About Harajuku Kitchen
The Harajuku Kitchen Story …So Far
Harajuku Kitchen started life as a Japanese street food stall in Edinburgh, and is now a renowned and award-winning restaurant lead by very skilled and passionate chefs, serving authentic Japanese Cuisine.
Japanese entrepreneur and chef Kaori Simpson was born in Hong Kong into an expat Japanese family of merchants – her father was an international tuna trader and Her Samurai maternal great grandfather started his own business in Fukuoka, when the Samurai was modernised in the Meiji era by the Emperor; he opted to receive the estate and transformed it into a traditional fine dining Japanese restaurant. Kaori grew up helping in her mum’s restaurants, learning the family recipes and eventually cooking in the kitchen, so it was almost inevitable that she would one day bring those Japanese flavours back into her life.
The authenticity of restaurant has been proven. As official caterer for the Consulate General of Japan, Scottish Japan society, the Japanese Chamber of Commerce in Scotland, and recently the Scottish Rugby Union, showing that truly authentic Japanese cooking is in demand in Scotland, not just a fusion confusion Asian food.
Harajuku Kitchen started with gyoza dumplings and udon noodle stir fries in prestigious Stockbirdge Market and then as Edinburgh’s first authentic Japanese restaurant, Harajuku Kitchen, was opened in 2013. The menu features a wide range of classic Japanese dishes including sushi, katsu curries, noodle dishes and regional specialities inspired by Executive Chef Kaori’s annual trips to Japan as well as the family recipes that have been passed down the generations to her.
Since 2018 Harajuku Kitchen has been awarded an AA Rosette and also won Awards from The Scottish Food and Drinks Awards, The Scotsman Food Awards, Golden Chopsticks Best Sushi Restaurant and many more.
Harajuku Kitchen is now a part of Edinburgh’s foodies and local community that serves food that make everyone feel wholesome and happy when they taste a bite of “Japan” in Scotland.
Kaori Simpson
Executive Chef Director
Japanese entrepreneur and chef Kaori Simpson was born in Hong Kong into an expat Japanese family of merchants – her father was an international tuna trader and Her Samurai maternal great grandfather started his own business in Fukuoka, a traditional fine dining Japanese restaurant.
Kaori grew up helping in her mum’s restaurants, learning the family recipes and eventually cooking in the kitchen, so it was almost inevitable that she would one day bring those Japanese flavours back into her life.
Nobuo Sasaki
Head Chef
Meet our Head Chef, Nobu! A 2nd Generation Sushi Chef from Chiba, Japan.
He and Kaori met a looong time ago in the Tropical Island of the Philippines and since then dreamed of working overseas and exploring the World, and spreading the real Japanese Cuisine.
Nobu adores Latin Music and, of course, Edinburgh.
Sakinah Jennifer Shafi
General Manager
Sakinah specialises in business development, strategic management, marketing and innovation in Food & Beverage. Her career has been dedicated to Japanese cuisine where she has held a range of both hands on and executive level roles. She is a big lover of all things surrounding “foodie culture”, art, heritage, nature and how leading edge culinary concepts can encompass and combine these.
She has led the opening of multiple exciting, high volume, prestige restaurants across the UK and creative events in the Middle East.
She loves Harajuku Kitchen and is obsessed with good sushi and matcha.
Aidan
Events Manager
Aidan is the Events Manager for Harajuku Kitchen. He responsible for the smooth operational planning, preparation and on site delivery of our markets and events. Aidan has nearly 15 years of experience in the hospitality industry and is hugely excited to grow and develop the events branch of Harajuku Kitchen.
Chinnap Lingareddy
ESF Manager, Harajuku Kitchen Temochi
Chinnap is the ESF Manager at Harajuku Kitchen Temochi in Edinburgh. He oversees the daily operations of our street food stall and shop, ensuring excellent service and a high-quality customer experience. Passionate about Japanese street food, Chinnap also contributes to menu innovation, helping bring authentic flavours to both local customers and visitors to the city. Personally, his favorite is udon noodles.