Hazuki is a discreet 12‑seat Japanese omakase restaurant helmed by kappo chef Kenta Yamauchi, formerly of Michelin‑starred Gion Fukushi in Kyoto. Rooted in Kyoto‑style culinary traditions with a refined, contemporary sensibility, the dining experience unfolds in a tranquil setting where every detail is carefully considered. 

Hazuki is a space designed for those who appreciate sophistication in even the smallest touchpoint: from luxurious Gucci homeware, to exquisite Kagami crystalware, used by the Japanese Imperial Household Agency for official receptions; to place settings crafted from 1,000 year-old yakusugi (cedar wood), every detail is carefully considered. 

Similarly, Chef Kenta — supported by sushi specialist Hirohito Tanaka, who hails from Michelin-starred Sushi Ginza Onodera in New York — takes every effort to source for rare and fine ingredients: from shiro miso from a heritage Kyoto maker that supplies only to very select restaurants in Japan, to wild caught seasonal fish.