three new Japanese restaurants in Moscow – Afisha-Restaurants

  • If you believe that sushi is the basis of Japanese cuisine, then you can give yourself two goodies in Japanese studies and go to many new almost Japanese restaurants at the same time. Purpose: to learn the intricacies of different areas of Japanese cuisine and how much it costs.

  • Street food is coming

  • J’Pan on Solyanka is the chain’s freshest restaurant, loved by young people. Here they cook donburi, ramen, curry, tonkatsu – everything that is eaten at home and on the streets in Japan. To understand what is what, you need a real dictionary. Donburi – a bowl of rice with additions: meat, fish, vegetables, egg. Tonkatsu is a fried pork chop in a special breading. Okonomiyaki is a teppan fried bread made from a mixture of different ingredients. This is a very tasty thing, and it’s also nice to shoot it on video, because the heat of the bread makes the dry tuna chips with which the dish is seasoned funny and always impresses. Tamago is a sweet and spicy Japanese omelette. It is the taste that distinguishes it from the usual, but also the fact that it is folded in many layers. With ramen and curry, everything is clear, the first is noodles in broth, the second is a thick sweet and sour sauce with the necessary potatoes and carrots.

  • Kushiyaki is added to all this in Solyanka – grilled skewers. There are tiger prawns, and mini octopus, and squid, and beef, and even a chicken cutlet. In Japan it is customary to dip Kushiyaki in sauce or spices, so all bistro skewers are served in different variations. Most people forget them in an attempt to save their face during the race with laces on two skewers – and in vain. Take kushiyaki with various snacks, fill the whole table with different sizes and very nice dishes (it will be available soon in the restaurant store) and admire the beauty of the moment that happened.

  • Set kushiyaki

  • Moscow is obsessed with ramen now. J’Pan prepares them with a lot of confidence, although it can not be said that they are the best ramen in town. Huge portions of seafood ramen in creamy shrimp broth with chikuwa fish tubes, smoked squid and tiger or curry ramen shrimp in spicy beef broth with pork belly, marinated bamboo and spicy corn will fill you up.

  • curry ramen

  • It is important that at J’Pan you can eat some dishes that are not prepared at all in other Japanese restaurants in the city. These are, for example, takoyaki – Japanese donuts made from batter filled with marine reptiles. No other donut in the world can compare to them. They also have natto, one of the strangest cuisine of the island. Fermented soybeans, sweet-salty, sticky, viscous, smell of ammonia and make the Japanese shudder. J’Pan adapted them to the taste of Moscow, but again failed to destroy the authenticity. Desserts in Japan are often made with sweet adzuki bean paste. The restaurant bakes waffles in the shape of taiyaki fish, but, unfortunately, there are no absolutely fantastic things like Mont Blanc dessert from chestnut paste with noodles or Everest parfait.

  • A fresh look

  • We are somehow used to the fact that someone cooks Japanese cuisine here, but not Japanese. There are, of course, exceptions, but they only emphasize the big picture. Fresh Japanese introductions to the Moscow scene – Masaharu Horiike. Hailing from a family of restaurants, he studied the basics of classic Japanese cuisine and devoted himself entirely to the culinary arts. Before coming to Moscow, he worked in a gourmet restaurant in a classy hotel in Tokyo and now, according to rumors, he cooks at the residence of the Japanese ambassador. All together – more than flattering suggestions to visit the new Kichi restaurant, which opened in Sretenka above the PR11 prosecco bar.

  • Leader Masaharu Horiike

  • Thanks to Horiike, we have the opportunity to try temari. Wrapped in a ball and covered with a thin slice of fish, these sushi beads are just cute and not food. He also taught the chefs how to serve the sashimi not in flat slices, as usual, but to gently cut one side of the sashimi and roll them into rolls. This is also beautiful and helps the fish absorb a little more sauce. He also thought of fake corn flour. It is somewhat like a pudding, with its recognizable corn flavor standing out from the wasabi pepper and dashi jelly. The thing is strange and attractive and with sweet spices it can well become a dessert.

  • Tuna sushi

  • Traditional Japanese cuisine can be very unusual and strange. Most people will probably refuse to eat breakfast rice porridge with fried horse mackerel. As a result, a second chef teamed up with Horiike – Sergey Ligay, a strong craftsman with extensive experience. It is responsible for Moscow-friendly delights, such as an impressive crab bag with a grape necklace on top and an avocado pillow or fried shrimp with matcha tea sauce. All this looks very happy and inspires optimism. Exactly what we need now from Japan and the rest of the world.

  • Luxurious format

  • The Bluefin nikkei restaurant in Moscow city has a completely different existence. Or rather they are two of them. The first is sushi. The best sushi in Moscow happened to be made in small, very intimate places. First there was a kiosk opposite the Ukraine Hotel in Kutuzovsky, where the Bentleys and Helicons stood all the time, then Kosyak in Tishinka, now Bluefin, a tiny glass kiosk at the foot of the Neva Towers in the City. There are at most thirty places, but if you are a real fan of the best quality sushi and sashimi in Moscow, you are here.

  • This is the first case in my memory when a restaurant is developed by a delivery service, usually restaurants launch them. The Bluefin mission is amazing. No one else pays so much attention to the packaging and the quality of the product. I advise you to try to appreciate and admire. With such a background, it is not surprising that a restaurant in the shadow of the giant skyscrapers immediately breaks a taste record.

  • Nicolas Kim and Santiago Torrijos

  • Nikolai Kim is responsible for sashimi, sushi, buns, tartar and other Japanese raw products. The trick is to put less rice in the sushi and more seafood than is generally accepted, so it’s easy to enjoy a silky scallop rich in tuna, yellow tail, that you can not try anywhere else. By the way, the menu also includes vegetarian rolls – mushrooms with asparagus and unagi and avocado with chuka and crushed tomato, arugula and truffle oil. You will not find such options in Moscow for days with fire.

  • The second is the same nikkei. This is a special cuisine of the Japanese diaspora in Peru. Japanese traditions and techniques in it are enriched with Peruvian. All these trendy ceviches and tiraditos, which are full in all the restaurants of Moscow, are a living example of it. The Nikkei is essentially an example of organic fusion, a mixture of French and Nizhny Novgorod, created for the sake of the best. The Nikkei menu at Bluefin was created by Santiago Torrijos, a Franco-Colombian chef who has worked in so many three-star restaurants that the experience would fill an entire Michelin guide in Moscow. He cooks boneless sea bass with duxelle on vine leaves, a kind of huge dolma fish comes out, completely airy. His okonomiyaki also concerns lightness. Ribeye seasoned with marinated sea buckthorn and gomasio. Sea bass croquettes with crab caviar and trout decorate the flowers. By the way, they appear here in almost all dishes: this creates the connection between the kitchen and the interior, in which the tropical green under the ceiling initially slightly discourages in the middle of the glass and stone of the city, and then becomes the only possible reality here.

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