The story behind Kohaku combines 3 separate yet equally passionate visionaries. What started as exceptionally crafted sweets, grew to spread joy and pleasure to every person who tastes these gourmet treats.

The craft itself began with Daijiro’s experience and passion in the kitchen passed down from his Grandmother. Her expertise in Japanese cuisine began in an open-style kitchen in the heart of Osaka, Japan. This craft was then passed to Daijiro’s mother, who eventually trained and passed it on to Daijiro himself.

Daijiro’s carved an eclectic path early on, traveling the world with the Native American activist, teacher, and author, Dennis Banks. These travels left him interested in heritage and culture. After 18 years of successfully managing his family restaurant, Daijiro planted his roots in Bali, Indonesia.

Through the magic of Bali, he met his future business partners, Heru and François. Bonded through their children, they shared a passion for food and design that began the concept for Kohaku. With their combined business experience, their vision took off. To create sweet, hand-crafted delectables that resemble jewels and gems but taste like a slice of heaven.