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monk Osaka Reviews from The Last Year
Finally!
I am SO glad that I had the opportunity to eat at Monk. We were in Japan on holiday last year, but Monk was closed during our time in Kyoto, so we were not able to go. This past January, I was in Japan on business and was able to book dinner at Monk with two work colleagues. The setting of the small restaurant was gorgeous, as was the building. The best word that comes to mind when describing our experience is "serene." The staff was lovely and the food was simply exquisite. The variety of flavors, colors, and textures was amazing, from the bread and pizza, to the local vegetables and herbs. YUM! It was also great to speak to Chef Yoshihiro Imai, who was gracious and welcoming.
Fantastic tasting menu and dining experience
Incredible experience with a delicious vegetable-centric tasting menu. We started with pizza dough and nappa cabbage soup followed by carrots with mozzarella, yellowtail with daikon, sunchokes with mustard flowers, a course of different roasted vegetables, spanish mackerel with spinach, a pizza course (we tried 4 different options: the bait fish, pork ragu, margherita, and chrysanthemum, you get 1 pizza for two people and each half can be a different topping/flavor) and finished with a persimmon dessert with rhubarb mousse and dill sauce. We enjoyed every course, but our favorite were the sunchokes. They were absolutely delicious and we wanted another portion after finishing ours. The only dish we did not enjoy was the yellowtail. It was a bit fishy and smokey for our liking. The persimmon dessert was a great surprise, we never had dill in dessert before and it was delightful. Overall it is such a cool and unique dining experience. There are only 14 seats in the restaurant (you need to make a reservation well in advance) and you get to interact with the staff and Chef Imai. Watching them work is awesome (definitely book a counter seat) and the portions and courses leave you full. Definitely worth the price! A unique and delicious dining experience you won't forget.
Family dinner
Sublime flavours and textures, exquisite presentation, course delivery perfectly timed and detailed by the chef and his staff. This was the perfect way to finish our Kyoto visit.
A place to fall in love with the terroire
I have been following Imai san from Monk for a long time now. I love his connection to the land. His vision is not unique, but what makes it unique is the fact that in Kyoto. He harvests from Ohara, just half hour or so the city. You will need a reservation with time. So please come to Monk next trip to Kyoto.
Beautiful experience
Such a beautiful experience in a lovely quiet part of Kyoto. Really accommodating staff as we had kids with us and they were willing to adapt what was served for them, i.e just serve them pizza instead of the other dishes.
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Prepaid Reservation Fee
By 👻 @CivilizedCard10, 07/06/2023 5:26 pm
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When you sell a reservation that has a prepaid fee AT takes a commission on that fee. This doesn’t really make sense because it’s an expense the seller incurs not part of the profit that is shared.
For example:
Carbone NYC fee to book table for 2 is $108.88
If you sell it for $200 on AT you get $140 from them.
Your net profit is $31 and AT collects $60 in fees.
It would make more sense not to charge commission on the upfront fee as this creates a disincentive and results in higher costs for buyers.
2 Answers
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Don't like the Answer? Add another one. |
Answer from 🥩 @FamousStation67 (07/06/2023 6:51 pm)
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Agreed. Ultimately not addressing this month after month is clearly resulting in a drop in certain venue’s rankings & sales.
6 Comments
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By 👻 @CivilizedCard10 (07/08/2023 3:03 pm)
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By 🍑 @BraveCloth47 (07/07/2023 9:32 am)
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By 🧿 @DefendableJump50 (08/20/2023 3:21 pm)
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By 🥩 @FamousStation67 (07/11/2023 10:39 pm)
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By 👻 @CuddlyRice61 (10/13/2023 1:15 am)
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By 👻 @EarthyCook75 (11/05/2023 1:15 pm)
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Answer from 👻 @LaudableSupport16 (10/23/2023 11:47 am)
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I agree to this!
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