By sheer luck, Matt was randomly checking the Ko site yesterday and managed to snag a lunch reservation for today at 12:25pm. 17 courses, with wine/sake pairings took us slightly over 3 hours and I came out a "bit" tipsy. Okay, maybe a little more than that (don't judge).
The courses may be out of order toward the middle/end... we were getting kind of wasty...
Amuse
Pomme souffle with creme fraiche and hackleback caviar
Corn tuile with tomato jam, pork rillette, and grilled corn
Course #1
Oyster with hackleback caviar
*Since I'm allergic, Matt had the oyster and they substituted my dish with 2 peieces of uni instead
Course #2
Raw kampachi with lemon jam and daikon radish sprouts
Course #3
Raw Long Island fluke with Korean fermented chili paste)
Course #4
O-toro tartar with lemon jam topped with hackleback caviar
Course #5
Raw diver scallops, watermelon, radish, and lime zest
Course #6
Lobster salad with mini melon balls, tomato water, basil oil, and pickled cucumbers on top of melon gelee
Course #7
Painted Hills beef carpaccio with grilled baby leek, horseradish creme fraiche, grated horseradish, and baby sorrel
“Butter Bomb” (a mini roll filled with butter topped with black sesame seeds)
Course #8
Fresh yuba with heirloom cherry tomato salad
Course #9
Bacon fat poached shrimp, zebra beans, matsutake mushrooms, tonburi with a pour of bacon dashi
Course #10
Deep fried poached egg with pickled cherries, baby kale, and cherry jam of some sort
Course #11
Steamed striped bass on top of an egg drop soup dumpling, raw lobster mushrooms, bok choy, and toasted kasha
Course #12
Buckwheat tortellini stuffed with eggplant puree, grilled baby eggplant, Korean black garlic, Chinese long beans, house made pork and miso sausage
Course #13
Signature Dish: Shaved foie gras torchon with lychees and riesling gelee
Course #14
Elysian Fields Farm rack of lamb with watermelon, feta cheese puree, and black olives
Course #15
Cheese Course: Two different cheeses (one hard, one soft... I can't remember what kind), pickled red onions, apricot jam?, and a pork fat brioche
Course #16
Peach sorbet with milk crumbs and cinnamon streusel
Course #17
Corn parfait with chocolate sauce, sour cream flavored ice cream on top of corn meal, and dehydrated corn kernels
This meal was followed by a 2.5 hour nap... all in all, I think it was a very productive Sunday...
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