Kokoni Supper Club
After a full afternoon out in the city seeing the sights, I opted to head back to my AirBnB to get some rest and relax for a bit before dinner. Reflecting on my first full day out in the city, I realized how clean it is and how nice the people are. Denver has a cool vibe and charm that I can roughly associate is quite similar to Austin in a sense.
As I gather my thoughts and start organizing some photos and putting some text together my alarm went off to start getting ready for our dinner tonight at Kokoni Supper Club. Located at the top floor of Zeppelin Station, Kokoni is Chef Paul Qui’s 14 seat American Izakaya and Western Saloon. The concept is inspired by traditional Japanese cuisine elevated by using ingredients found around Central and South America.
Here Chef Qui uses local and seasonal ingredients from farms like the coveted Esoterra culinary garden and sustainable seafood purveyors from around the globe like Inland Lobster and Gulf of Maine Sashimi. My booking was at 8:30 pm and as I arrived at Zeppelin Station this time, I made my way to the top floor area where everything was dimly lit colored red. I was met by the hostess who had me sit at the waiting area while they prepared my spot at the dining saloon. The server then came to give me a glass of complimentary champagne as I patiently waited to be ushered into the main room. The ambiance was super cool as the red lights and lanterns gave it a very Asian feel.
Alas my seat was finally ready and allowed to move to the dining area where the space opens and gives you a fine view of the kitchen. Hip hop music was playing and set the mood for the culinary journey that was to take place this evening.
The meal starts with Ice cream which is a spinach cornet with crème fraiche ice cream, albino caviar and pickled ramps. An excellent way to start our meal and to make a statement that this will be a tasting menu that is on the same caliber as any other establishment in the country. Turnip tart was the second course, and this was a beautifully executed dish with delicate preparation. Mark’s bouquet followed which was like a fresh bouquet garni of seasonal ingredients with burnt onion jam and carrot nam jim. Crudite was the fourth course with an assortment of root vegetables like turnips and carrots served with a side of fava emulsion.
Uni tostada was next with huitlacoche, chapulines, goji salsa macha and fresh tortilla which was my favorite appetizer.
Local wagyu with smoked squid aioli and salsa de chapulines was the start of the protein portion of the menu.
Bluefin tuna followed with ice lettuce, crispy garlic oil and white ponzu and was like an homage to fish taco.
Lobster pasta with sauteed fava and fennel was so good that I was hoping we could continue with more dishes ☺
Lastly to end the evening “Suman” was served with honey ice cream and puffed rice with cacao and morita.
All dishes were phenomenal, the team showcased proper technique and execution and the dining room service was on point. This place will surely be one of Denver’s most buzzing places soon enough. If you’re in town be sure to make this as one of your top destinations…
#KULINARYATRAVELS is off to Nixtamos tacos next…