Cold, Fresh & Tasty
Festival of Chilled Soups at KITANA Asia Grill
Created in collaboration with Arkadiy Novikov and the Family Garden restaurant holding, KITANA Asia Grill opened its doors on May 8 as the first pan-Asian restaurant in Uzbekistan. The concept combines authentic recipes with modern gastronomic solutions, highlighting the depth and diversity of Asian cuisine.
The heart of the kitchen is the traditional Japanese robata grill, which allows the chefs to achieve the perfect balance of smokiness, tenderness, and freshness in every dish. From kushiyaki skewers and wok specials to premium steaks and ramen, KITANA delivers fire, flavor, and authenticity in every detail. The interior is designed in a minimalist Asian style, filled with light, wood, marble, and fresh greenery, creating a calm yet vibrant atmosphere.
A Celebration of Cool Flavors
On August 25, KITANA hosted the launch of its Festival of Cold Soups - a three-week culinary journey dedicated to refreshing dishes perfect for the summer heat. Guests from different creative and professional spheres - bloggers, designers, writers, and entrepreneurs - gathered at shared tables, sparking new conversations and connections in a warm and friendly setting.
The highlight of the evening was a tasting menu of five chilled dishes, created by Brand Chef Rustam Samedov and personally presented by Head Chef Janklych Edem, who revealed the story and inspiration behind every creation:
Seiyu Ramen with braised beef - An unexpected interpretation of ramen: a chilled broth infused with the deep flavor of slow-cooked beef and a subtle soy note. The long-simmered stock released collagen, giving it a silky texture that clung to the lips - an unusual sensation, but one that the chef insisted was intentional. A complex and distinctive taste, made for true connoisseurs.
Spicy Okroshka with crab - A creative twist on the familiar cold soup. Enhanced with delicate crab meat and a piquant kick of spice, it offered a tangy, refreshing flavor. Different from the traditional version and a little surprising at first, but ultimately a bright and memorable reinterpretation.
Kimchi Gazpacho with pineapple tartare and coconut - A fusion of Spanish and Korean traditions: the chilled tomato base carried the spiciness of fermented kimchi, softened by the sweetness of pineapple and a touch of tropical coconut. Its vibrant, slightly spicy taste brought to mind the comforting flavors of homemade tomato preserves, but in a completely new form.
Kuksi with duck - Thin Korean noodles in a sweet-and-sour broth, paired with slices of tender duck. Topped with fresh tomatoes, herbs, and a side of marinated cucumbers and cabbage, the dish delivered a refreshing, fiery kick. For those who love bold flavors, this was a true standout.
Yuzu yogurt with berries - A delicate and airy yogurt soup infused with citrusy yuzu and topped with fresh seasonal berries. Light, creamy, and refreshing, it made for the perfect finale to the evening, balancing richness with fruity sweetness.
To complement the menu, KITANA presented four signature cocktails created especially for the festival:
Koyo Autumn Leaves - ume-shu, peach, and white wine; autumn coolness captured in a glass.
Emperor’s Sapphire - butterfly pea flower, apple, and yuzu; a drink in the shades of a purple sunset.
Kyoto Sun - yuzu, mango, and sparkling wine; morning freshness with a golden glow.
Ichigo Miruku - strawberry, milk oolong, and lychee; a nostalgic reminder of childhood.
The evening was further enriched by chilled beverages and seafood starters, all reinforcing the festival’s theme of freshness.
A Summer Tradition in the Making
The Festival of Cold Soups will continue until September 7 at KITANA Asia Grill. For those looking to escape the summer heat, it’s an invitation to discover how a spoonful of chilled soup can become an unforgettable gastronomic moment.
Location: Tashkent, Mirzo-Ulugbek District, Shakhrisabz Street, 31B.
