A Wren Says

In January, in the wake of a New York snowstorm, I decided I needed to give myself a culinary treat. I trudged through the massive puddles, felt more appreciative than ever for my coat, and made my way to Kochi in New York for their modern Korean skewer cuisine. Here’s what I made of my notes from my tasting menu experience there.

The starter: Mushroom soup

It was just the level of pretentiousness I desire. It was essentially mushroom three ways, with a mushroom meringue. I want 10 more. I am not even a mushroom fan or meringue fan, but I have been converted. Compliments to the chef.

Hwe

The raw scallops were alright. They were tender. But I am not a scallop fan and remained that way at the end of the course.

Fish

The delicately cooked white fish sat perched in a broth. Admittedly it was the broth that drew my attention with each spoonful. It intensified in flavor as I got to the bottom of the dish. I was hoping to explore the flavors more, but alas I reached the end.

Octopus:  Texture. A lot of flavors, too many flavors?

I definitely misplaced my notes for a course. There was definitely the skewer (pictured) and a potato something that I’ve forgotten about. Not that it was forgettable. It was good, but how good? I couldn’t tell you right now.

Dessert: Ice cream

The dehydrated bananas were my favorite part of that dish. Can I get some to add to trail mix? Not at all the same as banana chips.

Extra dessert

I have no idea what to call it. It had a pretty thin pastry design. Bergamot flavor. Perfect way to end things.

Going through my notes, my clear favorite was the mushroom course. They could have just sold me a large bowl of that and I’d be set for the evening. One thing I noted was that meal seemed to move at a pretty fast clip. I was seated at 5PM and had already received my second course at 5:27PM. I’m not sure if they just moved things along faster because I was a solo diner, or if the meal always passes at a New York clip.

Would I return?

Going through my notes, my clear favorite was the mushroom course. They could have just sold me a large bowl of that and I’d be set for the evening. But because it started on such a high note, the meal didn’t fully live up to all the expectations. It was good, but I expected to be continually wowed course by course. I would go back to try it again, because the menu changes seasonally. I would love to see what they do with different ingredients and how the restaurant looks when it’s not just two diners on a bitter cold winter’s eve.