[3 Days Only] SPICE LAB TOKYO x Biryani Osawa | A special course where two philosophies intersect to be held in Ginza
Ginza's SPICE LAB TOKYO and Kanda's Biryani Osawa will host a 3-day special collaboration course during Golden Week 2026, offering a unique fusion of modern Indian cuisine and supreme biryani.
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- 📰 Published: April 15, 2026 at 00:00
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The modern Indian restaurant 'SPICE LAB TOKYO' in Ginza will hold a special collaboration with Mr. Takamasa Osawa, the owner-chef of 'Biryani Osawa', who continues to explore the supreme biryani in Kanda, during the Golden Week period from May 4 (Monday/Holiday) to May 6 (Wednesday/Holiday), 2026.
'Biryani Osawa', a fully reserved specialty restaurant that bets everything on a single biryani dish, and 'SPICE LAB TOKYO', which transmits 'modern Indian cuisine' combining culinary techniques from around the world with seasonal Japanese ingredients. Both parties, who have faced cuisine with original philosophies in their respective places, will share the same table for these 3 days. We have prepared a special course.
Click here for reservations
Course Details
The course begins with a Champagne toast. Starting with Aloo Chaat (an appetizer reconstructing Indian street food), it navigates through soups, dosa, ceviche, and kebabs, expressing the multifaceted use of spices that SPICE LAB TOKYO excels at.
Adorning the climax of the course is the biryani of 'Biryani Osawa', cooked up for this day by Takamasa Osawa himself standing in the kitchen. In addition, the restaurant's signature drink, 'Biryani Osawa Cola', is also included in the course to help bring out the flavors of the spices. The meticulously constructed story of 7 dishes concludes with a dessert accompanied by the lingering notes of spice.
Event Overview
Dates |
May 4 (Mon/Holiday), May 5 (Tue/Holiday), 2026: Lunch & Dinner
May 6 (Wed/Holiday), 2026: Lunch only
Venue | SPICE LAB TOKYO, GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo
Format | Fully reserved (Will end as soon as the limited number is reached.)
Price | 18,000 JPY *Tax included, 10% service charge separate
Reservation | URL
Chefs
Takamasa Osawa (Biryani Osawa)
Comment
'I am very honored to co-star with Spice Lab Tokyo, which leads modern Indian cuisine in Japan and continues to propose a sophisticated worldview. What I have single-mindedly pursued is "the pinnacle of a dish called biryani" ── the maximum value that anyone would find purely delicious when eaten. When the two parties, who have pursued heights in their respective domains intersect, I am convinced that a new horizon for Indian cuisine in Japan will be opened. I look forward to seeing you in Ginza from the bottom of my heart.'
Profile
Born in 1989. Shocked by the taste of biryani he encountered in India at the age of 20, he has been pursuing only its deliciousness for over 15 years since then. Constructing recipes through original research and scientific approaches, and after activities such as borrowing space to operate and serving as the first chairman of the 'Japan Biryani Association', he opened 'Biryani Osawa' in Kanda, Tokyo in 2021. Selected for Bib Gourmand in the Michelin Guide Tokyo 2026. Author of "'Biryani Osawa's' Frying Pan Biryani".
Tejas Sovani (SPICE LAB TOKYO)
Comment
'I am very pleased to welcome Chef Osawa to SPICE LAB TOKYO. Biryani is his specialty, and at the same time, it is a dish I love to cook and taste myself. This collaboration has a very personal meaning, and I am convinced that it will be an opportunity for Japanese customers to experience and understand the depth and sophistication of Indian cuisine in a new way. This collaboration goes beyond a mere dining event; it serves as a "bridge" connecting Japan's outstanding culinary culture with the rich tradition of modern Indian gastronomy.'
Profile
Born in India. Has experience as Executive Sous Chef at 'The Oberoi' and training at 'noma' in Copenhagen. Creates one-of-a-kind modern Indian cuisine through masterful use of spices, fusion with Japanese ingredients, and original sensibility.
Store Information
SPICE LAB TOKYO
Address: GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo
Closed: Mondays (Open on public holidays, closed the following Tuesday)
Seating Capacity: 40 seats
Official Website: https://spicelabtokyo.com/
Reservations: https://www.tablecheck.com/ja/shops/spicelabtokyo/reserve
Instagram: @spicelabtokyo
Biryani Osawa
'Biryani Osawa', a fully reserved specialty restaurant that bets everything on a single biryani dish, and 'SPICE LAB TOKYO', which transmits 'modern Indian cuisine' combining culinary techniques from around the world with seasonal Japanese ingredients. Both parties, who have faced cuisine with original philosophies in their respective places, will share the same table for these 3 days. We have prepared a special course.
Click here for reservations
Course Details
The course begins with a Champagne toast. Starting with Aloo Chaat (an appetizer reconstructing Indian street food), it navigates through soups, dosa, ceviche, and kebabs, expressing the multifaceted use of spices that SPICE LAB TOKYO excels at.
Adorning the climax of the course is the biryani of 'Biryani Osawa', cooked up for this day by Takamasa Osawa himself standing in the kitchen. In addition, the restaurant's signature drink, 'Biryani Osawa Cola', is also included in the course to help bring out the flavors of the spices. The meticulously constructed story of 7 dishes concludes with a dessert accompanied by the lingering notes of spice.
Event Overview
Dates |
May 4 (Mon/Holiday), May 5 (Tue/Holiday), 2026: Lunch & Dinner
May 6 (Wed/Holiday), 2026: Lunch only
Venue | SPICE LAB TOKYO, GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo
Format | Fully reserved (Will end as soon as the limited number is reached.)
Price | 18,000 JPY *Tax included, 10% service charge separate
Reservation | URL
Chefs
Takamasa Osawa (Biryani Osawa)
Comment
'I am very honored to co-star with Spice Lab Tokyo, which leads modern Indian cuisine in Japan and continues to propose a sophisticated worldview. What I have single-mindedly pursued is "the pinnacle of a dish called biryani" ── the maximum value that anyone would find purely delicious when eaten. When the two parties, who have pursued heights in their respective domains intersect, I am convinced that a new horizon for Indian cuisine in Japan will be opened. I look forward to seeing you in Ginza from the bottom of my heart.'
Profile
Born in 1989. Shocked by the taste of biryani he encountered in India at the age of 20, he has been pursuing only its deliciousness for over 15 years since then. Constructing recipes through original research and scientific approaches, and after activities such as borrowing space to operate and serving as the first chairman of the 'Japan Biryani Association', he opened 'Biryani Osawa' in Kanda, Tokyo in 2021. Selected for Bib Gourmand in the Michelin Guide Tokyo 2026. Author of "'Biryani Osawa's' Frying Pan Biryani".
Tejas Sovani (SPICE LAB TOKYO)
Comment
'I am very pleased to welcome Chef Osawa to SPICE LAB TOKYO. Biryani is his specialty, and at the same time, it is a dish I love to cook and taste myself. This collaboration has a very personal meaning, and I am convinced that it will be an opportunity for Japanese customers to experience and understand the depth and sophistication of Indian cuisine in a new way. This collaboration goes beyond a mere dining event; it serves as a "bridge" connecting Japan's outstanding culinary culture with the rich tradition of modern Indian gastronomy.'
Profile
Born in India. Has experience as Executive Sous Chef at 'The Oberoi' and training at 'noma' in Copenhagen. Creates one-of-a-kind modern Indian cuisine through masterful use of spices, fusion with Japanese ingredients, and original sensibility.
Store Information
SPICE LAB TOKYO
Address: GICROS GINZA GEMS 10F, 6-4-3 Ginza, Chuo-ku, Tokyo
Closed: Mondays (Open on public holidays, closed the following Tuesday)
Seating Capacity: 40 seats
Official Website: https://spicelabtokyo.com/
Reservations: https://www.tablecheck.com/ja/shops/spicelabtokyo/reserve
Instagram: @spicelabtokyo
Biryani Osawa