Kitsho highlights summer cuisine with yukata challengeThis festive month of July, Kitsho proffers fresh catch that’s farmed fromthe wilds of Japan’s vast seascapes. These prized catch are sought-afterstaples throughout Nippon-land this time of year.
Fresh water fishes are available only during the summer months of May,June, July, and August.
Chi ayu tempura is a delectable dish of young fish
Savor these gastronomical gems by booking your reservation at (632)795-8888 local 2312 / 2311 or (632) 994 3623. or visit www.kitsho.online for more details.
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These fishes are delivered to Kitsho’s kitchenfresh, and not frozen. That’s why diners will get to taste the salty-sweetish aftertaste that’s peculiar to fresh fish concoctions.
Mebaru Nitsuke, saltwater grilled fish, is one Kitsho’s featured dishes in its summer cuisine.
Some of these savory dishes include mebaru shioyaki (boiled saltwaterfish), chi ayu (young fish tempura), mebaru nitsuke (saltwater grilledfish), and ayu ( fresh water grilled sweet fish).
Fresh water sweet fish is best served as a yakimono dish!
The price per dishis P1,380 inclusive of VAT.Ramen dishes plus chahang and gyozu will be offered with the a la cartebuffet. There will be no buffet spread setup so everything that diners wishto sample and savor will be prepared only when ordered. Thus, everythingwill be served right off the flame.The lunch buffet is priced at P1,356 while the dinner buffet is valued atP1,536. Both meal prices are inclusive of VAT and service charge.
The yukata, or summer kimono, is worn in the sunny months and is woven with lighter fabrics.
Likethe barong tagalog or the terno, the Kimono is Japan’s nationalcostume. The intricacies of wearing it was briefly shown in the movie”Memoirs of a Geisha.” Arthur Golden made a more detailed sketch of thekimono in his celebrated historical novel. The yukata, or summer kimono, is usually woven with a lighter fabric andworn usually in the summer months. July is the height of Japan’s summerseason and Kitsho wants to celebrate this festive occasion with ‘a ‘YukataChallenge.’
Diners enjoy a 10% discount from all his/her orders, except the a la cartebuffet, if he wears a yukata when he/she dines at Kitsho. He/she shouldtake a photo and post the snapshot in his/her Facebook or Instagramaccount with the hashtag “#iamKitshoKimono” .
Diners who join Kitsho’s ‘Yukata Challenge’ get to enjoy a few perks.
He/she needs to make his/herpost public so everyone can see.Diners can invite their friends to share their post. The diner who gets themost number of shares wins a prize – a gift voucher worth P5,000 – from theF&B team. In case of a tie, the aggregate reactions garnered by thecontending posts will be the tie breaker. The yukata challenge starts onJuly 1, 2019 and ends on the midnight of July 31, 2019. The winner will benotified thereafter.Kitsho Japanese Restaurant and Sake Bar is managed and operated by MCKMillennium Food, Inc. and is conveniently located at the ground level ofHotel Jen Manila, across the sprawling CCP Complex, along Roxas Boulevard’ssunset strip on the historic Manila Bay Area.
For reservations, simply call the restaurant’s trunkline no.(02) 994-3623 or Ms. Malou Manzano through telephone no. (02) 877-63-79 .For moredetails, simply visit Kitsho’s social media pages .KITSHO FB|| KITSHOinstagram|| KITSHO twitter