Contemporary Asian Cooking, Lit by Fire
Contemporary Asian Cooking, Lit by Fire
Smoked, seared and served with edge in the city centre.
Smoked, seared and served with edge in the city centre.
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Three Ways to Dine. One Signature Flame
Three Ways to Dine. One Signature Flame
A La Carte Sharing
Contemporary Asian plates from fire and ice — sushi, raw dishes, and flame-cooked meats, fish, and vegetables. All made to share.
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A La Carte Sharing
Contemporary Asian plates from fire and ice — sushi, raw dishes, and flame-cooked meats, fish, and vegetables. All made to share.
View Menu
Book
A La Carte Sharing
Contemporary Asian plates from fire and ice — sushi, raw dishes, and flame-cooked meats, fish, and vegetables. All made to share.
View Menu
Book
View Menu
Book
Taste of KAJI – £65
Sushi, raw preparations, and dishes from the grill — all designed to showcase KAJI’s signature style.
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View Menu
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Taste of KAJI – £65
Sushi, raw preparations, and dishes from the grill — all designed to showcase KAJI’s signature style.
View Menu
Book
View Menu
Book
Taste of KAJI – £65
Sushi, raw preparations, and dishes from the grill — all designed to showcase KAJI’s signature style.
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Book
Theatre of Flames – £90
Live chef's table by Steven Smith. 10 seats. Pure fire-led performance dining.
Book Chef's Table
Theatre of Flames – £90
Live chef's table by Steven Smith. 10 seats. Pure fire-led performance dining.
Book Chef's Table
Theatre of Flames – £90
Live chef's table by Steven Smith. 10 seats. Pure fire-led performance dining.
Book Chef's Table
Born from Fire. Elevated by Craft.
Born from Fire. Elevated by Craft.
Modern Japanese cooking, rooted in fire. At KAJI, we explore ancient methods — Binchotan, Flambadou, torching — and pair them with global Japanese settlements' flavours: Peruvian acidity, Brazilian umami, and Southeast Asian aromatics. Two kitchens. One philosophy. Heat meets harmony.
Modern Japanese cooking, rooted in fire. At KAJI, we explore ancient methods — Binchotan, Flambadou, torching — and pair them with global Japanese settlements' flavours: Peruvian acidity, Brazilian umami, and Southeast Asian aromatics. Two kitchens. One philosophy. Heat meets harmony.
Book A Table
Book A Table
Chef Patron
Chef Patron
With more than 25 years leading some of the UK’s most acclaimed kitchens, Chef Steven Smith is known for his precision, creativity, and fearless approach to flavour. At KAJI, he brings together modern flame inspired techniques and Far Eastern flavours, crafting dishes that are bold yet refined, rooted in fire and finished with finesse. Every plate reflects his passion for storytelling through food — driven by craft, curiosity, and a relentless pursuit of excellence.
With more than 25 years leading some of the UK’s most acclaimed kitchens, Chef Steven Smith is known for his precision, creativity, and fearless approach to flavour. At KAJI, he brings together modern flame inspired techniques and Far Eastern flavours, crafting dishes that are bold yet refined, rooted in fire and finished with finesse. Every plate reflects his passion for storytelling through food — driven by craft, curiosity, and a relentless pursuit of excellence.
Manchester's premier destination for innovative fire-based dining.
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64 Bridge St Manchester M3 3BN
Opening Hours:
Wed 5pm - Late
Thu-Sat: 12:00 PM - Late
Sun-Tue: Closed
Social
Manchester's premier destination for innovative fire-based dining.
Navigation
Menus
Events
Book
Contact
Visit us
64 Bridge St Manchester M3 3BN
Opening Hours:
Wed 5pm - Late
Thu-Sat: 12:00 PM - Late
Sun-Tue: Closed
Social
Manchester's premier destination for innovative fire-based dining.
Navigation
Menus
Events
Book
Contact
Visit us
64 Bridge St Manchester M3 3BN
Opening Hours:
Wed 5pm - Late
Thu-Sat: 12:00 PM - Late
Sun-Tue: Closed
Social