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The secret story behind the opening of this restaurant near Fushimi Inari Taisha Shrine in Fukakusa, Kyoto...
May 27, 2024 open
Kitten (Kamigyo-ku, Kyoto City, Kyoto Prefecture) is tucked away in a residential area, and even with a map in hand, you might miss it. The owner, Mr. Sugano, trained for many years at Yamanekataken in Nagoya, which is a favorite of gourmet connoisseurs, before opening his own restaurant in this new location.
My goal is to carry on the taste of my master," says Mr. Sugano. Mr. Ito, the owner of Yamanekataken, whom Mr. Sugano calls his mentor, taught him not only the taste and techniques, but also the way of thinking about food itself.
It is a revival of old Western, Eastern, and Japanese dishes," he said. We are also looking at the way food should be.
The background of the ingredients is also a focus. For example, eggs are made from feed originally eaten by chickens, thereby thoroughly eliminating any odor. The cooking methods also go back to the basics, such as using Edo period knife techniques to prepare fish.
All photos are examples of the 9350 yen omakase course. The dish of the day was sashimi of sea bream from the Irago channel, zucchini with soy sauce, sesame flavored string beans, and fried carrots.
The 11-course menu includes dishes such as Mishima beef, Japan's first cow dating back 1,400 years and designated as a natural treasure, and bowls of suppon (a type of fish), which are rarely seen in Japan.
Mishima Beef Takoyaki. Mishima beef, which survives on the island of Hagi in Yamaguchi Prefecture, has fine fat that does not harden even at cold temperatures.
We hope to become the kind of restaurant that people who don't normally think about going out to eat would want to come all the way here. We ask our customers to refrain from taking pictures at the restaurant, and we would be happy if they could enjoy the pure taste of our food. The restaurant offers one or two types of sake, sparkling wine, white wine, and red wine that do not interfere with the food.
Caramel sautéed bread with mascarpone, a sweet treat made with Tuscan bread, which was popular in Rome in the 80's. The bread is baked in the restaurant every morning. The bread is baked in the store every morning.
Mr. Sugano, owner of the restaurant. After training for eight and a half years at Yamanekataken in Nagoya, he was recognized by his master for his skills and became independent. He runs the restaurant alone in a renovated 100-year-old house.
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