At Kitano Shokudo, Hiroshi Kitano's culinary prowess takes center stage. A native of Japan, Hiroshi's early culinary beginnings shine through in every dish, blending advanced techniques with unique flavors. Montreal is indeed fortunate to be his chosen culinary playground.
While the nigiri is a must-have, the mazemen is the showstopper. Translating to "mixed noodles," mazemen is a symphony of flavors and textures. Whether it's the umami-rich lobster mazemen or the luxurious caviar edition, each variant is a testament to Hiroshi's genius.
A recent standout was the uni and bone marrow mazemen. Words can't do it justice; it's a dish to be experienced. From house-made pickles to the freshest cuts of fish, every offering at Kitano promises a gastronomic delight that leaves you yearning for more.
A multi-tiered hospitality concept taking over the upper floors of Place VIlle-Marie, Hiatus has truly set itself up to do it all: An outdoor terrasse with Mediterranean raw bar dining on the 44th floor, a bar with snacks on the 45th, and a full-fledged restaurant on the floor above that (the 46th and highest in the building) cooks up Japanese and French plates with technique interplay between the two cuisines. That translates to things like ramen or nori tacos as well as foie gras tartelettes and arctic char. With ambitious interior redesigns by Sid Lee Architecture, Hiatus has among the highest and most highly-prized tables in the city when it comes to lavish dining.
