close button

Cocoro

Cocoro

May 24, 2016 Restaurants

What makes it special?
Hidden down a semi-suburban street, this elegantly modernist restaurant offers exquisite Japanese dishes from one of the finest chefs in the city: a  study in perfection.

Behind the scenes
It takes a special something to be as thoughtful and skilled in everything you do as they are at Cocoro , in the kitchen and on the floor. Sometimes, though, too much care can strip the life out of a thing. That’s not the case at Cocoro. Each dish is presented as a surprise and delight: on a log the chef has foraged from a West Coast beach, or in a box that’s opened at the table before your eyes. The drinks list is terrific, especially in the sakes but also in the wine. Above all, there is Makoto Tokuyama’s food: mouthful after mouthful of revelatory pleasure.

A favourite dish
Charcoal-finished Kuroge Wagyu scotch fillet and shoulder with Asian vegetables, wasabi, garlic and manuka honey-infused teriyaki sauce.

What it offers
Shared-plate options / Fixed-price meals / Degustation options / Good for vegetarians / Free-range chicken and/or pork / Takes large groups
 
Smart Dining
Bookings: Yes
Price: $$$
Seats: 40
Chef: Makoto Tokuyama
Hours: Lunch and Dinner Tue-Sat.

56a Brown St. Ph 360-0927, cocoro.co.nz

Finalist, Best Chef: Makoto Tokuyama

See how we review

Latest

Latest issue shadow

Metro N°442 is Out Now.

In the Autumn 2024 issue of Metro we celebrate the best of Tāmaki Makaurau — 100 great things about life in Auckland, including our favourite florist, furniture store, cocktail, basketball court, tree, make-out spot, influencer, and psychic. The issue also includes the Metro Wine Awards, the battle over music technology company Serato, the end of The Pantograph Punch, the Billy Apple archives, a visit to Armenia, viral indie musician Lontalius, the state of fine dining, and the time we bombed West Auckland to kill a moth. Plus restaurants, movies, politics, astrology, and more.

Buy the latest issue