Kaji synergy restaurant

Kaji

Kaji synergy restaurant

Kaji
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant

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Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant
Kaji Synergy Restaurant

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About

A reflexion about "synergy"

Since a long time ago the Mifuneyama region in Saga prefecture is renowned for its rich ingredients, refined pottery, and other wonders. This abundance of natural elements is used by many local restaurants.
The decision of opening a restaurant in Takeo city is the result of an honest desire of spreading information about the wonders of Saga. The idea is not just creating especial but also delicious food using local ingredients. Various parts of the food are discarded because the shape is not appealing to the chef, but if we pay attention to the flavour not the appearance of ingredients, thence it is possible to cook delicious dishes regarding the shape. I propose to please my customers by offering exquisite food that no other restaurant can make and use natural resources wisely in the process.
In Kaji, we consider cooking an act of balance with nature. Fishing our own fish, talking with local farmers and breeders to understand their job hardships and feelings, using Saga's tableware…these connected acts enhance the synergy of our dishes and help us to protect the local ecosystem at the same time.
We aim to create dishes that are not found anywhere else than in Saga, using the synergy of natural products, this is Kaji's essence.

Meal

The vegetables, fish, and meat used in our restaurant are from Saga. Come and enjoy the famous "Saga beef", "Wakasugi pork" and "Takeo boar", all of them carefully baked with thinned hardwood firewood for a savory experience.

Wine

Wine is the perfect complement for each dish. An experienced sommelier will suggest you the best wine to accompany your food. Our special wine cellar is assorted with more than 5000 bottles of wine from France, Italy and Japan, imported directly from the makers.

Sommelier & Owner Daisuke Kajiwara

Let me tell you about my culinary journey. I started working in the food and beverage business as a bartender. Thence I went to Italy to study for a barista but I also decided to become a chef. After returning to Japan, I worked for an Italian restaurant for 15 years. I worked as a chef for 10 years until 2018 when I moved to Takeo and opened Kaji Sinergy Restaurant.

Calligraphy Of Kaji

The restaurant logo "Kaji" was designed by the famous calligrapher Suitou Nakatsuka. She encompassed in a symbol the synergy of food, atmosphere, and philosophy of our restaurant.