The biilling for Le Kon is that it is "inspired by Top Chef Katsuji Tanabe." I am not sure exactly what that means, plus I have never seen Top Chef. I guess it means don't expect to find him in the kitchen. Whoever he is. Le Kon, I learned, is Japanese for corn, as this is a Mexican restaurant 'inspired by' Japanese food. But was I inspired to like it?
Tried four items for lunch. It is an abbreviated menu (far smaller than what is online), and for one of the items we ventured into the dinner menu. We had:
Smoked Hamachi Ceviche
Porkbelly Spicy Miso Tacos
The tostada is the hit, velvety and supple raw tuna slices layered with mashed avocado, corn chips, and daikon. the ceviche was very good, though it is spiked with enough chipotle that I couldn't really tell if the fish itself was smoked.
Adobo prawns were certainly large and impressive looking, but dry and dusty inside. They were a fail.
The porkbelly is served as make-your-own tacos with the separate ingredients of a creamy slaw, cucumber kimchi, and a thick green salsa verde. But calling any of this 'spicy' is a joke. The cucumbers were a fresh kimchi, so not fermented and well on the sweet side. The thick, sludge of a green sauce was only very slightly spicy, but was essential to counteract the sweetness of the cucumbers. Overall it was a pleasant, hearty dish served with a paper sack of tortillas that had nice flavor but were not exactly kept warm (if that was even the idea).
It was a very nice meal, but I am not sure if the final bill seemed justified.
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