01 / ABOUT THE PLACE
About this place
Settle in for a leisurely meal of yoshoku, or Japanese-style Western cooking, with demi-glace omurice in mind. At KaNaTa in Morishoji, the menu options also include baked gratin, meatballs in tomato sauce and fried white fish. One review recommends the omurice to diners who enjoy lighter yoshoku, describing it as a must-try alongside consommé soup.
Another visitor’s omakase meal ended with omurice combining the gentle bitterness of demi-glace with the acidity of tomato. The reviewer noted that the dishes change from day to day, and remembered a menu that brought seasonal ingredients into classic yoshoku: scallops baked with breadcrumbs and fried pike conger served with a plum-basil sauce. The same account also praised the sauces and presentation for bringing out the character of each dish. The reviews suggest two ways to enjoy KaNaTa’s cooking: choose the familiar omurice or opt for a meal shaped by the day’s dishes.
Drinks to accompany the food include red and white wine by the glass, sparkling wine and beer. Soft drinks are available too, including apple cider and ginger ale. The restaurant offers both lunch and dinner, and accepts reservations. It may suit a relaxed meal centred on omurice or an evening spent exploring the dishes on offer that day.
