An "extraordinary" dining experience
Free creation and respect for the land

Jun Hishiya

Head Chef of caveman

#caveman, #Color, #K5

Born the son of a sushi chef in downtown Tokyo, Jun Hishiya began his career as a French chef. Hishiya, the second-generation head chef at "caveman," a restaurant on the first floor of K5, tells us about the source of...

06:00 pm - 08:00 am

How to enjoy Kabutocho and Kayabacho Vol.03

#Ao, #caveman, #Hoppers, #HumanNature, #Joy, #K5, #Keshiki, #OmnipollosTokyo, #SwitchCoffee, #teal

What kind of experiences and flow of time await you when you step into Kabutocho? Depending on the time of day, the ways in which you can enjoy the town changes greatly. The context in which the city flows at that tim...

Ao

#Ao, #Ao, #DialogueOfFood, #K5

How is a particular dish or drink created? By unraveling a restaurant’s signature you reveal the chef's personality and philosophy, their commitment to the ingredients, and even the attitude of the producers. Explorin...

8:00 am - 1:00 pm

How to enjoy Kabutocho and Kayabacho Vol.01

#Joy, #K5, #KABEAT, #KABUTO ONE, #KNAG

What kind of experiences and flow of time await you when you step into Kabutocho? Depending on the time of day, the ways in which you can enjoy the town changes greatly. The context in which the city flows at that tim...

La Casa “Tokyo”
The color of the city of the people

Kohei Okura

K5 PR Director / Kontext Editor

#Color, #K5

Kohei Okura, PR Director of K5, has traveled the world, taking on challenges along the way and letting his senses of the moment guide him. His latest challenge is set in Kabutocho, Tokyo: how to unravel and uncover th...

The two faces of one glass
The bar is the heart of the city

Kazuya Nishimura

Ao - Manager / Bartender

#Ao, #Color, #K5

Even in the city where I was born and raised, there are aspects of it that I didn't know existed. Kazuya Nishimura, bartender at "Ao," a library bar on the first floor of K5 Hotel, says he first became aware of this ‘...

caveman Full Breakfast

#caveman, #DialogueOfFood, #K5

How is a particular dish or drink created? By unraveling a restaurant’s signature you reveal the chef's personality and philosophy, their commitment to the ingredients, and even the attitude of the producers. Explorin...

Wind storm crossing the zero distance
Man who sometimes has time to spare

Kenta Mashiko

Rapper, Chef at B

#B by the Brooklyn Brewery, #Color, #K5

Lyrically and cynically spitting out his verses, the word "natural" fits Kenta Mashiko well. Perhaps no other rapper is as naive and shy as he is. Brooklyn Brewery's beer hall "B" is located in the basement of K5. Mas...

The garden of K5
A space made with plants of the four seasons

Kei Amano

Yard Works

#Curiosity, #K5

Kei Amano is a gardener, creating spaces using only plants as his medium. He is well known for his originality and sense of style. "The Soil" in Yamanashi Prefecture, is his home base where he plots and plans projects...

Down jackets that never see the light of day
A wine advocate who isn’t afraid to take risks

Hiroki Morimoto

Manager, caveman

#caveman, #Color, #K5

Sommelier and manager of caveman, Hironori Morimoto is focused on sharing his fascinations with other people. His own experiences and an important encounter as a student have helped shape him into who he is today. Now...

Coffee culture is not black or white.
It’s more like a blue note

Masahiro Onishi

Owner of SWITCH COFFEE TOKYO

#Color, #K5, #SwitchCoffee

Coffee that is unpretentious and does not take itself too seriously. This is the type of cup that Masahiro Onishi, owner of Switch Coffee Tokyo, is in pursuit of. Without adding any color to the cup, he says, 'it may ...

A way of working; matching work and life to make every day enjoyable

Katsuyuki Honda

B Manager

#B by the Brooklyn Brewery, #Color, #K5

From an early age, he was all about baseball, but when he graduated high school, he entered the entertainment industry. Always following a brightly lit path, Katsuyuki Honda began his career in hotels after gaining ex...

Layers of flavor like coatings of color
Cocktails born out of space

Soran Nomura

Producer, -Ao-

#Ao, #Ao, #Color, #K5

After working as a bartender in London for seven years, Soran returned to Japan, accumulating many accolades during his time at FUGLEN TOKYO. In 2020, alongside Kai Tanaka, he established Library Bar ‘Ao’ in K5, Kabut...

Among us
The boundaries between individuals and society are around us

Kai Tanaka

-Ao-

#Ao, #Color, #K5

Ao is a bar located in K5 Hotel. Drenched in a deep crimson color, the bar is surrounded by books, giving it the feel of a library. Ao in Japanese means 'blue' and is a reference to the author, Eiichi Shibusawa's, pen...

The bitterness of beer and the sourness of ants
Cooking beyond observation and imagination

Atsuki Kuroda

Owner-chef, caveman

#caveman, #Color, #K5

Atsuki Kuroda began cooking at the age of 18 in Osaka, eventually leaving Japan to gain experience abroad. Thanks to his strong personality and keen observation skills, Kuroda was able to easily adjust when he began w...

Let the coffee lead you.
A life in motion.

Yuya Kawara

Switch Coffee Barista

#Color, #K5, #SwitchCoffee

Yuya Kawara, began his career in coffee whilst living in Australia. Currently he works as a barista for Switch Coffee in K5 Hotel, but started his gastronomy career as a chef. Yuya feels blessed being able to always l...

Finding inspiration from fashion, architecture and the atmosphere of the workplace.

Soichiro Yamashita

Director, K5 Hotel

#Color, #K5

Fashion and architecture. These are the two things Kabuto-cho’s K5 director, Soichi Yamashita, always keeps close to heart. In this interview he tells us about his beginnings as a student and what he imagines is the f...

I want to create a place to hangout; where people can connect with each other.

Yoshitane Nishioka

B Content Programming Director

#B by the Brooklyn Brewery, #Color, #K5

Yoshitane Nishioka is the content programming director of ‘B’, Brooklyn Brewery’s first ever flagship store located in the basement of K5 Hotel. He laughs when he thinks of his time as a student; where he did nothing ...