diverse menu that changes with the seasons, staying true to the Japanese tradition of adapting dishes according to what’s in season. “Ramen is going to be introduced as it’s a definite must-have for a Japanese palette,” Imnajungla elaborates. “I am aware that many restaurants already have this on the menu, but what makes ours unique is that we have incorporated the idea of the Japanese seasons. There are four seasons in Japan, and we will be following the menu according to what’s in season, with dishes like Yakisoba and Soba noodles. The menu is never going to be the same; we will always have something new!”
What sets Tsuru apart is its commitment to authenticity, from sourcing ingredients to the preparation techniques used by its chefs. Imnajungla ensures that all seafood items are imported directly from Japan and Norway, preserving the freshness and quality essential to Japanese cuisine. “If I am opening an authentic Japanese restaurant, the produce and quality should also be close to its home,” she emphasizes. “We maintain the temperature strictly from the moment we cut the fish to when it is served, ensuring that every dish meets the highest standards. The ingredients, especially those embodying the Umami flavor, are chosen with precision to create rich flavors while keeping the food simple yet distinct.”
Finding the right head chef was no easy task, and Imnajungla recalls the challenging process. “It was one of the most challenging parts because I was not going to compromise on it,” she states. “I really wanted someone who saw my vision and brought it to life. Then I met this man, a truly skilled and gifted chef with eleven years of experience. He has traveled to many parts of the world and has so much knowledge about Japanese cuisine. In fact, his background and mine were both from Japanese cuisine, so the communication and the food we create bonded immediately.”
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Ashihe Sapriina, the head chef, brings with him eleven years of experience in Japanese cuisine. Having traveled and worked in various countries, including Jordan, the Maldives, Qatar, and Saudi Arabia, he has honed his expertise in handling fish, raw fish, and other elements of Japanese culinary arts. His deep knowledge and passion for Japanese cuisine perfectly align with the restaurant’s vision, creating an immediate bond in both communication and culinary creation.
Ashihe Sapriina, Head Chef, Tsuru, Dimapur
The ambiance at Tsuru is designed to transport diners to Japan, featuring elements such as Sakura flowers and wooden interiors reminiscent of Japanese cafes and restaurants. “As you enter the restaurant, you will see the PDR, which is traditionally Japanese with Sakura flowers. I tried my best to bring Japan to our home, our city,” Imnajungla notes.
When asked about the meaning of ‘Tsuru,’ Imnajungla narrates with a warm smile:
“‘Tsuru’ means ‘crane’ in Japanese, a symbol of longevity, luck, and peace. Our restaurant carries this name in honor of my mentor, Tsuru-san, whose wisdom and guidance have been as uplifting as the graceful flight of a crane. In every dish we serve, we hope to bring you the same joy, inspiration, and serenity that Tsuru-san has brought into my life.
By naming the restaurant ‘Tsuru,’ we aim to bring the rich traditions of Japan to the heart of Nagaland, embracing values that reflect not just good fortune, but a long, meaningful journey marked by peace and kindness.
Imnajungla also values the feedback and preferences of her customers, aiming to make their dining experience memorable and personalized. “For my beloved customers, their opinions on flavors matter to me the most. We will be personally asking them if they have any allergies or specific preferences so we can tailor the flavors to match their palate,” she says. “I would serve them Miso soup first because this is like the signature dish for Japan. While serving raw fish dishes, we would carefully match their flavor palette because each fish has a different taste and flavor.”
Looking ahead, Imnajungla dreams of expanding Tsuru to other districts in Nagaland. “Yes! I do like dreaming big. One day, I want everyone to have access to Japanese cuisine comfortably without having to miss out because it’s too far away. We are still starting, so we will grow and initially plan on that through God’s guidance and grace, one day at a time,” she shares with optimism.
On September 2, 2024, Tsuru hosted a distinguished pre-launch event, graced by the presence of Lok Sabha MP S. Supongmeren Jamir and Rev Wati Kichu. Nestled in the heart of Dimapur, Tsuru promises an authentic Japanese culinary journey, offering everything from the freshest sushi to exquisite ramen, each dish crafted with love and tradition using ingredients sourced directly from Japan and Norway.
