GREETING

Our Focus

Cherishing the spirit of hospitality:

Cherishing the spirit of hospitality

Our hostess spent many years working as a service professional specializing in VIP overseas tours. In opening her own establishment, the thing she most wanted to emphasize was “wholehearted hospitality”.

“Kokoron” is a portmanteau of kokoro, meaning heart, mind, and spirit, and un, meaning fortune. This is a place where you can have a relaxing time amidst heartfelt hospitality. We want to see your fortunes rise ever higher.

The atmosphere

The atmosphere

Kokoron has a modern Japanese theme and an interior that conveys the sense of a relaxed hideaway for grownups. The counter is quite spacious, making for a comfortable room.

Table seat a partition to make semi-private room for a privacy and quiet meal.

The food

The food

Our menu is based on dishes that pair with sake. From ingredients delivered directly from the hostess’s birthplace of Hakodate, to dashi made from Hokkaido kombu, to grilled meat and fish marinated with original sake lees paste. We order sake lees straight from the brewery. We offer cuisines with an attention to detail you won’t taste anywhere else.

The drinks

The drinks

We offer a selection of over 30 kinds of sake from all over the country, hand-picked by our sake sommelier hostess. We also offer seasonal and rare sake that are always of the moment.

As for beer, we have a preference for Suntory’s Master’s Dream, the next step up from their The Premium Malt’s series.

Greeting

Proprietor/hostess, Yasuko Yokomizo

Proprietor/hostess, Yasuko Yokomizo

Wholehearted hospitality with sumptuous food and drink, and a relaxed atmosphere:

I put great care into each of these things, and I believe that true hospitality is fostered by combining all of them. I receive our visitors from overseas personally in English, so as to pass on “the spirit of hospitality.”

Career history

In addition to living for a third of the year overseas, working as a tour guide, about eight years ago, I started making plans and preparations to open a business.

From 2005:
Attended various culinary schools, learning hospitality cooking.
2006:
Obtained qualifications as a table coordinator.
From 2007:
Began producing events and receptions.
In addition to holding various salon-style events, lessons, and parties, I have also had the opportunity to offer things such as a business trip house party service.
2010:
Obtained qualifications as a sake sommelier.

Head chef, Masato Igarashi

Head chef, Masato Igarashi

After graduating from high school, Mr. Igarashi spent about four years studying at Japanese restaurants in his birthplace of Yamagata.

After that, he came to Tokyo spent another seven years accumulating knowledge at the kaiseki restaurant Kitaoji, Fukiya Ryokan in Yugawara, and the Kawasegien Isuzu Hotel.