out of The Box

With au­then­tic flavours and dishes to tempt all kinds of palates, a visit to Kuu at Maya Sa­nur ticks all the boxes.

Exquisite Taste - - Gourmet | Bali - By Amanda O'Con­nor

On the hot sul­try is­land of Bali, Ja­panese food goes down a treat. Whether you are search­ing for some cool­ing fresh sushi or sashimi, a re­viv­ing bowl of udon in a rich dashi broth or other del­i­ca­cies from the Land of the Ris­ing Sun, Kuu is the place to visit.

The fresh, quirky decor, with the walls and ceil­ing re­sem­bling stark white origami cov­ered in red dots, open kitchen and lines of colour­ful sake bot­tles in Kuu pro­vide a welcoming am­bi­ence. The food is equally sim­ple, artis­tic and taste­ful in this pop­u­lar Ja­panese restau­rant.

Based on the ca­sual iza­kaya din­ing con­cept, qual­ity lo­cal pro­duce is com­ple­mented by the au­then­tic flavours and scents of sim­ple, modern Ja­panese fare. The chefs are clearly pas­sion­ate about their skills and turn out a broad range of pop­u­lar dishes. The ac­com­pa­ny­ing pick­les are re­fresh­ingly crisp and tart, while the miso soup is par­tic­u­larly good.

Sushi and sashimi are al­ways pop­u­lar choices with to­day's in­ter­na­tion­ally savvy din­ers and guests at Kuu have plenty of choice. Tuna, salmon, snap­per, scallop, tuna belly, oc­to­pus and squid all pro­vide that melt-in-the-mouth fresh­ness found in good sashimi, while the

sushi is pre­sented in both sim­ple ni­giri sushi style and as elab­o­rate rolls.

Kuu's chefs get creative with their maki rolls, which range from the amus­ingly plated dragon maki with its prawn, av­o­cado, let­tuce, cu­cum­ber, sea­weed, un­agi sauce and fly­ing roe, to the spicy vol­cano maki with its spicy to­biko may­on­naise and un­agi sauce, salmon skin maki and the lo­cally in­spired golden maki, which com­bines prawn, cu­cum­ber, mango, gherkin and cheese with a spicy sauce. If you pre­fer your food cooked, the chefs have del­i­cate hands for the sim­ple, re­fined dishes like yak­i­tori, salmon and chicken terikayi, squid with but­tered as­para­gus, as well as tem­pura, chawan mushi, tofu, hot and cold udon and soba and a range of don­buri.

The miso ra­men is es­pe­cially tasty and well bal­anced, while the hot tem­pura soba is al­ways very pop­u­lar, es­pe­cially at lunchtime, as is the ten­don – a bowl of rice with as­sorted tem­pura and miso soup. A few very Ja­panese dishes, like the sesame-scented tofu, takoy­aki and hiyayako – chilled silken tofu with spring onion, bonito flakes and gin­ger, of­fer the per­fect bal­ance of umami, tex­ture and flavour.

The drinks menu is also re­fresh­ingly Ja­panese with plenty of sake and sake cock­tails, a great yuzu mar­garita, as well as is­land-in­spired mock­tails like the Vanilla Basil, which ramps up a stan­dard lime soda.

Kuu is open for lunch and din­ner.

Dragon maki

Horenso, salmon sushi, edamame Sashimi

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