Kuk was pretty good overall, but has a bit of an identity crisis. At the time of our visit dishes were both of Polish and Japanese inspiration—but never really a fusion of both. We ordered the five course Omakase.
The first course was the best raw tuna (marinated in soy) I’ve had in my life. No doubt. Then came traditional Polish chodnik, which was great, and felt like a large portion for Omakase (I’m not complaining!). Third course was a teriyaki glazed octopus served alongside asparagus and a cabbage pancake. The octopus was quite good, although I prefer mine rather charred, which this wasn’t. It was coated in Teriyaki. Final savory dish was a steak sandwiching fois gras, tasty but nothing to write home about. The salty soy glaze it sat in was a little overwhelming.
Dessert was a nice end to the meal — a Polish combination of chocolate cake, with whipped cream and tart cherries. Quite delicious and simple.
Generally speaking, besides the cabbage pancake, it felt awkward to swap between Japanese and Polish every other course. I wish they played a bit more with the Japanese flavors. There was abundance of teriyaki. The fois gras added another expected and slightly awkward element.
Service was good and this restaurant has a lot of potential, and is worth visiting. I think they’ll make some fantastic improvements in the months to come. Price point is moderate, and I do recommend.