The Art of Omakase: Summer Menu Unveiled

Kyatcha Den Haag

Posted on: 13 Jul 2023

Embark on a culinary journey with our new Omakase Menu Summer Edition, a testament to the creativity and passion of our chefs at Kyatcha Den Haag. This summer, we invite you to experience a symphony of flavors, textures, and aromas that encapsulate the essence of both Washoku and Yoshoku.

The Omakase Principle

Omakase Menu Summer Edition

At Kyatcha, we uphold the principle of Omakase, entrusting your dining experience to our skilled chefs. This approach allows us to exhibit our creativity and experimentation, while adhering to the Japanese food philosophy of balanced flavor and nutrition.

Our Omakase menu is a harmonious blend of elements that are roasted, grilled, fried, simmered, steamed, and raw, reflecting the traditional rule of 5 constructions in a meal. Each dish is a revelation, a moment of discovery, and a celebration of extraordinary flavors and techniques.

Tropical Tuna and Vinaigrette

First Course

Our journey begins with a novel twist on tataki tuna. The steak is infused with tropical fruit tea and dressed with soy vinaigrette, served with avocado cream, sweet and sour daikon, miso crumble, and yuzu bergamot gell.

The fragrant sweetness of the tuna, the creamy avocado, and the contrasting temperature of the yuzu bergamot gell create a symphony of flavors that is a true summertime treat.

Carrot Foie Gras

Second Course

We revisit the classic foie gras and brioche, substituting the sweet and buttery brioche with an earthy and toasted carrot cognac cake.

The natural sweetness of the carrot is highlighted in diverse garnitures, a tart and spiced chutney, a pure juice reduction, and a refreshing carrot and lime zest ice cream. The thin layer of bergamot gel adds an extra spice and rounds everything out with its herbaceous nuance.

Uo Soba

Third Course

After an eccentric dish, we bring the journey back to familiarity. The pan-fried halibut with soba soothes the senses with its velvety beurre blanc sauce, accentuated with white miso for an enveloping umami flavor.

This quintessential Japanese format of fish and vegetables with a side of starch is a comforting return to tradition.

Lamb In The Garden

Fourth Course

Our lamb chops, encrusted in garden herbs, are served with potato korokke, dashi blanched asparagus and sweet peas, grilled tomatoes, and dressed with pan sauce and red wine reduction.

The crust of garlic chives, chervil, basil, and parsley infuses the game with their aroma while maintaining moisture. The crispy yet fluffy potato croquette is the perfect vessel for mopping up every last drop of jus.

Sweet Sake Choux

Fifth Course

The best part of eating your vegetables? The prize dessert afterwards, of course. Our dessert is a light yet indulgent craquelin choux filled with pineapple custard, topped with homemade sake ice cream, whipped cream, passionfruit, pineapple lace cookie, and dehydrated pineapple. It’s a delicate and satisfying destination that completes our Omakase journey.