KYŌ Restaurant Group
"Bringing the essence of Japan's Dining Experience"
KYŌ OMAKASE
The character KYŌ (興) is defined as a feeling of surprise and pleasure. At KYŌ OMAKASE, that is exactly what we set out to do. We want you to be enthusiastic about what you do not know and entrust your palate with our chef with a taste of refinement and memorable experience. From beautifully plated dishes, ever-changing daily menu, world-class service, to rare Hinoki and oakwood decorations, each detail is important, for only one reason is to make you joyful. From high quality seasonal and artisanal ingredients along with integrated domestic flair each bite has a heritage, and each movement narrates one.
KYŌ WAGYU OMAKASE
KYŌ WAGYU OMAKASE would be honored to invite you to an ultimate A5 Wagyu experience a perfectly tailored omakase from our expert chef, which features a selection of exclusive, ultra-premium Japanese Wagyu and exotic ingredients, all served in several styles with advanced techniques to awaken your senses.
KYŌ SHABU
At KYŌ Shabu, we celebrate the essence of Japanese hotpot dining with only the freshness, refined flavor, and communal time. Inspired by the spirit of shabu-shabu, everything about the experience is designed to be clean, well-balanced, and comforting. We feature high-end seasonal ingredients, boneless meats, and savory broths, so you can cook each morsel exactly how you like. It’s a way of eating that encourages conversation, bonding, and coziness around the table.
KENTO
Kento is a contemporary sushi hand roll bar that draws inspiration from the spiritual essence of Japanese cuisine culture and urban life. Its origin lies firmly in the art of Handroll. Every detail of our space is a thoughtful homage from the falling wooden wave ceiling, mirroring the rhythm of the ocean, to the bursting masu box of saké, which heralds celebration and generosity. Every hand roll is handcrafted individually, in front of you, so that your nori is crispy, your rice warm, and your ingredients fresh and sustainable.
HONO YAKINIKU
At HONO Yakiniku, we salute the centuries-old tradition of Japanese grilling with the finest beef, cooked over flames with skill and intent. “Hono” means flame, and here, every fire is controlled, every slice deliberates, every bite unforgettable.
Meet Our Chefs
Chef Kentaro Katsumata
Executive Chef and Owner
Chef Kentaro Katsumata, the master mind of KYŌ Omakase, has devoted over 30 years to perfecting the art of Japanese cuisine, bringing world-class skill, quiet humility, and deep respect for every ingredient and guest.
His journey began in the kitchens of Tokyo, where he mastered the precision of traditional Edomae sushi, before moving to New York to refine his craft under pressure and broaden his understanding of global hospitality. In 2020, he made the bold choice to leave the world’s top culinary capitals for Phnom Penh, Cambodia, with just a single mission: to create an unforgettable dining experience shaped by trust, surprise and respect, believing the country was ready for something exceptional, a belief that gave birth to KYŌ.
Today, he continues to innovate while honoring tradition, blending meticulous Japanese techniques with the unique flavors and spirit of Cambodia, ensuring every dish reflects his discipline, experience, and passion for hospitality.
Chef Kubota Jun
Head Chef
Chef Kubota was originally from Shizuoka, growing up surrounded by the rich bounty of both mountains and sea. At an early age, he was inspired by his mother’s cooking, and began his passion at 18 as he has devoted over 35 years to mastering his craft in Japan, Italy, and France.
He perfected his art at Michelin-starred Ristorante Angelo in Italy, under legendary Chef Angelo Paracucchi, known as the “King of Pasta.” In France, he also apprenticed at Hotel Seiyo Ginza, working his way through every station of its grand dining room under world-class masters. In Japan, he trained in multiple kitchens, mastering traditional Japanese techniques and the principles of omakase dining. He later served as Head Chef at CP Restaurant for 15 years, where he created a “one-of-a-kind” experience, never serving the same menu twice to any guest. Most recently, he led a pioneering aged beef restaurant in Roppongi, developing unique methods to enhance flavor and texture.
Chef Kubota’s mantra: “Food should not only nourish your belly, but also nourish your soul and leave enduring memories.” Blending seasonal Japanese ingredients with long-lost European technique, he creates memorable fine dining experiences with old and new roots.
About us
Rooted in Trust. Refined by Tradition. Inspired by Cambodia.
At KYŌ, we believe that dining is more than taste, it’s a moment of connection, care, and discovery. Our brand was born from a deep love of Japanese cuisine philosophy and a desire to extend that simplicity and spirit of artisanal tradition to Cambodia. We want to create memorable experiences where everything from selection of ingredients to presentation draws inspiration from the culture of precision, respect, and warm welcoming that typify Japanese cuisine.
Reservation
The mark of KYŌ is an origami ribbon that represents the feelings of pleasure and joy.
Telephone Reservations
About Us
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