hieroglyph 吉, ma'ana sa'a, ya zama alamar sabon gidan cin abinci na Japan a kan Sretenka kuma ya ba shi suna. An bude aikin Kichi a watan Fabrairun 2022 a bene na biyu na wani katafaren gidan da ke kan titi. Sertenka, 7.
2020-21 ta zama shekara ta tarihi ga Sretenka, tare da ra'ayoyin gidajen abinci masu ban sha'awa da yawa suna bayyana a wurin. Amma kaɗan sun tuna cewa ta ɗauki "numfashi na farko" a cikin 2018, lokacin da mashaya prosecco na farko a Rasha PR11 ya bayyana a nan. Yana cikin wani katafaren gida mai dimbin tarihi da ya wuce. Gidan mashaya ya zama kasuwancin dangi ga marubutansa, ƙungiyar ta ƙunshi dangi da abokai na kud da kud waɗanda ke kula da aikinsu da tsoro da ƙauna. Shekaru hudu bayan haka, sun koyi duk nuances na aiki tare da ingantacciyar mashaya Italiyanci, masu yin aikin sun yanke shawarar yin "canji" daga Turai zuwa Asiya.
"Idan muka yi tunani game da Asiya, da farko ku tuna da abincin Japan, duk abin da yake na biyu ne, a ra'ayinmu, ba don komai ba ne abincin Japan ya shiga cikin jerin abubuwan tarihi na UNESCO," in ji Maria Sinyaeva, daya daga cikin wadanda suka kafa Kichi. aikin, "Lokacin da wuraren da ke hawa na biyu na ginin suka zama babu kowa, wanda PR11 ke ciki, mun yanke shawarar cewa zai yi kyau mu hau matakan da za a yi jigilar su daga wannan yanki na duniya zuwa wani.
Mawallafa sun nutsar da kansu sosai a cikin batun, kuma don kada su yi kuskure na yau da kullum - kada su rasa gaskiya a cikin sunan, ciki, kayan tarihi, sun jawo Sasha Ismailova ga tawagar - gwani a cikin al'adun Japan, wanda ke jagorantar Jafananci. Ofishin edita na Rasha Bayan shekaru 11 na ƙarshe, an haɗa da dogon karatun TASS "Al'adun Rasha a Japan" a cikin jerin mafi kyawun ayyukan musamman na TASS akan layi a cikin 2021. Baya ga aikin ilimi, Sasha mai fassara ne a cikin aikin - dafa abinci da mashaya an shigar da su a Kichi ta Jafananci.
Masu dafa abinci biyu ne ke da alhakin abinci a cikin aikin - Masaharu Horiike da Sergey Ligay. Chef Horiike ya fito daga gundumar Shizuoka, daga dangin masu gidajen abinci. A ci gaba da al'adar iyali, ya yi nazarin abubuwan yau da kullun na kayan abinci na Jafananci, bayan haka ya sadaukar da kansa gabaɗaya ga fasahar dafa abinci. Kafin ya zo Moscow, ya yi aiki a wani gidan cin abinci mai cin abinci da ke cikin wani otel mai daraja a tsakiyar Tokyo. Kwarewar da aka samu a gidan abinci mai tarihin shekaru ɗari biyu ya tabbatar da ikon mai dafa abinci don nemo sabon tsarin girke-girke na gargajiya. A lokaci guda kuma, zakaran al'adun Japan a cikin ɗakin dafa abinci, bai shirya yin sulhu ba idan yazo da ingancin samfurori.
"Lokacin da nake tattara menu na gidan cin abinci na Kichi, na sa kaina aikin gaya wa jama'ar Moscow game da dabarun dafa abinci na Japan a hanya mai sauƙi da fahimta. Musamman, game da keɓancewar haɗin samfuran, "in ji Horiike-san. Don haka, Muscovites za su sami damar gwada abinci mai ban sha'awa - tofu na ƙarya tare da jelly albasa (450 ₽). Menu ɗin zai kuma haɗa da tofu na gaske - a cikin nau'in nama mai daɗi tare da ɓawon burodi (500 ₽). Kazalika nama na tuna tuna (1300 ₽.), Gunkan tare da hanta monkfish (610 ₽), tirashi-zushi (700 ₽) da sauran lu'u-lu'u na kayan abinci na Japan.
Na biyu, amma ba kalla ba, shugaba Sergey Ligay a 1998 ya shiga cikin ƙwararrun ɗakin dafa abinci na maigidan Japan Norito Watanabe. Ya shafe shekaru 4 daga girki zuwa miya. A shekara ta 2003 ya zama mai dafa abinci, ya buɗe kuma ya ƙaddamar da mashaya sushi a birane daban-daban na Rasha. Yanzu Sergey babban abokin tarayya ne a cikin aikin masana'antar abincin teku.
"Dukansu chefs manyan ƙwararrun abinci ne na Japan, tandem ɗin su a cikin aikin yana da nufin daidaita ingantaccen abinci ga fahimtar mabukaci na Rasha. Masu dafa abinci za su jagoranci baƙon ta kowane mataki: sushi, sanyi da kayan ciye-ciye masu zafi, za a sami wasu naɗaɗɗen naɗaɗɗen naɗaɗɗen, kayan abinci masu zafi da na Japan,” in ji Ekaterina Moroz, marubucin aikin Kichi. Aikinta ya fara a Minsk tare da Bistro de Luxe, sannan akwai gidan kafe na labarai da mashaya mai suna "Hush Mice", a cikin waɗannan ayyukan Ekaterina ya bi duk matakan sarrafa gidan abinci.
Kichi ya biya ba kasa da hankali ga mashaya: za a yi mai yawa sake, classic Turai barasa da, ba shakka, cocktails. Yuta Inagaki, mai haɗin gwiwar cibiyar sadarwa ta duniya na sanduna Butler, shine ke da alhakinsu, ɗayan wanda aka buɗe a farkon 2020 akan Sretenka kuma ya karɓi lambar yabo ta Wheretoeat Moscow 2021 na farkon shekarar aiki. Ga Kichi, Yuta ya haɓaka. 12 cocktails na musamman a cikin nau'i uku: haske, matsakaici da karfi. Kowane hadaddiyar giyar ba wai kawai yana tafiya da kyau tare da jita-jita daga menu ba, har ma ya ƙunshi taɓawar Jafananci. Idan tsohuwar zamani, to, tare da miso da dandano na banana mai tsami, idan Martini, to tare da yuzu, Rossini - tare da sakura vermouth.
Ilya Kiselev, wanda ya kafa kuma darektan kirkire-kirkire na hukumar Delo Collective Agency, dan jarida da DJ ne ya kirkiro asalin kamfani na Kichi. Fayilolinsa sun haɗa da ayyuka sama da 200 don manyan gidajen cin abinci na duniya: Novikov Group, Ginza Project, 354 Exclusive Height, da sauransu.
Ayyukan da aka yi a cikin ciki an ba da su ga ofishin gine-ginen SAGA, wanda aka sani da ayyukansa: mashaya ruwa, wanda mutanen suka karbi kyautar mafi kyawun zane, da dai sauransu; Gidan cin abinci na Reef (Sochi), Tinta, Hydra, Idealidte, Okhotka akan Sretenka, Ƙari (Vladivostok), Veladora, Coffeemania, da dai sauransu.
"A cikin aikin Kichi, muna da aikin ƙirƙirar Japan wanda ba na al'ada ba a cikin mafi fa'ida: ba tare da walƙiya da anime ba. Amma a zahiri, wannan gidan cin abinci na Japan ne na yau da kullun, wanda ke da itace mai yawa da haske mai ɗumi, in ji Yulia Ardabyevskaya, ɗaya daga cikin waɗanda suka kafa Saga. "Bayan kiyaye sahihanci, mun zurfafa cikin ayyukan gini kuma mun juya komai ya koma baya. kadan, don haka blue kasa ya bayyana da kuma rufin launin toka, kifi a saman a cikin bandaki, wani kabad ya juya ciki. Akwai kuma gidan wasan kwaikwayo na inuwa da kayan daki na al'ada kawai da abubuwan ciki. Mun kuma tsunduma a artist Rodion Kitaev don ƙirƙirar wani musamman panel na ciki na Kichi - yana aiki tare da zanen, embodired, yar tsana. A cikin aikinsa, yana yin amfani da hanyar misali, amma yana sanya shi ga "maye gurbi". Yana aiki a cikin silhouette mai laconic. An shiga cikin nunin a gidan kayan gargajiya na Swiss Museum of Architecture (2020, Basel), San Sebastian Biennale (2018, Spain) da Sao Paulo Biennale (2019, Brazil). Rodion ya buga a cikin Forbes, Esquire, Lafiyar maza, The Psychologies, Interview, Hollywood Reporter, Afisha. Marubucin yana da ayyukan haɗin gwiwa tare da Yandex, Sogeprom (Faransa) da sauransu.
"A cikin mashaya prosecco, mun yi ƙoƙarin ƙirƙirar yanayi wanda zai kai ku zuwa Italiya, kuma muna yin la'akari da gaskiyar cewa Italiyanci suna ziyartar mu, mun yi nasara," in ji Maria Sinyaeva, co-marubucin ayyukan PR11 da Kichi. sabon aikin mu, muna jiran duk masu fasaha na Japan al'adu, yanayi da kuma, ba shakka, abinci."
source: www.dazafarini.ru