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Kita
Galician Japanese
A Japanese knife skill meets Galician larder here, which is more or less what the name promises ("Fusion of the North"). This quiet, minimalist restaurant in a residential corner of Vigo runs à la carte or hands the wheel over to the kitchen for a tasting menu. The result is local Rubia Gallega beef folded into gyoza, scallops and turbot pressed into nigiri, and Galician seafood treated with an usuzukuri blade. The Michelin Guide has it selected.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Galician-style usuzukuri
“Dishes include Galician-style Rubia Gallega beef gyoza with kimchi, Galician-style usuzukuri, scallop and turbot nigiri...”
Michelin Guide -
Turbot nigiri
“Dishes include Galician-style Rubia Gallega beef gyoza with kimchi, Galician-style usuzukuri, scallop and turbot nigiri...”
Michelin Guide
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