Sumptuous Summer Delights Await Diners at Kitsho
Executive chef Mizumoto Hiro Masahiro constantly whips out the most delectable Nippon fare for both gourmets and gourmands
Summer is always a fun time at Kitsho. With a bountiful harvest from farms and seas, you expect nothing but the freshest appetizers and the most scrumptious courses at this Pasay City staple. Whether you’re into rolled sushi, succulent sashimi, and sweet sukiyaki, to perfectly grilled yakimono, steaming hot pots, and tasty meat options, Kitsho offers you nothing short of the best.
It’s sushi heaven all day, every day at Kitsho!
Summer brings in a plethora of the freshest catch for diners to enjoy!
Nothing beats the sweetness of Philippine mangoes on a perfectly rolled California maki, or the succulent strips of tuna sashimi sourced fresh from GenSan waters. There’s also the delightful melange of freshly harvested vegetables and root crops in a steaming pot of shabu-shabu, bubbling away with strips of Kobe or Wagyu beef.
This Tofu Salad Bean curd is given a new and exciting twist that would surely delight the Pinoy palate
These and many more delectable concoctions await gourmets and gourmands alike at Kitsho’s swanky dining salon and function rooms. You may opt for a la carte options or simply taste them all at the buffet spread.
Savor the most succulent sashimi this side of town!
Diners are in for a treat as well! For a minimum spend of Php 600, each diner gets a complimentary scoop of soft-serve ice-cream. They can choose from any of four delectable flavors – vanilla, matcha green tea, black sesame, or wasabi – or opt for the Japanese-style halo-halo instead.
Swing by on a weekend and enjoy their weekend buffet with a 5-plus-1 promotion! For every five diners, they get to bring one more for free. The lunch buffet is at Php 1,232 (VAT inclusive) while the dinner buffet is at Php 1,400 (VAT inclusive).
Also read: Kitsho at Hotel Jen Manila: King crabs, pufferfish, and more authentic Japanese fare
This is a press release from Kitsho. Minor edits were made by Philippine Primer editors before publishing.
