September 25, 2017, 5:59 pm
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Kitsho introduces 40 new dishes

PREPARING authentic Japanese fare for more than 30 years, chef Masahiro Mizumoto introduces Kitsho’s updated menu which includes 40 new dishes spread across choices of sushi and sashimi to rice toppings and noodles, as well as delectable desserts that include homemade ice cream flavors like matcha green tea, wasabi and black sesame, plus smooth cheesecakes topped with soft-serve vanilla ice cream. 

In an interview, Mizumoto said he decided to update the Japanese restaurant’s set of choices to offer guests new dishes with zestful flavors. “Guests and dignitaries of the Japan Embassy frequent to Kitsho to dine,” he noted.

The fine dining restaurant has a wide variety of sashimi choices such as Hamachi (yellowtail), Maguro (tuna), Uni (sea urchin), Ika/Ikasomen (cuttlefish),Tako (octopus), Aji (horse mackerel), Hotate (scallops), Shimesaba (marinated mackerel), Tai (sea bream), fresh king/Norwegian Salmon as well as live Lapu-Lapu and Lobster specials.

Sushi staples have Matsu/Take, Nigiri, Unagi/Anago (freshwater/sea eel), Ebi (shrimp), Geso (cuttlefish head), Kohada (gizzard shad), Tamago (egg omelet) and Ikura (salmon roe).

Rolled sushi, on the other hand, comes in many varieties like Kappa (cucumber), Oshinko (pickled radish), Kanpyo (dried gourd shavings), Negitoro (ground tuna and spring onion), Inari (sweet bean curd) and the popular California Maki with mango, crabstick and cucumber wrapped in sushi rice and flying fish roe.

For appetizers, there’s Buta Kakuni (Japanese braised pork belly), Ika shiokara (pickled squid with salt), Chawanmushi (steamed egg with seafood) and Itawasa (sliced fish cake), among many others.

Tempura lovers would relish offerings like Enoki (golden needle mushroom), Kaki (oyster), Kanikama (crabstick), Tamanegi (white onion), Kakiage (assorted sliced vegetables with dried shrimp) and everyone’s favorite, Ebi Tempura.

Gourmets and the health-conscious may go for Yakimono (grilled) dishes like Miso Yaki (beef tongue in miso), Benishake Shioyaki (red Japanese salmon), Tori (chicken) or Gindara Teriyaki (black cod). These can be paired with Teppanyaki fare such as Waton (organic pork), Yakisoba (sauteed egg noodles with vegetables and pork),
Okonomiyaki (savory Japanese pancake), as well as US and Wagyu Beef Sirloin and Tenderloin options.

Fans of Shabu-Shabu would not be dismayed with hot pot specials such as the Seafood Kimchi or Wagyu Sukiyaki.  As for those with exotic palates, ‘tis the season for
King Crab and the Tiger Pufferfish. Mizumoto is the only licensed chef in the country to prepare the deadly denizens.

For its set meals, Kitshohas choices of Sushi, Sashimi, Tempura, Teppanyaki, Hot Pot and Bento Boxes.

 “The Japanese cuisine is very healthy as we don’t use too much oil, and our method of cooking is simple,” said Mizumoto, adding he intends to incorporate other cuisines as long as these are aligned with the Japanese concept.

Mizumoto noted there are many Japanese restaurants out there, “but there are no authentic Japanese chefs. When they would go to other Japanese restaurants and taste their food, it is not authentic Japanese… What they need is an authentic Japanese chef.”

He said many Filipinos who frequent Japan and got to taste Japanese food there know the authentic flavor. “When they go back to the Philippines and crave for Japanese food, and when they recognized that the taste is different… They wouldn’t go to other Japanese restaurants,” Mizumoto pointed out.

Kitsho has a seating capacity of 90 covers, all tastefully arranged for couple seating or small clusters.
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