Chef Shine Tamaoki

“As a chef deeply rooted in Japanese tradiEon yet inspired by global flavors, discovering Hakko CraK’s Koji products has been truly transformaEve for my restaurant.

We started using their Shio Koji for our yakitori negima—it turns the chicken silky-tender with deep umami and creates a natural, balanced seasoning that our guests instantly noEce. It has now become a regular item on our menu.

For our sushi courses, Hakko CraK even created a custom Thai Chili Koji exclusively for Pearl; it pairs beauEfully with Toyosu fish, adding a bright, layered heat without masking the fish. I love how Koji amplifies an ingredient’s true character— it’s a bridge between tradiEon and innovaEon in our kitchen, and our guests can truly taste the difference.

During our recent POP-UP event, the Tuna Nigiri with Koji Salsa and new Green Tea Koji Negima were such a hit that both completely sold out. The response from guests was overwhelming, confirming just how much potenEal Koji has to elevate both tradiEonal and modern Japanese cuisine.

I plan to conEnue working with Hakko CraK to explore more Koji-based ideas for our seasonal and omakase menus. Their aYenEon to detail and understanding of culinary balance make them a trusted partner in bringing authenEc fermentaEon to fine dining.”