Otto Phan is the creator of Kyoten. Kyoten is a place that prioritizes constant discovery, in which the limits of taste, craftsmanship are explored. Through this journey of searching out greatness, people can have a unique way of connecting with the world and what it means to be human. His philosophy on food is to make ingredient driven cuisine that is respectful to mother nature and instinctually delicious. Chef embraces the day-to-day, moment-to-moment quality of ingredient that nature provides, using fish to create magic and energy.
Shari (sushi rice) is at the heart of Kyōten’s philosophy. Kyōten uses a very special and exclusive varietal of rice from Japan called Inochi no Ichi, the first restaurant in the US to use this paricular grain. Boldly seasoned shari with the intense taste of aged red vinegar is always a Kyoten signature, and two different vinegar blends are used to create balance and harmony between fish and rice.
Neta, or the fish for sushi, are the most visible element of a sushi meal. Rare, wild,often fleetingly available ingredients are what form the basis of Kyoten’s identity. Fish are sourced predominantly from Japan, and seasonal offerings vary day to day, sometimes even moment to moment. Chef Otto serves otsumami (small bites) and sushi that are full of character while still being grounded in the Edomae sushi principles of purity, harmony and balance. He believes his work is a testament to the relationship between the transcendent forces of nature and humanity, while exploring the possibilities of flavor, craftsmanship and the human experience.
Awards & Press
- James Beard Award