KYOTO, THE JAPANESE OF VIGO

Kyoto Galicia in Vigo has found the perfect formula between the Atlantic product and the Galician rias combined with the most authentic foundations of this jewel of international cuisine. Since 2006, Kyoto Galicia strives to reach a high level in this type of cuisine so special that in the last decade has seen its followers grow exponentially. The Asian style has something addictive and, specifically, Japanese cuisine brings together all the nuances that accentuate these sensations.

The restaurant was the first Japanese of Vigo and was born as a culinary necessity that had to be solved. The restaurant is located on Cuba Street, parallel to the lively Gran Vía, in the most central area of the city. In this context of office environment, shops and hustle and bustle, Kyoto is a very valuable solution for midweek lunches with its special day menu or to pull the letter if you have a little more time. The more relaxed dinners and weekends are unique opportunities to enter this unique cuisine.

The place looks small, but the reality is that being distributed in two different spaces reaches a reasonable capacity of tables while still giving off an intimate and warm air. The light is especially careful to create a pleasant and somewhat mysterious atmosphere that enhances the experience. Between the two main spaces of the restaurant appears a small bar, ideal to eat near the chefs and to observe how carefully, and almost with surgical pulse, they manipulate the fish, the sushis or the algae. The highlight in the decoration of the restaurant is the oriental garden that can be observed from inside the premises, an interior patio used to give a visual lung to all the diners of the restaurant and that in the light of the night becomes enchanting.

All great gastronomic space has a soul and in the case of Kyoto is embodied in Alex Pardo, who coordinates the restaurant room, recommends, explains in detail the options offered by the letter and much more. The Kyoto team is perfectly synchronized to give the best service, the chefs elaborate the creations live and they are a show in itself. To maintain a style, it is enough to work with the best product from Galicia, with special dedication to nearby fish and seafood, which pair with original and innovative recipes.

It is really a perfect fusion between Asian cuisine and local produce. Of course, the whole family of sushi has a preferential place on the menu, but the richness of the Galician rias makes it necessary to play with products such as horse mackerel, mackerel, sea bass, turbot, scallops, oysters, Galician sea urchin …

Lovers of the theme in question will dare creations such as the Ventresca of sea bass with citrus sauce of wasabi and peanut oysters, or a proposal of tempered shrimp ceviche with scallops, feta cheese and yellow pepper. Bluefin tuna can also be found in tataki with piparra gel and sweet kimuchi. All very worked, elaborated and with a point of risk that the public accepts with enthusiasm. The confectionery is a separate chapter, like the green tea brownie with sesame ice cream. Dare to try it.