{"id":20175,"date":"2026-09-29T16:13:56","date_gmt":"2026-09-29T15:13:56","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=20175"},"modified":"2026-09-29T16:17:11","modified_gmt":"2026-09-29T15:17:11","slug":"irori-kevin-and-koji","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/irori-kevin-and-koji\/","title":{"rendered":"Irori: Kevin and Koji on Bringing Brighton Its First Japanese Street Food Truck"},"content":{"rendered":"

Irori is Brighton’s first Japanese street food truck, bringing the warm, sociable spirit of a Tokyo izakaya to the city. We met husbands Kevin and Koji to talk charcoal-grilled yakitori, crispy Koji Fried Chicken, eight years of dreaming and why Brighton’s food truck community has welcomed them with open arms.<\/p>\n

How would you describe what you do Irori and what type of food do you serve?<\/h3>\n

We are Brighton\u2019s first Japanese street food truck. Serving Brighton and the surrounding areas including East & West Sussex.<\/p>\n

Our aim is to make people feel happy through our food.<\/p>\n

We serve high quality traditional Japanese food which you could expect to find in an Izakaya which is the name for a popular Japanese pub.<\/p><\/blockquote>\n

This includes staples such as Yakitori skewers cooked over charcoal, Katsu Curries, Tempura, Teriyaki, Chicken Karaage which we have renamed as Koji Fried Chicken, and side dishes such as Japanese Potato Salad, Sesame Spinach and Nasu Dengaku which is a half aubergine with sweet white miso glaze, caramelised and sprinkled with sesame. This is a winner every time.<\/p>\n

\"\"<\/p>\n

Irori is a genuinely new name on Brighton’s food scene. What has the welcome been like so far, and has anything about the city’s appetite surprised you?<\/h3>\n

The welcome has been fantastic.<\/p>\n

Irori launched<\/a> just over 3 weeks ago at a community event at St. George\u2019s Church in Kemptown. We invited friends and family to celebrate this with us and taste a few samples from our menu. We also then catered for the local community who visited the event. It meant a lot to us because we live in Kemptown and have been really supported by this community, particularly the team and the regulars at the Kemptown Klub and also the event organisers at the church. It was a great success and we got great feedback from everyone. We have since booked a number of events there in the future.<\/p>\n

We have also collaborated with a number of venues, such as Lost & Found at Fiveways, 9Vines wine bar in Hove and The Foghorn Microbrewery in Portslade.<\/p><\/blockquote>\n

Each venue has been really helpful and supportive and made running our food truck really easy. The reception from customers at each of these venues has been really great. In fact we completely sold out at a couple of these places. We have since booked in future visits so that we can also feed the customers who missed out on our food the first time around. When we first researched Japanese Street Food Trucks in Brighton we were surprised to find that there are no others. This is probably why our food has been popular from the very start. That and the fact that Koji is an amazing chef (I am his husband writing this and very biased!) Though most of the feedback from customers so far has echoed this.<\/p>\n

Irori means the traditional Japanese sunken hearth, a gathering place built around warmth and community. Why did that name feel like the right one for what you are building here?<\/h3>\n

The word IRORI really does echo what we want to do. That is to take the truck to the heart of local communities in and around Brighton so that as many people as possible can experience Koji\u2019s love for making food. We also hope to appeal to the wider Brighton food community too. Koji also cooks the yakitori skewers over a Bincho charcoal grill, which is reminiscent of the cooking method over the hearths used a long time ago in every home in Japan. When searching for a name this one was perfect and Koji really liked it. For me it is also a pallindrome of 5 letters and there is something satisfying about that and how it looks visually. That\u2019s the designer in me.<\/p>\n

\"\"<\/p>\n

You two met in Tokyo. How did that meeting turn into a shared dream of a food truck, and what kept that idea alive through the years it took to make it real?<\/h3>\n

When we first met Koji told me from the very beginning that he had a dream to start a business where he could interact directly with the customers.<\/p>\n

Sharing his knowledge of the food and drink that he would serve. Being close to them and seeing their reaction to his food is very important to him and he doesn’t really like working in a closed kitchen. We talked about how to realise this dream over the years including opening an Izakaya. However, starting with a food truck made more sense so that we could take the food experience to people rather than waiting for them to come to us. It potentially allows us to reach more people and it also gives more flexibility when business is slow and allows us to have variety in our work.<\/p>\n

It has taken us 8 years to realise this dream for various reasons. Over the years we have had different commitments that have got in the way such as our move from Japan to the U.K. The Spouse visa process was complex and also very costly which took a lot of savings. I then set up my own Interior decorating business which Koji supported me through when times were tough. We also bought our home together last year which took a huge amount of effort too so this dream has always got put on the back burner. We kept it alive by revisiting ideas back and forth, such as what it might look like and when we might do it. We also continued researching in order to keep motivated to do it. To be honest though the main thing that has got us through is Koji\u2019s patience that it would happen one day at the right time.<\/p>\n

\"\"<\/p>\n

Kevin, you backed Koji’s vision and helped make it happen. What does your side of the partnership look like day to day?<\/h3>\n

Everything except cooking! Haha. I have quite a bit of business knowledge through my years of working in retail and managing restaurants. So I was able to contribute to the set up. In regards to the day to day, I focus on the operational side such as getting the bookings for venues secured. I also make sure that we are visible in order to keep building the business and getting our name out there. We always come back to the key thing which is making people happy through food. It is the simplest way to measure our success. If they aint happy we aint doing it right and therefore something needs to change. We both keep a focus on that and it guides both of us to do the right thing.<\/p>\n

\"\"<\/p>\n

Koji, you started cooking at thirteen, learning from your mother in Yonezawa. How much of that early kitchen still shapes the way you cook now?<\/h3>\n

Actually the story that Koji would like to focus on is that he was inspired by Oishinbo. This is a manga comic that shares stories about how to make food more tasty. After this he started to watch TV cooking programs, and then he started to practice by himself in his kitchen at home. This led him to start work as a chef at the age of 19 and he gained experience from many different restaurants in Japan. The Japanese way to learn is to watch very carefully how things are done. To practice until its near perfect. Also what is very important throughout Japanese culture is to care about what you do and share this passion with others. These things shine through in the way that Koji cooks now. His food is full of passion and care and reflects traditional Japanese food to perfection.<\/p>\n

\"\"<\/p>\n

Most people in the UK associate Japanese food with sushi from a chain. How does Irori’s menu challenge that idea, and what do you most want first time customers to understand?<\/h3>\n

IRORI\u2019s menu is simply about real tasty food found in an Izakaya. This is the place where friends come together and have fun and share stories. It\u2019s casual food that is perfect for the occasion. We could also describe it as comforting and a reminder of home in Japan.<\/p>\n

Yakitori sounds simple: chicken, charcoal and a few vegetables, yet you have said it is one of the hardest things to get right. What separates a great skewer from an average one?<\/h3>\n

Seasoning is key, and the amount of time needed to cook it to perfection, moist but not too undercooked and not too dry or overcooked.<\/p><\/blockquote>\n

The ingredients in the home made yakitori sauce is key to getting the flavours of Japan just right. Karaage, katsu curry, oyakodon and potato salad all sit on the menu alongside the more expected dishes.<\/p>\n

How do you decide what earns a place on the truck?<\/h3>\n

It all depends on the venue and the amount of expected customers. For private events, dishes such as Yakitori are perfect as these take time and need a close eye. It is easier to control these when numbers are known in advance. Pork katsu curry and Karaage are real crowd pleasers and are a bit easier when there is a crowd.<\/p>\n

What is the biggest challenge of running a kitchen that never stays in the same place for long, and what do you enjoy most about that freedom?<\/h3>\n

It’s the logistics actually for us which is the biggest challenge.<\/p>\n

We live in a basement flat in Kemptown village so we have to store the truck at a secure location out of Brighton. This adds time and complexity into our planning. Our number one priority is the safe preparation and transportation of food. We also want to make sure that it’s prepped as close as possible to cooking to ensure the freshest and tastiest food possible. The thing that we love the most about the freedom of moving around is that you get to meet lots of different people from all walks of life. The venue owners are wonderful and supportive and the customers come with their own stories of travelling to Japan or even living there. They often want to talk to Koji in Japanese which is really lovely to hear. It also allows us to share stories with them and takes us back there too if only for a moment. One thing that really has stood out so far is the generosity and kindness of fellow food truck vendors. Tom from Tallow Contemporary Street Food Truck has been a bit of a mentor from before we even had the truck and shared so many tips to help us. Also Josh at Boella Co., Aly & Stuart at Reuben & Lox, Charlie at Podgers and Jordan & Adam at The Hungry Nomad have all been really welcoming and sharing tips and ideas to help us have the smoothest start up we could hope to have, We hope to do the same one day for any newcomers just as soon as we get enough experience under our belts.<\/p>\n

Japanese craft beer and sake are part of what you offer alongside the food. How important is that pairing to the overall Irori experience?<\/h3>\n

This is something that is really important and we plan to do just as soon as we get an alcohol license. Hopefully very soon. Koji is a trained Sake sommelier and would like to share that knowledge to people along with his food. Japanese craft beers are a must too and so being able to offer this to people gives a complete experience.<\/p>\n

\"\"<\/p>\n

Where would you like to see Irori in the next few years, whether that is regular residencies, new locations or new ways for Brighton to discover you?<\/h3>\n

We really want IRORI<\/a> to become top of mind for Japanese street food. If you were to ask people who they think of then we want them to think of us. That would be really fulfilling. So that would require us to get to more venues out and about, whilst continuing to deliver consistent high quality food every time. Longer term a proper Japanese Izakaya in our neighbourhood would be something amazing. It would really help us to satisfy that craving of being back in Tokyo, sharing a beer and stories with friends and eating tasty well cooked Japanese pub food.<\/p>\n","protected":false},"excerpt":{"rendered":"

Irori is Brighton’s first Japanese street food truck, bringing the warm, sociable spirit of a Tokyo izakaya to the city. 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