Quality omakase at a great price
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For those who love Japanese food, I believe that you must be familiar with the Omakase course. Nowadays, many Japanese A la carte restaurants have started to offer Omakase courses as an option for customers. Koko Japanese Restaurant is no exception.
📌 Location / Atmosphere
The restaurant is located behind the Harinthorn Building in Soi Sathorn 4, next to the building's parking lot. The location is quite hidden, but it is easy to get to. You can park in the Harinthorn Building for free for 3 hours. For those who don't drive, it is within walking distance (about 1 km) from BTS Sala Daeng / MRT Silom / MRT Lumpini. In front of the restaurant, there is a beautifully decorated Japanese-style garden. Inside the restaurant, there are separate seats for general customers who come to eat a la carte and seats in front of the counter for customers who come to eat Omakase.
🍣 The meaning of eating Omakase is to trust the chef to create the best menu for each meal. The chef will select the freshest, best-quality seasonal ingredients that the restaurant has auctioned from the fish market in Japan that day. Therefore, even though the menu is written as a guideline, when you actually go to eat, the course will be changed as the chef sees fit. On the day we went, the chef prepared the following:
1. Foie Gras Chawan
Soft and smooth steamed egg, topped with Ikura and small pieces of foie gras.
2. Madai Susumono
Thinly sliced Madai fish, seasoned with a sweet and sour susumono sauce, with a slight saltiness from Ikura and seaweed.
3. Sashimi (Hirame Kombu)
This Hirame sashimi is marinated in kombu seaweed until the meat is soft. It is served in 2 parts on the same plate. The first piece has a small piece of Hirame (Engawa) fin on top of the fish. It is fresh Engawa that has not been grilled, which is quite rare to find. This piece is seasoned with salt. When eating, squeeze a slice of the Sudachi that is served on the side for a very refreshing sour taste. The other piece is Hirame fish with fresh wasabi on it. Add a little soy sauce and it's delicious.
4. Madai
Madai fish sushi with fresh bouncy fish meat seasoned with lemon salt and topped with freshly grated Yuzu zest that the chef grated when serving.
5. Kampachi
Kampachi fish is in the same family as Hamachi fish, but Kampachi has less fat, so the meat is a little crunchier. It's made into sushi topped with freshly ground Iwanori seaweed, very enjoyable to eat.
6. Botan
Fresh, bouncy, sweet Botan shrimp, sprinkled with salty, greasy bora roe, it goes well together in another way.
7. Gai
Big scallops grilled on charcoal until fragrant, fresh, soft, juicy meat, wrapped in crispy seaweed, eaten without rice, very delicious...
8. Ankimo Monk Fish Liver
Thickly sliced Ankimo Monk Fish Liver topped with a sauce made from ponzu sauce, teriyaki sauce, and truffle oil, topped with grated daikon radish and sudachi orange peel. Full of sour, salty, sweet, and fragrant flavors.
9. Uni
This is a Nigiri Sushi topped with Bafun sea urchin roe, which is very sweet and creamy. It has a strong natural flavor of uni. I like it.
10. Maguro (Akami)
Using Tenmi Akami, a lean cut of fish with some fat, it is softer than other Akami parts and has a bright red color that looks delicious.
11. Maguro (Otoro)
This Otoro sushi has fat marbling all over the fish, is sweet and soft, and melts in your mouth. It is also topped with caviar and sprinkled with gold powder to make it look luxurious.
12. Ikura Don
Rice topped with salmon roe and quail eggs Served in a small bowl
13. Ma Saba
This is a sushi roll without rice. Fresh saba fish is rolled and wrapped in seaweed. The center is stuffed with pickled daikon with rice tops, sesame seeds, ginger, and spring onions. The saba fish used is premium grade, fresh enough to eat without being pickled.
14. Otoro Negi
Otoro seasoned with spring onions, stuffed tightly into a cone, topped with a lot of Ikura. The seaweed used is toasted until crispy.
15. Zuwai Tempura Karazumi
Zuwai crab leg tempura, fried until hot, fluffy and crispy, sprinkled with fish eggs (Karazumi) from bora fish to add a salty and rich taste.
16. Otoro Sandwich
The bread is toasted until crispy, topped with salmon eggs, served with sour tonkatsu sauce.
17. Buri No Suimono
Hot soup with buri fish The taste is well-rounded.
18. Tamago Bate
It is a sweet egg with a texture like soft sponge cake. It uses organic eggs, mixed with imo and sweet sake.
19. Melon
20. Strawberry Daifugu
A thin and soft daifuku with a fine red bean filling and a sweet and sour strawberry in the middle. It is fragrant and delicious. It is a perfect way to end this meal.