Café Kissa has introduced a new series of menu that hangs under the name “The Soul of Donabe”. Inspired by the traditional Japanese cooking of using donabe (claypot), Café Kissa seeks the comforting depth of flavors that it gives. Through three curated options, guests can enjoy either Wagyu Tare Donabe, Crab Ikura Donabe, or Salmon Sashimi Donabe.
Café Kissa is inspired by Donabe’s symbol of warmth and togetherness to present a more contemporary interpretations, where they merge traditional cooking techniques with a more modern approach to the presentation and ingredients.
The Wagyu Tare Donabe features rich and buttery wagyu served over savory nori shoyu rice. Glazed with tare BBQ sauce, the wagyu delivers a balanced sweet-and-savory profile, complemented by an onsen egg and wasabi mayo that add a creamy texture and a subtle hint of spice. Guests can also add foie gras to this option to add an extra layer of richness.
Meanwhile, their Crab Ikura Donabe offers a fragrant touch with a combination of light yet rich ocean flavors. The Sweet garlic crab is served over fragrant ginger edamame rice, then topped with yuzu kosho aioli and ikura.
On the other hand, their Salmon Sashimi Donabe offers a more delicate flavor. Sweet garlic crab is served over fragrant ginger edamame rice, then topped with yuzu kosho aioli and ikura.
“People are now looking for dining experiences that offer more than just a satisfying meal. There is a growing desire for moments that feel warm, comforting, and allow people to enjoy food more intentionally. Through the Donabe Series, Café Kissa presents a modern interpretation of one of Japan’s most iconic culinary traditions while preserving the warmth and depth of flavor that define donabe,” said Cendyarani, President Director of ISMAYA Group.
From this series, Café Kissa invites customers to a dining experience that offers time to slow down, to savor the process, and enjoy every layer of flavors the dish offers that has been crafted with care.
