| 〜MENU〜
Text Kunio TOKUOKA
Photo Chiiho SANO
Menu(Italian) Sayaka MIYAMOTO
The Japan watches the season's transition and has the sensibility
which can feel the different seasons. People with the outstanding
sensitivity are widely-regarded as talented people.
I think that it is because the natural beauty was overlap
with people's feeling and has been expressed. It is the root
of all Japanese culture, such as Waka (Japanese poem), tea
ceremony, flower arrangement and incense burning. In addition,
in the Japanese cooking, such a technique is used now. In
our restaurant Kitcho, we cherish what one has and want to
share our enthusiasm with customer in this way.
About Table Setting
In Japan, we put dishes on “Ozen (tray)” when we have a formal
meal. We consider the meal as a pure and innocent thing to be
introduced to our body. For this time, I prepare a natural indigo
dyeing cloth for you instead of using “Ozen.”
Though the shape and color of chopstick rest, chopstick, dishes,
meals, and glass on the “Ozen” are different each other, they
give off a certain unified ambience. This contrast is just our
sense of Japan.
1. Antipastini "HASSUN" con
Candelina Giapponese
nelle Ciotoline d'Arance a Forma di Fiori:
/Scampi Scottati e Foglie di Basilico al SYUTO
(l'interiora del tonno sotto sale )
/Croccante di Pelle di Pollo e listarelle di Cardo Gobbo
di Nizza Monferrato
/Alghe HIJIKI e Peperoni di Carmagnola
2. "WAN"
-Brodo in ciotola di legno laccata URUSHI(lacca del Giappone)
con:
/GOMA DOFU (Tofu di Sesamo)
/Fettine di Merluzzo
/Cipollotti
/YUZU (Agrume profumato giapponese)
3. Carne Cruda Piemontese alla Tokuoka
con
/Puree' di Patate Francesi
/Riso Fritto
/Aglio Fritto
/Senape e Peperoncini Giapponesi
/Erba Cipollina
4. "CHAWAN MUSHI" -Uovo
e Brodo Cotto al Vapore con
/Funghi Porcini Piemontesi
/Crema di Zenzero ed Erba Cipollina Tritati
/KATSUO BUSHI (Scaglie di Pesce Bonito Affumicato)
5. Fritto di Pesce alla Salsa di SHOYU(salsa
di soia) con
/Fagiolini
/Fagioli Borlotti
/Finocchio
/Champignon
/ Pesto di Rucola, Prezzemolo e Basilico
/YUZU(Agrume profumato giapponese)
6. "KURI GOHAN"-Riso
e Marrone di Cuneo Cotto alla Giapponese
con Salsa di Panna e Parmiggiano
7. Dessert
"MIZU YOKAN" (Gelatina di Azuki)
Te' Verde Giapponese |
