Biryani so good, you won't need anything else! (Credit: Biryani Osawa) Biryani doesn't need anymore takers than it already, yet the fusion favourite - a descendant of both Persian and Indian cuisines, eventually steamed to perfection by Mughal tradition seems to be on a world tour of its own with pretty much no expanse of the world left to be taken in by its complex wonder. Chef Takamasa Osawa, despite his rather evident excellence, is no different when it comes to be swept up by the allure of biryani; so much so, that he seems to have dedicated all his professional culinary pursuits in perfecting it - a goal he achieved earlier this year in 2026. His operation, the humble but ravenously sought-after Biryani Osawa was bestowed with the prestigious Michelin Bib Gourmand putting both his operation and the dish on the Michelin map. Now to be clear, this isn't the first restaurant which serves biryani to receive a Michelin stamp. However, it is the first restaurant that exclusively serve the delicacy - and absolutely nothing else - to receive it. This difference is exactly where the novelty of Chef Takamasa's Biryani Osawa lies. Right off the bat, if you're the kind who appreciated a 12-page menu coupled with and endless request list of suggestions for the Chef - Biryani Osawa isn't for you. The expectations of a visiting guest in the Chiyoda City space are pretty straightforward. You'll be one of 10 people dining, because there's literally no space for more and intentionally so; and you'll be served exactly one thing - biryani. Also, this isn't a place you can saunter into at will. Chef Takamasa takes his art very seriously and he expects no less from the people choosing to dine on it - Biryani Osawa is strictly reservation-only, no exceptions. This biryani is either going to be chicken or mutton depending on the day, and you might have already guessed the fact that you have no say in it. The whole exercise may appear cocky and a little too arrogant but that is just how good Chef Takamasa has gotten at the art of curating the perfect plate of biryani. And there are close to no theatrics involved when the steaming plate of deliciousness shows up in front of you. That is of course, save for the fact that biryani is cooked and timed in a manner that the plates are out to serve the very second all ten diners are seated. That's perfection personified. Also Read: This GK Mainstay is a Reminder that Some of Delhi's Best Meals Don't Need to Be New But how did a Japanese chef - who mind you, was an office worker prior to his second professional innings - find himself on this deeply aromatic and transformative journey? His story, dates back to 2009. During a visit to Tamil Nadu, he tried biryani for the first time and at the time of ordering, didn't even know what it was. One plate in and he was a changed man. And you and us potentially can't grasp the gravity of that moment for he spent the next 16 years traveling through India, Pakistan and Bangladesh to learn regional cooking techniques, that too, sans any form of culinary training. Talk about divine intervention. Also Read: EXCLUSIVE | A Seasoned Thai Master on Why Thai Food Travels So Well Finally, in 2021, he opened Biryani Osawa in the basement spot of the Sato Building, and the rest was history. Earlier this year, the intimate operation was awarded Michelin Bib Gourmand, an official Michelin Guide award that highlights restaurants serving high-quality food at a reasonable or affordable price. All this inspiration has got us hungry for our very own plate of biryani - and of course, a rerun of The Ramen Girl! Aalokitaa Basu is a writer and Senior Copy Editor whose work explores the intersection of lifestyle, culture, beauty, wellness, and self-possession. H... View More