Saturday lunchtime and how better to spend it than in a good restaurant with a bottle of wine. Slightly disconcerting that the first thing to pass my lips today after a heavy night out was wine but we got over that!
We've been wanting to try Koko for a while and try and compare to Nobu. Koko offers teppanyaki and a la carte Japanese food on level 3 of the Casino complex. I always think that because it's tucked away it can't be as busy as the other places at the Casino but online reviews show a loyal following and a discount available through the Entertainment Book must help drum up business.
We were offered a choice of teppenyaki or to sit at a table and we opted for teppanyaki. Lunchtime set menus start at $50 and they also offer various bento boxes, noodles and rice dishes.
We've been wanting to try Koko for a while and try and compare to Nobu. Koko offers teppanyaki and a la carte Japanese food on level 3 of the Casino complex. I always think that because it's tucked away it can't be as busy as the other places at the Casino but online reviews show a loyal following and a discount available through the Entertainment Book must help drum up business.
We were offered a choice of teppenyaki or to sit at a table and we opted for teppanyaki. Lunchtime set menus start at $50 and they also offer various bento boxes, noodles and rice dishes.
Service was quiet but efficient and there were lots of smiles. The wine was kept very chilled and topped up. We opted for the $60 teppanyaki menu and added some chawan mushi (savoury egg custard) as a side. The sashimi arrived first with some Japanese pickle which tasted like caramelised onions but cold. We had salmon, tuna and snapper sashimi all of wich was of very good quality. Next came some vegetable tempura and done really well; light and crunchy with little grease. The dipping sauce was perfect and not over salty which it sometimes can be.
Our extra chawan mushi came all steamy and silky smooth. There was chicken, Japanese fishcake, a scallop and a king prawn in it all encased in the steamed egg mixture. The fillings were cooked perfectly - slight criticism would be a little extra seasoning or some soy would have been great.
Our extra chawan mushi came all steamy and silky smooth. There was chicken, Japanese fishcake, a scallop and a king prawn in it all encased in the steamed egg mixture. The fillings were cooked perfectly - slight criticism would be a little extra seasoning or some soy would have been great.
Then the star of the show appeared - our chef Jimmy Liu! What a character. He joked with us about sport and UK and showed us all the photos he has with various stars he's cooked for. He's obviously very proud of where he works and encouraged us to have a look round all the private dining rooms.
Anyway back to the food. Chef Liu started off cooking some seafood; prawns, scallops and sea perch which we dipped in the soy and vinegar sauce. Very delicious.
Next was the fillet of beef, fried mushrooms and spinach. The tomato salsa went great with the veggies and the sesame sauce was a delight and went so well with the tender beef. We were impressed by the cooking skills and the quality of the produce. The main course also came with some steamed rice and miso soup.
We were seated round the table next to another young Chinese couple. They are probably the same age as my cousins and really sweet to talk to. We chit chatted over dessert about life in Australia and UK and he's a big soccer fan (Man Utd) so is really keen to go over there.
Dessert was wasabi ice cream - the only disappointment to our meal. Next time we will specify a different flavour I think. Jimmy kept telling us that we would get vanilla but it didn't happen and when he found out we had been given wasabi he pretty much agreed it wasn't a good choice and that next time we should ask for vanilla and I certainly hope there will be a next time.
So $60 budget would we go to Nobu for a three course lunch or Koko. Tough call. I think I need to try both several times to help me come to a decision!
Anyway back to the food. Chef Liu started off cooking some seafood; prawns, scallops and sea perch which we dipped in the soy and vinegar sauce. Very delicious.
Next was the fillet of beef, fried mushrooms and spinach. The tomato salsa went great with the veggies and the sesame sauce was a delight and went so well with the tender beef. We were impressed by the cooking skills and the quality of the produce. The main course also came with some steamed rice and miso soup.
We were seated round the table next to another young Chinese couple. They are probably the same age as my cousins and really sweet to talk to. We chit chatted over dessert about life in Australia and UK and he's a big soccer fan (Man Utd) so is really keen to go over there.
Dessert was wasabi ice cream - the only disappointment to our meal. Next time we will specify a different flavour I think. Jimmy kept telling us that we would get vanilla but it didn't happen and when he found out we had been given wasabi he pretty much agreed it wasn't a good choice and that next time we should ask for vanilla and I certainly hope there will be a next time.
So $60 budget would we go to Nobu for a three course lunch or Koko. Tough call. I think I need to try both several times to help me come to a decision!
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