I chose a single item, steak ($20). This soup was also miso — the thinner version that I’m more used to, but still tasty — and the sizeable salad had a lightly gingered dressing. The sautéed vegetables were in small, chopstick-friendly chunks, and the two medium shrimp were conveniently tail-free. My steak, probably sirloin, was as rare as could be, as ordered, and still be stir-fried as cubes. As good as the meat was, my chopsticks traveled back more frequently to the delicious vegetable medley and the intriguingly seasoned fried rice. Both plum and light ginger ponzu sauces were served with the meat.
From the wok and grill section, Johnnie had the Thai green curry, which was only $9 in her veggie version, with chicken or shrimp two or three dollars more. It wasn’t spicy hot at all, but flavorful enough for her. (She couldn’t say the same for the green tea she was sipping.) From that same list, our friend Baiba was having the Japanese teriyaki chicken ($14), which is also available with beef, salmon, or shrimp. The teriyaki sauce under the sautéed cutlet, which was lightly floured rather than glazed, didn’t overwhelm its flavor.
Our choices of ice creams for dessert included green tea, red bean, and vanilla. Each was also offered as a crispy-coated fried ice cream, which we went for. It was good, not too hard and conveniently cut into four quarters, and this time I complained that it didn’t have as much green tea flavor as I’ve had in the ice cream elsewhere.
Kon means the beginning, we were informed. How appropriate for a new restaurant.
Bill Rodriguez can be reached at email@example.com.
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