KOKE

The theme is ‘water and fire’, as Chef Yusaku Nakamura is fascinated by these polar opposites. The prix fixe begins with soup cooked with water drawn from a well in the courtyard. Some items are grilled over wood, others over charcoal, with the approach varying based on the ingredients. The name of the restaurant is an acronym of Kobe, Okinawa, Kyoto and Español – the four regional influences from which the chef weaves his culinary story.

Innovative Fusion Cuisine

• KOKE blends Japanese and Spanish culinary traditions, offering a unique 13-course tasting menu that features unexpected combinations, such as squid-ink crackers filled with chorizo and spot prawns with coconut milk and dried blueberries.

Exclusive Dining Experience

• The restaurant offers only one seating per night, allowing guests to enjoy their meal at a leisurely pace with a maximum of 10 patrons served by a dedicated staff of 6.

Use of Natural Spring Water

• KOKE incorporates water drawn from a natural spring on the property into its dishes, starting the meal with a warm pork broth made from this spring water, emphasizing the restaurant's commitment to using local and natural ingredients.

Signature Ingredients

• Spring Water from Natural Well: The restaurant uses water drawn from a natural spring on the property, which is integral to the cooking process and enhances the flavors of the dishes, starting with a warm pork broth served at the beginning of the meal.
• Spot Prawns: Featured in a dish with coconut milk, caviar, and dried blueberries, these prawns are lightly cooked to maintain their delicate texture and are celebrated for their sweet, briny flavor that embodies the essence of the sea.
• Goat Cheese: Used in a playful dish with pineapple and orange, this cheese adds a tangy creaminess that balances the sweetness of the fruits, showcasing the restaurant's innovative approach to flavor combinations.
• Okinawan Brown Sugar: This ingredient is used in desserts, providing a rich, caramel-like sweetness that reflects the regional flavors of Japan.
• Duck Breast: Served with sake lees and watercress sauce, this dish highlights the savory, rich flavors of the duck, which is prepared to achieve a perfect balance of tenderness and flavor.
• Arroz Caldoso: A Spanish-style rice porridge made with tomatoes and saffron, this dish incorporates unique ingredients like black sea snake, showcasing the fusion of Japanese and Spanish culinary traditions.
• Kombu: Used in various dishes, including a cold miso soup, kombu adds umami depth and is a staple in Japanese cuisine, enhancing the overall flavor profile of the meals served at KOKE.

Tasting Menu

• 13-Course Tasting Menu: ¥¥¥ (approximately $515 for two)

Signature Dishes

• Warm Pork Broth (first course)
• Spot Prawns with Coconut Milk and Caviar
• Squid-Ink Crackers filled with Chorizo