Concept
About ASSEMBLAGES KAKIMOTO
ASSEMBLAGES is a French word
meaning “combination.”
In the world of wine, the term refers to the method of blending different base wines to create complex flavors. As this concept resonates with the flavor philosophy cultivated by our chef-pâtissier, Akihiro Kakimoto, it was chosen as the name of our establishment.
Ingredients are combined to weave complex flavors.
Kakimoto excels at crafting flavors with a story that evolves in the mouth, while highlighting contrasts.
The artistry of assemblage blended with Japanese ingredients invites guests into a new world.
01.
Pastry Techniques
Elevate Cuisine
Since its opening, ASSEMBLAGES KAKIMOTO has been offering innovative multi-course
dinners. Kakimoto, who began his career as a pâtissier, applies the ideas and techniques honed
in pastry to his cuisine, delivering unprecedented flavors to his guests.
Unlike dishes
that can be served immediately after preparation, confections are designed to last. As such, it
is inherently difficult to bring out the aroma that defines their flavor. Kakimoto has been
exploring new frontiers by creating confections that exude aroma, in addition to combining
ingredients to weave complex flavors.
When opening this restaurant, he
sought ways to
bring this philosophy into his cuisine as well. Kakimoto’s philosophy, “incorporating pastry
techniques enhances the flavors and the aromas of cuisine,” has led him to create
genre-defying
innovative dishes that continue to captivate gourmets.
02.
Weaving Undiscovered Flavors
from Unprecedented Combinations
For multi-course dinners, the restaurant serves a succession of innovative dishes
— from a soup of oysters, coffee, and Annō sweet potatoes, to a Japanese-style meat dish
accented with sherry, and a dessert-like creation featuring puff or choux pastry.
What
ties together these unexpected combinations is an intricate
composition of flavors.
Two kinds
of sun-dried salt with varying textures, organic herbs, and fresh fruit juices are used to
create a natural harmony of saltiness, bitterness, sweetness,
and acidity. They bring out the
flavors that highlight the main ingredients.
03.
FinestIngredients
At our restaurant, we source seafood, meat, and vegetables from expert buyers who are highly sought after by Kyoto’s most renowned establishments. Focusing on the freshness of our seafood and the meticulous aging of our meat, we use only the finest ingredients in our dishes. We enhance the flavors of our seafood and meat through careful control of cooking temperatures and varying degrees of doneness, creating flavorful contrasts. Look forward to days when Chef Kakimoto, a fishing aficionado, showcases his fresh catches on the menu.
04.
Plating Is All About Subtraction
While the flavor combinations are complex, the plating is kept as simple as possible
to let the main ingredients shine.
Portions are kept light, as we serve eight to nine courses.
Our courses are served without side dishes. Instead, we focus on a composition crafted to be enjoyed
fully to the last bite.
Escape to a Hidden Retreat
in a Renovated Kyoto Townhouse
Dinner is served at the counter area in the back, which has distinctive features of a
Kyoto-style townhouse, known as the “eel’s resting place.”
The atmosphere of an adult hideaway adds a
special touch to moments spent with close friends or loved ones.
Private dinner bookings are
available for groups of four to ten guests.
The intimate atmosphere encourages engaging conversation
with Chef Kakimoto as he serves dishes across the counter.
