Kaya’s menu reflects a deep respect for Japanese culinary traditions, while embracing a playful and modern approach to flavors. One dish that embodies this philosophy is the Nikujaga. It takes a humble classic—a Japanese stew traditionally made with sliced beef and potatoes—and transforms it into something entirely its own. At Kaya, the dish is crafted with twice-cooked short rib, nikutare, shio kombu, and finished with a generous sprinkle of katsuobushi. The result is rich, savory, and layered with umami in every bite.
This dish captures the essence of what Kaya stands for: honoring tradition while reimagining it in bold, thoughtful ways. The use of shio kombu, a seasoned seaweed, adds a unique depth to the short rib, while the katsuobushi flakes bring a smoky, delicate finish that surprises and delights.
Nikujaga embodies the care and attention that defines every plate at Kaya. Each ingredient tells its own story, but together they create something greater than the sum of their parts. It’s a dish that invites diners to slow down, savor, and connect with the essence of Japanese comfort food reimagined.
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