We are KIKI, a Berlin-based creative unit dedicated to unlocking the hidden potential of Japanese food culture.
We don’t just "cook" Japanese food. We provide full-service creative solutions, from high-level branding and strategy to visual production, bridging the gap between Japan and Europe through the lens of gastronomy.
Strategy / Branding / Recipe & Menu Development / Product Development / Visual Production / Pop-up ─ Concept to Table.
In December 2025, we poured our passion into the self-published "KIKI Matcha Recipe Book." It features 21 recipes (sweets and drinks) designed to weave the profound depth of Matcha into the fabric of everyday life abroad.
Rediscovering "Pride" in a Foreign Land
Since moving to Berlin, we’ve been amazed by the sheer number of people who genuinely love Japanese food culture. Every time we encounter this enthusiasm, we are reminded of a "pride in being Japanese" that we took for granted back home.
With the desire to share "authentic" Japanese food and connect this beautiful culture to the global business scene, we are launching our newsletter, Japanese Home Cooking Anywhere.
From deep dives into the cultural history of Japanese home cooking to practical recipes you can easily recreate using ingredients from your local supermarkets—we are here to translate the true Japanese culinary soul for the world. Following the amazing love for our Matcha book, we want to share the authentic flavors and beautiful food culture of Japan with you.
We hope you’ll subscribe and join us on this new adventure! 🌿
Meet the Team
Tomoyo Shimazaki aka Kiki
(KIKI's Founder, Chef & Consultant)
Born and raised in Niigata, Japan’s premier rice-growing region—so yes, I am very picky about my rice! I moved to Berlin in 2018 with my husband and two children.
In the beginning, I’ll admit I had moments of homesickness for Japanese ingredients, but my "if it’s not here, I’ll make it myself!" survival spirit took over. Today, I also run online cooking classes for Japanese expats, teaching them how to enjoy satisfying Japanese meals with limited local ingredients.
I am obsessed with Anime. To be honest (though I say this quietly), I’m more interested in the food depictions than the plot. I have a habit of hitting "pause" just to analyze the texture of a hand-drawn radish—a bit of a "food geek" trait, I know!
- My DNA: Raised on top-tier Koshikari rice. I’m essentially a "rice thoroughbred." I don't drink a drop of alcohol (inherited from my father), but I live for tea.
- Favorite Anime/Manga: Frieren: Beyond Journey's End, Re:Zero, Violet Evergarden, SLAM DUNK.
- The Favorites: Oden, Udon, Mochi, Hojicha, Matcha.
Kokoro Kamada aka Coco
(Editorial & Project Manager / Creative Partner)
Born and raised in Osaka, the city of "Kuidaore" (eating until you drop). I grew up surrounded by delicious, affordable soul food. I moved to Berlin in 2025 with my children. At first, I struggled to recreate the "taste of home" they craved, until I discovered Kiki’s recipes.
Now, as Kiki’s business partner, I focus on turning the "flavors" she creates into "stories" that resonate globally. I’m the one who translates Kiki’s vision into reality.
I am a massive Manga fan! I feel a personal mission to share the charm of gourmet manga that hasn't even been animated yet.
- My DNA: Growing up in Osaka sharpened my instinct for finding "cheap but amazing" eats. I love everyday "commoner's feasts" more than fine dining.
- The Motto: "Make the daily table fun." For example, I have over 50 variations for TKG (Tamago Kake Gohan / Egg over rice).
- Favorite Anime/Manga: Demon Slayer, March Comes in Like a Lion, Midnight Diner.
- The Favorites: Kansai-style Udon (clear broth!), Butter (I dream of a world butter tour), Beer, and a seat at Kiki’s dining table (I’m the official taster for her "prototypes").
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