Koomo Restaurant & Bar

Koomo Restaurant & Bar

Post
Subscribe

Posted 2021-01-05 by Jonathan Phoonfollow
Koomo, located within Crowne Plaza Hotel on Frome Street, offers delicious Japanese cuisine that has a bit of a fusion flair to it. Their lunch and dinner menus are largely similar, with a few more dishes offered during dinner time.

The lamb shoulder that was a key part of the Slow Cooked Sichuan Pepper Lamb Shoulder was succulent with a bit of crust on the exterior. The chickpeas in the chickpea curry retained a bit of bite and the spices gave them a lovely spiced flavour. The miso yoghurt balanced things out and fried curry leaves added a bit of spice.



Ideal for vegetarians or as a vegetable dish of your meal, the broccoli in the Grilled Broccoli with White Miso had a lovely char-grilled flavour. The use of kasundi, a sauce made from fermented mustard seeds, in the carrot puree was what gave it the distinctive tangy flavour with a bit of spice. The spiciness was tempered by the white miso sauce, and fried garlic slices added a bit of crunch.



As its name implies, Saskia Beer Corn Teriyaki Chicken used chicken sourced from the local Saskia Beer Farm Produce. The chicken had lovely succulent flesh, the teriyaki glaze had a sweet-savoury flavour and the pickled cucumber partnered nicely with it. Also served with the dish were lotus chips for a crunchy element. If desired you can dip the chicken in the teriyaki sauce provided to enhance its flavour.



The broth used in the Koomo Ramen leaned more towards the thicker type used in Tonkotsu Ramen, with the miso giving it a delectable umami flavour. The ramen noodles were cooked al dente and the chashu pork was juicy. Among the other toppings were half a boiled egg, mushrooms and nori which can be mixed into the broth for some extra flavour.



We were delighted that the Yaki Udon was not too dry and the shiitake mushrooms, cabbage, carrots and beansprouts were all cooked just right. Topping the noodles was pickled ginger to add a gingery taste. Rice can be ordered to accompany your dishes. Koomo's rice had spring onions tossed through it to add extra flavour.





Their Crispy Wonton Skins with White Chocolate Mousse looked similar to the Italian pastry Cannoli. The wonton skin "wrapper" was crunchy and the white chocolate mousse filling was not too sweet. The long pepper gel accompanying the dish had a unique peppery taste and the roasted pineapple puree reminded us of the filling used in our Chinese New Year Pineapple Tarts . An apricot sauce was offered as a dipping sauce and it partnered perfectly with the other ingredients.



As its name suggests, Matcha Tiramisu replaced the usual sponge fingers with sponge cake flavoured with matcha. The matcha sponge was light and fluffy without being too bitter and was tempered by the mascarpone cream. Macerated berries and shaved chocolate served with the dish balanced the bitterness of the matcha with their sweetness.



To accompany their meals, diners can choose from various drinks including sake and Kirin Beer, a beer that is produced in Japan. The wooden décor of the restaurant gave it a cosy feel. Diners have the pleasure of a good view of the Adelaide CBD while enjoying your meal.





#lunch
#japanese_restaurants
#food_wine
#family
#dinner
#adelaide_city
#restaurants
%wnadelaide
179805 - 2023-06-15 22:42:27

Tags

Free
Outdoor
Festivals
Music
Markets
Nightlife
Family_friendly
Fundraisers
Food_drink
Community
Arts_culture
Random
Educational
Shopping_markets
Theatre_shows
Copyright 2024 OatLabs ABN 18113479226