KOKO
March 2, 2010
Adress: 81 Yorkville Ave.
Contact: (416) 850-6135
Every once in a while, even a foodie is exposed to some taste sensations that are new, unique and absolutely tantalizing. Such is the new fusion of Japanese and Korean currently being served up at Koko on Yorkville.
Black chopsticks by Toby Oxborrow
Make no mistake about it, your tongue mouth and eyes will experience flavors and sights heretofore reserved exclusively for trips across the Pacific. Let’s start with the glass walls and ultra shine tables. All clean and crisp. Chopsticks are protected in a wooden rectangular box with a slide top. It reminds me of a pencil box we used to take to school. It contains no pencils or erasers but a pair of pristine chop sticks for each guest.
Our host, Sang Kim has teamed up with chef Shin Aoyama who began his sojourn into Japanese delicacies at Tojo in Vancouver.
We begin our feast with Bossam. For those of you who have had the Chinese version of pork in lettuce leaves, here is the Korean/Japanese version. A bowl of lettuce accompanied by paper thin slices of onion appears at the table along with a big bowl of sushi rice. A selection of three different bowls of chili mayo, sweet chili paste and salted baby shrimp. Start with sliced beef, pork belly and Korean beef bar b que. Pick and of the sauces and any of the meat mix, add, change and enjoy. The flavours and textures depend totally on how you combine the ingredients. Good fun, good food and a good “fusion” of Japan and Korea.
A hot pot with fish, shrimp and scallops is brought to the table and placed on a wooden trivet because it is still so hot. The lid is opened and the flavors enrapture our noses and titillate our tongues. The tea is so subtlety infused into the shrimp one can taste it as one bites into the shrimp and it explodes in your mouth with juices and flavors uniquely created in the smoking hot pot.
Matcha Latte by Alpha
There are many more exotic dishes to inspire and tease but there are traditional tempura plates so beautifully displayed as it passes to the neighbouring table. We try the green tea panna cotta served with whipped cream and a berry puree. Our host treats us to a glass of tawny port which perfectly matches the dark green panna cotta. It’s another taste infusion and just one more reason you must try KOKO. Whether you have an eye and tongue for exotic or would rather stick to the tradition of sushi and tempura, there is something for you at KOKO.
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Direct line: 416-921-1112 or Toll Free 1-800-622-9536 | Email:
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