about hazuki

Helmed by kappo chef Kenta Yamauchi, formerly of Michelin-starred Gion Fukushi in Kyoto, the discreet 12-seat dining room is a tranquil stage for an evolving menu deeply rooted in Kyoto-style traditions, yet with a contemporary, cosmopolitan flourish.

The brainchild of the same people behind Sushi Masaaki, Hazuki is a space designed for those who appreciate sophistication in even the smallest touchpoint: from luxurious Gucci homeware, to exquisite Kagami crystalware, used by the Japanese Imperial Household Agency for official receptions; to place settings crafted from 1,000 year-old yakusugi (cedar wood), every detail is carefully considered.

Similarly, Chef Kenta — supported by sushi specialist Hirohito Tanaka, who hails from Michelin-starred Sushi Ginza Onodera in New York — takes every effort to source for rare and fine ingredients: from shiro miso from a heritage Kyoto maker that supplies only to very select restaurants in Japan, to wild caught seasonal fish. Each ingredient is thoughtfully turned into expressions of the season through 5 menus (3 for lunch and 2 for dinner), priced from 180 to 380.