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2024-05-01
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While sukiyaki might be available everywhere, quality sukiyakis are hard to come by, especially ones that are as sophisticated as Sukiyaki Nakagawa.Taking over the space of Sushi Houzan, Sukiyaki Nakagawa is now opened adjacent to Teppanyaki Mihara Goten at Cubus, serving authentic Kansai-style sukiyaki. Having been a Kaiseki chef for over 25 years (6 of which spent at The Okura’s outpost in Amsterdam), the menu curated by Chef Kazuyuki Itagaki San is refined and meticulous. I particularly lik
Taking over the space of Sushi Houzan, Sukiyaki Nakagawa is now opened adjacent to Teppanyaki Mihara Goten at Cubus, serving authentic Kansai-style sukiyaki. Having been a Kaiseki chef for over 25 years (6 of which spent at The Okura’s outpost in Amsterdam), the menu curated by Chef Kazuyuki Itagaki San is refined and meticulous. I particularly liked the effort that he and his team put into items such as marinating toro in a rare unfiltered soy sauce that they source from Wakayama from 1 of the 2 oldest soy sauce refineries in Japan.
The same soy sauce is fine tuned by Chef Itagaki San for their sukiyaki base, giving the base a distinctive depth and a significant reduction in sweetness that the usual sukiyaki sauce has, which I liked a lot.
I also loved the seared foie gras served atop a velvety french toast that was dipped in soy milk and egg yolk before frying. Even for someone like me who isn’t into foie gras found it delectable.
Wagyu lovers would like know that they only serve prized Matsusaka beef, rare Oita beef from the Fuji Farm and carefully curated Hokkaido beef. The meal ended with a bang, serving wagyu beef and sea urchin claypot cooked ゆめぴりか 夢美人米 😻 Addictive!
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