About
Mohit Singh
Executive Chef at Otoki, Colaba. A Japanese cuisine specialist whose training and work span India, Japan, Thailand and Belgium.
As featured in
The Global Indian
March 2026 · Read the story
Esquire India
December 2025 · Read the story
ELLE Gourmet
July 2025 · Read the story
Biography
I trained at the Institute of Hotel Management and Catering Technology in Ahmedabad and began my career in the Japanese kitchen of San-qi at the Four Seasons Hotel Mumbai.
Japan came next. I studied Japanese at Anabuki Business College in Takamatsu, then Japanese cuisine at the Tsuji Culinary Institute in Osaka, where I also completed fugu processing studies. In 2022 I cooked in the kaiseki kitchen of Kikunoi Honten in Kyoto.
Since then I have worked as Sous Chef at Inddee in Bangkok, where I was part of the opening team and led the Asador grill, and at Boury in Roeselare, Belgium. Today I lead the kitchen at Otoki in Colaba, Mumbai: developing the menu, training the team, sourcing ingredients from Japan and running a weekly 14-course Edomae-style omakase.
Philosophy
Good ingredients, handled with care.
01 — Seasonality
Understanding ingredients at their best and allowing their natural character to guide the dish.
02 — Craftsmanship
Respecting the discipline behind Japanese techniques, from fish preparation to rice, knife work, and fire.
03 — Balance
Bringing together flavour, texture, temperature, aroma, and presentation to create a coherent dining experience.
The Journey
Learning Across Kitchens and Cultures.
2025–Present
Otoki
Colaba, Mumbai, India
Executive Chef
2024
Boury
Roeselare, Belgium
Chef de Partie (Intern)
2023–2024
Inddee
Bangkok, Thailand
Sous Chef
2022
Kikunoi Honten
Kyoto, Japan
Line Cook
2015–2018
San-qi, Four Seasons Hotel
Mumbai, India
Commis Chef, Japanese Department
Training
A Foundation Built Through Study and Practice.
Education
2021–2022
Tsuji Culinary Institute
Bachelor of Business Management · Osaka, Japan
2019–2021
Anabuki Business College
Japanese language diploma · Takamatsu, Japan
2011–2015
Institute of Hotel Management and Catering Technology
B.Sc. Hospitality and Hotel Administration · Ahmedabad, India
Certifications
2022
Japanese Cuisine Silver Certification
2022
Fugu processing certification, Osaka
2021
Japanese language qualification (JLPT N3)
2021
Food-service skills assessment (OTAFF, HACCP)