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.

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