The island of Mao is hidden on the edge of Wailea Beach, and the Momo Island resort far exceeds the background of the primitive white lotus. The seaside property occupies one of the best beaches in Maoy Island, where there are calm water, soft beaches, and clear Laniei views. From the selection of major dining pools such as Wolfgang Puck’s flagship SPAGO to the most advanced cottage and the infinity pool of the pre -ocean massage hut, the property has everything. The latest supplement is KOMO. This is a close, 50 -seat restaurant, and Japanese food and Hawaii hospitality encounters. This concept was chaired by Kiyokuni, a 25 -year -old industry, who was born in Tokyo and the 25 -year industry veteran Kiyokuni “Kiyo” iKeda. This concept was open on January 28. Mao’s model is reversed.
Komo is located in the open -air hall, inspired by various landscapes of the island. The interior of this restaurant is designed by Atelier Pond. It has a variety of organic texture, from lava, rich in quartz rocks and marble, these textures pay tribute to the volcanic history of Maoy Island. Although customers can choose to sit on the intimate tables scattered in the entire space, the 14 -seat sushi bar is the star of the performance. “It feels like a paradise. Guests can be really intoxicated at the moment,” Ichida chef told the Observer.
The lighting of L’Observatoire International creates a warm light, and uses golden bulbs to coordinate with lush tropical leaves to soften structured post -modern buildings. The large mirror behind the sushi bar ensures that the guests facing the bar can glimpse the sunset of Maoy Island.
Although the menu is centered on sushi, guests can look forward to surpassing the dining experience of standard sashimi slices and McKrot rolls. The chef iKeda explained: “In Komo, we hope to bring some different things by expanding the focus to fresh fish.” “We use traditional aging technology to help develop stronger umami, but from To purchase ingredients to the final coating, everything we do is to bring unforgettable experiences to guests.
When ordering, customers can choose at the chef -driven platter or single -point roll and Nigiri. However, for the real KOMO experience, try using the iconic mysterious box. This is a rare Nigiri surprise choice changed every week. IKEDA said: “From energy to quality to surprise, the idea of this mysterious box is inspired by my experience in the Japanese fish market.” “Every week, we will receive special delivery from Misaki Megumi Suisan in Kanamawa Prefecture. “
Even chef iKeda didn’t know what they would receive, challenging him and his team so that guests had a real taste for the diverse seafood in Japan. So far, some of Ikeda’s favorite delivery includes scorpion fish, Japanese bass (Suzuki), wild red sea whale and young Yellowtail.
If you choose to create your own sushi sauce, use salt -water crab and caviar foam noodles to start dining. Although you may not expect, this dish is cold, has rich umami, bright odor noodles, and with one The delicate Tang of the thin shaved lime decoration. YASAI SALAD MAKI is a more refreshing entry agent. The plant is wrapped on Daikon, but this is ginger vinegar Let me come back.
Although the application starts from the right foot, please save enough space Before the senior choice of Nagri who sneaked into Komo. Chef iKeda told Observer: “Nigiri is made of our special Shari (Sushi Rice). The meal is seasoned with mature sushi vinegar.” “I hope the guests will slowly taste each work and taste them one by one.” Except for cleaning In addition to the fresh tuna, salmon and scallops Nigiri, KOMO also provides more creative sushi on the “SOSAKO” section. Yellowtail Sosako is equipped with Sansho, green onion, shiso and pepper crispy skin, while Bluefin Sosako is a rich combination of tuna, Toro, Caviar, Truffle Salt and Kaiware.
In addition, KOMO provides elevated sake and drink options to enhance the planning of dishes. It is the only place for Mao Island for Sohomare Kimoto Junmai Daiginjo “Tuxedo” sake service. It is made by the world’s best “name” Yamadanishiki Rice. Other beverage options include senior Japanese beer and special cocktails, such as Shiso Yuzu Margarita.
The last one of this meal is not the thoughts afterwards-you will definitely end a sweet taste at night, and from the enjoyment of the administrative cake chef Ashish Thalakkat Decade. The iconic Hōseki-BAKO “Jewel Box” is delicious and beautiful. Chef Thalakkat told Observer: “When I designed desserts, I was inspired to create stories and essence.” “Our iconic HOSEKI-BAKO jewelry box reflects the dining style of the snack experience, and every detail is important. “After opening the box, guests will be welcomed by matcha raspberries Roulade, Bibiki chocolate corn cake, strawberry sake cheese cake and Yuzu Cremeux TART and other works. “This concept reflects the nature of Komo. This is a real jewelry that is located in the lobby of our resort,” said chef Thalakkat. Dessert menu also has interesting landscapes, such as Japanese street foods such as Taiwan and Moch.
The chef IKEDA told Observer: “Komo’s design has soft beauty and elegance.” “It feels like a paradise, guests can be really intoxicated at the moment.”
