KU DÉ TA Bangkok is well known for its superb club experience, great drinks and wild parties. It’s the venue for world class DJ’s that brings large crowds of cool looking people. For those of you who don’t know, there are two wonderful restaurants. One a traditional izakaya Japanese restaurantm the other is the KU DÉ TA Signature.
Instead of the usual clubbing and drinks, we recently had a full dining experience at KU DÉ TA’s Signature. The menu is based on Japanese recipes with some Asian influence. The evening we visited there were a lot of customers both Thais and expats but with its spacious dining area we did not feel that it was overcrowded. The open dinning space is surrounded by continuous large windows which provided panoramic views of Bangkok’s glittering lights from the 39th floor. On the other side the open kitchen is busy with chefs preparing the food. The ambiance was dimly lit lighting with some cool vibrant music playing in the background.
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To start off the evening, some creative cocktails handcrafted by KU DÉ TA’s mixologist.
Storm Cooler (350 baht): Stoli red label vodka with passion fruit, honey and Lakrids raw licorice powder. Quite refreshing, we liked the subtle licorice powder taste but this drink was very strong.
Berryman cobbler (350 baht): gin, berry liquor, honey and lime. Sweet refreshing berry cocktail.
Not many people know that KU DÉ TA signature offer Omakase (leave it to the Chefs) style dinning experience. That’s what we came here for tonight, we opted for the Omakase 5,000 baht/person. The number of courses and quality of the ingredients depends on the price guest chooses, 5,000 is probably at the top. Executive Chef Jonathan Maza is the person to consult if you wish to try the Omakase experience. He will be more than happy to guide you about his creations.
The dishes we had for the evening were:
Madai ceviche: Japanese sea bream, young coconut, pomegranate amazu (dressing). The sea bream was light, fresh and sweet with a little tanginess from the amazu.
Hamichi nahm prick: Japanese yellowtail, cilantro vinaigrette. Sweet texture of yellowtail sashimi with a bit of heat from the nahm prick (Thai spicy seafood sauce) made this dish a nice blend of Japanese and Thai influences.
Hirame Longkong: Japanese fluke, longkong, tarragon Aji Amarillo (yellow chili peppers) vinaigrette. Another light tasting fish with a bit of heat from the chili. It’s interesting to see longkong, a sweet tangy Thai fruit, used in this dish.
Hon maguro tataki: Blue fin tuna, caramelized shallots, wakame, tosazu (bonito-flavored rice vinegar dressing). The fresh tuna was seared to perfection, while shallots created extra textures and enhanced the sweetness of the whole dish. Having bonito in tozasu dressing, the umami taste of this dish was memorable.
Madai shiso: Japanese sea bream, dried miso, shiso lime vinaigrette. Quite similar to the hamachi nahm prick minus the heat. The sea bream was light, not as less oily as hamachi.
Salmon white kelp: Kizami wasabi, ponzu. Salmon sashimi was sweet and tender, while the kizami wasabi (fresh wasabi chopped and marinate in soy sauce) and ponzu sauce enhance the flavor of the dish.
Dark red spoon- Toro tartare: Spanish blue fin toro with yuzu truffle vinaigrette and crispy brioche. Toro was luscious while the truffle perfumed the whole bite. The dressing had the right amount of acidity and enhanced the overall experience of this oily fish.
Green spoon-Tai truffle soy: Japanese snapper, yuzu honey, French truffle. This bite was a nice contrast to the toro. The snapper and the dressing were light and refreshing. The fragrant of the truffle was noticeable while the garlic chip added texture to the bite.
Tai tempura (bottom piece): Japanese snapper served with bird eye chili flakes and black pepper dressing. The hot and crispy fish tempura dipped in mildly spicy dressing was nice. We just wish for ten more pieces.
Aori Ika tempura (top piece): Crispy Japanese cuttlefish served with tarragon ponzu with Mexican chili. The crispy tender cuttlefish was delicious with just a bit of lime but the ponzu dressing make this bite more complex.
King crab salad: Sweet king crab served with Asian slaw (cucumber, raw papaya and carrot) and Umeiboshi dressing (Japanese sour plum) topped with crispy taro. This dish clearly had influence from Thai style papaya salad but it was not spicy. The crispy taro made this dish more interesting texture wise.
Tiger prawn salad: Perfectly cooked prawn with habanero dressing served with sautéed maitake mushroom, water chestnuts and heart of palm. The sweet prawn was the star surrounded by common Asian ingredients.
Specially designed chopstick: bend towards the tip so there is no need for a chop stick tray.
Kijihata: Spotted red grouper served with calamansi (citrus fruit) broth and garnished with mangosteen and Asian pear. The grouper was perfectly cooked, sweet and tender. The calamansi broth reminded us of Thai steam fished with lime dressing.
Hamachi soffritto: Hamachi with tomato confit, soffritto (flavor bases-carrots, onion, celery and sometimes garlic) ponzu. A nice blend of west and east flavors, the ponzu, however, was the more salient note in this dish. The fish was again cooked perfectly like other dishes we had.
Hirame tosa yusu: Fluke, crispy engawa (fluke fin), puree cauliflower, tosa yusu. This dish was the most complex of all fish dishes. Texturally, there was crunch from the pickled shallots as well as the crispy engawa. Then there were the sweet fennel, puree creamy cauliflower and the tosa yusu, which gave a little bit of acidity to the dish.
Salmon hijiki: Scottish salmon, hijiki salad (seaweed salad with edamame), morning glory dashi. The hijiki salad was awesome. It complimented the perfectly cooked salmon fillets. The dish showed us the Japanese flavors we like.
Tiger prawn: Beautifully cooked tiger prawn served with shitake corn succotash and creamy dashi broth. Amazingly for us the prawn was not the star of this dish. The shitake and corn with creamy dashi was so flavorful.
Matcha lamb: Lamb loin crusted with matcha and pistachio grilled to perfection served with mung bean risotto and mash potatoes. The medium rare lamb was tender and juicy with nice crust on the outside. The mung bean risotto was flavorful and creative.
KU DÉ TA A5 grade is the highest quality for wagyu beef (or any beef). The way to eat this was to make sure not to overcook the beef.
We put the beef on the hot hibachi just enough to have the fragrant from the burned fat. The steak was still pretty raw.
When it comes to sauce there were many from umami oil, black sesame, tosazu, and tosa yusu. However, we thought that a bit of salt was a better match for this superb quality beef.
Maldon sea salt from the United Kingdom, Hawaiian black lava salt, and Hawaiian red clay salt.
Now at this point we were extremely impressed with the cuisine Chef Maza has created for us. We were surprised to learn that Chef Licker would provide us with a set of dessert as well.
Palate cleanser: Roselle ice with raspberry gel with lychee sorbet topped with dehydrated yoghurt. This was the best palate cleanser we ever had. The burst of tastes and textures from the sweet, sour, crispy, cold and refreshing impressed us very much.
Sang Som Cappuccino: Sang som foam, milk ice cream, chocolate coffee crumble and passion fruit. Again this dish played tricks on our palate. We loved everything: the sweet, cold, sour, creamy, crunchy, bitter and heat (from the rum).
White Chocolate-Junmai: White chocolate-sake cream, yuzu scented fruits and salted toffee. The white chocolate –sake cream was not overly sweet while the acidity from fruits was refreshing. The saltiness of the salted toffee actually lifted the whole dish- another solid dessert.
Chef Jason Licker presented his art.
Valrhona manjari (considered the best chocolate in the world) cream served with praline ice cream chocolate cake, caramel popcorn, and crisps. Chef Licker’s attention to details was reflected in all the elements in the dish. Definitely a favorite for chocolate lovers.
Thai S’mores: Thai tea ice-cream, praline, marshmallow. Nice Thai tea ice cream, rich, creamy and sweet.
Calamansi stack: Calamansi cake (from the bottom), toasted almond crisp, whipped cream, exotic fruit mousse (mango, passionfruit, lemon), topped with sugar crisp. A beautiful stack that disappeared in no time. The calamansi mousse was the star. We thought that it would be a nice ending to our evening at KU DÉ TA but we never thought that Chef Licker’s desserts would create a whole new the dining experience for us.
Executive Chef Jonathan Maza impressed us with dishes after dishes of his modern Japanese Asian cuisine while Executive Pastry Chef Jason Licker, an iron chef Thailand victor, wowed us with his splendid desserts. At one point, we actually thought to ourselves that these two chefs were competing to get points from us. They both won that evening. This was one of the most memorable dining experiences we had so far this year.
To experience for yourself contact + 66 0 108 2000 or www.kudeta.com/bangkok