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WE ARE KINTARO LAB

First, why does whole store use black as main color?

 

It is because black represents silence. We hope to achieve “speak less, do more”. Inside this black space, we keep researching new cuisines to bring surprises to customers.

 

Second, among all colors only black is not reflective, and has the function of keep absorbing light. It implies that Kinjyo can continue absorbing external knowledge, while learn and research to invent the best food.

 

In term of operation, we will update menu from time to time, which could be once in 3 months, half year or 1 year to introduce new food.

 

As long as the R&D is successful, we feel the interest and the taste is good, we will immediately make it public and update the cuisines.

 

Is this system effort consuming? I have said here before that I don´t like to work in comfort zone. Once we feel comfortable, we easily fall behind. As a developing corporation, not only we have to keep changing, but boss or employees all have to continue enriching ourselves and run forward. I deeply believe in this saying and principle “If you don't advance, you will retreat.”

 

I very much hope that this silent force of Kinjyo can bring more positive energy to whole company, glow and bring liveliness to local food and beverage industry.

 

Kinjyo will change the theme of cuisine from time to time, with the first theme being Japanese Gunma´s famous Himokawa Udon. After nearly half a year of experiments using Japanese raw materials, we developed a product that is freshly made on daily basis, with perfect balance on hard & soft, and thick & thin, delivering a superb Japanese dining experience to our customers.

MENU

 
 

First, why does whole store use black as main color?

 

It is because black represents silence. We hope to achieve “speak less, do more”. Inside this black space, we keep researching new cuisines to bring surprises to customers.

 

Second, among all colors only black is not reflective, and has the function of keep absorbing light. It implies that Kinjyo can continue absorbing external knowledge, while learn and research to invent the best food.

 

In term of operation, we will update menu from time to time, which could be once in 3 months, half year or 1 year to introduce new food.

 

As long as the R&D is successful, we feel the interest and the taste is good, we will immediately make it public and update the cuisines.

 

Is this system effort consuming? I have said here before that I don´t like to work in comfort zone. Once we feel comfortable, we easily fall behind. As a developing corporation, not only we have to keep changing, but boss or employees all have to continue enriching ourselves and run forward. I deeply believe in this saying and principle “If you don't advance, you will retreat.”

 

I very much hope that this silent force of Kinjyo can bring more positive energy to whole company, glow and bring liveliness to local food and beverage industry.

 

Kinjyo will change the theme of cuisine from time to time, with the first theme being Japanese Gunma´s famous Himokawa Udon. After nearly half a year of experiments using Japanese raw materials, we developed a product that is freshly made on daily basis, with perfect balance on hard & soft, and thick & thin, delivering a superb Japanese dining experience to our customers.

OPENING HOUR

 
2021Calender.jpg

GALLERY

 

ADDRESS

G/F, 52 , LI TAK STREET,

TAI KOK TSUI, KOWLOON,

 HONG KONG

CONTACT US

OPENING HOUR

TUE - SUN

1200 - 1500

1800 - 2200

TEL(852)3689-8807

 
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