KAFUKA TOKYO—Where New Forms of Expression are Created

KAFUKA TOKYO—Where New Forms of Expression are Created

In the fall of 1985, a restaurant called “Shunju” (春秋= Japanese for Spring and Autumn) opened in Mishuku, Setagaya. The first floor, representing Spring, served Japanese cuisine, and the basement floor, representing Autumn, was a bar. The entire restaurant, designed by Takashi Sugimoto of Super Potato, became the forerunner of so-called “designer-restaurants.”


My career in the restaurant business began here. Through my encounter with Mr. Sugimoto and with the decision to start a restaurant in Mishuku, I was able to be a part of the establishment and management process of a new store and new company. Back then I was still a university student, and I was jumping into a field in which I had no experience in, but while I faced the struggles and hardships that come with being a manager, I’ve met countless amazing people, and experienced so much joy as well as a great sense of achievement. As a result, I gradually became more involved in the restaurant business and eventually it became my main occupation.


In the fall of 1995, I opened my restaurant “Kurayamizaka Miyashita” in Azabu Juban. Here, I personally began to work on the food itself for the first time, and I believe that through the process I was able to establish a new style of Japanese cuisine. The solid wood counter, the woody atmosphere, the moderately subdued lighting; the way we prepare the food right in front of our customers and the way our menu consists of small-quantity items that use a wide variety of ingredients: our concept is unique to traditional Kaiseki-style Japanese cuisine. As a business, we have been blessed with numerous opportunities to open restaurants, and we have offered innovative, original Japanese restaurants.

In the Spring of 2015, after “Shunju” and “Kurayamizaka Miyashita”, we opened “Kafuka” in Azabu Juban. As the concept for “Kafuka”, I wanted to dig deeper and get closer to the essence of the world of “Wa” (和= Japanese culture), which I have had such a close connection with for many years. We hope that “Kafuka” will be a place where we can collaborate with Japanese producers, brewers, and craftsmen and express ourselves. As for the style, I want to keep building upon my past experiences and create an environment that will promote and express a new form of Japanese cuisine. It is our hope that Kafuka Tokyo will become a place where people, things, information and other elements go back and forth to create and offer something new.



AZABU275 2F, Azabu 2-7-14, Minato-ku


18: 00 ~ 24: 00
Closed: Sundays, Holidays


TEL: 03-5439-6395
Mail: info@kafuka-tokyo.co.jp
URL: www.kafuka-tokyo.co.jp

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