We went to Ko for lunch a little over a week ago, perused some of the reviews and comments out there on the Internet before going and have a couple of things to add/update.
Our reservation was the fourth one, I think, and we were a little early. First six people were already there and crew was preparing things for them as a group. I think they generally try to serve two groups of six, otherwise managing the flow would just be too confusing. We went for wine pairings, which are $95 for both the lunch and dinner menus (this info is not on the website). We had the end seats, which I thought were good for watching the food prep, and we had a nice time, food was great, and the chefs and crew were friendly. I’d go again, but maybe for the dinner menu, for us lunch was just too much and despite skipping breakfast we just ran out of gas by the last few dishes. Here’s our best shot at remembering what we had:
- Oyster with strawberry slice in fruity juice
- Panna cotta with blueberry and a little leaf
- White gazpacho with chili oil on top (maybe served with #2, yumm, and I think I might be missing an amuse-bouche here
- Mackerel w/ watermelon and beans
- Scallop w/ onions and rice
- Hamachi in a yummy sauce
- Uni custard w/ rhubarb (maybe first time I have had uni, I don’t much care for seaweed so I skip this when having sushi, I thought this was OK, but not amazing)
- Octopus potato salad (fun watching them bring out and grill a largish octopus leg)
- Smoked trout w/ crispy skin, turnips, and gelatin (yumm, my wife doesn’t like smoked foods, but she liked this, though she did give me her skin)
- Lamb crudo w/ horseradish sauce and oatmeal chips (yumm)
- Puffed egg with bacon bits (neat dish, airy blob of egg)
- Eggplant tortellini w/ tomato compote
- Boxless bento box, chicken finger, popover (crispy, yumm), salad, and chili soup
- Lobster tail w/ yummy lobster foam (started to get full here)
- Sirloin roast w/ potatoes (maybe a 3 lb roast out and being prepared for awhile, they kept poking it with a skewer, I assume to test doneness, not sure how that works with a skewer, meat was pretty lean and a largish piece served, I are maybe half, I didn’t think the meat was so great, but then maybe that was colored by fact that I was getting pretty full)
- Shaved foie gras w/ lychee
- Pana cotta ice cream w/ donut
- Green ice cream w/ other sorbet stuff & stuff (yumm)
- Rice ice cream cone
Had been awhile since we did something like this. A little pricey, but worth it I think, food is delicious/creative, and it is fun to basically be sitting in the kitchen.
And I got a kick out of a wood pig that was on a shelf over the kitchen, it had the various sections drawn on it with dotted lines, head, back, hind quarter, front quarter all labeled “delicious,” and the belly labeled “fucking delicious.”
