Ku Kitchen & Bar

The spirit of Japan

TEXT: CHARLOTTE VAN HEK | PHOTOS © KU KITCHEN & BAR

“Sustainability, service and quality are our cornerstones,” explains Hiro Miura, manager of Ku Kitchen & Bar. “Everything is fresh and prepared daily, our Japanese and Dutch chefs work with sustainable white tuna instead of yellow tuna, and we work with the highest quality salmon, never containing any antibiotics.”

Ku Kitchen & Bar’s menu embodies authentic Japanese cuisine, but always with a modern twist. Classics are the King Ku Burger (rice flour bun with wagyu and beef burger) and the made-to-share chicken yakitori. The menu serves both full blown exquisite mains and finger food snacks, for those craving some snacks alongside cocktails. “Ku Kitchen & Bar is made for both the shopper wanting some high-quality Japanese snacks, as well as the couple wishing to have a romantic, full-evening dinner.” And, of course, there is sushi. “It is what Japan is famous for,” Miura laughs.

No Japanese meal is complete without sake. Ku Kitchen & Bar serves six kinds of Japan’s beloved rice wine, from the Kizan (unpasteurised and fruity) to Yuzu Sake (lemon wine from Wakayama). “Sake is one of Japan’s most precious culinary exports – it has been produced in such an interesting way and has a fascinating history.” Other beverages not to miss are the Japanese whiskeys. “Move over Scotland,” Miura laughs. “The Japanese have such a precise way off producing their whiskeys. The craftsmanship is amazing.” Not in the mood for either sake of whiskey? Fear not, as Ku Kitchen & Bar is a beloved cocktail spot in Amsterdam. Just like the food, cocktails are made with fresh ingredients and can be enjoyed without any guilt: think fresh fruit and not too much sugar.

Ku Kitchen & Bar is easygoing, yet pays great attention to detail, knowing like no other that there is one thing in which the Japanese excel: service. Besides the welcoming atmosphere and the heavenly scents, it is the people that make you feel at home. “We know that fusions work – both with food and with people. Our diverse public and our worldly dishes prove that.”

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