With a name inspired by kumo (the Japanese word for “cloud”), Koomot is situated on the 10th floor of the new Crowne Plaza hotel on Frome Street – now the tallest building in Adelaide. Sweeping views of the surrounding city and parklands can be glimpsed from both its indoor and outdoor dining areas.
The menu doesn’t scream Japanese at first glance, save for a few stars of the cuisine: ramen, Wagyu, tempura. Head chef Patrick Chung is eager to lean into the fusion side of Japanese-fusion. Dishes include gyoza filled with pork and pine nuts; grilled broccoli with white miso, carrot kasundi (a Bengali relish) and crispy garlic; kingfish with pickled kohlrabi, avocado puree and wasabi oil; and braised pork belly with charred leeks, nori and a sweet-and-sour sauce.
Chung’s Fijian upbringing informs the food offerings. He eagerly speaks about the multicultural environment he was exposed to growing up – in particular Chinese, Indian, English and Japanese influences.
Above all, the team at Koomo hope the restaurant feels accessible. It’s a hotel, after all, and people can still order food to their room. A chicken katsu sandwich seems like an obvious pick for a room-service order – as does the ramen, which also happens to be the most time-intensive dish to make. The broth takes about 10 hours to infuse.
Japanese whisky is the drink to go for. Koomo is on the House of Suntory’s allocation list – meaning it has access to bottles that are difficult to find elsewhere in the state, including Hibiki’s 17-year-old blended whisky. Otherwise, there’s an extensive range of wines from across Australia and the globe.