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Kosho

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by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami www.weekendnotes.com/origami-classes-japan-australia-friendship-association/ and Pokémon www.weekendnotes.com/pokemon-center-tokyo/
Published June 13th 2020
Located along O'Connell Street in North Adelaide, Kosho specialises in fusion food with a focus on Japanese cuisine. Service was quite efficient with our dishes not taking long to be served after we have placed our order.

The salmon in their Teriyaki Salmon was cooked perfectly and the teriyaki sauce subtly enhanced its flavour. Complementing the salmon were pickled shichimi cabbage that was not too tangy, and creamy mashed potatoes that included wakame for extra flavour. Providing a bit of contrast was crispy fish skin and a lotus chip.

Kosho, Teriyaki Salmon, Adelaide
Teriyaki Salmon (Photographed by Jonathan Phoon)


The mushrooms in the Confit Mushroom Medley had a nice bite to them and the truffle sukiyaki sauce enhanced their earthy flavour. The sous vide egg can be mixed into the dish to add a bit of thickness and a topping of fried enoki mushrooms added a bit of crunch. The dish is best enjoyed with something plain to provide a foil to its richness.

Kosho, Confit Mushroom Medley, Adelaide
Confit Mushroom Medley (Photographed by Jonathan Phoon)


To our delight, the pork cutlet in the Murray Valley Pork Cutlet had succulent flesh which got its delectable sweet-spicy flavour from the kanzuri reduction used as a sauce. Though the mention of burnt cabbage may sound concerning, it really merely added a light charred flavour while still maintaining its firmness. The pork cutlet was already cut into slices for easy consumption.

Kosho, Murray Valley Pork Cutlet, Adelaide
Murray Valley Pork Cutlet (Photographed by Jonathan Phoon)


As its name suggests, the Takoyaki Arancini resembled giant versions of their namesake. The risotto rice filling was not too sticky and complemented the chunk of octopus hidden inside. Compared to the sauce usually used for Takoyaki, the Tonkatsu sauce used in this dish had a slightly sweeter flavour. Shaving of bonito flakes created an eye-catching appearance.

Kosho, Takoyaki Arancini, Adelaide
Takoyaki Arancini (Photographed by Jonathan Phoon)


A good choice for a vegetable dish, the green beans in the Snake Beans was a vibrant green colour and had a nice bite to them. Chilli bean paste provided a spicy kick that was not too intense. The spiciness was tempered by the creamy tofu cream. To best enjoy the dish, mix the ingredients thoroughly to allow the flavours to intermingle.

Kosho, Snake Beans, Adelaide
Snake Beans (Photographed by Jonathan Phoon)


The flesh of the pieces of Karaage Chicken was juicy and set off nicely by the crispy coating. A scattering of the restaurant's magic seasoning gave the chicken a delicious umami flavour. The dipping sauce accompanying the chicken was unique, consisting of a combination of teriyaki sauce and wasabi mayonnaise.

Kosho, Karaage Chicken, Adelaide
Karaage Chicken (Photographed by Jonathan Phoon)


Their Duck Gyoza was of a good size, with a moist filling of shredded duck meat. The skin used to encase the filling was not too thin and a serving of shichimi ponzu was provided on the side to add a bit of sharpness.

Kosho, Duck Gyoza, Adelaide
Duck Gyoza (Photographed by Jonathan Phoon)


One of the options available as a side dish, their Lotus Chips was crunchy with a subtly earthy flavour. Their relatively plain flavour made them particularly enjoyable when eaten with the sauces of richer-tasting dishes.

Kosho, Lotus Chips, Adelaide
Lotus Chips (Photographed by Jonathan Phoon)


For dessert, we ordered their Baked Alaska and Passionfruit Tartelette. Their Baked Alaska concealed a centre of cherry sorbet whose sweetness partnered nicely with the vanilla parfait. The use of umeshu cotton cake as the base provided a different texture from the usual sponge cake and the exterior of meringue was toasted just right.

Kosho, Baked Alaska, Adelaide
Baked Alaska (Photographed by Jonathan Phoon)


Kosho, Baked Alaska, Adelaide
(Photographed by Jonathan Phoon)


The passionfruit filling of the Passionfruit Tartelette had a wonderful slightly sour flavour that was complemented nicely by a topping of toasted chiboute crème. Finishing the dish was crushed pistachio nuts for some crunch and spheres of raspberry jelly for some freshness.

Kosho, Passionfruit Tartelette, Adelaide
Passionfruit Tartelette (Photographed by Jonathan Phoon)


The décor of the restaurant gave it a distinctive Japanese feel. We enjoyed every one of the dishes that we ordered. If you are looking for a restaurant offering Japanese cuisine that is a bit different, Kosho is definitely worth a visit.

Kosho, Adelaide
(Photographed by Jonathan Phoon)
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When: Mon – Sat: 5.30pm – 9.30pm
Phone: 08 8267 4083
Where: 26 O’Connell Street, North Adelaide, SA 5006
Your Comment
I can’t find a price guide. That would be helpful.
by dcandkcstewart@gmail.com (score: 0|2) 17 days ago
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