May 2, 2019 Restaurants
Here’s a tip. If you haven’t experienced Cocoro’s sashimi platter, book immediately and head there for Friday lunch, washed down with a bottle of something white and cold. It is a carefully assembled pile of deftly sliced seafood, and it’s a triumph. The menu hasn’t changed here significantly in years; that’s a good thing. By day, there’s that sashimi platter; by night you check in for one of the city’s more remarkable dégustations, with which you can match a remarkable range of sake and wine. There are nine courses and it always starts with tempura and sashimi, and a chawanmushi – a delicate savoury egg custard – served with seafood (paua, say, or scallop). Other courses might include chargrilled scotch fillet or a venison tataki: Japanese, but not quite as you know it. Then there’s that room, a spare assemblage of concrete and blond wood, with elegant little booths down the side and a large table in the middle. Perfect simplicity.
What it offers: À la carte / Dégustation options / Set menus / Shared plate options / Good for vegetarians and vegans / Takes large groups
A favourite dish: Charcoal-finished Mangarara Angus beef scotch fillet
Finalist, Best Drinks List
Hours: Lunch/dinner Tue-Sat
Chef: Makoto Tokuyama
56A Brown St