Who Am I

I am Kong, the owner and head chef of KIKU Japanese Cuisine. My journey with Japanese cuisine began when I was just 19 years old. From the very beginning, I trained under a strict mentor who believed that mastery of sushi starts with the most fundamental step: rice. For two years, I devoted myself solely to washing and cooking rice, repeating the process countless times until I could achieve the perfect balance of texture, aroma, and flavor.

This discipline taught me that Japanese cuisine is not simply food — it is respect, patience, and the pursuit of perfection.

When I decided to create KIKU, the journey was not easy. Before our opening in August 2025, my team and I faced countless difficulties — from construction delays and endless permits to long nights of planning and testing. There were times when the obstacles felt overwhelming, but I held onto one belief: that KIKU would be a place where we could share the beauty of Japanese cuisine with honesty and passion.

I poured my heart into every detail, from sourcing rare and premium ingredients, to designing an intimate dining space where guests could truly feel the spirit of omakase. Every challenge became a chance to push harder, to refine the vision, and to stay true to the values I learned in my earliest training.

Today, KIKU is the result of not just my efforts, but the dedication of our entire team. It is a story of perseverance, of holding onto a dream, and of creating a space where every guest can experience Japanese cuisine in its most sincere and elevated form.