Some dining experiences begin with a question: What sounds good tonight? KITA’s Summer Omakase takes all the indecision out of the way and leaves the decision to the chef.
The Japanese word omakase roughly translates to “I leave it up to you.” Instead of ordering individual dishes, guests place their trust in the chef. Each course arrives as part of a carefully planned progression shaped by seasonality, technique and the ingredients available.
This summer, KITA at Pendry Park City is inviting diners to experience that tradition through a guided, chef-led meal. The seasonal menu moves through raw seafood, sushi, cooked fish, quail, beef and dessert. Along the way, the restaurant’s Japanese foundation meets touches of Korean flavor and a playful approach to fine dining.
A Guided Taste of KITA
Located in Canyons Village, KITA is a Japanese-inspired steakhouse and mountain grill known for fresh sushi and prime meats, along with a thoughtfully curated beverage program. The omakase offers a deeper look at that culinary identity. The experience is available Friday and Saturday evenings from 6 to 10 p.m. through Sept. 5. Reservations are prepaid at $175 per person.
The seasonal menu includes 10 listed courses, beginning with cucumber and saamjang, a savory Korean condiment traditionally made with fermented soybean paste and chile. It sets the stage with something crisp, flavorful and small enough to awaken the palate without giving too much away. Next comes an oyster dressed with ponzu, ikura, cucumber and green onion. The clean salinity of the oyster and salmon roe meets bright citrus and fresh vegetables.
From there, the menu moves into a series of delicate raw seafood preparations. Hokkaido scallop crudo arrives with yuzu-strawberry vinaigrette, avocado and pickled cucumber. The combination layers sweetness, acidity and richness around the scallop.
Toro, the luxurious fatty belly of the tuna, follows with summer stone fruit, takuan and pomelo. Pickled daikon and tart citrus help balance the richness of the fish. A course of hamachi and kelp noodles continues that interplay of freshness and intensity. Saikyo miso lends mild sweetness, while sesame, green onion and yuzu kosho add savory, herbal and spicy notes.
From Sushi to Short Rib
A dedicated sushi course marks the heart of the menu. In true omakase fashion, the chef determines the selection, allowing the meal to reflect the best ingredients available.
After the sushi course, the progression begins moving toward warmer and richer preparations. Slow-cooked ocean trout is paired with soba salad, shirodashi, citrus gochujang, Shinko pear and sesame. The dish bridges Japanese and Korean flavors while keeping seasonal produce in the foreground.
One of the menu’s most intriguing combinations comes next: buttermilk-fried quail and caviar. Umeboshi honey brings sweet, salty and tart notes, while snap peas add freshness. A yuzu sabayon gives the dish a light, citrus-forward finish.
Galbi-braised beef short rib anchors the savory portion of the meal. The Korean-inspired preparation is accompanied by edamame puree, kumquat, asparagus and spring radish. After the lighter seafood courses, the short rib provides a rich and satisfying finale before dessert.
The experience concludes with matcha cheesecake and seasonal fruit. Its earthy tea flavor and restrained sweetness offer a fitting close to a menu built on contrast and balance.
An Evening Without Decisions
Part of the appeal of omakase is the freedom it gives diners. There are no competing entrées to compare and no need to negotiate which dishes the table should share. Guests can settle in and let the meal unfold one course at a time.
At KITA, that sense of discovery extends beyond the food itself. The guided format places the craftsmanship and story behind each dish at the center of the experience. It transforms dinner into a conversation between the chef, the season and the guest.
For those who cannot commit to the full omakase experience—or simply want to return for another taste—KITA also serves an extensive sushi menu during regular dinner service. Diners can choose from nigiri, sashimi, maki and composed bowls alongside the restaurant’s Japanese-inspired steaks and seafood. Whether you hand the evening entirely to the chef or chart your own course through the sushi menu, KITA offers plenty of reasons to linger.
