KŌMA is imagined as a nocturnal table: Japanese restraint, Korean fermentation, Thai acidity and Chinese depth held inside one precise contemporary language.
thon rouge, riz vinaigre au sésame noir, yuzu kosho
24
bouillon miso brûlé, porc laqué, huile de piment coréen
22
boeuf maturé, soja fermenté, feuille de shiso
38
farce kimchi, vinaigre noir chinois, ciboule brûlée
16
mousse sésame noir, riz soufflé, caramel de tamarin
14
shochu, shiso rouge, poivre sansho, tonic sec
17
Precision, silence, knife work. The first spark is clean and almost severe.
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Fermentation and heat arrive slowly, then stay in the room like a pulse.
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Acid, herbs and smoke. Brightness cuts through lacquered darkness.
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The final gesture is restraint: service, wine, shadow, architecture.
