Kisser: Where Seared Elegance Meets Udon Harmony

Origins in the Noodle: Kisser and its Beef Tataki Udon Symphony

Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for innovative and globally-inspired flavors. Just as the article about Guay Tiew delves into the heart of a beloved dish, the story of Kisser tells a tale of a modern restaurant where Japanese traditions meet Southern charm.

Kisser isn’t just a restaurant; it’s a celebration of Japanese culinary artistry, a place where the delicate flavors of Japan are presented with a contemporary flair. The name itself, perhaps a playful nod to a specific Japanese technique or ingredient, hints at the restaurant’s dedication to creating a unique and memorable dining experience. The ambiance is stylish and inviting, a space where you can savor both traditional and innovative Japanese cuisine.

During my visit, I had the distinct pleasure of experiencing their Beef Tataki Udon, a dish that perfectly embodies Kisser’s approach. It wasn’t just a simple noodle dish; it was a symphony of textures and flavors. The tender, seared beef tataki, thinly sliced and beautifully presented, provided a rich and savory counterpoint to the chewy, satisfying udon noodles. The accompanying broth, perhaps a light and flavorful dashi, and the carefully chosen garnishes created a harmonious and unforgettable culinary experience.

Savoring that Beef Tataki Udon at Kisser, I understood that this restaurant is more than just a place to eat; it’s a place to experience the art of Japanese cuisine in a modern and exciting way. It’s about respecting tradition while embracing innovation and creating dishes that are both beautiful and delicious. Kisser’s origin likely lies in the vision of its creators to establish a restaurant that brings the authentic flavors of Japan to Nashville, a city that appreciates culinary artistry and bold flavors. It’s a testament to the enduring appeal of Japanese cuisine and its ability to create memorable dining experiences.

If you’re looking for a taste of Japan in a stylish and inviting setting in Nashville, Kisser is a destination that should be at the top of your list. It’s a place where you can enjoy delicious and inventive dishes, a true gem in Nashville’s diverse culinary landscape.

A Taste of Modern Japan at Home: Your Own Beef Tataki Udon

To capture the delicate yet vibrant essence of Kisser’s Beef Tataki Udon in your own kitchen, begin with the foundation of quality ingredients and a mindful approach. This mirrors Kisser’s dedication to crafting modern, flavorful Japanese cuisine. Seek out high-quality beef tenderloin, fresh or dried udon noodles, and consider preparing your own dashi broth or selecting a quality store-bought version as your canvas.

Assembling your own version of this contemporary dish is an exercise in gentle, mindful preparation. Focus on achieving a delicate balance of seared beef and flavorful broth. Start by carefully preparing the beef, ensuring it’s trimmed and ready for a quick sear. This careful process is crucial for capturing the tender, flavorful tataki that Kisser is known for.

Consider incorporating elements that reflect the spirit of Kisser’s modern Japanese approach. Select high-quality soy sauce and mirin, perhaps a blend with a subtle sweetness, to enhance the broth. A gentle simmer, allowing the dashi to meld with the seasonings, will create a deeply flavorful base. A touch of fresh ginger will add a bright, aromatic note.

Pay close attention to the texture of the udon noodles, ensuring they are cooked al dente and served immediately. Gently arrange the thinly sliced beef tataki, scallions, and other garnishes to create a visually appealing and flavorful bowl. A sprinkle of toasted sesame seeds or a drizzle of chili oil will bring the dish to life.

While recreating the exact taste of Kisser is a subtle art, the act of curating your own version cultivates a deeper appreciation for the complexity and artistry of their approach. It’s a reminder that culinary excellence, whether enjoyed at a beloved restaurant like Kisser or crafted in your own kitchen, is a celebration of quality ingredients, mindful technique, and the pure joy of creating something comforting and delicious.

Chef’s Notes: Citrus Beef Medallions

• Partially Freeze for Precision – For the best slicing experience, freeze the beef for 15 minutes before cutting to ensure clean, ultra-thin slices.
• Use a Sharp Knife – A razor-sharp chef’s knife makes it easier to slice the beef to paper-thin perfection without tearing.
• Perfect Sear for Flavor – Searing for just 10 seconds per side locks in the juices while adding a subtle crust. For deeper caramelization, repeat the process briefly.
• Monitor Internal Temperature Closely – Aim for an internal temperature of 105°F after roasting for a rare, tender finish.
• Chill for Firm Texture – Allow the roasted beef to cool at room temperature before chilling for 2 hours to achieve a firm yet tender texture.
• Balance with a Tangy Marinade – The citrus, mirin, and sake marinade provides a harmonious contrast to the richness of the beef, adding brightness to every bite.
• Infuse Garlic Oil Gently – Simmer the garlic in grapeseed oil over low heat to avoid bitterness and achieve a mild, aromatic infusion.
• Get Creative with Toppings – Crispy potato straws add a satisfying crunch, but fried shallots offer a savory depth. Try both for an indulgent finish.
• Add Extra Garnish – A final squeeze of yuzu, lime, or lemon juice enhances freshness right before serving.

Citrus Beef Medallions

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Experience gourmet flair with these citrus-infused beef medallions, elevated by a tangy, light sauce and a satisfying crunchy topping. Each paper‐thin slice of seared beef is bathed in a bright marinade combining sake, mirin, and a citrus medley that transforms a simple dinner into an artful, restaurant-worthy presentation. Perfect for dressing up an intimate dinner party or a weekday treat, this recipe delivers a bold fusion of Japanese technique and modern Asian zest with elegance and ease.

Course: Appetizer, Main CourseCuisine: Japanese

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Servings

4

Prep time

20

minutes

Cooking time

30

minutes

Calories

400

kcal

Resting Time

3

hours 

Total time

3

hours 

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Beef Options

• 8 oz premium beef tenderloin trimmed to a 5‑6 inch length and sliced evenly for refined texture

• 10 oz sirloin steak selected for its ease in achieving uniform, paper‐thin cuts

• Seasoning Cooking Fat

• 0.5 tbsp neutral vegetable oil to lightly coat the meat

• 1/4 tsp kosher salt finely sprinkled to enhance natural flavors

• Citrus Marinade

• 1 tbsp sake combined with 2 tsp mirin gently warmed to release aromatic notes

• 2 tsp mirin

• 1 tbsp rice vinegar (apple cider vinegar works as an alternative)

• 1.5 tbsp regular Japanese soy sauce

• 1 tbsp fresh yuzu or a mix of 1/2 tbsp each lime and lemon juice for a sharp, tangy dressing

• Garlic Infused Oil

• 2 tbsp grapeseed oil (light olive oil is a viable substitute)

• 3 garlic cloves sliced about 1/8 inch thick, until just light golden

• Crunchy Toppings

• crispy potato straws arranged for texture

• store-bought crispy fried shallots

• Finishing Touch

• 1 green onion finely sliced, optionally curled for an attractive garnish

• Alternative Ingredients

• Instead of beef tenderloin you may opt for flank steak or ribeye for a different texture.

• Swap mirin with a sweet white wine lightly sweetened with sugar if unavailable.

• Replace rice vinegar with apple cider vinegar as noted.

• Use regular light soy sauce in place of Japanese soy sauce if needed.

• Substitute grapeseed oil with any neutral light olive oil.

• For the crunchy element crispy fried shallots work equally well in place of potato straws.

• If fresh yuzu isn’t available blend equal parts lemon and lime juice.

• Garlic powder may replace fresh garlic in a pinch use sparingly.

• Chives can serve as an alternative to green onions.

• Any neutral oil such as canola, works in place of vegetable oil.

Directions

• Beef Roasting – Begin by preheating your oven to 275°F. Rub your chosen beef option lightly with 0.5 tbsp vegetable oil and dust evenly with 1/4 tsp kosher salt. Arrange the meat on a rack set over a baking tray and roast for 18–20 minutes, ensuring you check the internal temperature at around 15 minutes; aim for about 105°F to secure a rare finish (approx 20 minutes).
• Searing Process – Heat your cast iron skillet on high until it’s visibly smoking (about 1 minute). Briefly sear the meat on each of its four sides for roughly 10 seconds to lock in flavors and create a delicate crust. Remain attentive during this step to avoid overcooking, and optionally repeat the sear if a deeper caramelization is desired.
• Cooling and Slicing – Remove the beef from the skillet and transfer it onto a rack placed over a tray to cool for 30 minutes at room temperature. Then, refrigerate uncovered for 2 hours so that the meat’s juices settle and the texture firms up. Finally, using a sharp chef’s knife, slice the beef as thinly as possible (ideally around 1/16 inch), taking care not to tear the succulent tissue.
• Dressing Creation – In a small saucepan over low heat, combine 1 tbsp sake and 2 tsp mirin, allowing them to simmer gently for 1 minute. Pour this warmed mixture into a bowl and stir in 1 tbsp rice vinegar, 1.5 tbsp soy sauce, and your selected citrus juices. Let the dressing cool for about 5 minutes, whisking it occasionally for a smooth blend.
• Garlic Oil Infusion – Place 2 tbsp grapeseed oil and the 3 sliced garlic cloves in a tiny saucepan over low heat. Allow the garlic to infuse gently for 5 minutes, stirring a couple of times until the slices acquire a light golden hue. Remove from heat, let the oil cool for 15 minutes, and then strain out the garlic (reserve the crispy bits for another use if desired).
• Plating and Assembly – Artfully arrange the thin beef slices on a serving plate so they slightly overlap, taking about 2 minutes for an appealing presentation. Drizzle 3–4 tbsp of the prepared citrus dressing and 1.5 tbsp of the garlic oil evenly over the slices. Top with your chosen crunchy element—crispy potato straws or fried shallots—and finish with a scattering of finely sliced green onion. Serve immediately to enjoy the contrast of textures and vibrant flavors in each bite.

Equipment

• Chef’s Knife
• Cutting Board
• cast iron skillet
• roasting pan
• measuring cups and spoons

Notes

• For best slicing results, partially freeze the beef for 15 minutes before cutting to achieve ultra-thin slices effortlessly. Serve alongside a delicate garlic-pot steamed rice or a lightly dressed mixed green salad to elevate the meal. Experiment with an extra drizzle of toasted sesame oil or a squeeze of fresh citrus just before serving to further enhance the flavor profile. Always use a very sharp knife to prevent shredding and ensure consistency in every slice. Enjoy this versatile dish that works beautifully for both weekend gatherings and simple weeknight dinners!

Nutrition Facts

• Calories: 400kcal
• Fat: 25g
• Saturated Fat: 4g
• Cholesterol: 90mg
• Sodium: 700mg
• Potassium: 500mg
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 3g
• Protein: 30g
• Vitamin A: 200IU
• Vitamin C: 10mg
• Calcium: 40mg
• Iron: 4mg

FAQs: Citrus Beef Medallions

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