Gourmet weekdays // All the most delicious new items are in the weekly gastronomic review “Kommersant Style”

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I’m counting on you, Hiroki-san There’s going to be a boom in Japanese omasaké in Moscow, where the choice of ingredients and, as a result, the menu is left to the chef. To understand how it works, it’s worth starting your acquaintance with the first and so far the only authentic premium restaurant in the capital, Kappa Hiroki Arakawa. This phrase means a chef from Osaka with 35-5 years of experience. In Japan, chefs are considered only those who have gone through a long practice and studied all the subtleties of Japanese cuisine. Studies can last ten years, as in the case of Hiroki-san. A real Japanese in his restaurant is responsible not only for the kitchen, but also for the whole institution, including staff recruitment. He, for example, can interview applicants for waiters for two hours. An omasaké course usually consists of 7-8 courses and includes appetizers, sushi, soups, hot dishes, and dessert. Each time you get a new menu, which depends on the chef’s products (of course, the freshest ones) and on his mood. Everything is prepared in the open kitchen, so…

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