About Us

The Japanese love to eat vegetables and fruits alongside fish and meat. Cleanness of taste is much preferred to fatty or muddy flavours. Moreover, the quest for healthy foods and medicinal ingredients that are not yet known or are long forgotten in the West is actively pursued in Japan. The concept, I-shoku dogen (” Food as medicine”), is similar to the western idea that “ you are what you eat”, but it places greater emphasis on the prevention of illness than on its subsquent treatment.

Despite their concern with healthy eating, the Japanese believe that food must be delicious and attractively presented if it is to be fully enjoyed. The concept “ Food as medicine” should feature fresh seasonal ingredients matched by cooking style that brings out their best qualities.

The food philosophy at KOMEYUI is to use the freshest possible ingredients, matching with authentic Japanese cooking style that brings out their best qualities. Rice here is cooked in a “Hagama” – a traditional cast iron pot that maintains rice’s natural flavour unlike any modern cooker. Pan fried or grilled dishes are cooked in an earthen charcoal brazier called a Shichirin. Even the setup of lunch is traditional, with a “One main (dish), three sides” Japanese dining philosophy.

The meanings behind the name and logo of

Rice, the mainstay of the Japanese diet.

Knot, a word that is full of emotions, harmony and health, whether it is binding, make, become attached to, and unity.

Symbolises a traditional Japanese group meal where family and friends gather together and sit around the table on which there is a large hotpot and a tray of rice dishes including gohan (steam rice), and side dishes such as natto (fermented cooked soya beans), temaki (hand-rolled sushi), yakizakana (grilled fish) and miso soup.