Koko Groups Story
Our Journey
From Culinary Dream to South Indian Food Empire
Every great culinary journey begins with a memorable meal. For Koko Groups founder Sathish Kumar, that journey started in his grandmother’s kitchen in South India, where he first experienced the magic of dosa batter transforming into crispy, golden crepes, the complex layering of spices in a perfect sambar, and the symphony of flavors that define South Indian cuisine.
The Inspiration
After over a decade in the restaurant and hospitality industry, Sathish found himself in Japan—a country renowned for its appreciation of culinary craftsmanship and quality ingredients. While exploring Japan’s diverse food scene, he noticed something missing: authentic South Indian cuisine. The “Indian restaurants” he encountered predominantly featured North Indian dishes, leaving the rich traditions of South Indian cooking largely unrepresented.
“I realized that Japanese diners, who deeply appreciate nuanced flavors and culinary traditions, had never experienced the distinct pleasure of a perfectly fermented dosa, the complexity of a traditional Chettinad curry, or the comforting simplicity of soft idlis with coconut chutney,” Sathish recalls. “It wasn’t just a business opportunity—it was a chance to share an important part of India’s cultural heritage with Japan.”
The Vision Takes Shape
What began as a simple idea—to open a South Indian restaurant—quickly evolved into something more ambitious. Sathish envisioned creating not just a restaurant, but a complete South Indian food ecosystem in Japan:
- Restaurants serving authentic South Indian cuisine across Japan
- Grocery stores making Indian ingredients accessible for home cooking
- Specialty cafés highlighting South Indian coffee, tea, and sweets
- A culinary academy to train chefs in South Indian cooking techniques
This comprehensive approach would allow Japanese consumers to experience South Indian cuisine in multiple ways—dining out, cooking at home, enjoying sweet treats, or even learning to prepare the dishes themselves.
Overcoming Challenges
Building this vision wasn’t without challenges. Sourcing authentic ingredients, adapting traditional recipes to suit Japanese preferences while maintaining authenticity, navigating complex regulations, and introducing unfamiliar flavors to a new market all presented significant hurdles.
“We had to prove that South Indian cuisine could appeal to Japanese palates,” Sathish explains. “We conducted tastings, adjusted spice levels without compromising authentic flavors, and focused on highlighting the natural parallels between Japanese and South Indian cooking—like the emphasis on fermentation, the importance of rice, and the meticulous attention to detail.”
From Dream to Reality
In early 2025, the first Koko Indian Curry restaurant opened its doors, followed shortly by our inaugural Koko Grocery location. The response exceeded all expectations—Japanese diners embraced the new flavors, appreciating the lightness of dosas, the complex spicing of our curries, and the natural health benefits of South Indian cuisine.
Today, Koko Groups continues to grow, with expansion plans across Japan and a vision that reaches beyond. What started as one person’s dream has become a cultural bridge, bringing the rich tapestry of South Indian flavors to Japan and creating spaces where culinary traditions from both countries can meet, mingle, and thrive.
