of pure design; raw stone, metal, wood, organic foods, water and
KaiZen philosophy is based on one simple principal; creating elegant
and beautiful environments and foods
from pure raw materials.
KaiZen kitchen is run as a factory, producing and packaging fresh
and organic tofu, senbei (rice
crackers) and bakery goods 24/7.
KaiZen kitchen operates in three shifts, running in different
modes based on the time of day,
clientele and location:
Kitchen window counter serves
snack food, bento boxes and other
- Bar offers fresh
snack food, artisan sake and soju cocktails.
- Main dining areas offer the entire menu overlooking a central
- Private Tatami rooms offer
the entire menu overlooking a private
Grid pattern gates with shrubbery.
Rough stone footings with smooth plaster walls.
Stark cement spaces divided by Serra-like walls made of
steel plate lined on one side with wood, cork, silk, paper
or bamboo veneer.
Private tatami rooms looking out on small private gardens.
Raw stone basins with bamboo details
Rough hewn stone steps in shallow ponds with Lotus flowers
Rough cement floor with natural stone accents
Raw Dirt Walls with Smooth Plaster Lines
Classical paintings on raw wood panels
Classic shelving repurposed for cocktail and service bars.
Fire pit for tradition tea ceremony.
Traditional Japanese breakfast
and delicious Kaiseki cuisine
Assorted pickes for cooking and snacking
Window counter provides full access
baked senbei in assorted flavors
Assorted luxurious curries to-go with rice or noodles
bento box lunches and dinners
Artisan Sake and Soju selction
the morning hours, from the sidewalk-counter
the kitchen offers fresh baked and steamed breakfast foods to-go;
sweet and savory buns, breads and pastries as well as sweet and
savory egg and tofu custards. Fresh organic gourmet soymilk concoctions
are available with coffee, tea and spices.
in the private tatami rooms,
breakfast meetings are catered with much of the same to-go foods
are served in addition to "traditional
Japanese breakfast" offerings such as broiled fish, pickled
vegetables and miso soup with steamed rice.
the breakfast rush, the kitchen moves into lunch preparation mode.
Preparing bento boxes to-go with broiled and steamed fish, sushi
rolls, vegetables, pickles and rice. Homemade tofu and chowamushi
stay fresh in steamers, and sandwiches are made to order. Assorted
curries with fish and meat are served hot and fresh over steamed
rice or noodles.
main dining and tatami rooms serve all the above in addition to
more formal Kaiseki cuisine as well as yakitori, sushi, sashimi
and tempura. Fresh baked sweets, kantan jellies and organic soft-serve
green tea sundaes satisfy the healthy sweet tooth.
lunch the kitchen prepares for the "happy hour" crowd
with assorted fresh baked senbei
(rice crackers) and pickled bar snacks to accompany pitchers of
fresh beer on tap and home-made specialty cocktails with sake
meals to go are sold "family style" by the quart; assorted
yakitori, curries, fresh tofu dishes, miso soup and desserts satisfy
the entire family.
dinner crowd moves in after 7:00pm and runs until 10:00pm.
after-dinner crowd moves in at 10:00pm for drinks, snacks and
dessert and stays until 2:00am.
the kitchen moves into factory production and packaging mode,
manufacturing fresh assorted tofu, kantan, sweet and savory bakery
products as well as assorted gift-wrapped rice crackers.
always in action, always moving forward.