History
History
Ady or Adi or Aadi (आदि) is a male Sanskrit-language given name, which means ‘first’. Adi (עדִי) or Ady is a Hebrew-language given name, which means "jewel".
As the name implies, Ady is the first Indian restaurant to introduce fusion food produced as a result of marrying Indian spices and herbs with a variety of Japanese condiments to offer a palatable taste of Indian food with a Japanese flavor.
Ady is one of the finest Indian restaurants located at Shimbashi in the heart of Tokyo. Ady is best known for its outstanding ambience, open space with an elegant and international décor.
At Ady, its internationally trained chefs prepare everything fresh using the best quality Japanese ingredients including fresh vegetables to ensure a non-compromising authentic Indian flavor with a Japanese twist to its customers for an enjoyable and delightful experience.
History
History
Ady or Adi or Aadi (आदि) is a male Sanskrit-language given name, which means ‘first’. Adi (עדִי) or Ady is a Hebrew-language given name, which means "jewel".
As the name implies, Ady is the first Indian restaurant to introduce fusion food produced as a result of marrying Indian spices and herbs with a variety of Japanese condiments to offer a palatable taste of Indian food with a Japanese flavor.
Ady is one of the finest Indian restaurants located at Shimbashi in the heart of Tokyo. Ady is best known for its outstanding ambience, open space with an elegant and international décor.
At Ady, its internationally trained chefs prepare everything fresh using the best quality Japanese ingredients including fresh vegetables to ensure a non-compromising authentic Indian flavor with a Japanese twist to its customers for an enjoyable and delightful experience.
Chef introduction
Chef introduction
Nathi Singh was born and raised in Gerwal, located in the state of Uttarakhand, India and left his home very young as a boy in search of work. He has been working in the hospitality industry since 2000 and has worked for Maidan hotel as well as Radisson hotel in Punjab, India. He loves to cook for his customers. Nathi wanted to make sure that his two children, one son and a daughter, get a good education that he could not afford.
Nathi has been living and working as a chef in Japan since 2016. After a five-year stint in Japan, he realized that the Japanese people and their food habits are very health conscious which contributes to their longevity. So, Nathi decided to try his hands at cooking by combining Indian herbs and spices with Japanese condiments to offer Indian food to the Japanese customers with a Japanese flavor – the birth of fusion food: Indian & Japanese! Nathi has been working @ ADY @ Shimbashi since its opening on November 2nd 2020.
Chef
introduction
Chef
introduction
Nathi Singh was born and raised in Gerwal, located in the state of Uttarakhand, India and left his home very young as a boy in search of work. He has been working in the hospitality industry since 2000 and has worked for Maidan hotel as well as Radisson hotel in Punjab, India. He loves to cook for his customers. Nathi wanted to make sure that his two children, one son and a daughter, get a good education that he could not afford.
Nathi has been living and working as a chef in Japan since 2016. After a five-year stint in Japan, he realized that the Japanese people and their food habits are very health conscious which contributes to their longevity. So, Nathi decided to try his hands at cooking by combining Indian herbs and spices with Japanese condiments to offer Indian food to the Japanese customers with a Japanese flavor – the birth of fusion food: Indian & Japanese! Nathi has been working @ ADY @ Shimbashi since its opening on November 2nd 2020.
A few words
on fusion food history
At ADY, our goal has been to marry Indian spices (cumin, coriander, cardamom...) and herbs (mint, curry leaves...) with Japanese condiments such as sesame seeds, shichimi, soy sauce, miso paste... to create fusion food items to suit the Japanese taste. We continue to experiment and research in our kitchen and came up with dishes like tofu samosa, spicy edamame, cashew kara age and goma naan to name a few. You can explore the Fusion Menu for some of these delicacies.
A few words
on fusion
food history
At ADY, our goal has been to marry Indian spices (cumin, coriander, cardamom...) and herbs (mint, curry leaves...) with Japanese condiments such as sesame seeds, shichimi, soy sauce, miso paste... to create fusion food items to suit the Japanese taste. We continue to experiment and research in our kitchen and came up with dishes like tofu samosa, spicy edamame, cashew kara age and goma naan to name a few. You can explore the Fusion Menu for some of these delicacies.
