Originally from near Osaka, Japan, Chef Satoshi Harada comes to Koko via Marina Bay Sands in Singapore and maintains the high standard of cuisine at Koko.
Though it is located in the bustling Crown Melbourne complex, the restaurant re-creates the serenity of a Japanese garden, with tables set around a classic water garden.
Koko offers an à la carte menu, a great sushi and sashimi selection, as well as seating at teppanyaki tables where your personal chef cooks for you. An ideal start, age dashi tofu, ginger, radish and bonito flakes highlight silky tofu that is fried to a golden colour and served in a broth of dashi, mirin and soy – simple and elegant. Rekon manju okaki age (rice crust dumplings filled with delicate minced quail with the zesty flavour of yuzu sauce) deliver complex flavours and textures. Gindara hoba yaki (black cod marinated in saikyo miso), beautifully presented on a magnolia leaf with an assortment of Japanese fungi, is a taste sensation.
PSST! The sake collection is extensive, and both Japanese and some Australian brands are on offer.