In Kyoto, chef Kyle Connaughton has set up a restaurant called SoNoMa where high-end Japanese cuisine meets Western techniques. Here, caviar is served with wasabi and wagyu with miso, but olive oil and citrus fruits are what make the difference. The place bets on a minimalist atmosphere and service that doesn't go unnoticed, all with the idea of offering a dining experience that feels personal and accessible within a sector that is often exclusive.
The technique behind the dish: local ingredients and Western precision 🍽️
Connaughton applies Western cooking methods, such as sous-vide and the controlled use of olive oil, to seasonal Japanese products. The selection of ingredients is key: from vegetables from nearby farms to meats like wagyu, treated with miso ferments. The tasting menu changes each season, which requires constant supplier logistics. The chef seeks for each dish to have a balance between textures and flavors, without falling into visual pyrotechnics. The result is a menu that prioritizes direct flavor over excessive decoration.
Zen minimalism or how to pretend you're not looking at your phone while eating 📱
The atmosphere is so minimalist that it almost looks like a spa waiting room, but without the flute music. The service is so attentive that sometimes they ask you if the wagyu is to your liking before you've even chewed. That said, no one judges you if you ask for more bread, because the bread with olive oil is the true star of the night. In the end, you leave feeling like you've eaten something sophisticated, but also wondering if the waiter smiled at you because he likes you or because he's already seen 40 identical customers that week.