Summer Winter
KOKO SUMMER SIGNATURE SET MENUS HOTARU 蛍 110.00 per person *Additional sake and wine pairing available for $50 per person Hiyashi Nanzenji mushi 冷製南禅寺蒸し Chilled egg custard with Queensland spanner crab and seaweed sauce Assorted sashimi 刺身盛り合わせ Seasonal selection of local catch sliced raw fish *Hakkaisan Tokubetsu Junmai, 八海山特別純米 60ml Beef and eggplant dengaku 牛フィレと茄子の田楽 Baked grain fed Tender Valley Black Angus Tenderloin and fried eggplant with miso sauce *2017 Sutton Grange Fairbank, Central Victoria 100ml Swordfish nishu-yaki 梶木鮪の二種焼き Pan-fried with sesame crust and teriyaki sauce *2016 Roche de Bellene Bourgogne Chardonnay, Burgundy France 100ml Seasonal fruit platter 季節のフルーツ OR Yuzu Mousse 柚子ム一ス Yuzu cream and white chocolate mousse with green tea crunch *2017 Borgo Maragliano Moscato D'Asti 'La Calliera' Veneto Italy 90ml All mains are served with mesclun salad with sesame dressing, steamed rice and Miso soup 季節のサラダご飯と味噌汁 TSUKIAKARI 月灯 135.00 per person *Additional sake and wine pairing available for $70 per person Zensai Moriawase 前菜 3 種盛り合わせ Egg tofu 卵豆腐 Simmered sardine with plum 鰯の紅梅煮 Beef tataki 牛肉たたき Assorted sushi and sashimi 刺身と寿司の盛り合わせ Premium selection of anago sushi, California roll, Tuna, ocean trout and scallop sashimi *Hakkaisan Tokubetsu Junmai, 八海山特別純米 60ml Hiyashibachi 冷やし鉢 Chilled assorted shellfish and seaweed with dashi jelly *2018 Sevenhill Cellars Inigo Riesling, Clare Valley SA 100ml Humpty Doo Barramundi gekkan age バラマンディーの月冠揚げ Tempura barramundi wrapped with fish mousse and vegetable *2017 Domaine Vacheron Sancerre Sauvignon Blanc, Loire Vally France 100ml Mayura Wagyu (MBS 7) マユラ和牛のステーキ Grilled 160gm Wagyu striploin steak served with KOKO steak sauce *2016 Cape Mentelle Shiraz, Margaret River WA 100ml Yuzu Mousse 柚子ム一ス Yuzu cream and white chocolate mousse with green tea crunch OR Mango Millefeuille マンゴーミルフィーユとココナッツアイス Mango cream filled puff pastry served with coconut ice cream *Mukai Shuzo Ine Mankai Junmai Red Rice, Kyoto Japan 60ml All mains are served with mesclun salad with sesame dressing, steamed rice and Miso soup 季節のサラダご飯と味噌汁
*TASTING SHARE PLATTER テイスティングプラッター Zensai Moriawase 前菜盛り合わせ 38.00 A selection of seasonal Japanese delicacies ENTRÉES 前菜 Hiyashibachi 冷やし鉢 23.00 Chilled assorted shellfish and seaweed with dashi jelly Humpty Doo Barramundi gekkan age バラマンディーの月冠揚げ 22.00 Tempura barramundi wrapped with fish mousse and vegetable Beef and eggplant dengaku 牛フィレと茄子の田楽 24.00 Baked grain fed Tender Valley Black Angus Tenderloin and fried eggplant with miso sauce Renkon Manju Okaki Age 蓮根饅頭鶉射込みおかき揚げ 22.50 Deep fried dumpling stuffed with quail mince served with yuzu sauce Buta Kakuni 黒豚の角煮 23.00 Braised Bundarra Berkshires pork belly in sweet soy and dashi Beef tataki 牛肉たたき 28.50 Seared beef sirloin thinly sliced with soy and onion dressing Namagaki 生牡蠣 ½ doz 27.00 1 doz 54.00* Fresh oysters with grated daikon radish mixed with chilli paste and lemon wedges Hotate misoyaki ( 3 pc ) 帆立味噌焼き 25.00 Grilled scallops with miso mustard sauce Age dashi tofu 揚げ出し豆腐 16.00 Deep fried tofu with warm fragrant broth, grated ginger, radish and bonito flakes
*SALADS サラダ Tofu and daikon salad 豆腐と大根のサラダ 17.00 Tofu, avocado and thinly sliced daikon radish with sesame dressing Koko kaiso salad 此処海藻サラダ 17.50 Trio of seaweed with soy and sesame dressing Mixed green salad ミックスグリーンサラダ 12.50 Mesclun salad with soy and mustard dressing Additional with fried salmon skin with soy mustard dressing サーモンスキン 8.50 with cooked sliced pork belly with sesame dressing 豚しゃぶ 12.50 *SOUPS 椀物 Lobster miso soup 伊勢海老味噌汁 17.00 Lobster stock with house mixed miso Dobin mushi 土瓶蒸し 18.00 Dashi consommé with prawn, chicken, mushroom and gingko nut, served in a clay teapot Miso shiru 味噌汁 10.00 Miso soup of the day
*SUSHI AND SASHIMI 寿司 & 刺身 Assorted sashimi (15pc) 刺身の盛り合わせ 55.00 Seasonal selection of sliced raw fish Koko special sashimi (33pc) 本日のシェフお勧め刺身の盛り合わせ 75.00 Chef s choice of seasonal sliced raw fish and seafood Tokusen sashimi 特選刺身 Japanese tuna belly, NZ deep sea scampi, Ark shell, Live baby abalone, pearl meat, salmon belly, kingfish belly, salmon roe and seasonal fish Market price Live crayfish sashimi 伊勢海老の刺身 320.00 Assorted nigiri sushi (8 pc) 寿司の盛り合わせ 39.50 Seasonal selection of nigiri sushi Koko special nigiri sushi (14 pc) 本日のシェフお勧め寿司の盛り合わせ 56.00 Chef s choice of seasonal nigiri sushi Tokusen nigiri sushi (22 pc) 特選寿司 Japanese tuna belly, NZ deep sea Scampi, Ark shell, pearl meat, salmon belly, kingfish belly, salmon roe and seasonal fish Market price Maguro Tartar 鮪のタルタルチリソース 26.00 Tuna and avocado tartar with chilli ponzu Hiramasa Kingfish Tataki ヒラマサのたたき 22.00 Seared Hiramasa kingfish served with oroshi ponzu and garlic chips California roll (8 pc) カリフォルニアロール 27.00 Inside-out nori roll filled with mayonnaise, avocado, cucumber and prawns, coated with tobiko Tuna avocado roll (8 pc) 鮪 アボカド巻き 26.00 Inside-out nori roll, tuna, avocado, spring onion Yasai sushi moriawase (8 pc) 野菜寿司の盛り合わせ 22.00 Selection of vegetarian nigiri sushi and maki sushi Anago oshi sushi ( 6pc ) 穴子の押し寿司 20.00 Anago pressed sushi with ginger and sesame Ebi tempura roll (4pc) 海老天湯葉巻き 24.00 Inside out roll with crispy tempura U 10 prawn and fried bean curd skin Spider roll (4pc) スパイダーロール 29.50 Nori roll filled with crispy soft-shell crab, drizzled with sweet soy glaze Chirashi zushi ちらし寿司 48.00 Ikura, sweet prawn, today s fresh fish over sushi rice, served with miso soup Hosomaki (9pc) 細巻き 3 種 13.50 Traditional Japanese style cucumber, tuna and pickled radish thin rolls
*NOODLES AND RICE DISHES 麺類とご飯 Kaisen yaki udon 海鮮焼きうどん 37.50 Stir-fried udon noodles with prawns, scallops, calamari and seasonal vegetables Tempura soba (hot or cold) 天ぷら茶蕎麦 ( 温または冷 ) 35.50 Green tea soba noodles with prawn and vegetables tempura Niku Inaniwa udon 肉稲庭うどん 37.50 Inaniwa udon noodles in dashi broth with thinly sliced simmered Wagyu beef and spring onions Tokusen Unajyu (imported from Japan) 特選うな重 ( 日本国産 ) 98.00 Steamed and grilled Japanese fresh water eel on rice *JAPANESE HOT POT 鍋料理 TRADITIONAL SHABU SHABU OR KOKO STYLE SHABU SHABU しゃぶしゃぶ日本式または此処スタイルで KOKO STYLE 此処スタイル TRADITIONAL STYLE 日本式スタイル : Vegetables and tofu cooked in Shabu Shabu soup : Hot Konbu dashi broth in hot pot, vegetables, ponzu sauce and sesame sauce served separate. Koko special Japanese hot pot vegetables with tofu, Chinese cabbage, Large 63.00 potato starch noodles, leek and assorted mushrooms Medium 53.00 Served with: Bundarra Berkshires pork belly (300g) 黒豚バラ 40.00 Victorian beef scotch fillet (300g) スコッチビーフフィレ 60.00 Mayura wagyu striploin MBS 7 (200g) マユラ和牛 99.00 "Signature Mayura" Wagyu MBS 9+ (200g) シグネチャー マユラ和牛 199.00 Japanese Hida-gyu Wagyu beef striploin MBS 9+ (200g) 飛騨牛サーロイン 290.00 Japanese Hida-gyu Wagyu beef scotch fillet MBS 9+ (200g) 飛騨牛スコッチフィレ 290.00 Live lobster 活伊勢海老 320.00 Live abalone 活あわび 210.00 Tiger prawns 海老 41.50 Hokkaido scallops 北海道産帆立貝 32.00 Oysters (half dozen) 牡蠣 26.50 Extra Soup 追加スープ 6.00 Please ask your waiter for special additional items on offer
MAIN COURSES 一品料理 Signature Mayura Striploin MBS 9+ 200g シグネチャー マユラ和牛 199.00* Mayura Striploin MBS 7 200g マユラ和牛 99.00* Grilled Signature mayura wagyu striploin, seasonal vegetables and mushroom served with KOKO steak sauce Mayura Signature Series has been specifically developed for greater complexity and integration of delicate silky flavours. Produced from virgin female Japanese black haired wagyu, of Shimane and Tajima bloodlines, performance breeding and pure pedigrees are a major distinguishing factor in the quality of this beef. To stabilise earthy undertones of flavour the cattle are raised on rolling age old terrain of limestone knoll rise and clean fresh pastures until 12 months of age. The cattle are then stabled and grain-fed for a minimum of 500 days utilising a time honoured Japanese grain-feeding technique to sculpt and enhance the unique delicate flavours and tenderness. Pure pedigrees, clean natural pastures, sculptured grain-feeding programs and purified clean water are what make Mayura Signatures Series Full-blood beef so special. The combination and balance of unprecedented flavour, tenderness and juiciness creates a new level of excellence. MAIN COURSES 一品料理 Japanese Hida-gyu Wagyu beef striploin MBS 9+ (200g) 飛騨牛サーロイン 290.00* Japanese Hida-gyu Wagyu beef scotch fillet MBS 9+ (200g) 飛騨牛スコッチフィレ 290.00* Swordfish nishu-yaki 梶木鮪の二種焼き 48.00 Pan-fried with sesame crust and teriyaki sauce Lamb koso panko yaki ラムの香草パン粉焼き 50.00 Roasted shiso crumbed Mount Leura Spring lamb cutlet with sour plum and miso sauce Wagyu Sukiyaki 和牛すき焼き 50.00 Mayura wagyu striploin MBS 7 sukiyaki served with soft boiled egg Tori tsutsumi yaki 鶏の甘蕉皮蒸し焼き葱ダレ添え 39.50 Baked corn fed chicken breast and thigh wrapped in banana leaf with onion and sesame sauce Gindara Saikyo Yaki 西京焼き 49.50 Grilled marinated black cod in saikyo miso Glacier 51 Patagonian toothfish shioyaki 銀ムツの塩焼き 58.00* Grilled toothfish with sea salt flakes Tempura moriawase 天麩羅の盛り合わせ 45.00 Queensland prawns, Silver Whiting and seasonal vegetables in light batter, served with dashi and soy dipping sauce Live Crayfish ONIGARA-YAKI 活伊勢海老の鬼殻焼き 320.00* Grilled crayfish served with soy salt Please allow 30 minutes