My kitchen,
my signature style
In my kitchen, high-quality ingredients, modern technique, and a desire to offer something personal come together.
I am particularly inspired by Japanese cuisine - its precision, respect for ingredients, and ability to find balance even in the smallest details. At the same time, Estonian ingredients and our local seasonality are important to me.
Every dish is born from a specific moment, ingredient, and idea. Whether it's a private dinner, a larger event, or a new culinary project - the goal is to offer something more than just good food.
Experience and Passion
Kristjan Jürimäe
In my work, Estonian ingredients meet Japanese culinary philosophy. More than ten years of experience in top kitchens have shaped my understanding of flavor, technique, and precision.
Services
01.
Special menus and menu creation
A personalized menu for a private party, event, or collaboration project. I base it on the season, the nature of the event, and your wishes to create a comprehensive and unique dining experience.
02.
Catering and private dinners
From small private dinners to larger events. The menu and the entire food experience are created according to the event, the guests, and the desired mood.
03.
Culinary collaborations
Pop-ups, guest dinners, brand collaborations, and other food-related projects. Concepts that combine different cuisines, techniques, and stories are born from ideas and collaboration.
Creating custom menus
Special menus for private clients, events, and collaborative projects. I base my work on seasonal ingredients, the nature of the event, and the desire to offer something personalized. In my kitchen, Estonian ingredients, modern techniques, and precision inspired by Japanese cuisine come together.
01
02
Catering and private dinners
From small private dinners to larger events. I approach every catering and private dinner very personally - each menu is created according to the specific event, guests, and mood.
03
Culinary collaborations
Pop-ups, guest dinners, collaborations with restaurants and brands, and other food-related projects. I like projects where I can combine different ideas, techniques, and cultures and create something completely new.
I have hosted various Japanese dinners in different places in Estonia - at TOHI Gin Distillery, Samliku Pekker, and Junimperium. In my menus, I always try to incorporate the specific company's products.