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kohaku - Cucina tradizionale giapponese
KOHAKU Roma

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Kaiseki Cuisine

A food philosophy based on seasonality and focused on the pure taste of the ingredient, with a menu that changes with the seasons to enhance the raw ingredients in the best possible way. A journey that respects the food and creates a connection with it.

Tradition

Kaiseki cuisine was created more than 500 years ago in the temples of Japan. It was spread by the tea masters as a symbol of welcome and respect. Over the centuries this ritual has evolved to become the highest expression of Japanese cuisine.

Chef Hideyuki Matsushita

Chef Hideyuki Matsushita

A high level of training and a wealth of experience have given Chef Matsushita an extensive knowledge of Japanese, Chinese and French cuisine. Before moving to Italy, he worked in France, was Executive Chef for the Plenipotentiary Ambassador of Japan to Spain and cooked for His Imperial Highness the Crown Prince.

Chef Kazuaki Kawane

Chef Kazuaki Kawane

After studying in Osaka, where he also obtained a licence to correctly prepare puffer fish, Chef Kawane worked as a Kaiseki cook, Sous Chef and Chef in Japan. Later he moved to Italy to take on the position of Sushi Chef and above all Chef of Kaiseki cuisine.

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SHIRO s.r.l.

Via Marche 66, 00187 Roma

P.IVA/C.F. n. 16368871006

info@kohakurome.com

from Monday to Saturday

Lunch: 12.30pm - 3.00pm

Dinner: 7.30pm – 10.30pm

Closed on Sunday

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