AMAkase at Chef Brad Kilgore’s KAIDO
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So much has been buzzed about Chef Brad Kilgore’s hot spot, KAIDO. KAIDO, the Japanese and Asian inspired lounge/restaurant tucked into the second floor in the Paradise Plaza of the Design District, has behind a hidden door a reservation-only back room called AMA, which hosts Chef Brad’s ever-changing Omakase menu.
Guests headed to AMA start with cocktails creatively curated by Nico de Soto at the Kaido bar area like the Hato, a tall tequila, lime and grapefruit soda cocktail or the Shinobi, a milk punch made with pineapple umeshi, togarashi, yuzu and sesame oil — also the most popular drink on the menu.
Unsuspecting guests are then ushered through a secret door into a wood lined intimate private tea room the size of a small elevator, where a sake punch is poured, and “rules” explained. No exit, no social media, and no bathroom. But you are assured there will be a restroom available where you are going.
As you wait to either ascend or descend, a door opens on the other side and you enter AMA, named for the Japanese women who dive for pearls .
There is cozy seating for four at banquettes or at the long bar facing an extraordinary collection of Japanese whisk(e)y and other spirits.
As a separate reservation, the AMA dining area is now offering James Beard Finalist, Brad Kilgore’s, take on the traditional “Chef’s Choice” menu, AMAkase on select days. The 16-course menu varies every week, or every night depending on availability of fresh ingredients and chef’s inspirations.
While the menu is designed to “surprise and delight”, Chef Kilgore shared with us a sample menu from a few days back and it included snacks like Kusshi Oyster with pomegranate ice and white shoyu, Beef Tartare Hand Rolls with kimchee capers and avocado. The duet section was especially creative with a Sticky Rice in caramelized coconut milk and black truffle and Hash Brown Nigiri with uni, potato, and black truffle.
The KAIDO signature dish, even heralded by none other than renowned chef Daniel Boulud as one of the three best dishes he had in 2018, is the Uni Fondue, which is thankfully on the AMAkase menu. Creamy uni and parmesan is served bubbling in a sea urchin inspired ceramic bowl with Alaskan king crab to dip and to swoon over. A Langoustine “Taco” with salsa verde and shiso leaf was also featured.
The AMAkase experience continues with Foie-Kigori with jackfruit, Pork Belly with chicharron furikake, Enoki Mushroom with iberico bacon and duck yolk and a A5 wagyu NY Strip with umani butter, fingerling potatoes and parmesan.
A Line-Caught Norwegian Cod is Miso Rubbed and Served w/Kumquat Jam, Carrot & Galangal Puree.
Dessert comes in the form of a Black Bean Ice Cream Sundae with rosemary tincture, warm sesame toffee cookies with nigori sake, and White Peach and Salted Plum Jelly.
