The occasion requires Japanese punctuality, which today is difficult in the Mexico City; we never know what the traffic holds. The best decision, park a few blocks and walk. Just when you enter, you receive me Kazu Kumoto, chef who owns this space of delicate and meticulous decoration set in Tokyo, which makes it a unique restaurant for its size, for its subtlety in every detail.

Kazu Kumoto, prestigious chef resident in Mexico since the end of the 1970 decade and a pioneer of culinary mergers, it offers us its gastronomic refinement, which is the essence and feminine spirit in each of the processes, from the purchase and selection of local products, which are chosen individually so that Once transformed into edible art, come to our table. Fabiola de la Fuente, advertiser of the place, tells us that a large part of the products used in the kitchen are imported directly from Japan, to offer the authentic flavors of that mysterious country.

GALLERY

The culinary proposal of Kazu's Kitchen are the traditional stews that women from Tokyo they still preserve, but at the same time it is innovative by including some Mexican elements. Without doubt the feminine delicacy of Kazu Kumoto It is surprising and distinguishes its cuisine, since most of the Japanese restaurants in Mexico They are run by men.

Comenzamos con edamame spicy asado, aderezado con salsa caramelizada de cacahuate y acompañado con cerveza japonesa, ya que tienen una buena variedad de éstas para escoger; sigue la ensalada de algas y crocante; la preparación de los nigiri aburi flameados, de atún, robalo y salmón, es todo un espectáculo; continuamos con sopa de miso y tofu; en el tazón caliente de anguila, la perfección en la cocción del arroz no es casual, requiere gran experiencia de manejo de tiempos e ingredientes; por último el postre de tapioca con frutas picadas, cuyas cerezas de rojo intenso y piel firme confirman que la esencia femenina en este espacio es indudablemente la clave del éxito.