Nouaison

The culinary pillar of Kamata bistro nouaison is poulet rôti, a slow-roasted chicken prized for its contrast between butter-crisped skin and tender, juicy meat. Diners are encouraged to coat the chicken and the accompanying truffle-scented mashed potatoes in the pan juices as they eat. Portioned generously as a main dish, it provides plenty of satisfaction for groups of 2 or more.

Before moving on to mains, the daily assortment of 5 starters is a favourite to pair with a glass of wine. The spread highlights bistronomic cold plates with thoughtful touches, such as aged pâté de campagne for concentrated savoury depth, oeuf mayo coated in a mayonnaise enriched with sweetfish fish sauce, and carrot râpées brightened with citrus. The assortment can also be portioned for 1 diner, making it convenient for solo visits at the counter.

The homemade sauce Américaine risotto, steeped in concentrated shrimp stock, is another compelling partner for wine. Prepared without solid toppings to let the richness and aroma of the shellfish sauce take centre stage, it rivals the Japanese flying squid ink risotto as a popular finish to a meal. A slow-simmered Japanese Black beef cheek in red wine and late-night pasta options like bolognese allow you to shape the meal around your timing and party size.

By the glass, the restaurant pours a rotating selection focused on France, spanning classical bottlings and natural wines alike. Offerings extend easily from orange and rosé to lightly sparkling frizzante and dessert wines. It works just as smoothly for a multi-course dinner at a table as it does for dropping by the counter after work for a glass and a plate.