Par
Nicolas Salin
Published on
Dec 17 2024 at 3:19 p.m.
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A wind of novelty is blowing for lovers of good Dijon addresses : the Ramen by Origine establishments, known in Ahuy and Dijon place de la République, change their identity to become Ittshin.
Ittshin izakayathe Dijon restaurant, will take up residence this Wednesday, December 18 at number 4 boulevard Clemenceau, in the former premises of Malto.
What is onigiri?
Onigiri, a true emblem of Japanese cuisine, is a sandwich of compressed rice, generally garnished with ingredients such as salmon, salted plum (umeboshi) or pickled vegetables, and wrapped in a sheet of nori (dried seaweed). ). Practical, economical and tasty, it is the equivalent of a snack or a quick meal in Japan
A new identity
The change of name and brand concept a new stage for Krystina Piron and his associates, at the origin of the project. Already known for their expertise in Japanese cuisine, they are refocusing their activity under a single brand, Ittshinwith two variations:
- Itchi ramen for the two existing establishments in Ahuy and Dijon-République.
- Ittshin izakaya for the new restaurant on Boulevard Clemenceau. This new concept will highlight Japanese specialties, notably onigiris and Japanese curries.
A new address at affordable prices
The restaurant will offer a friendly atmosphere, inspired by izakayas, these typical Japanese brasseries where you come to enjoy dishes accompanied by drinks in a relaxed atmosphere.
With 40 place settingsIttshin Izakaya will offer attractive prices: less than 4 euros for an onigiri and up to 15 euros for a dish. It will be open from Tuesday to Saturday, from 11:30 a.m. to 2 p.m. and from 6:30 p.m. to 10 p.m.
The end of a collaboration with Tomofumi Uchimura
The opening of this restaurant is accompanied by the end of the collaboration with the starred chef Tomofumi Uchimurayet a pillar of both establishments. This decision was carefully considered after a close and constructive working relationship: “Chief Uchimura brought his name and his recipes. He passed them on to our team, which is no small thing! » explains Krystina. “For our part, we supported its launch by mobilizing our network: we presented notary, partnershelped with recruitment and took charge of communication. He had just arrived, he did not yet know all these aspects, let alone the language. He has could rely on usespecially since his visa required a form of moral guarantee for him to be able to get started. »
This separation, however, seems natural. “Today, he wants to concentrate fully on getting a second star Michelin. It was becoming complicated for him to manage everything in parallel. It was better separate us. However, it is a decision that was made from the start of 2024long before the scandal that broke out in the media recently,” explains the manager.
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