We are an izakaya and sushiya in the heart of downtown Cocoa Beach, on the corner of Minutemen and S A1A. We believe in sourcing the best ingredients from around the world, including Japanese fish, heritage meats, local produce, and absolutely zero seed oils.
Our menu changes seasonally and reflects a variety of dishes from around the world, rooted in Japanese technique and ethos. We have an extensive sake menu as well as local and Japanese beers on draft and an exclusively Spanish wine list.
A taste of koko
At koko we want to bring high end sushi and authentic Japanese techniques to Brevard, while maintaining a casual and funky atmosphere. The duality of the refinement and subtlety of Kyoto, Kaiseki, Geisha, Shojin Ryuri contrasted by the maximalism of Tokyo and Osaka, anime, Japanese street food culture and karaoke, is reflected in Koko. Eating dry aged sushi flown in from Japan next to a Studio Ghibli mural while listening to Kanye is a very likely reality here. We want our guests to be able to enjoy a bowl of ramen and a beer or an omakase experience with a 12 year barrel aged sake. We try to have every level of Japanese cuisine for every occasion and every guest.
DRY AGING FISH
Dry aging fish is the biggest buzzword in the culinary world over the past few years. And the biggest faux pas in sushi is that “the fish is so fresh”. The secret of sushi shokunin, masters, is that fish is always aged. Even if just rested for a few days, the change in flavor, texture, deepening of umami and aroma changes drastically and brings sushi to another level. We dry age all our fish, ranging from a few days on mackerels and jacks to a few weeks with bluefin tuna and salmon.
