New Japanese Menu at "Kofemania" KINKI.

Starting July 22, a new menu inspired by Japanese cuisine can be tried at "Kofemania" KINKI. It was created by brand chef Alexey Tsoi, who brought together traditional flavors, dishes popular in their home country, and a signature take on the classics. The update turned out compact but balanced: the menu features starters, two kinds of ramen, and one hot main — donburi gyudon.

They suggest starting with the chicken dish yodari tori — juicy breast cooked sous-vide. It's laid over fresh cucumber julienne for added texture and topped with an almond sauce that gives it a nutty depth of flavor. The second starter option is tori karaage. This dish reveals the Japanese approach to fried chicken: the meat is marinated first, then fried in a light breading until golden. The finished chicken is served with a nut sauce, Japanese mayonnaise, and romaine leaves, with a wedge of lime rounding out the dish, adding freshness and a light tartness.

Lunch can continue with one of two ramen versions. Shoyu ramen is a hot soup on a clear chintan broth. It's rounded out with chashu pork, which adds a slightly sweet note, and classic noodles. This is a dense, rich option, suited to those wanting a truly filling meal. For warm weather, there's cold summer ramen. The noodles are served on ice, and instead of broth, there's chilled chicken breast marinated in shoyu kaeshi sauce and fresh seasonal vegetables. This combination refreshes and lets you taste subtle flavors without overload.

The hot dish is donburi gyudon — a Japanese classic adapted for the restaurant format. At its center: marbled beef, cut into thin strips and braised in sake with ginger. The meat is laid over hot rice, topped with an onsen tamago egg with a soft yolk. All of it is sprinkled with shichimi togarashi, a blend of seven kinds of pepper that adds moderate heat and aromatic complexity.

The dishes are prepared in an open kitchen, and guests can watch the process — how the chefs work, how the ingredients come together, how the dish takes its final shape on the plate. It's part of the overall dining impression — not just the flavor, but a visual introduction to Japanese gastronomy.