Kyatchi
Japanese restaurant · King Field ·
Sustainably sourced sushi, creative Japanese plates, ramen & hot dogs
Sustainably sourced sushi, creative Japanese plates, ramen & hot dogs
"Kyatchi works to keep its menu sustainable: It partners with local suppliers like The Fish Guys, Larry Schulz Organic Farm, and Peterson Craft Meats. The restaurant serves nigiri and sashimi, classic and specialty rolls, and platters, but is known for its oshizushi, or pressed sushi, made with layers of rice and fish like a cake. Try the battera oshizushi, with mackerel and clear kombu seaweed." - Serena Maria Daniels
"Warm wood paneling on Kyatchi’s exterior welcome diners to an unpretentious experience in Minneapolis’s Kingfield neighborhood. Another spot for sustainably sourced sushi, the handful of ramen offerings here are served piping-hot. Kyatchi’s signature ramen stock uses a light chicken broth — it’s topped with seared pork belly, a soft-cooked egg, green and yellow onion, and earthy bamboo shoots." - Justine Jones
"Pair sake with sushi specials during the daily happy hour from 4 p.m. to 6 p.m. In addition to $7 sake, tap beers and wine by the glass are $3 off. The robust food menu includes miso wings, mushroom-heavy kinoko curry, sushi rolls, and nigiri." - Alex Lodner
"Kyatchi works to keep its menu sustainable by partnering with local suppliers like The Fish Guys. This Kingfield spot serves sashimi, classic rolls, and platters, but is known for its oshizushi, or pressed sushi, made with layers of rice and fish like a cake. Try the battera oshizushi, with mackerel and clear kombu seaweed." - Eater Staff
"I noted that Kyatchi similarly operates on a no-tipping model, folding staff costs into its prices." - Justine Jones