Hajime Koto
Executive chef
We are all dreamers at heart. Our team is made up of creative leaders who have come together in pursuit of a single goal: to realize a world of true gastronomy as has never before existed in Japan. Atelier KOTO is a place where that dream can be turned into reality.
Our chefs spin a unique tale with each and every meal. To ensure that your story is like none other, we at Atelier KOTO stay mindful of four key concepts.
The first is Time.
We cultivate memories, not fantasies. The time you spend with your loved ones at KOTO should be a precious memory that will last a lifetime, and our chefs spare no effort to make your visit unforgettable. Building on the legacy of our predecessors, we create playful dishes that can be enjoyed nowhere else in the world.
The second is Nature.
What is Mother Nature but infinite possibility? Without her abundance, the culinary arts would not exist. As chefs, we elevate the sublime gifts of the Earth into dishes that celebrate their true nature. To eat and be healthy—that is what we want for our customers.
The third is Ambience.
Can you taste the gentle wind and the mellow lighting? We often find that the flavor of a dish can change depending on where it is eaten because it is the ambience itself that gives the food its final seasoning. The gentle fluidity that defines Atelier KOTO envelops you in a world of refreshing breezes, soothing light, and welcoming flavors.
The last is Encounters.
Food and encounters have always gone hand in hand; the best meals are shared over conversations with friends. If Hajime Koto had never been to Hokkaido and Provence, if he had never encountered the landscapes, people, and ingredients there, we would never have grown into the chefs we are today. Our encounters with you, the customer, are no less impactful.
PROFILE
Hajime Koto
Koto is a chef from Hokkaido, Japan. He trained at restaurants operated by the Alain Ducasse group and at Michel Bras in Toya, Japan. After studying French cuisine in the south of France, he further honed his skills in his home prefecture of Hokkaido and then relocated to Tokyo, where at the age of 29 he became the youngest Japanese chef of French cuisine to earn two Michelin stars. In 2017, he established HAJIME KOTO, a fine dining brand inspired by the world of haute couture. Koto works closely with clients from all over the world to customize every aspect of the dining experience—from menus to design, branding, and team building—in keeping with the concept that the client wants to bring to the table. Cognizant of the problems that are sometimes found in the kitchens of Japanese restaurants, Koto is committed to fostering an environment in which chefs and other creators can fully realize their potential.
