1.The aim of our restaurants is to be a place of high quality communication

We would like our restaurants not only be a place to eat but also a place offering you a value-added life style. Our goal is to offer you spiritual richness and a perfect place to end the perfect day with our sumptuous meal.

2.We promote a transnational network, known as the “Takumi Concept”

K's Culinary Planning (KCP) put the “Takumi Concept” as our principal goal. The “Takumi” is a Japanese term that means the producers who have dedication and persistency. For instance, “Hinai-jidori – specially breeded chicken from Akita” is raised for about 120 days. “Takumi Concept” offers the best-selected ingredients produced by farm producers with dedication and persistency. We serve duck from Kagoshima and Agu pork from Okinawa and we recommend you to try these with confidence.  We would like to convey our “Takumi” feeling through our “Takumi” filter.

3.We propose a “Mariage of Highly Selected ingredients and Drinks”

KCP combines highly selected ingredients and sake. We aim to use the freshness of the ingredients and exquisite drinks to be thrilled by this “Mariage”. We also focus on the marriage of “Shouchu and Shamo chicken”, “Red Wine and Duck”, “Chicken and Rock Salt”, and “Fine oil and Japanese Beef”. This advanced and creative way of thinking is the distinctive advantage of dining with KCP!