Japanese restaurant in Kirkcaldy plans to move to larger premises in town center

Koku Shi, on the corner of High Street and Kirk Wynd, opened over five years ago.

And despite some initial local skepticism, the business, owned by Jerzy Urmilowicz, went from strength to strength, being featured on TV, winning awards and opening a second Fife base at Dunfermline.

Now the restaurant has proven so popular with locals that it has outgrown its current unit and so the owners are looking to move into larger premises across the road in a vacant unit next door. from Kirkcaldy High Street Post Office.

They have submitted a planning application to Fife Council, which is currently under review, to change the use of the vacant premises from a retail unit to a restaurant.

Monika Michalski, Brand Director, said: “We have decided to move to larger premises.

“The Kirkcaldy restaurant has been around for over five years now and we have lots of regular and new customers so we felt it was necessary to move into something bigger across the road and the opportunity presented itself.

“That way we’re going to have a bigger space, 20 more seats, so 60 in total, and this local also has a function room and if all goes well we’re also hoping to have outdoor seating. We also applying for a license to sell alcohol which will be awesome.

“It will also create more jobs as we will need more people to work in the kitchen and reception – this is an opportunity not only for us but for the younger local generation who may want to join us.”

Monika said they have just launched a new menu that is more creative and features lots of fusion dishes – incorporating Japanese cuisine in a modern way with a Scottish flavor.

“Our menu isn’t just sushi – we have a huge range of dishes like Katsu curry, Ramen and our very own Koku burger which is something new that we created. When we first opened, I think people here thought Japanese food was just sushi, but we educated the locals about what Japanese food is.

“There are other amazing dishes on the menu, not just raw fish – we also have dishes with chicken, pork and haggis.

“We knew that once people came in and tried our food, they would come back in no time. It took time, nothing happens overnight – it was a journey, but the journey took us showed that what we were doing was good. It’s something different, but we always believed in ourselves and in what we create.

She adds that they hope to move into their new premises by the end of the year: “With the authorizations, the change of use of the premises and so many other things to do, we hope to have moved by the end of the year”. year, but we don’t know how long it will take.

“We will open when everything is ready and up to our high standards.”