Kyoto Kitcho Nagoya 京都吉兆 名古屋

During my short trip to Gifu for Yanagiya (柳家)  in early May, I layover in Nagoya for one day to explore this world heritage city. I absolutely love the town as the slower pace of live compare to my favorite city for food, Tokyo. Since dinner at Yanagiya the night before was a bit heavy (too much meat) to my liking, i just want food tastes pure and simple. My boyfriend took me to Kitcho for a short lunch as he is quite sure I'll enjoy the view as well as the quality food. 

Last August I had a stunning meal at the 3* Kitcho Arashiyama in Kyoto, the quality of food, service, environment were no doubt a perfect model in the domain of Kaiseki restaurants in Japan. With the addition of recommendation from my super-foodie boyfriend, I was also quite confident about Kitcho Nagoya. 

Kitcho Nagoya located on 41F the iconic Nagoya Middletown, which consists of a luxurious shopping mall on lower stairs and few restaurants on top of the tower. Distinctive from most traditional Kaiseki restaurants I've been to, the restaurant was bright and offers a bird's-eye view of the city at the counter, where you can also see the famous Nagoya castle. 

We visited during lunch time and the restaurants wasn't busy at all. We took two of the four seats at the counter, and there was another guest eating alone next to me. All other tables at the main dining room were free except the private rooms on the other of the restaurant.

Lunch menu ranges from JPY 7500 (bento), 12000, 20000, and 30000 which are almost same as the dinner menu, except the bento is only available during lunch, and an additional 50000 menu serves during dinner time. We picked the 12000 lunch menu as i just want my lunch lighter, so that i still have stomach for my hamaguri dinner at the famous Hinode (日の出).

Welcome tea with toasted Chazuke puffs

Welcome tea with toasted Chazuke puffs

Japanese Orange juice

Japanese Orange juice

1.  帆立貝 春野菜 ジュレ | Hotate-gai, Spring vegetables and Dashi jelly

1.  帆立貝 春野菜 ジュレ | Hotate-gai, Spring vegetables and Dashi jelly

First dish arrived in a fish-shape plate which indicates a seafood dish. The scallops were lightly seared as well as the spring vegetables surrounded, the dashi jelly makes entire bite of the tender scallops much more juicy. A very delicate and refreshing dish to start with.

2. 海老真薯,銀杏豆腐 | Ebi shinjo, Ginna tofu

2. 海老真薯,銀杏豆腐 | Ebi shinjo, Ginna tofu

As a pattern in kaiseki cuisine, Kitcho restaurants also serves top-quality dashi and owan (soup). The soup broth itself was as clean as purified water, it looks simple but was deep in taste. The prawn dumpling was soft and moist, its umami taste also makes the soup more delicious. The ginna tofu has a similar texture with goma tofu (sesame tofu). Each bite of the soup was enjoyable, a very memorable dish!

3. 鯛、穴子、太刀魚 | Tai, Anago, Tachiuo

3. 鯛、穴子、太刀魚 | Tai, Anago, Tachiuo

Sashimi dish includes Tai, Anago (not hamo) and Tachiuo, served with soy sauce and ponzu. Followed by another beautiful dish of Hassun consists of assorted delicacies such as deep-fried duck, prawn, egg of Tai (the one in jelly), Kinmedai sushi wrapped inside the bamboo leaf, spinach mixed with sesame sauce, dried sliver fish. Everything was flawlessly delicious.

4. 八寸: 鴨南蛮、金目鯛すし、鯛の子ジェレ、車海老... |  Hassun

4. 八寸: 鴨南蛮、金目鯛すし、鯛の子ジェレ、車海老... |  Hassun

5. 焼き鱒、桜エビの揚げ | Grilled Masu, Deep-fried Sakura ebi 

5. 焼き鱒、桜エビの揚げ | Grilled Masu, Deep-fried Sakura ebi 

Masu was still in season in early May, it was unexpectedly succulent and flavorful, the kinome herbs brings more taste to the sweet-taste fish. The deep-fried sakura ebi 'cake' was also worth-mentioning, its fragrance makes my mouth watering even before i ate it. It was as crispy and umami as i imagined. Loved the dish. The last dish before serving the rice dish was yuba (raw tofu skin) from Kyoto, with a kuzu starch base. 

6. 湯葉、葛掛け | Yuba, Kuzu-kake

6. 湯葉、葛掛け | Yuba, Kuzu-kake

7. 筍と山菜のご飯 | Bamboo and mountain vegetable rice, red miso soup and pickles

7. 筍と山菜のご飯 | Bamboo and mountain vegetable rice, red miso soup and pickles

Late spring is still an ideal season to have mountain vegetables. The gohan (rice dish) was made of mountain vegetables and bamboo shoots, with deep-fried gluten dough on the top. Minced chicken paste with sesame, assorted pickles and red miso soup were also served by the side. Although vegetable rice sounds boring, but the quality of pearl rice and fresh vegetables as well as the right-to-point seasoning made us refilled our bowls.

Lastly was sweets -  Miyazaki mango, Shizuoka melon jelly with white sesame paste, and Hojicha ice cream.

8. Desserts: 宮崎のマンゴー、静岡のメロン、ほじ茶アイス | Mango from Miyazaki, Melon from Shizuoka, Hojicha ice-cream

8. Desserts: 宮崎のマンゴー、静岡のメロン、ほじ茶アイス | Mango from Miyazaki, Melon from Shizuoka, Hojicha ice-cream

Lunch at Kitcho Nagoya was a nice experience, i am really satisfied with all the dishes even there was no luxurious ingredients used, but at 12000 yen for these high quality dishes with a stunning view sounds a steal. The service was also Kitcho-standard. I am happy to come back again if i'm hungry for kaiseki in Nagoya.


京都 吉兆 名古屋店 (きっちょう)

Address: 愛知県名古屋市中村区名駅4-7-1 ミッドランドスクエア オフィスタワー41F

Hours: 11:00~15:00(L.O.14:00), 17:30~22:00(L.O.20:00)

Cost: We paid 12000++ per head

Website:  http://www.kyoto-kitcho.com

Date of visit: Early May.2017