My first time at Kikko Bā was a while ago. Then it was still called a pop-up while by now we all know that it is here to stay. Recently I had dinner there with a couple of friends and I still enjoyed it. I had made a reservation, which are only for indoors, but the evening was surprisingly warm so that we stayed outside.
terrace @Kikko Bā
Luckily we met early, so it was easy to get a table. Since Kikko Bā is part of the Mochi group, it was interesting to see that it still had its own style. Also noteworthy was that even though the menu has meanwhile changed, some dishes are still the same as in the beginning.
The concept is unchanged as well, so all dishes are best shared to get the most out of your dining experience. We started our evening with seasonal tsukemono, which are pickled vegetables. Mushrooms, pumpkin, and radish arrived in a small bowl. I enjoyed the sweet and sour taste very much, especially the pumpkin. I don’t think I ever ate raw pumpkin before, but I guess there is a first time for everything. It was certainly delicious!
seasonal tsukemono @Kikko Bā
We moved on to pimientos (at Kikko Bā ‘de padron’ falls under the table) with miso lime sauce Hollandaise. The sauce felt like a warm bath of deliciousness, and if we hadn’t shared it, I would have tipped my bitten off pepper into the sauce again. What a lovely sauce, it would go great with eggs Benedict as well.
pimientos with miso lime sauce Hollandaise @Kikko Bā
The Bing bread with humus, chili oil, and sesame survived all menu changes and is still a crowd pleaser. The bread arrived hot at the table, the humus was smooth and the chili oil kicked in on the way down. The perfect dish to feel pleasantly full but not stuffed.
Bing bread with humus and chili oil @Kikko Bā
Whipped tofu with jalapeño jam, sesame, and tomatoes was my least favorite dish. While it was tasty, compared to everything else, it was not outstanding. The jalapeño jam didn’t help enough to cover the blandness of the tofu. There was not enough spice in my opinion, especially after the Bing bread combination. The tomatoes could have been smaller, probably not so easy to find this time of the year. But a spoon full of tofu and tomato tasted only of the tomato and not much else.
whipped tofu with jalapeño jam and tomatoes @Kikko Bā
Hamachi on the other hand, a Japanese yellowtail, arrived raw in a sauce of elder flower, grapefruit, and yuzu kosho. Pink grapefruit filet covered the fish, which almost disappeared under it. This one was a really lovely composition. I enjoyed the flavor burst upon biting into the grapefruit, and the yellowtail had a melt in your mouth quality. The pine nuts added some crunch.
Hamachi with grapefruit @Kikko Bā
We finished the meal with the portobello sando. I love this kind of sandwich. The bread was soft, albeit nicely toasted. The mushroom was juicy and came with BBq flavor, and the chimichurri cabbage added some creaminess to the whole thing. There was also a discreet hint of spice in the back. Overall not something you usually want to share. Great sandwich!
portobello sando @Kikko Bā
This visit to Kikko Bā has reminded me that I should come by more often. The restaurant manages to always surprise me with its tapas dishes, which are easy to share. I love that some dishes stay the same, while others get an update, or get exchanged for a more seasonal approach. I seem to be not alone with this thoughts, because the restaurant was full. Reservations are recommended. Yours, Pollybert
Kikko Bā
1040 Wien, Schleifmühlgasse 8
Tel: +43 1 925138041
Tue-Sat: 17:00-22:00
https://www.kikko.at/
