Written by’s Local Expert


It comes as no surprise that Park City was named one of Time Magazine's World's Greatest Places for 2022 — or that one of the latest additions to Park City's cuisine scene, KITA Japanese Steakhouse & Mountain Grill, was listed as one of the reasons for this honor. The Japanese grill-style eatery is tucked into Pendry Park City on High Mountain Road at the base of Canyons Village  and is within easy walking distance of all the commercial accommodation options available in Canyons Village. Pendry is a collection of boutique resorts offering curated luxury to discerning travelers. Their most recently opened property is in Park City.

Pendry Park City opened in February 2022 with well-seasoned executive chef Daniel Grunbeck, who brings 17+ years at high profile hotels and restaurants to the table, at the helm. KITA has quickly stepped into its rightful place as one of Park City's top-tier restaurants. Here's what you need to know about KITA:

The Ambiance

Guests can expect to be greeted with the trademark artful-yet-understated Pendry ambiance with classic, clean lines and deeply luxuriant touches and finishes in muted tones. Windows look out onto an amazing backdrop of some of the Northern Hemisphere's most stunning planetary beauty. Seating options include an indoor dining room with tables and booths, an al fresco area, a sushi bar, and a traditional full service bar serving seasoned classics as well as creative craft cocktails. Several fireplaces in the bar area offer warm and cozy accents. The service is polite and professional with great attention to detail. Dietary restrictions are happily accommodated. The dress code at KITA is business casual. KITA serves dinner from 5 p.m. until 10 p.m. Reservations are recommended, particularly during ski season.

What's on the Menu

The focus at KITA is on fresh sushi, house-made ramen bowls, and traditional Japanese steakhouse fare using open-fire grilling. Vegan and vegetarian options are plentiful, and artful place presentation is standard. Wood fired steaks and chops occupy a prominent place on KITA's menu and include several sharable entrées such as 30-Day Dry Aged Wagyu and American Wagyu. Toppings and sauces include Traditional Bordelaise and Butter Brown Ponzu.

Moving down the main menu, you'll find Ora King Salmon, Miso-Sake Halibut, and Karabuta Pork Chop. Those following a plant-based diets will be delighted with Nabemono, which is a mixture of freshly harvested seasonal vegetables and wild mushrooms tossed in a vegan tofo broth. Poultry enthusiasts love Wood-Fired Mary's Half Chicken with orange mirin glaze.

Sides at KITA include potatoes mashed with black truffle butter, seasonal garden vegetables, jasmine rice, and Oshitashi Spinach. Starters include Miso Soup, Wagyu Tataki, Wood Fired Octopus, and Katsu Fried Cauliflower.


KITA's sushi menu includes yellowtail tuna, cured fatty salmon, Pacific salmon, halibut, scallops, and white tuna. Maki rolls are made from grilled eel, crab, salmon, shrimp, and wasabi. All of the seafood  fresh, and the portions are generously sized. There is a vegetable Futo-Maki made with asparagus, avocado, cucumber, pickled cucumber, and daikon for the vegans in your group.


KITA's sweet spot includes traditional Japanese Mochi in your choice of strawberry, mango, or Matcha green tea as well as the national dessert of New Zealand served with Japanese lime curd in place of kiwi. You can also opt for Milk Bread Pudding made with whiskey sauce and topped with almond crumble. Or, for a lighter grand finale after an excellent dinner, try a seasonal sorbet in lemon, raspberry, or blackberry or seasonal ice cream in Manjari chocolate, salted caramel, or vanilla bean. When the occasion calls for the ultimate extravagance — or you just feel like indulging — try KITA's version of Chocolate Pot de Crème with Azuki red bean and mandarin.

Local Tips

  • Dress code is business casual.
  • Reservations are recommended, particularly during ski season.


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