2010
Opening of Kenzo Restaurant
Chef Kenzo Tanaka opens the doors of Kenzo Restaurant, bringing the authentic flavors of Japan to Paris.
AboutKenzo Story
The story of a house born between Cape Town and Tokyo.
Between Japanese traditions, local produce, and a hushed atmosphere, Kenzo was born from a simple idea: create a place where time slows down and every detail matters—a table that tells a culture, a journey, and a vision of hospitality.
Japanese traditionCape eleganceOmakase & fusion
Origins
A table shaped by two cultures.
Japan in the precision. South Africa in the rhythm and warmth. Kenzo is fueled by that singular balance.
Since 2010
The storyOrigins
A passion-led adventure shaped by Japanese culinary art.
For over a decade, Kenzo has developed cuisine that blends Japanese tradition with modern creativity. Founded in 2010, the restaurant was born from the desire to offer an authentic experience where rituals, flavors, and Japanese elegance meet the vibrant soul of Cape Town.
Today, Kenzo stands out as a destination for curious and discerning guests. Every detail, from product selection to tableware, tells a story of passion, travel, and commitment.
PhilosophyCulinary Soul
A cuisine that honors tradition, yet never stops innovating.
““We believe cuisine is an art where precision, patience, and creativity meet. Every plate celebrates the ingredient, bridging Japanese rituals and modernity.”
”
Chef Kenzo Tanaka
Founder & Executive Chef
TimelineOur Journey
The milestones that shaped Kenzo.
From opening our doors to launching training programs, every stage tells a story of evolution, commitment, and long-term vision.
2013
First National Recognition
Kenzo Restaurant is named 'Best Japanese Restaurant of the Year' by the French Gastronomic Guide.
2015
Expansion and Renovation
Faced with growing demand, the restaurant expands and renovates its premises to accommodate more customers.
2018
Launch of the Training Program
Kenzo launches a training program for young chefs, perpetuating the Japanese culinary tradition.
2020
Adaptation and Innovation
Faced with global challenges, Kenzo innovates with delivery services and meal kits to prepare at home.
2023
Celebration of the 13th Anniversary
Kenzo celebrates 13 years of success, flavors and sharing with the Parisian community.
Chef & Founder · Kenzo Tanaka
The founderOur Chef
A vision born in the heart of Kyoto.
Raised in Kyoto, Chef Kenzo Tanaka grew up surrounded by the aromas of dashi, broths, and robata grills. Early on, he discovered in Japanese cuisine a language, a discipline, and a way to express both soul and season.
Trained in renowned Kansai establishments, he nurtured a dream: to share his country's flavors and rituals beyond its borders. That ambition came to life in 2010 with the opening of Kenzo Restaurant.
'Kenzo,' meaning strength and harmony, quickly became a place where Japanese hospitality meets contemporary elegance—a home where every dish tells a story and every gesture matters.
Today, Chef Tanaka continues that quest: creating, surprising, and passing on knowledge while remaining deeply true to his roots.
Our teamKenzo Staff
The people who keep Kenzo's soul alive.
A tight-knit team built on excellence, rigor, and Japanese hospitality. Each member brings their own personality, heritage, and expertise.
Aki Tanaka
Head Chef
Trained at the Tokyo Culinary Institute, Aki blends mastery of Japanese techniques with creativity to craft the house signatures.
Hiroshi Sato
Sommelier
With over 15 years of experience, Hiroshi excels at pairings, designing matches between sake, whisky, and layered Japanese flavors.
Yuki Hayashi
Service Manager
A true embodiment of Omotenashi, Yuki ensures every guest experiences harmonious, elegant, and attentive service.
Kenji Suzuki
Pastry Chef
A specialist in modern Japanese desserts, Kenji combines French techniques with Japanese finesse to create memorable pastries.
Mazakar HZE
Service Manager
Mazakar embodies the Kenzo spirit: rigor, warmth, and fluidity. He guarantees a welcoming reception and perfectly coordinated service.
Zelda Kyan
Head Chef
Creative and precise, Zelda brings fresh energy to the brigade, revisiting Japanese classics with Cape-inspired touches.
CommitmentsEco-minded
Where cuisine meets respect for nature.
Every action counts. We cultivate a sustainable approach that respects our ingredients, resources, and the environment we grow within.
Waste Reduction
An advanced stock management system and partnerships with local food banks help us minimize food waste across the entire restaurant.
Recycling & Composting
A complete recycling cycle with in-house composting. Organic waste nourishes our aromatic herb garden, used daily in the kitchen.
Water Conservation
Water-saving installations in the kitchen and restrooms allow a reduction of nearly 40% of daily water usage.
Partners who uphold our excellence.
A selection of renowned houses, quality suppliers, and trusted allies in our pursuit of authenticity and refinement.
