Underneath a Japanese-style bar called Kumiko, there is a small 8-seat restaurant called kikkō. Both are from the same group that runs Oriole (just down the street). Having only opened in May 2019, kikkō wasted very little time and earned a Michelin star for its tasting menu experience. Bookings are done through OpenTable. There are either 2 or 3 seatings per night, depending upon the day of the week.
Since kikkō is below a bar, it is not surprising they have an eclectic offering of cocktails. In addition to a wine pairing, they have a sake pairing available, as well as a sake and wine pairing option. They also have a spirit-free pairing done by the same beverage creator at Oriole. I selected the spirit-free beverages for my dinner.
The first beverage was amazake (rice, water and koji unfermented) and hydrangea leaf tea.
The opening presentation was some lightly-poached Nova Scotia scallops served with Platinum osetra caviar, finger limes, puffed rice and yuzu kōshō on a puffed beef cracker. This was a nice textural and flavor way to start off. Platinum caviar is a higher, limited grade of caviar based on the hue, size and flavor.
The next dish was Ora King salmon sashimi with a buckwheat and sesame crumble, puffed skin, sea grapes, and housemade togarashi spice (powder of dried chili peppers, orange peel, sesame seeds, Japanese pepper, ginger and seaweed). The togarashi gave it some spiciness towards the end.
For the upcoming nigiri dishes, they provided some ginger pickled with smoked soy sauce and mustard seed for a palate cleanser.
The beverage pairing for the nigiri was cold-brewed hoshinomura sencha tea. Cold-steeping was used to keep the amount of extracted tannins low.
The first nigiri presented was Hawaiian kampachi (amberjack). This was brushed with white soy and topped with a fermented shishito relish.
Next up was torched madai (sea bream) with smoky rice. It’s sometimes called Japanese red snapper, but it is not part of the snapper family. It was brushed with shio koji and topped with some fresh wasabi.
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