...An apprentice went to their chef and asked eagerly, “I am devoted to studying and cooking expertly crafted food. How long will it take me to master this craft?”The chef's reply was casual, “Ten years.” Impatiently, the apprentice answered, “But I want to master it faster than that. I will work very hard. I will practice and work everyday, ten or more hours a day if I have to. How long will it take then?” The mentor thought for a moment, “20 years.”Maybe this means the harder you work, the more there is to learn, or the more you want to learn! Mastery of anything doesn't just come from practice alone, but from the hundreds of tiny changes and improvements, fueling an ever evolving set of actions & patterns.Welcome to Kaizen House. The values behind the company are simple, to create, excite, indulge, educate and improve. Kaizen House is a London based restaurant company with a focus on building great restaurant concepts encompassing Japanese philosophy, warm hospitality and with ideas underpinned from the talents of Elizabeth Haigh & her team.Shibui will be the first restaurant concept, due to launch Jan/Feb 2018. Please stay tuned and subscribe to the newsletter for further updates.
Elizabeth Haigh (née Allen)
We already know what Elizabeth is capable of - Founding head chef at Pidgin, she guided the Hackney neighbourhood favourite to a Michelin star barely a year after opening. Her dishes have been described as unique, global and understated, fusing her Singaporean-British heritage and broad cooking experience with a passion for travel. In 2016, she founded Kaizen House with the view to building her own restaurants and incorporating the Japanese philosophy of continuous improvement. Kaizen House's first project will be a restaurant named Shibui. Shibui alludes to the beauty in simplicity and in creation, means making a piece that will lead the viewer to draw beauty out of it for oneself.
Shibui (due early 2018) will promote wood fire cooking, european dishes with subtle details and bold asian flavours, delivering everyday dishes elevated to refined levels.
Co-founder and connoisseur of Shibui