What are the opening hours?

Monday 8am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 10am - 5pm

SpicedLore

Home
India
Belgaum
SpicedLore

Directions Website

Aged ferments • Artisan craft • Food culture
Curators of rare culinary crafts
Kioke shoyu • Fermented sauces • Living heritage
Enter the Dojo ↓

19/10/2026

We’re looking for a Brand Identity Designer.

We’re developing a Japanese-themed restaurant

Who should reach out?

• Independent freelancers only
• Currently residing in India
• Experience in branding, graphic design, or visual identity
• An appreciation for Japanese design, minimalism, and craftsmanship

03/10/2026

Less than 1% of the world’s soy sauce is made this way.
Tsuru Bishio is aged for 4 years in traditional wooden barrels in Shodoshima, Japan.

Not made for mass production.
Made with time.
Now available in India through SpicedLore™

Discover the bottle → SpicedLore.com

24/09/2026

A memorable exchange with H.E. Mr. ONO Keiichi, Ambassador of Japan to India. We presented him with a curated gift set of Japanese wooden barrel-aged Shoyu and discussed our upcoming initiatives, Spice the Lore and Kioke Dojo II.

Ongoing Japan Month beautifully celebrates India–Japan cultural exchange through food, craftsmanship and heritage. 🇯🇵🇮🇳

17/09/2026

What could you create with wooden-barrel-aged Shoyu and a chance to take your idea to Japan?

Spice the Lore is a creator competition by SpicedLore, inviting chefs, bartenders, food scientists, fermentors, product developers, and F&B innovators to create something unique using wooden-barrel-aged Shoyu.

🏆 3 category winners

🇯🇵 1 winner earns a one-week Japan fellowship.

DM or comment “LORE” for details. Share with someone who should participate.

09/09/2026

Art you can taste.

The dishes from the Kioke Dojo event were more than food — they were expressions of craft, culture, and passion.

And behind every plate: the chefs and crew who brought the vision to life.

To the art, and to the artists behind it.

Edited by: Reverb Media

01/09/2026

A beautiful evening at Kioke Dojo, Wabi Sabi Bengaluru

Grateful to our special guests for joining us and making the evening memorable with wonderful conversations, shared smiles, and meaningful connections.

Celebrating Japanese culture, craftsmanship, and the joy of bringing people together. ❤️

31/08/2026

The idea for SMOKED OUT began with pastry chef Masoom Deodhar: what if a deeply aged soy sauce could find a life beyond the savoury kitchen?

Vibha Kotak × Kajal Hinduja took that thought into pastry.
The result isn't about making soy sauce taste like dessert.
It's about discovering how far an ingredient can travel while remaining itself.

That's where culinary innovation gets interesting.

29/08/2026

If a guest leaves carrying the story, the evening has done its job.

KIOKE DOJO at Wabi Sabi, Bengaluru was about more than food and drink.

Japan brought the craft. 🇯🇵
Wabi Sabi gave it a home.
Bengaluru brought the curiosity. 🇮🇳

And somewhere between the first pour and the last conversation, strangers became guests, guests became friends, and an event became a memory.

One evening. Many hands. One story worth carrying home. ❤️

28/08/2026

Some collaborations are planned. Others are felt.
KIOKE DOJO Mumbai was the latter

Japan brought the craft. 🇯🇵
Oberoi brought the hospitality. 🇮🇳
SpicedLore had the privilege of being the bridge.

But the real magic was the people behind it all; the Japanese, Fenix, Oberoi and SpicedLore teams.
Without this team, it simply wouldn’t have been the same.

One table. One spirit. One beautiful connection.
Arigatō gozaimasu. Dhanyavaad. ❤️

Address

Belgaum
590001

Opening Hours

Monday	8am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	10am - 5pm

Website

https://www.spicedlore.com/

Alerts

Be the first to know and let us send you an email when SpicedLore posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.