Kokin, the new restaurant opened by chef Daisuke Shimoyama in Stratford, replaces the former Allegra and showcases a blend of traditional Japanese techniques with modern approaches. Emphasizing wood-fired cookery, the restaurant features dishes made from high-quality Portuguese wild bluefin tuna, sourced exclusively. The beautifully presented dishes include grilled tuna skewers and chawanmushi, highlighting the meticulous artistry involved. The concept of tema, allowing guests to prepare their own sushi, adds an interactive but relaxed dining experience, contrasting with more formal Japanese establishments.
Kokin combines traditional Japanese techniques with modern methods and emphasizes wood-fired cooking for a unique culinary experience.
The restaurant's presentation elevates dining, featuring an array of artfully decorated small plates that evoke a sense of artistry.
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