Kimika is known for its desserts. The desserts here are Italian and Japanese in style. Try the Itameshi, soft serve with a Japanese twist. The Japanese-Italian fusion food is perfect for people who want a treat after a long day of work or exploring the city.
kimika desserts
You’ll want to try Kimika’s desserts if you love Japanese and Chinese food. This fusion restaurant is a great place to sample all sorts of exotic flavors, from savoury to sweet. The dishes are presented in modern, clean, and stylish ways. Although the decor is sleek and modern, it’s not trendy in a millennial way. The simplicity of the overall look makes the food stand out.
Chef Christine Lau has been in the business for 15 years, and her menu combines Japanese and Italian cuisine. There are a couple of signature dishes, such as Porchetta with crispy pork belly. The menu also features a range of breakfast items, including Baked Eggs with sweet Italian sausage and a Veggie Tamagoyaki Frittata Sandwich.
Itameshi
Itameshi, or fusion cuisine, is the specialty of Kimika, a contemporary Japanese restaurant in New York City. It combines Japanese and Italian cuisine elements, creating a fine mosaic of flavors and textures. The kitchen is headed by Executive Chef Christine Lau, who trained in Los Angeles and Oakland. Kimika’s pastry chef, Clarice Lam, comes from the same region.
The menu at Kimika includes several options for the dessert course. One example is the tiramisu yuenyeung, which features espresso gelees in a creme sauce and the genoise fingers of the lady. It also offers a delicious Kimiko panna cotta made with kumquat and sesame milk.
Kimika is a new concept that combines Italian and Japanese cooking to excite the senses. The menu includes various unique items sourced from local farmers and sources. The chef’s team has 15 years of experience and has a strong passion for seasonality.
Japanese-Italian food
Kimika serves a variety of Italian and Japanese dishes, as well as creative cocktails. The restaurant has a laid-back atmosphere, with sidewalk seating. The food is delicious, and the service is exceptional. The restaurant is open seven days a week for lunch and dinner.
The concept is innovative, and Kimika’s menu will tantalize your taste buds. The Italian and Japanese elements are combined in a way that will inspire your imagination and taste buds. The restaurant’s Executive Chef, Christine Lau, has over 15 years of experience in the hospitality industry.
The pasta topped with fish roe is a unique twist on pasta alla bottarga. The dish includes both tobiko and mentaiko, two types of fish roe that are typically used in Japanese cooking.
Itameshi’s soft serve
If you’re a fan of fusion cuisine, you’ve probably heard of Itameshi. The concept fuses cuisine from various parts of the world to create a new experience for diners. The concept of itameshi brings the diners and the restaurant team closer together. You can see this fusion cuisine at the F&B Innovation Conference, which is part of the Nightclub & Bar Show 2020. The conference is held on the expo floor and features ten professional chefs who will demonstrate the latest culinary trends. It’s sponsored by Food & Wine, a publication that promotes innovative dining concepts.
This fusion cuisine combines Japanese and Italian flavours, including noodles. A popular dish here is tarako spaghetti, which is made with al dente noodles and butter. It’s topped with condensed milk and Fruity Pebbles.