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You always keep your Japanese customers in mind when you serve your food at Kebabooz — how does that work?x

When I think about it, I don’t put any Japanese style ingredients in my food. For example, if you go to a Japanese style Indian restaurant, sometimes you find “An-naan,” or anko naan. I also learned that in Indian restaurants, they try to make the “amai” curry to adapt it to the Japanese palate, so they even add “nama” cream. Well this is not the type of things I do. I don’t add any special or extra ingredients to adapt it to Japanese taste– it’s just the same Sudanese stuff, but I may adjust the portions of the ingredients. Even the food I’m serving in the shop I could serve in Sudan — and nobody would notice the difference. They would not feel that it’s not Sudanese.x
In Sudan, we don’t have a decided recipe or taste — it’s up to the cook, from one house to the other, it’s different. I try not to adapt the food, but to make it as accessible as possible while maintaining the Sudanese original taste. Even for well known Middle Eastern dishes that we offer here, they maintain a strong Sudanese flavor.x

For example, Hummus! Hummus is all over the Middle East, but Hummus here has a Sudanese flavor very clear in it, and if you know Hummus you will notice it and love it. I want to introduce the Sudanese food experience to Japanese people as authentic as it can be, and I’m confident the majority will love it!x