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KYŌ brand ready to capture Cambodia’s ultra-premium dining sector

Harrison White

One of the Kingdom’s most exciting new restaurant brands KYŌ is aiming to redefine fine dining in Cambodia offering ultra-premium Japanese seafood in a stunning and exclusive setting with plans to expand into more cuisine options this year. 

Launched in November 2020, the KYŌ Omakase menu is specially selected with constant changes in styles depending on the freshest ingredients and offers for the day to ensure that customers enjoy the best Omakase experience.

Courses consist of appetizers, sashimi, nigiri, KYŌ Signature dishes, Soup, Dessert and range from the Gold Set $188++, Platinum set $278++ and Special set price unspecified.

Owner Executive Chef, Kentaro Katsumata, has over 24 years of experience in Japanese cuisine. He has served countless happy customers from Tokyo to New York and has consulted many dining establishments across the globe.

KYŌ brand
KYO shareholders include Kentaro Katsumata (L), Bill and Justin Chun.

Speaking to CIR Life & Luxury KYŌ’s top management explained the brands philosophy outlining the founding partners are all food enthusiasts and big fans of fresh, high-quality Japanese food as well as plans for expanding the KYŌ brand.

“KYŌ’s founding partners are food enthusiasts and big fans of fresh, high-quality Japanese food. At the time of opening, Cambodia had a handful of Japanese restaurants already, but there was a lack of an ultra-premium establishment in Cambodia.”

“We also knew there was a market and an appetite for this cuisine already in Cambodia as we had observed many Cambodians flying overseas to enjoy ultra-premium Japanese food. So, naturally, we decided to open KYŌ Omakase to satisfy our cravings and cater to market demands.”

KYŌ attracts strong local support

Cambodia’s strong economic performance over the last 20 years has raised the standard of living for many with Cambodian’s now travelling regionally to Thailand, Singapore or even Australia for travel, dinning and shopping experiences.

To read more about luxury brands entering the Cambodian market click here.

“We knew there was a market and an appetite for this cuisine already in Cambodia as we had observed many Cambodians flying overseas to enjoy ultra-premium Japanese food. So, naturally, we decided to open KYŌ Omakase to satisfy our cravings and cater to market demands.”

KYŌ brand
A selection of KYŌ Omakase’s tasting plates.

“The patronization of KYŌ Omakase over the past year since its opening has been more than expected. We have had to turn down reservations on many nights due to full bookings. Such market response is encouraging, and it’s evident that there’s a market for ultra-premium dining, particularly Japanese cuisine, in Cambodia.”

The success already experienced has the brand now launching in May, KYŌ Wagyu Omakase, an ultra-premium establishment that will focus exclusively on the best of the best wagyu from Japan.

There are also plans to introduce KYŌ Ramen, KYŌ Shabu Nabe, and KYŌ Sushi.

Ultra-premium dining set for expansion

Cambodia’s ultra-premium options have been expanding rapidly recently with many new hotel and restaurants options compared to five years ago, ultra-premium dining was nonexistent in Cambodia.

“As the economy grows, so does the spending power of the people. There’s also a growing appetite and appreciation for fine food, cooking skills, and craftsmanship. We have started to see restaurants in Cambodia entering Asia’s Top Restaurant Ranking list.”

“Such headlines and achievements have helped to attract talented chefs to Cambodia. Over the next five years, high-end dining in Cambodia will continue to boom exponentially.”

KYŌ Omakase is open every day and reservations can be made by phone, Facebook, Instagram, Telegram or WhatsApp click here.

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