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Los Angeles' Kinkan: High-End Thai Fusion Experience

🩷**Summary:** Worth a try, overall good flavors, but the sake pairing was a bit confusing. Very healthy with a focus on seafood, which makes it light on the stomach but left me feeling a bit unsatisfied. The average spend of $195 plus tax and a 20% tip felt a bit steep for me, but I can't help but feel a bit regretful for not trying it. Let me break it down for you. With desserts, there were a total of eight courses. The freshness of the ingredients was impeccable, and each sauce had its own distinct flavor, yet nothing truly stood out. In my opinion, this Thai-Japanese fusion, while emphasizing fresh ingredients, seemed to have its creative touches overshadowed by strong flavors. Objectively, when eating omakase, one expects a variety of exciting flavors or at least a gradual build-up, but by the end, there was a sense of disappointment. Perhaps the price just wasn't high enough to match the experience. The tables to my left and right were celebrating anniversaries, and realizing we were the only ones without a complimentary dessert left a small dent in my heart. If only I could have fallen in love with the lady I was dining with on the spot. 🩷🩷**Dry-aged Bluefin Tuna, Thai-Sicilian Crudo:** Great but also a bit too much. It set the bar and expectations very high right from the start. 🩷**Mango Ika (Squid) Sea Trout Curry:** The chef spent a long time torching the squid, but I didn't quite get the point. However, the flavor and texture were spot on. 🩷🩷**Konbu-Sake Steamed Abalone Ceviche:** The 6-hour steaming of abalone seemed unnecessary; it tasted no different from octopus. 🩷**Hokkaido Snow Crab, Crab Curry, En Croute:** Delicious but a bit on the small side. 🩷🩷**Boton Ebi (Sweet Shrimp) a la Diabla:** Pretty average. 🩷**Smoked Tom Yum Dobin Mushi, Crispy Unagi, Sea Trout Chicharron:** An interesting dish that left me wanting more. 🩷🩷**Panang Bolonese Squid Ink Pasta:** At the level of home cooking. 🩷**Pumpkin Warm Coconut Cream:** Extremely disappointing. The pumpkin glutinous rice balls in coconut cream couldn't fool a Chinese palate – they tasted straight out of the supermarket freezer. #LosAngeles #LosAngelesFood #LosAngelesRestaurants #LAEats #SilverLake #DTLA

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Mia Roberts
Mia Roberts
9 months ago
Mia Roberts
Mia Roberts
9 months ago
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Los Angeles' Kinkan: High-End Thai Fusion Experience

🩷Summary: Worth a try, overall good flavors, but the sake pairing was a bit confusing. Very healthy with a focus on seafood, which makes it light on the stomach but left me feeling a bit unsatisfied. The average spend of $195 plus tax and a 20% tip felt a bit steep for me, but I can't help but feel a bit regretful for not trying it. Let me break it down for you. With desserts, there were a total of eight courses. The freshness of the ingredients was impeccable, and each sauce had its own distinct flavor, yet nothing truly stood out. In my opinion, this Thai-Japanese fusion, while emphasizing fresh ingredients, seemed to have its creative touches overshadowed by strong flavors. Objectively, when eating omakase, one expects a variety of exciting flavors or at least a gradual build-up, but by the end, there was a sense of disappointment. Perhaps the price just wasn't high enough to match the experience. The tables to my left and right were celebrating anniversaries, and realizing we were the only ones without a complimentary dessert left a small dent in my heart. If only I could have fallen in love with the lady I was dining with on the spot. 🩷🩷Dry-aged Bluefin Tuna, Thai-Sicilian Crudo: Great but also a bit too much. It set the bar and expectations very high right from the start. 🩷Mango Ika (Squid) Sea Trout Curry: The chef spent a long time torching the squid, but I didn't quite get the point. However, the flavor and texture were spot on. 🩷🩷Konbu-Sake Steamed Abalone Ceviche: The 6-hour steaming of abalone seemed unnecessary; it tasted no different from octopus. 🩷Hokkaido Snow Crab, Crab Curry, En Croute: Delicious but a bit on the small side. 🩷🩷Boton Ebi (Sweet Shrimp) a la Diabla: Pretty average. 🩷Smoked Tom Yum Dobin Mushi, Crispy Unagi, Sea Trout Chicharron: An interesting dish that left me wanting more. 🩷🩷Panang Bolonese Squid Ink Pasta: At the level of home cooking. 🩷Pumpkin Warm Coconut Cream: Extremely disappointing. The pumpkin glutinous rice balls in coconut cream couldn't fool a Chinese palate – they tasted straight out of the supermarket freezer. #LosAngeles #LosAngelesFood #LosAngelesRestaurants #LAEats #SilverLake #DTLA

Los Angeles
KinKan LA
KinKan LAKinKan LA