Chef Shine Tamaoki

“As a chef deeply rooted in Japanese tradition yet inspired by global flavors, discovering Hakko Craft’s Koji products has been truly transformative 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 notice. It has now become a regular item on our menu.

For our sushi courses, Hakko Craft even created a custom Thai Chili Koji exclusively for Pearl; it pairs beautifully 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 tradition and innovation 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 potential Koji has to elevate both traditional and modern Japanese cuisine.

I plan to continue working with Hakko Craft to explore more Koji-based ideas for our seasonal and omakase menus. Their atention to detail and understanding of culinary balance make them a trusted partner in bringing authentic fermentation to fine dining.”