About Chef Abhijeeth A Urs
Born and raised in Bangalore, Chef Abhijeeth A. Urs has always been passionate about the art of cooking. His fascination began at the young age of six, leading him to pursue a culinary career. He graduated in 2007 with a degree in Hotel Management from Chennai, where he gained valuable theoretical knowledge. His internships at prestigious hotels and resorts in Goa and Rajasthan allowed him to translate that knowledge into practical skills.
With over a decade of experience, Chef Abhijeeth has worked with renowned hotel chains in both India and the Middle East. The demanding nature of the hospitality industry taught him discipline, hard work, multitasking, and accountability. He set high expectations for himself and his team, leading to greater responsibilities and a steep learning curve.
During his career, Chef Abhijeeth discovered the niche market of sushi, where chefs are highly valued for their technical finesse. Intrigued by this art form, he took on the challenge of becoming sushi chef. He dedicated himself to mastering the intricacies of sushi-making, ultimately returning to Bangalore with the skills to create authentic sushi.
Chef Abhijeeth is also a trained and qualified soba chef. He brings his unique expertise to Bangalore by introducing fresh handmade soba noodles to his menu. Soba, a traditional Japanese noodle made from buckwheat, requires precise techniques, attention to detail, and skill to achieve the perfect texture and flavor. From preparing the dough to hand-cutting each noodle, the art of soba-making involves patience, practice, and dedication. Special equipment like a soba kiri (noodle knife) and koma-gi (wooden board) are used to ensure the soba is cut to just the right thickness, highlighting Chef Abhijeeth’s commitment to an authentic and memorable soba experience.
Recognizing a gap in the market for quality sushi and soba, Chef Abhijeeth seized the opportunity to share his love for these traditional Japanese cuisines. Starting with a home kitchen, he crafted delicious sushi and soba for family and friends while curating a menu designed to entice customers. This passion culminated in the establishment of SushiMen, which quickly gained recognition as one of Bangalore’s favorite Japanese dining experiences, boasting a loyal fan base.
As an expert in Omakase dining, Chef Abhijeeth elevates the Japanese dining experience by offering curated tasting menus that showcase seasonal ingredients and the artistry of sushi and soba-making. Each Omakase session is a unique culinary journey, reflecting his commitment to quality, creativity, and customer satisfaction.
SushiMen is not just a business for Chef Abhijeeth; it’s a manifestation of his dedication to delivering the finest Japanese dining experience to every patron. With a focus on quality, innovation, and sustainability, he continues to elevate the sushi and soba dining experience in Bangalore.
Abhijeeth A Urs
