KAJI Restaurant and Bar Manchester

Second visit to the chefs counter, nice to be recognised by the chefs and have some great conversation. Again blown away with the fantastic food, great service and we will definitely be back, especially for that Beef Katsu sauce you let us try. The sauces and flavours were exceptional. The XO hollandaise was superb. The drunken rice was something else!

It was a sensational tasting experience. It's not just about the food. It's about tastings, and what taste reminds you. The level of customer service is definitely paired with the exceptional quality and the high standards of the food and the surrounding environment. It is definitely worth a visit, and, in my case, I will be returning.

My friend chose this spot for lunch, and we went for the £30 lunch offer. Right from the start, the reception offered to take our coats, setting the tone for a smooth experience. The restaurant itself was chic and polished, with a vivid cherry blossom pattern decorating the space. After being seated, we were given a couple of menus and ordered tap water—I've been caught before with places charging £6+ for still water, so it was nice to avoid that surprise here.

The menu was vast, with a few classic favourites. For the lunch offer, we had deep-fried oysters, ox cheek, and steak, along with a side of fatty tuna nigiri and a sashimi selection. The cocktail menu was creative, though a few mocktails I chose were unavailable, so I went with a refreshing blood orange and tea drink.

The set menu also included fresh, sweet bread, edamame beans, and delicate smoked salmon and egg-filled balls, which were a unique touch. The sashimi was top-notch, with fresh tuna, salmon, and sea bass. The fatty tuna was decent, though for the price, I've had better in London for more than double the portion and half the cost. The oysters were delicious, and the steak was spot on. However, I was less impressed by the £7 side of undercooked potatoes, though the cabbage was delicious.

To finish, I had a rhubarb dessert that was tart but a flavoursome panacotta

Overall, the presentation was beautiful, and the flavours were wonderful. However, it felt a bit overpriced, especially with the hefty service charge. When it's that high, it almost feels like they try too hard to earn it. Personally, I prefer a more authentic Japanese feel, which was missing here.  Also, some cocktails were premixed so you could not order umeshu independently. Still, an enjoyable experience with a few minor critiques.

We booked the Chefs table for the tasting menu as we wanted a higher level of service and attention. We have already frequented MUSU a few times so knew what to expect.
We had drinks by the bar before being taken to the chefs table. The waiter came and introduced himself and shortly after brought the first dish. The sushi was delicious and very fresh!
We watched the chefs in action, but we felt they could have interacted with us a bit more, seeing as we paid extra for the privilege. No one introduced themselves and only one chef gave us some of the dishes. It would have been nice if they explained as they plated up each dish and gave us some background; how it was made and where ingredients came from.
The courses came in good flow and were well presented. Some were very rich and salty, which made us drank more. Some needed a bit of acid to balance the flavours better.
But on the whole, we had a good experience. It’s not worth being at the chefs table for no extra service. The bar stool could have been a bit more comfortable as we were sat for over 2 hours.
The alcohol free drinks were delicious!! Not sure about the smoke in the restaurant. Is it meant to look like smoke from a fire?!

We had an excellent and perfect evening with unbelievable good food and drinks. We loved the place and especially the people working there - so nice and helpful - absolute stunning. By the way we took the chef menu and overlooking the kitchen. Super exciting and you get an amazing idea how they create this extraordinary dishes. We will come again…definitely! Thanks so much to the chef and his whole team. Extremely well done! W.

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