- Former owner of Senia and current owner/chef of milo kaimuki, Chris Kajioka, opens a new restaurant in Kyoto. - Duration of the course: 2 hours 30 minutes - Popular chef from Hawaii, Chris Kajioka, opened KAJIKYOTO in Kyoto on May 12, 2023. The restaurant is located in a quiet area with traditional Kyoto townhouses, a 9-minute walk from Karasuma Station and Shijo Station. Next to it is the recently opened popular Chinese restaurant, Hirozawa. The exterior features large glass doors, offering a glimpse of the inviting atmosphere inside, with a renovated traditional Kyoto townhouse look. The interior includes a chef's table counter seating on the 1st floor and private table seating on the 2nd floor. The kitchen is close by, allowing guests to enjoy the live cooking experience by the chefs. Chris Kajioka is the former owner of the popular Senia and current owner/chef of milo kaimuki in Hawaii. Those who love Hawaii are likely familiar with his popular restaurants. When visiting Milo in Hawaii, I had the opportunity to speak with Chris and he mentioned opening a restaurant in Kyoto, so I immediately made a reservation and visited. The unique course meals at KAJIKYOTO blend the roots of Hawaii with Chris Kajioka and the roots of Peru with Chef KEONE, in a wonderful fusion with Japan's amazing ingredients and Kyoto's fantastic location. A must-visit for Hawaii enthusiasts! - Tuna/Avocado/Seaweed: Enjoy the Hawaii vibes with the aroma of seaweed and tuna poke. - Deer/Charcoal Oil/Tomato: The richness of deer meat pairs well with the oil. Crispy potato tempura in a tart. - Uni/Pancake/Shredded Kombu: A cake with a crispy and fluffy texture, filled with the richness of sea urchin and shredded kombu. - Caviar/Brioche/Monkeypod: A specialty brioche from Senia and Milo. The crispy yet moist brioche is delicious, with the rich flavor of N25 caviar. - Flounder/Ahi Amarillo Sauce/Passion Fruit: The flounder is both chewy and elastic, with the passion fruit adding a touch of Hawaii. - Spot Prawn/Inca Awakening: A moist and high-quality potato salad impression. The spicy, ink sauce complements the deep flavor of the Inca Awakening. - Asparagus/Yuzu/Egg/Radish: The moist and herb-scented, white asparagus in an egg sandwich-like tartare. - Sourdough Bread/Chicken Skin: The crispy yet moist bread with chicken skin butter bursting with flavor was incredibly delicious. - Cabbage/Salted Kombu/Oyster Smoked: Moist and sweet cabbage with a rich oyster sauce. The deep flavor of the oyster sauce complements the savory taste, reminiscent of okonomiyaki. - Red Seabream/Lemon/Tomato: The crispy skin and moist flesh of the grilled red seabream, with a sauce of clam and lemon acidity, was delightful. - Tanba Beef/Corn/Black Garlic: The black garlic sauce and sweet corn sauce were exceptional. The chuck rib stew was rich! The brisket steak allows you to enjoy the aroma of fire and the cooking process, making you appreciate the taste of brisket steak. - Strawberry/Brown Rice Tea/Celery: The aroma of brown rice tea ice cream and the celery granite were unexpectedly good, making the celery flavor stand out. - Basque Cheesecake/White Miso: A moist cheesecake with a refined white miso flavor. - Mamaki Tea: A herbal tea with a pleasant Hawaiian fragrance. - Picarones: Peruvian donuts made with pumpkin. Soft and crispy donuts with black sugar sauce. - Soba, Macadamia, White Chocolate: Soba-scented white chocolate wrapped in macadamia nuts, a fusion of Japanese and Western flavors. - Special Cheeseburger: After the course, they prepared a special burger for the day! The juicy patty overflowing with meat juices, the rich cheddar cheese, and homemade mayonnaise combination was so delicious, it felt like it should have its own specialty shop. The sauces and seasonings included elements that evoke Hawaii, creating a wonderful fusion with Japanese ingredients. I would love to visit again. Omakase course.

Chris Kajioka came to the restaurant with anticipation of Pradeux. It is said to be open on May 12, 2023. [Bonito, avocado, seaweed] [Venison, charcoal oil, tomato] [Uni, pancake, shredded kelp] All looked beautiful and delicious. [Caviar, brioche, monkey pod] The slightly sweet brioche paired perfectly with the caviar. A signature dish by Chef Chris that leaves a memorable taste. [Halibut, Ahi Amarillo sauce, passion fruit] The sauce made with Peruvian pepper was complemented well by the passion fruit. [Spiny red shrimp, Inca awakening] The dish was surprising with an unexpected presentation. [Asparagus, squid, daikon] Unexpected combination of squid and daikon sauce. [Sourdough bread, chicken skin] The homemade bread was delicious, but the fluffy butter mixed with chicken skin was amazing. Another memorable taste. [Cabbage, salted kelp, smoked oysters] One of Chef Chris's masterpieces. Steamed cabbage baked for 30 minutes, topped with salted kelp, Parmesan cheese, and smoked oyster sauce. However, the absence of fennel on the asparagus and cabbage was disappointing. Two consecutive dishes were further disappointing. [Mackerel, opoponax, sansho pepper] The sauce was delicious. [Kyoto pork, corn, black garlic] The pork was tough, and the curry-flavored sauce and corn sauce did not match well. It may depend on personal preference, but... [Strawberry, brown rice tea, celery] Fresh red and white strawberries, strawberries cooked in consommé, brown rice tea cream, and celery granite. [Basque cheesecake, blue corn] The most delicious dish. [Hawaiian herbal tea Mamaki tea] [Peruvian donuts sweet potato and pumpkin black honey sauce] Simply delicious. The food was not bad. However, the air conditioning was too strong, and there were no knee blankets provided despite the cold. Sitting at the counter, we could see inside the refrigerator from our seats. The chairs were uncomfortable. The restroom was on the second floor up a steep staircase. Well, this might be due to space constraints. Looking up at the ceiling, there was a cobweb. At the end of the meal, there was no adhesive stamp for the bill. The worst. The food was not bad, but there were many issues with the management. It's a new opening, so I'm not angry, but I felt that it was a restaurant a little far from being enjoyable.