Meet Neha Mishra and Panchali Mahendra – the powerhouse duo behind temaki restaurant Tezukuri – who reveal more about the handroll concept and why they are giving space to women in the industry
There has been heightened anticipation surrounding the opening of Tezukuri – the brainchild of chef Neha Mishra (of Kinoya fame) and Atelier House Hospitality CEO Panchali Mahendra. This modern Japanese temaki restaurant and listening bar, at the base of the Opera Grand in Downtown Dubai, is the first collaboration between these tastemakers, and has been years in the making.
The word ‘tezukuri’ translates to ‘handmade’, and it’s a philosophy that extends throughout the restaurant, which serves – among a range of items – handrolls. The 44-seater mixes between elegantly designed seating and a comfortable counter where guests can watch each roll being shaped by hand. Behind a hidden doorway sits a speakeasy-style listening bar with an enviable collection of vinyl and craft cocktails on the menu.
While the restaurant looks effortless, the idea for Tezukuri didn’t emerge overnight. The partnership between Neha and Panchali grew organically over years of friendship and mutual respect. Neha recalls, “We have been very close friends over the years through mutual respect and admiring each other’s work. By the time we spoke about this concept, we had become best friends.” One year, Neha hosted her birthday party with “DIY handrolls”, and Panchali pitched a temaki restaurant the very next day. The chef said yes almost instantly. She adds, “We knew it was coming; two people who are so driven about what they do, it was only natural that we were going to do something together.”
“I think I knew in 2018 when I had her food for the first time at her supper club,” laughs Panchali. She adds that the foundation of their collaboration was built on shared values and an understanding of each other’s strengths. “Through the years, our friendship grew and we also wondered, how it would be if we worked together? I know it was a very spontaneous question, but I don’t think that spontaneity had anything to do with that moment. It was eight years in the making.”
They describe their current working dynamic as one of equality. Panchali says, “This has been a real collaboration. Nobody has done more or less. Solid, great concepts and brands are built around people who come together as equals and are able to add to each other’s strengths.” Neha echoes this sentiment and says, “We’re not making vanity projects. We want to create a beautiful product and create it for someone. The customer is central to the dream.”
Every aspect of Tezukuri reflects this meticulous attention to detail. From sourcing the finest rice, nori and fish to creating in-house ginger gari (pickled ginger) and sauces, no compromise has been made. Neha points out that in Japanese cuisine, simplicity demands precision. “You can’t hide taste. You can’t lie. So, when people taste [the food], they understand that we haven’t made any compromises.”
Tezukuri’s menu is testament to this. While temakis are at the centre, the offerings extend to nigiri, sashimi robata and hot dishes, with cocktail pairings and zero ABV options to suit every preference.
The restaurant’s tableware and décor further highlight the duo’s approach. Much of the crockery is crafted by female ceramicists, sourced from both international and local studios. “This is a very female-led project,” Neha notes. “It was really important for us create that opportunity for women – because we are extremely underrepresented, and when we are represented, we are questioned. Women need to support each other.”
Panchali adds that the restaurant’s branding, architecture, fit-out company and management are all led by women. In an industry historically skewed towards men, Tezukuri stands also for the way it champions women. Neha adds, “Women have to give each other that space to say, ‘Take space, make noise and when you do, I’ll be here to amplify it with you’.”
Ultimately, Tezukuri is a restaurant for everyone, Neha emphasises, whether guests are looking for a casual yet elevated meal, or a more indulgent experience. She adds, “Panchali and I have accidentally made a better restaurant than we thought we would. I don’t want my food to be pretentious; I want it to be understood very easily. What’s inside this handroll is going to differentiate the customer experience. I live in this world of eating Japanese food and making Japanese food. And we’re making some of the best Japanese food in the city… I can say that from my heart.”