The section of author's rolls now includes new bright rolls: dragon roll with langoustine and a mango and renewed roll with spicy yellowtail — if you want to get acquainted with KODO, you disregard the Philadelphia and California and start with them.
By the beginning of the summer season KODO raises the bar of freshness and offers its guests seafood directly from the aquarium to prepare new menu items — lobster seviche with osyotr caviar, scallop usudzukuri in chili ponzu, scallop baked with mushrooms and ginger mayonnaise; a whole robata grilled crab with Japanese beef wagyu fat and light miso; seviche from pineapple with yuzu juice, chili and dark sugar muscovado with cooling notes of shiso and mint.
A treasure of health and proper nutrition — tuna poke with rice, avocado and mango — a traditional Hawaiian tuna dish, which is also very popular in Japan. Rice may be substituted with kinoa.
The updated KODO bar menu gets a shochu — Japanese distillate, strong and fragrant, which becomes a new world trend of Japanese restaurants and bars, and substitutes sake. You may start acquaintance with shochu by trying the cocktail Nippo V.2 — a warming and at the same time refreshing taste of Japan, with notes of ginger and citrus or choose one of their four kinds of undiluted shochu.