After briefly serving an a la carte menu, Kinn switched to a five-course tasting menu. This happened, Kim says, because enthusiastic customers kept asking him to just send out a progression of dishes.
1 Like
Would have been me aka the poor man’s OOE.
3 Likes
excellent first dinner of the night at kinn. the fine dining execution, modern takes on nostalgia, and portion sizes all in a casual environment really reminds me of kato.
come for the mackerel, leave for your next dinner reservation.
shout-out to the all 80s playlist.
트러플 타코
truffle taco
농어 물회
branzino mulhwe
잎새버섯과 성게알
hen of the woods with sea urchin
고등어구이
norwegian mackerel
so good 
, i just wish it came with a carb like ki’s gim rice or the buckwheat noodles that @rlw got.
치킨 떡갈비
chicken tok-galbi
호박잎 쌈밥
squash leaf ssambap
돼지바
pig ice cream
15 Likes
10th heart…
OK I’ll bite: Where was dinner #2?
3 Likes
ooe at tokki.
review forthcoming, spoiler alert kinn > tokki
6 Likes
this looks nice but if it’s not filling, NOT HAPPY
Went for the holiday meal which looked to be the normal tasting menu with 2 extra courses. Most of the courses were already pictured up thread: Truffle Taco, Branzino Mulhwe, Mackerel, Truffle Barley Rice, and Pig Ice Cream. Additional courses were Lobster and Lamb Chop:
I enjoyed everything but the thing that stood out most to me was the truffle barley rice! Perhaps the only thing is that even with the heavier special menu courses the meal was still kind of light. I came out just barely ok. Personally, if there are no changes to the tasting I’m definitely planning a second dinner for next time. Thankfully, it’s Ktown so there’s plenty of options for a great second dinner!
10 Likes
4 Likes
I apologize for lack of photos but it was super dark. Also this is my first review on this site so please be kind 
.
We went to Kinn last night after they launched their new menu this week. The meal started with uni “pizza” which was uni and trout roe on a very thin wafer. It was a tasty bite with a hint of smokey flavor. No complaints here, I can eat uni on anything. The second course was also smokey, maybe too smokey - chawanmushi with clams, crispy leaves, romanesco and pickled onions. The leaves were delicious and tasted almost meaty like they had been coated in fat and roasted. The pickles helped to cut through the (overly?) smokey romanesco. Next was a supplement - crispy octopus with gochujang aioli. My husband said it was the best octopus he’s ever had. Really tender in the middle but not too soft or mushy, and super crispy outside that reminds me of a karaage coating. The aioli could’ve had a little more gochujang funk but it was still our favorite dish of the night.
Fourth course was a braised monkfish with a spicy sauce and chive oil, served with beansprout consomme. It was nice but after the octopus, a little more forgettable. Next Australian wagyu tri-tip with a gingery curry sauce and carrot. The sauce was delicious and the beef was also super flavorful and perfectly cooked, but I did feel like maybe it was missing another element. The final savory course was squid ink rice with hen of the wood mushrooms and crispy seaweed on top. The rice had a nice toasty flavor from the bottom of the clay pot. Last was ice cream with strawberry foam and mint that felt more like a palate cleanser than a true dessert, but a fine ending to a delicious meal.
Overall, we really enjoyed the dinner and the natural wine menu was right up our alley. For the price - $70 pp plus $20 supplement for octopus - it was definitely worth it and we would go back for future menus.
21 Likes
Appreciate your review! Going tonight and looking forward. Any other supplements available?
1 Like
Just the octopus which I highly recommend. We’re not huge eaters but even with the supplement I felt like I could’ve ordered a few plates at HLAY next door or Tokki down the road later in the night.
3 Likes
Didn’t Kinn start out as a korean fusion restaurant? Nothing about that dinner sounds korean except the gochujang sauce.
There’s definitely an Asian influence and some dishes like steamed eggs are common to many East Asian cuisines. I would’ve liked some more fermented, funky flavors because that’s what I expect from Korean cuisine, but I was still happy overall. Looking at previous posts they had some more obviously Korean dishes.
1 Like
We went on Friday and had nearly identical dinner except that the fish was black cod. Loved the restaurant, the food and service, and even the 80s soundtrack. Wish they had a better wine list, but it was fine to bring our own and pay $50 corkage. Wonderful, elegantly prepared food. The meat course was out least favorite and fish/consomme and rice were the most.
2 Likes
I was actually thinking during the meal that the fish course would be better with black cod!
The wine list is pretty great albeit short.
the food was fantastic!! not a single miss, but yes the portions are ridiculously small.
no misses, just small portions. for the price I think there are better options IMO that leave you full even if it’s another $40-50 more
fantastic service and chef was very nice though. they seem to be doing great.
4 Likes
where did you bang afterwards?
1 Like
home! lol just had like 4 eggs and was still hungry after barely eating all day
2 Likes