House Special Japanese Curry (KOKOROオリジナルカレー)

Peach Tempura with Prosciutto(桃の天ぷら　生ハム添え)

Japanese Yellowtail Teriyaki | Pan-Seared Buri with Sweet Soy Glaze(鰤の照り焼き)

Fresh Yellowtail Sashimi(鰤のお造り)

Straw-Seared Yellowtail (Wara-Yaki Style) | Japanese Fire-Grilled Seafood(鰤の藁焼きタタキ)

Japanese Fried Chicken(日本式鳥の唐揚げ)

Japanese Chestnut Tempura(和栗の天麩羅)

Simmered Pacific Saury, Tender & Rich(秋刀魚のやわらか煮)

Pacific Saury Sushi Roll | Traditional Japanese Maki Sushi(秋刀魚の巻き寿司)

Pacific Saury Sashimi(秋刀魚の刺身)

Mongolian Squid Sashimi(もんごいかの刺身)

Matsuba Crab, Grilled and Sake-Strained(焼き松葉蟹の酒漉し仕立て)

Steamed Matsuba Crab (Japanese Snow Crab)-松葉蟹の蒸し

Snow Crab Shabu-Shabu in Japan 🇯🇵 | Matsuba Crab Luxury Winter Dish

Japanese Ayu Salt Grill | Traditional Summer Taste(鮎の塩焼き)

Simmered Sweetfish – Traditional Japanese Ayu(鮎の煮付け)

🌶️Simmered Manganji Peppers with Dried Baby Sardines | Authentic Japanese Side Dish(万願寺とうがらしのじゃこ煮)

Sliced Matsuba Crab Sashimi(松葉蟹のお造り)

Sweet Simmered Sea Snails | Traditional Japanese Seafood(巻貝の甘煮)

Crispy Tempura Crab Legs! Japanese Street-Style Seafood(松葉蟹の天麩羅)

Crispy Mentaiko Dashimaki Tempura(明太だし巻き天ぷら)

🦀🇯🇵Grilled Matsuba Crab | Authentic Japanese Winter Luxury Seafood(松葉蟹のグリル)

🇯🇵Umaki with Fragrant Mitsuba Sauce(う巻きの三つ葉あんかけ)

Kokoro Original Fried Chicken(心オリジナルフライドチキン)

🍂🍄‍🟫🐟Grilled Pike Conger and Maitake Mushroom in Foil – Autumn Flavors of Japan(鱧と舞茸のホイル焼き)

🐟🇯🇵Tuna Rice Bowl with Grated Yam(マグロ丼　山芋添え)

🍂🇯🇵Crispy Fig Tempura with Prosciutto – A Sweet and Savory Harmony(いちじくの天ぷら生ハム添え)

🍂🇯🇵Grilled Pacific Saury with Sea Salt | Authentic Japanese Autumn Dish(秋刀魚の塩焼き)

🌶️🍤Crispy Tempura of Manganji Peppers Stuffed with Shrimp Paste (万願寺とうがらしの海老のすり身天ぷら)

🇯🇵🐟Natural Japanese Flounder Sashimi – The Art of Simplicity(北海道産天然ヒラメのお造り)

🐟❄️Steamed Hokkaido Flounder with Okra – A Taste of Japan’s Northern Sea(北海道産ヒラメのオクラ蒸し)

🍑🇯🇵Peach and Zucchini Shiraae | A Refreshing Twist on a Classic Japanese Tofu Dish(桃とズッキーニの白和え)

Kujo Green Onion with Miso Vinegar Sauce | Traditional Kyoto-Style Side Dish(京野菜・九条ねぎのぬた和え・京都の伝統副菜)

🇯🇵🍴Japanese Braised Pork Spare Ribs | Tender & Flavorful Washoku Dish(スペアリブの和風ホロホロ煮)

🫛🇯🇵Japanese Ohitashi: Snow Peas in Dashi & Soy(えんどう豆のおひたし)

🍙🇯🇵Omusubi: A Taste of Japanese Tradition(日本のおむすび)

🍂🇯🇵Matsutake & Hamo Dobin Mushi – A Taste of Japan’s Autumn(松茸と鱧の土瓶蒸し)

🍂🍚Premium Japanese Matsutake Rice with Chicken - Step by Step Cooking Tutorial(松茸と鶏の炊き込みご飯)

🍂🍄Is This Japan’s Most Luxurious Tempura? (松茸の天ぷら)

🌽🇯🇵Sweet & Smoky! Grilled Baby Corn with Husk – Japan’s Seasonal Taste(皮付きヤングコーンのグリル)

Japanese Straw-Grilled Bonito with Lemon Salt Finish | Authentic Taste of Japan(藁焼き鰹のたたき)

🐟🇯🇵Japanese Sea Bream Cuisine: Part 2-literally Sea Bream Clear Soup(鯛のお吸い物)

🐟🇯🇵Japanese Sea Bream Cuisine: Part 1-Simmered Sea Bream Head(鯛の兜煮）

🇯🇵🐟 Seafood Lovers’ Dream in Japan: Zuke Salmon & Ikura Donburi (漬けサーモンといくら丼)

🇯🇵🐟Spring to Autumn on a Plate: Conger Eel Tempura & Salt-Seared Sashimi | 穴子の天ぷらと塩焼きお造り

🇯🇵🦀Japanese Crab & Broccoli Ankake – Savory Japanese Cooking(ブロッコリーの蟹身あんかけ)

🇯🇵🥩Tanin-don:Taste Misuji Beef Tanin-don.A lesser-known gem of Japanese donburi(他人丼)

🇯🇵🌊Sea Foie Gras: Discover Japan’s Ankimo(あん肝ポン酢)

🇯🇵⛩️Namba Yasaka Shrine Summer Festival 2025｜迫力の獅子舞と屋台グルメ！大阪・難波八坂神社の夏祭り

🇯🇵Crafting Tosa Shoyu: A Fusion of Soy Sauce and Bonito Richness(土佐醤油の作り方)

🌽🇯🇵A Flavor You’ll Only Find Here Japan: Corn Tempura (とうもろこしの天ぷら）

🇯🇵🐓🍳Oyakodon – Japan’s beloved chicken and egg rice bowl(親子丼)

🇯🇵🍆Deep-fried eggplant in dashi — a taste of Japan’s home-cooked tradition(ナスの揚げ浸し)

🇯🇵🐟Chapter2-Honegiri-bone cutting for Parboiled Pike Conger（鱧の湯引き）

🇯🇵🐟Chapter1-Preparation for Parboiled Pike Conger（鱧の湯引き）

🇯🇵🥔CHAPTER2-A Japanese Twist on Potato Salad – with Smoked Pickled Daikon!

🇯🇵🥔CHAPTER1-A Japanese Twist on Potato Salad – with Smoked Pickled Daikon!

🇯🇵🌍Vibes of EXPO2025

🇯🇵🌸🍚A Japanese Spring Feast: Bamboo Shoots with Kinome & Takikomi Gohan

🥩🍷🌸🇯🇵Wagyu Meets Spring Bamboo Shoots in a Perfect Red Wine Soy Harmony(和牛とたけのこの赤ワイン醤油焼き)