Kairiku, a cellar restaurant with space for just 10 guests in the 5-star Sa Creu Nova boutique hotel in Campos, opened in summer 2017. Kairiku brings a new concept to Mallorca, the popular Japanese ‘omakase,’ which basically means putting your trust in the “itamae” (Japanese word for “chef”) to decide what you will eat.
The eight course menu began with the aperitif of salmon tartar served with seaweed crackers and a Japanese strawberry cosmopolitan. The miso soup came with a tataki of bonito. The trio of nigiris – red Sóller prawn, tuna and squid was exquisite. The usuzukuri – a sliver of finely sliced sea bass topped with chopped tomatoes was tricky to roll but worth the effort. The second usuzukuri course was salmon served with a passion fruit foam, fried noodle and dried flowers. The trampantojo consisted of tataki of tuna with wasabi foie dressing simply melted in your mouth. My personal favourite was the uramakis – an outer layer of rice with a caramelised blue cheese and foie interior that created an explosion in your mouth – very rich and powerful flavours.
The sorbet of ginger and lemon was delightfully refreshing. The niku course consisted of wild ox served with creamy yuka and orange kimchi sauce was another highlight. The dessert was cherries (a significant fruit in Japanese culture) with cherry ice cream on a bed of chocolate sand.
It is worth noting that the space is small and intimate and you will be sharing the table with strangers unless you book a table of ten. Dinner takes between two and a half to three hours but the evening passes very quickly.
Why eat here?
It is the best Japanese culinary experience on Mallorca and the price is a steal!