In Japan, they have a philosophy called kodawari

(こだわり). It has no direct English translation, but is generally thought of as the pursuit of perfection, a commitment to precision, detail, craftsmanship and pride in one’s work. You get the feeling that Cocoro, in particular its head chef and co-owner, Makoto Tokuyama, is intimately familiar with this concept. See: Cocoro’s exquisitely arranged sashimi platter, where a selection of more than 25 types of seafood are sliced with extreme skill and draped just so on a bed of ice; not a single colourful piece is out of place. You must order this at least 24 hours in advance.

But, really, you see echoes of this philosophy everywhere. Dégustations here range from $135 to $295, and you also have the option of à la carte. The dégustation, or “ichi-go ichi-e” (meaning “one opportunity, one encounter”) experience, is the suggested way to dine at Cocoro; you’ll get a spread of small, considered appetisers no

matter which menu you choose, and plenty of seafood elsewhere. Co-owner Ricky Lee usually runs front-of-house in the kind of unrushed and serene manner that works in harmony with the food and Zen space. Come here to take your time, slow down and enjoy the journey.