New Japanese restaurant KITTEN opens in Manchester

The spectacular new Deansgate-based restaurant and bar features bamboo walls, marble and a five metre high bonsai tree.

The striking Japanese aesthetics and dazzling interiors has been a sure-fire hit with diners since opening its doors for the first time recently.

KITTEN is the latest restaurant set to open at the burgeoning new Deansgate Square district in the city centre.

The vast site features Japanese fine dining and contemporary cocktails in a super-stylish setting, featuring vast eight metre high ceilings, walls of bamboo and Venetian plastering. There’s an extensive marbled bar where revellers can sit and enjoy cocktails, as well as leather booth seating across the dining space.

Guests will also be able to dine with a front row seat to the sushi chefs hand-crafting dishes at the huge bar. These seats also provide a peek into the semi-open kitchen to see dishes grilled over one of the largest robatayaki grills in the city.

The KITTEN kitchen team is headed up by head chef Josh Gabrielides who joins from Ivy Asia and head sushi chef Daniel Zhou, who joins from Peter Street Kitchen.

The team also boasts experience from Sticks and Sushi and other top ranked Pan-Asian restaurants around the country.

Highlights on the team’s eye-catching menu include the Wagyu beef tataki with truffle ponzu, sliced truffle, chives and crispy shallots. Traditionally cooked over open flames, the robata menu includes the finest cuts of beef; T-bones with pickled red radish and sesame miso dressing, chicken yakitori with pickled heritage carrots and pink ginger as well as carefully crafted duck, pork and lamb dishes.

Those who favour seafood can enjoy a whole sea bass cooked over the charcoal grill served with ginger, sake steamed clams and seaweed. Other seafood dishes include salmon with dashi poached choi sum, kohlrabi, caviar and split shiso dressing.

The KITTEN team are also aiming to become a go-to drinks destination for Manchester, with the cocktail menu set to feature classics as well as inventive combinations enhanced with Japanese influences.

The drinks menu has been crafted by beverage manager Tim Herbert – previously of Wood and Co.

Across the weekend diners will be able to enjoy live music, DJs and entertainment, and on warmer days guests can dine al fresco. The front of house, a team of ex-hoteliers, will ensure your experience is second to none.