Founded by Olivier Derenne, Nishikidôri is built on a long-standing search for the most distinctive ingredients across Japan. Working directly with artisans in every region of the country, the range reflects the depth and diversity of Japanese culinary craft.
From soy sauces and miso produced through slow fermentation, to dashi, seaweeds, condiments, and rare pantry ingredients, each product is selected for its origin, method, and flavour. Relationships with over 200 producers across the Japanese archipelago ensure both authenticity and traceability at every stage.
Nishikidôri offers a way into Japanese cuisine beyond the familiar, bringing ingredients that add depth and umami.
