#Japan #Tokyo #Kien #Hayato Maruko #Meat Kappo

A New Culinary Journey at KIEN

On June 5, 2026, Sang Company inaugurated its latest venture, KIEN, a sophisticated meat kappo located in the heart of Nishiazabu, Tokyo. This restaurant is not merely a dining place but an experience that entwines the rich history of its predecessor, "Niku Kappo Jo," where Chef Hayato Maruko honed his skills for over seven years as the sous-chef. As he steps into the limelight as the head chef, Maruko brings forward an innovative approach to Yakiniku that celebrates the essence of wagyu, delivering a culinary narrative that transcends traditional boundaries.

Concept and Philosophy

At KIEN, the concept revolves around savoring meat through the intricate interplay of fire and aroma. Diners can indulge in an omakase course that brings out the individual characteristics of select ingredients, including the exquisite Mita Takeshita beef and seasonal vegetables sourced from renowned producers. Each dish is thoughtfully curated to reflect the essence of its components, embodying the farmers' desires and culinary craftsmanship.

Every aspect—heat management, aroma infusion, temperature control, and texture—is meticulously crafted, allowing the ambiance, service, and the flow of time to merge seamlessly. This unique dining experience is designed to create unforgettable memories that linger long after the meal is over.

Menu Offerings

Evening Menu:

• - Omakase Course: 22,000 yen (tax included)

Lunch Menu:

• - Omakase Course: 16,500 yen (tax included)

Please note that a 10% service charge will be added to the above prices. Lunch is available only on Saturdays and Sundays.

A Circle of Culinary Art

"KIEN" translates to "circle" in Japanese, symbolizing the connection and bonding that occurs in culinary experiences. The philosophy here is about passing down the passion from hands to hands, creating a unified circle where every plate serves joy to someone. As the concept implies, each dish crafted at KIEN reflects an amalgamation of thoughts, transforming into a celebratory moment for diners.

The Vision Behind the Chef

Hayato Maruko's journey began in January 2019 when he joined "Niku Kappo Jo." Under the mentorship of Chef Jotaro Okubo, the establishment garnered one Michelin star for eight consecutive years during Maruko's tenure. As "Niku Kappo Jo" temporarily concludes its operations in Nishiazabu on May 30, 2026, it is set to relocate to Azabujuban, breathing new life into the renowned dining scene with upgraded facilities including a new oven and immersive private dining spaces.

Maruko, having molded his skills and philosophy under Okubo, is now poised to lead KIEN, offering a continuation of the esteemed tradition of meat kappo while integrating his unique perspective in a new setting.

Restaurant Information

• - Name: Kien (喜円)
• - Location: B1F Balbizon 73, 2-24-14 Nishiazabu, Minato-ku, Tokyo 106-0031
• - Access: 8 minutes walking from Roppongi Station (Toei Oedo Line, Exit 2), Roppongi Station (Tokyo Metro Hibiya Line, Exit 2), 8 minutes walking from Hiroo Station (Tokyo Metro Hibiya Line, Exit 3), and 6 minutes from Nogizaka Station (Tokyo Metro Chiyoda Line, Exit 5).
• - Phone Number: 03-6427-9329
• - Opening Hours:

- Dinner: Thursday to Monday, from 5:30 PM to 11:00 PM (Last order at 8:30 PM)
- Lunch: Saturday and Sunday, from 12:00 PM to 2:00 PM

• - Closed: Tuesdays and Wednesdays
• - Seating Capacity: 10 seats (6 at the counter and 1 private room for up to 4 guests)
• - Website: KIEN Official Site
• - Reservation: Online Reservation

This captivating new destination for meat kappo enthusiasts emphasizes a refined culinary experience, blending the rich tradition with modern innovations. The dedication to quality and attention to detail ensures each visit will provide a memorable dining adventure.