FIRST LOOK: Kitten, a Sophisticated Take on Japanese Izakaya Culture

We got a sneak preview of the space this week, and wow. The interior aesthetic is one of the most visually striking settings in the city – featuring vast eight-metre-high ceilings, walls of bamboo and Venetian plastering, an extensive marbled bar, and a towering five-metre bonsai tree.⠀
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It’s all led by Head Chef Josh Gabrielides joining from Ivy Asia and Head Sushi Chef Daniel Zhou from Peter Street Kitchen, the talented team also boasts experience from top ranked UK Pan-Asian restaurants.

Sushi will take centre stage and you’ll be able to dine with a front row seat to chefs handcrafting dishes, and see one of largest charcoal Robatayak grills in the city in action through the semi-open kitchen.⠀
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There will be an exquisite fresh raw menu with the likes of Black and Blue Tuna with pickled kohlrabi and squid ink tuille, and Wagyu Beef Tataki with truffle ponzu, sliced truffle, chives, and crispy shallots.⠀

The Robata menu – traditionally cooked over open flames – includes T-bone with pickled red radish and sesame miso dressing, and Chicken Yakitori with pickled heritage carrots and pink ginger. For those who love seafood there’s a Whole Sea Bass with ginger, Sake Steamed Clams with seaweed, and Salmon with Dashi Poached Choi Sum, kohlrabi, caviar and split shiso dressing. Crisp Tofu, Wild Mushrooms, Robata Sweetcorn, Heritage Tomatoes and Charcoal-seared Aubergine form a selection of delicious vegetarian and vegan dishes.⠀

The stunning interiors make it a great go-to destination for drinks alone and Kitten’s cocktail menu features classic, yet inventive combinations enhanced with Japanese influences, crafted by Tim Herbert – previously of Wood and Co. On weekends there will be live music, DJs, and entertainment, and if the Manchester weather holds up there’s the option of al fresco dining in the Square too.⠀