私たちのストーリー
Where Japanese Precision Meets Southeast Asian Soul
Where Japanese Precision Meets Southeast Asian Soul
Where Japanese Precision Meets Southeast Asian Soul
コンセプト
A Conscious Evolution of Culinary Borders
"Our philosophy is simple: we believe that true mastery lies in adapting, not replicating. To import everything is to deny the soil beneath our feet."
Founded in 2018 in Singapore by legendary Executive Chef Hiroshi Tanaka and trailblazing restaurateur Mei Lin Chen, KŌJI represents a deliberate departure from stark culinary division. Together, they imagined a sanctuary where the rigorous classical architecture of Japanese cuisine could harmoniously fuse with the vibrant heat, bright botanical acids, and maritime histories of Southeast Asian coastal cities.
Seasonal Ingredients Timeless Flavors
料理
当店の料理
The Art of Japanese Cuisine
当店の料理
The Art of Japanese Cuisine
祖先の系譜
The Art of Absolute Precision
The framework of KŌJI remains unyielding in its commitment to classical training. Every grain of shari is hand-seasoned and served at precise human body temperature. Each fish is aged, cured, and sliced according to century-old guidelines, preserving clean, raw integrity above all else.
.技
東南アジアの刻印
Botanicals & Tropical Acids
We lift the delicate elements of Japanese sea catch with local herbs. Our vinegar blends incorporate localized sugarcane; our broths extract depth from roasted lemongrass and wild-harvested torch ginger; and our desserts combine Kyoto uji matcha with rich kaffir lime oils.
旬の味わい
Seasonal Ingredients Timeless Flavors
当店の料理
The Art of Japanese Cuisine
祖先の系譜
The Art of Absolute Precision
The framework of KŌJI remains unyielding in its commitment to classical training. Every grain of shari is hand-seasoned and served at precise human body temperature. Each fish is aged, cured, and sliced according to century-old guidelines, preserving clean, raw integrity above all else.
.技
東南アジアの刻印
Botanicals & Tropical Acids
We lift the delicate elements of Japanese sea catch with local herbs. Our vinegar blends incorporate localized sugarcane; our broths extract depth from roasted lemongrass and wild-harvested torch ginger; and our desserts combine Kyoto uji matcha with rich kaffir lime oils.
旬の味わい
原材料へのこだわり
From Toyosu Markets to Highlands
01
The Sea
We maintain active relationships with veteran Japanese suppliers who hand-select pristine catches specifically calibrated for our warm southern climates.
01
The Sea
We maintain active relationships with veteran Japanese suppliers who hand-select pristine catches specifically calibrated for our warm southern climates.
02
The Soil
High-altitude conditions inside Cameron Highlands yield slower growing, highly concentrated ginger roots and crisp, peppery botanicals that enrich our broths.
02
The Soil
High-altitude conditions inside Cameron Highlands yield slower growing, highly concentrated ginger roots and crisp, peppery botanicals that enrich our broths.
03
The Respect
We minimize intervention. Respecting ingredients means preserving native state while placing subtle herbal contrasts to reveal previously highlighted flavor nuances.
03
The Respect
We minimize intervention. Respecting ingredients means preserving native state while placing subtle herbal contrasts to reveal previously highlighted flavor nuances.
私たちの歩み
Our Milestones
2018
Singapore Foundations
First 12-seat counter opens on Duxton Hill. Quickly recognized for its daring Southeast Asian botanical integrations.
2018
Singapore Foundations
First 12-seat counter opens on Duxton Hill. Quickly recognized for its daring Southeast Asian botanical integrations.
2020
Bangkok Expansion
Our second location opens in Sukhumvit Soi 39, showcasing a space around natural water features and bamboo groves.
2020
Bangkok Expansion
Our second location opens in Sukhumvit Soi 39, showcasing a space around natural water features and bamboo groves.
2022
Senopati, Jakarta
A vibrant multi-level space opens in Jakarta, expanding our culinary conversations with rich ocean-coastal textures.
2022
Senopati, Jakarta
A vibrant multi-level space opens in Jakarta, expanding our culinary conversations with rich ocean-coastal textures.
2019
Michelin Recognition
Landed first Michelin star in Singapore, validating Tanaka's vision of 'Where tradition meets tropical soils'.
2019
Michelin Recognition
Landed first Michelin star in Singapore, validating Tanaka's vision of 'Where tradition meets tropical soils'.
2021
Kuala Lumpur Chapter
Bringing our premium concept to KL Pavilion Park, incorporating locally slow-cured highland ginger directly into the core menus.
2021
Kuala Lumpur Chapter
Bringing our premium concept to KL Pavilion Park, incorporating locally slow-cured highland ginger directly into the core menus.
2023
Next Frontiers
A vibrant multi-level space opens in Jakarta, expanding our culinary conversations with rich ocean-coastal textures.
2023
Next Frontiers
A vibrant multi-level space opens in Jakarta, expanding our culinary conversations with rich ocean-coastal textures.
2018
Singapore Foundations
First 12-seat counter opens on Duxton Hill. Quickly recognized for its daring Southeast Asian botanical integrations.
2019
Michelin Recognition
Landed first Michelin star in Singapore, validating Tanaka's vision of 'Where tradition meets tropical soils'.
2020
Bangkok Expansion
Our second location opens in Sukhumvit Soi 39, showcasing a space around natural water features and bamboo groves.
2021
Kuala Lumpur Chapter
Bringing our premium concept to KL Pavilion Park, incorporating locally slow-cured highland ginger directly into the core menus.
2022
Senopati, Jakarta
A vibrant multi-level space opens in Jakarta, expanding our culinary conversations with rich ocean-coastal textures.
2023
Next Frontiers
A vibrant multi-level space opens in Jakarta, expanding our culinary conversations with rich ocean-coastal textures.
空間デザイン
Minimal Zen Meet Tropical Rawness
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