We're a partnership between a winemaker and a chef.
Jesse Koji grew up working in Seattle's Japanese restaurants and has spent extensive time eating, drinking, and cooking in Japan and around the world.
Haley Jane has been making wine for a decade, and loves to share the joy of an open bottle and a table full of food.
Together, we make food that is of the Puget Sound prepared with a lot of Japanese techniques. We serve it with wines that we made or that we love.
Pop-up Dinners
We pop up in bakeries, on farms, on beaches, under willows, on back porches and in home kitchens.We serve as many folks as we can, 10 to 100 depending on how many helping hands are around.We serve food that we believe in, food we've thought about. We use our years of experience in wine, sake, and fermented foods to amplify raw products. See Upcoming Events for more.
Fuku Ferments
Fuku Ferments is a koji based fermentation factory that will open at the Mukai Fruit Barreling Plant in late 2026.
Autumn Pop Ups!
This November we'll grab a bunch of autumn vegetables from Makanai Farm and hop in a van down to Hannyatou, our favorite little saké quaffery. It'll be a super smash, back to back, two weekends in a row.
Inaka Nights Round IV
November 9th and 10th
The first weekend will be our annual farm to table Izakaya blow-out with our farmer heroes Koji and Lizzy from Makanai Farm. The dinner will be replete with the rich sweetness of fall crops supported by what we've preserved from summer's bounty. We'll have meat from Skagit River Ranch and seafood from Crab Bellingham. It will be fast and loud. We are excited to share the energy of Izakaya in the cool of Autumn. Come eat, drink sake and find out how much fun kabocha can be at a party.
Kakigoya Round II
November 16th and 17th
We weren't sure if this event was going to work last year but holy mackerel! We're bringing the best of the bay from Hama Hama on the Hood Canal for another year of sake steamed oysters. We'll have a fresh batch of sake going that we will use to bathe plump oysters fresh from the cold waters of autumn. We'll also have veggies from Makanai farm and a smattering of side dishes to keep you well nourished. This evening is a candy-land for saké pairings and Hannyatou has an scrummy range of sakés for the job, from deep savory to warm yet refreshing.
Find us on Instagram @kidstablefoodEmail us about anything.
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all photos by Troy Osaki, thank you Troy!
We have run a lot of different things over the years, and have racked up a good amount of websites and instagrams to manage. Fuku is the first kanji of our last name, and will unite our work in food and wine under one big roof.