A burgeoning scene has developed in Catskill over recent years, fueled by businesses that are inviting to visitors but also attentive to locals’ needs. Accessibility, after all, is an important component to sustainability. Formerly a strictly pop-up dining concept, Catskill’s increasingly popular fast-casual dining concept, Atelier Ku-Ki, fits the bill, offering authentic Japanese cuisine made from locally sourced ingredients, served in portable, affordable bento boxes.
“Our intention has been to bring awareness to Japanese food, which is generally very under-represented in the Hudson Valley,” says Chef Kristiaan Ueno, who co-owns the business with his wife, Yoko. “Everyone’s familiar with sushi and ramen, but there are many other delicacies, and we wanted to make them more accessible.”
Atelier Ku-Ki first emerged as a pop-up in August 2020, after the Uenos joined the pandemic-fueled exodus from New York City. Yoko had been working as a pastry chef at French Louie in Brooklyn’s Boerum Hill neighborhood and Kristiaan had been the executive chef at downtown Manhattan’s Fidi Hotel. When they relocated to the Hudson Valley, they knew they still wanted to work in food—but this time on their own terms—and developed a plan for a bento box company.
Beyond offering the simplicity of a grab-and-go meal, Atelier Ku-Ki’s bento boxes feature an artfully plated, intentionally curated sampling of our region’s bounty that’s fresh, healthy, and satisfyingly filling. “Working with local farms and purveyors was a no-brainer because we have access to amazing food in the Hudson Valley,” Kristiaan says.
The pair chose Japanese cuisine because of their deep personal ties to the country. Although they met in New York, Yoko is originally from Tokyo and still has family there, and at one point Kristiaan lived in Japan for five years. “It’s a very special place to me personally, not only as a chef but as a creative mind,” he says. “The country's culture inspires me.”
The Uenosstarted out doing pop-ups at businesses like Village Coffee & Goods in Kingston and Cooper’s Daughter Spirits in Claverack. “We embraced the pop-ups as a way to increase awareness, both for people to get to know us and as a great way for us to learn about the Hudson Valley and the people in our community.”
Although bento box meals are seeing an uptick in popularity on menus around the US—by nearly 14 percent over the past four years—bento, which literally means a decorated lunch box, has been around for centuries. When plated with care, bento is an art form unto itself. And that’s why it’s fitting that their first brick-and-mortar location is situated within Made X Hudson, a collective featuring designers, artists, and now, food.
The Uenos didn’t set out with the goal of seeking a permanent home for the business, but were open to finding a small space that offered “an air of intimacy, similar to the informal counter-like experiences reminiscent of what you would find in Japan.” The new space provides Ku-Ki’s fanbase with the ease and convenience of grab-and-go that they’ve grown accustomed to, now with the additional option to sit and stay for a spell at one of eight bar stools along a copper counter. An added bonus to eating in-house: the custom dishware made in collaboration with Germantown-based ceramicist Andrew Sartorius.
“This is a really nice step for us in the community, because some have known us and known Ku-Ki for years now, and they trust our intention, quality, and consistency,” Kristiaan says. “And that’s something we’re particularly proud of. We want to ensure that what we offer remains accessible to everyone.”
Their menu evolves as the seasons turn, depending on local farm and purveyor availability, and features three meal options—two protein boxes and one vegetarian—at $20 each, as well as two Onigiri appetizers ($4-$5 each) and a dessert box that ranges in price depending on ingredients, usually starting around $25. Popular boxes include teriyaki wild salmon, which typically features Japanese potato salad, chikuwa isobe-age tempura, tamagoyaki, kale and carrot ohitashi, pickled tomato and vegetables, nori, lotus root, red shiso furikake, and salt kombu.
“We approach teriyaki differently than many American restaurants,” Kristiaan notes. The vegetable protein soboro and the turmeric chickpea curry are among vegetarian favorites. Seasonally appropriate classics, like a grass-fed beef stew in the fall and chicken katsu in spring, have been popular options during past pop-up events. Meats and vegetables are procured from local purveyors including Herondale Farm in Ancramdale, Nimble Roots in Catskill, Eger Brothers in Hudson, among others. A small selection of beverages are available, too, including organic green tea (chilled in warm weather, hot in the fall; $3), Kimino sparkling water ($3.50), and yuzu juice ($4).
Atelier Ku-Ki held a well-attended soft launch on March 31 to coincide with a maker showcase at Made X Hudson, and officially opened April 7. Current hours are Fridays and Saturdays from 12pm to 6pm, with a Thursday evening pop-up at nearby Left Bank Ciders starting in the summer.“We’re excited to share this food,” Kristiaan says. “We’ve taken a very healthful approach to traditional Japanese food that’s locally sourced, authentic, and just really delicious.”
Atelier Ku-Ki at Made X Hudson
391 Main Street, Catskill, NY 12414
