Kirazu

"Kirazu" (雪花菜) refers to okara, a humble yet essential ingredient in Japanese cuisine — the soy pulp that remains after making tofu. Though often overlooked, it embodies the Japanese principle of mottainai: honoring every part of an ingredient, wasting nothing.

The name also carries a deeper meaning. In Japanese, "kirazu" can be read as "not cutting" — a poetic reference to enduring connections and relationships that remain unbroken. It speaks to the bonds we form with our guests, our ingredients, and the traditions we uphold.

At Kirazu, we honor this philosophy through our approach to wagyu kappo. We combine time-honored techniques with contemporary sensibility, treating each ingredient with reverence and each guest with genuine hospitality. Our omakase courses reflect the seasons of Hokkaido, the craftsmanship of our kitchen, and the quiet beauty of Japanese culinary tradition.

This is not dining for spectacle. It is dining for connection — to the food, to the moment, and to the culture that shapes every dish we serve.