KIMOTO
KIMOTO
– THE NEW CHAPT
For years, Kimoto was known as part of New York’s rooftop dining scene. This next
chapter brings a new perspective — one that feels more grounded, more thoughtful,
and more connected to how people gather today. While the space evolves, the
intention remains the same: to create a place people return to for atmosphere, flavor,
and shared experience. Kimoto now looks inward to culture, hospitality, and the
energy of the table — reimagined through Southeast Asian cuisine and a dining
experience designed to feel vibrant, warm, and alive.
OUR APPROACH
Asian cuisine has long been a place of comfort.
For years, guests have returned to it not just for familiarity, but for its depth — stronger flavors, richer ingredients, and a natural ability to bridge Eastern traditions with
Western palates.
Kimoto takes that understanding and moves it forward.
This is not fine dining.
This is not casual dining.
This is fine casual — casual with intention.
THEPHILOSOPHY
CULTURE & CONNECTION
At its core, Kimoto is about two things:
CULTURE AND CONNECTION.
Southeast Asian cuisine is built on balance — fresh herbs, fermented depth, citrus brightness, layered spice.
It doesn’t rely on heaviness.
It relies on harmony.
And like all great food cultures, it was never meant to be eaten alone.
Kimoto exists to bring people together — through shared plates, shared moments, and shared understanding.
CHEF TOS
– COOKING FOR EVYONE
Chef Tos doesn’t cook for recognition.
He cooks for people.
His first dish was not in a restaurant, but for friends — simple food, eaten together, full of
flavor and satisfaction.
That idea never left him.
His journey across Thai, Japanese, and European kitchens — from Bangkok to New York —
built his technique. Michelin kitchens taught him discipline. Global kitchens shaped his
perspective.
But one thing became clear:
Most people never see the craftsmanship behind food.
They only feel it.
At Kimoto, he brings that unseen intention forward.
Not to impress.
But to make food that anyone can enjoy — whether you’re hungry, curious, or simply here
to share a table.
His belief is simple:
You must understand a culture before you cook its food.