Is it a Japanese restaurant? Or is it Korean? Well, actually, it is a bit of both. Whilst the concept is Japanese downstairs in the air-con comfort and Korean barbecues up on the open roof terrace, orders can be made from any menu, anywhere. More choices for Eat Street.
Entrees are from both menu styles. Kejan is raw swimmer crab meat marinated in a very hot Korean chilli sauce. The wonderful Scallops are presented in the half shell, with mushrooms, in a spicy cream sauce. Chawan Mushi is a savoury custard with prawn, eel, mushroom and okra, and a dash of anake sauce, served warm. Hawaiian Ahi Poki is tuna tartar combined with sesame oil and a salad of baby lettuce. The Seafood Ceviche combines seafood and vegetables in a spicy lemon and coriander sauce.
Naeng Myeon is a cold beef noodle soup, with pickles. Bi Bim Bab is bowl of rice topped with vegetables, beef and egg. Sam Gae Tang is young chicken stuffed with rice, simmered slowly in Korean herbs and in a ginseng soup. Kori Gom Tang is a Korean version of Oxtail Soup, with Daikon radish added.
Vegetarian are well catered for in Kaizan. Special entrees include Tataki, a salad of radish with sliced kipjack tataki in a lemon mustard sauce, Nasu No Nimono [eggplants poached in a dashi stock with sesame oil] and a great Mushroom Salad, the mushrooms having been sautéed then served on a salad with tossed with a lemon soy dressing.
Both the Sushi and Sashimi are available in set menus, the price of course varying on the number of pieces and the contents, although Rp.55,000++ for nine pieces of Sushi is very reasonable.
Maki Rolls are ordered a la carte. Unakyu Maki is eel and cucumber, Tori Maki is stuffed with yakitori chicken, whilst Ika Natto Maki contains fermented soy bean, cuttlefish and shiso. The Vegetarian Rolls include Umeboshi [salted plum], Gobo [pickled burdock] and Shitake [with that magic of all mushrooms].
Steamboats are a specialty of Kaizan. You cook your own food by dropping the raw ingredients into a broth of your choice. Here, you may choose two different broths out of Chicken, Chinese Herbal, Korean Chige, Thai Tom Yam, Savoury Sukiyaki or a simple Shabu-Shabu. You select your plates of Meat [beef, pork, chicken], Seafood [butter fish, swimmer crabs, scallops, baby abalone, prawns] and Vegetables [oyster mushrooms, spring onions, chrysanthemum leaves, tofu, etc.]. Or just order from a set menu, the combination already determined.
The Yakitori and Kushiage menus contain the same ingredients. Just that the former is charcoal grilled on a skewer, whilst the latter is deep-fried. Prawns, eel, oysters, scallops and many types of fish [even Shishamo, pregnant fish]. A variety of meats including Tsukune [minced chicken], chicken livers, beef tongue, pork ribs, etc. Vegetables and other things include quail eggs, shishitou peppers, onions and mushrooms. A number of set menus exist for a variety of both types, plus a combination of both.
With a Korean BBQ, marinated meats are presented, and you cook them over what looks like an inverted hub cap. The animal fats run down to the rim making your meal just that bit healthier. The set menus come with accompanying kimchi [chilli cabbage], salad, manul and rice. Choose from Gal Bi [pork ribs], Rosu [rib-eye beef], Tan Shio [beef tongue] or Buta Bara [pork belly].
An unusually well balance wine list is presented for a restaurant with Asian cuisines, and the service is friendly yet experienced for such a new restaurant. A derivative of the Ryoshi chain, Kaizan is just a bit more up-market, with some unusual choices, for Bali. It is designed to be a comfortable environment for lingering on after dinner for a few drinks. Try a Sho-Chu cocktail!