Kai
When you crave the most authentic Japanese cuisine but you don’t have the time to endure a flight to Kyoto, hop into a cab and head over to Kai. As a recipient of countless prestigious awards including the sought after 3 stars by Forbes Magazine, the restaurant is a destination spot for a fashionable ‘couture’ tasting.
Located in the Upper East Side on the swanky Madison Ave, Kai has become a destination spot for foodies, businessmen and celebrities. The restaurant is owned by the famed Ito En Tea company and sits on top of one of the most alluring tea boutiques in Manhattan. Expect a dining experience filled with a variety of flavors and textures which will baffle your mind.
In Japanese, the word ‘kai’ signifies meeting or gathering. Kaiseki cuisine traces its origins back five hundred years to the temples of Kyoto, where delicate dishes were served to accompany the tea ceremony. Kai brings the tradition of kaiseki with a modern spirit that celebrates the elemental purity of traditional Japanese cuisine.
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The simple interior is minimalist, quaint and intimate. The main dining room is surrounded by glass railings, a lofted view of Madison Avenue and a combination of plain off-white walls and exposed brick. A sushi bar with seating for 9 sits in the back of the restaurant where patrons get the best view of sushi preparation.
When dining at Kai, the Omakase is a must have. We started our evening with the Mishima Beef “Hoba Miso Yaki”–succulent cubes of Mishima steak is paired with a dark rich miso and served on top of a hoba leaf. The dish arrives sizzling and finishes cooking on the table.
The deai (appetizer of tiny bites) is one of the most unique culinary masterpieces you will ever taste. Each bite is packed with an explosion of flavors and textures.
- Pressed Sushi with Sea Eel
- Mozuku Seaweed in vinaigrette sauce
- Pineapple mixed with Tofu
- Simmered Tuna mixed withGrated Daikon Radish
- Yamamomo (Mountain peach): both an underlying sweetness but a backbone of acidity that makes it very refreshing to eat.
- White Asparagus “Nibitashi”: Fresh white asparagus, flown in from France, is first boiled, then marinated in a chilled bonito stock. This Japanese preparation brings out the delicate sweetness of the seasonal vegetable.
- Bamboo Shoots “Tosani”: Delicious fresh bamboo shoots, a seasonal delicacy, are simmered with bonito stock and other Japanese seasonings.
The Yuba sashimi is highly nutritious and brought from Kyoto exclusively for Kai. When soymilk is heated, it forms a delicate film which is called Yuba. Yuba has a smooth silky texture melts in your mouth with a light salty flavor.
The grilled black cod is marinated in a luscious sesame paste and delicately grilled. Presented on a small clay plate, it glistens and shines. The dish is served with pea pods and tender vegetables.
Grilled suzuki (Japanese seabass) is brought fresh from Japan and salted lightly and grilled. The fish is topped with herb oil based sauce and topped with fresh julienne vegetables. Many ancient Japanese cities developed around suzuki which inhabited near seashores and and considered as a ‘luck-bringer’ fish.
Kai
822 Madison Ave
New York, NY 10065-4906
(212) 988-7277
-photography and article by David C Lee
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