01 / ABOUT THE PLACE
About this place
Seasonal small plates break up the yakitori, and chicken-broth ramen can bring the meal to a close. At KITA, the omakase offers more than skewers alone. One memorable combination is tsukune with a quail egg. Separate diners have described the egg as soft-boiled and runny, and the tsukune as aromatic on the outside and tender within.
Between the skewers, expect small dishes featuring seasonal vegetables and chicken. One omakase meal included nanohana greens and gizzard dressed with mustard, a tart with liver pâté and kumquat, and charcoal-grilled duck with bamboo shoots, offering a gradual change of pace from the yakitori. Diners have also mentioned chicken neck, liver and wings, with the appeal of tasting the differences between cuts.
For the final course, diners have reported options such as chicken-broth ramen and grilled rice balls; some have tried both the salt and soy-sauce versions of the ramen. The broad sake selection adds another way to pair the meal. KITA is on the 3 floor of a building in Mishuku, and reservations are recommended for dinner.
