Sangue Co., Ltd. will open its new restaurant "Kien" in Nishi-Azabu on June 5, 2026. Inheriting the legacy of "Niku Kappo Jo," Chef Hayato Maruko, who honed his skills there for over seven years, will serve as the owner-chef, offering omakase courses that bring out the best in wagyu beef through diverse cooking techniques.
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- 📰 Published: May 12, 2026 at 19:00
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On Friday, June 5, 2026, Sangue Co., Ltd. (https://sangue.co.jp/) will open its new restaurant, "Kien" (https://kien-tokyo.jp/), in Nishi-Azabu. This establishment inherits the lineage of "Niku Kappo Jo" (https://jo-tokyo.jp/), with Hayato Maruko, who refined his craft as sous chef there for over seven years, taking the helm as owner-chef. "Kien" will offer a new dining experience where carefully selected wagyu's charm is brought forth through diverse cooking methods and delicate techniques, integrating ingredients, skill, and space.
An omakase course structured around diverse cooking methods that maximize the individuality of ingredients.
Utilizing meticulously chosen ingredients such as Sanda Seto beef and seasonal farmer's vegetables, the unique characteristics of each ingredient and the passion of the producers are meticulously reflected in every dish.
By precisely layering cooking techniques, aroma, temperature, and texture, and designing the space, service, and flow of time into a single experience, guests can savor a deeply memorable moment.
Kien -KIEN-
People's aspirations are passed from hand to hand, eventually forming a single circle (en).
The circle (en) is a form of connection and tying together.
From the producers' passion to the chef's sensibility. A single dish, to someone's joy.
All aspirations become one here.
"Kien" is the place where the circle of aspirations is completed.
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