The word "Kigo" if of Japanese origin. It means "seasonal" or "of the seasons." In Japanese, it is actually seasonal words used in poetry, such as "cherry blossom" used to signify "spring." For us, we extend that definition into our brand to suggests "freshness, balance, sustainability and an ever evolving menu."
Kigo Kitchen is a fast-casual, Asian-inspired restaurant experience.
The most critical component of Kigo Kitchen is the food we serve. Ensuring that it is of the highest quality, incredibly fresh, tastes great and is nutritious is our top priority.
Kigo Kitchen’s menu is designed as a Make Your Own (“MYO”) style of ordering originally popularized in build-your-own salad bars and restaurants such as Subway and Chipotle. Kigo meals will be prepared in woks from fresh ingredients and mostly sold in bowls, though they may also be served as wraps. We will offer both lunch and dinner and will offer appropriate ingredients during each season. Each meal costs $6-$9.
Our target customer is: 18-34, well educated, income $50-$75k.
Our first restaurants will be in the Pacific Northwest, then we will expand nationally. We will locate the restaurants near universities, in heavily trafficked downtown areas and at malls (but not food courts).
Each restaurant will have a highly distinctive look, with sightlines from the sidewalk all the way to the back of the restaurant (no walls). The chefs will prepare the food in large woks visible to the customer. The goal is to be totally transparent with the customer and have everything
We deliberately have not given much direction on design. We don't want to taint the process too much until we start getting a feel for what we want as the designs come in, at which point we will very actively give feedback.
We will almost certainly have additional design work for the winning artist within the next year.