Another one to add to the roster of restaurants making their debut at Deansgate Square, KITTEN is hailed to be one of the most visually striking settings in the city – featuring vast eight metre high ceilings, walls of bamboo and Venetian plastering, an extensive marbled bar and a towering five metre bonsai tree.
Guests can dine with a front row seat to the sushi chef’s intricate handcrafting of dishes that will also contain the best quality ingredients, including the finest grade tuna and hamachi, whilst glancing into the semi-open kitchen to see dishes grilled over one of the largest charcoal Robatayak grills in the city.
The kitchen team will feature the very best talent the sector has to offer. Head Chef, Josh Gabrielides joins from Ivy Asia and Head Sushi Chef, Daniel Zhou joins from Peter Street Kitchen, whilst the team also boasts experience from Sticks and Sushi and other top ranked Pan-Asian restaurants around the country.
Taking centre stage in the venue, the sushi chefs will serve up an exquisite raw menu featuring a selection of freshly made dishes including Black and Blue Tuna with pickled kohlrabi and squid ink tuille, and Wagyu beef Tataki with truffle ponzu, sliced truffle, chives and crispy shallots.
Traditionally cooked over open flames, the Robata menu includes the finest cuts of beef – T-bones with pickled red radish and sesame miso dressing, Chicken Yakitori with pickled heritage carrots and pink ginger as well as carefully crafted duck, pork and lamb dishes. Those who favour seafood can enjoy a whole sea bass cooked over the charcoal grill served with ginger, sake steamed clams and seaweed, and Salmon with dashi poached Choi sum, kohlrabi, caviar and split shiso dressing.
Tempura squid, Yasai vegetables and Nobashi noodles all feature on the menu whilst crisp tofu, wild mushrooms, Robata sweetcorn, Heritage tomatoes and charcoal-seared aubergine form a selection of delicious vegetarian and vegan dishes.
Equally a go-to destination for drinks alone, KITTEN’s cocktail menu will feature classic yet inventive combinations enhanced with Japanese influences, crafted by Beverage Manager Tim Herbert – previously of Wood and Co.
Across the weekend diners will be able to enjoy live music, DJs and entertainment and on warmer days guests can dine al fresco dining in the stunning setting of the Square. The front of house, a team of ex-hoteliers, will ensure the guest experience is second to none.