KOKOROWA Kokoro- Kaiseki • Tempura • Yakitori
日料 · ⭐ 4.6
Unit FC118 & FC111, 1st Floor, Building 2, No. 40, Liangmaqiao Road
Dishes
TempuraTempura is a Japanese fried dish made primarily with fresh seafood or vegetables, coated in a light batter and quickly fried in hot oil until golden and crispy. The preparation emphasizes precise control of oil temperature to preserve the original flavor of the ingredients.
Dove Chicken LiverDove chicken liver is a dish made primarily from chicken liver, typically cleaned, sliced, and marinated before being stir-fried or pan-fried. Ingredients like scallions, ginger, garlic, soy sauce, and cooking wine may be added for flavor.
One-Night Dried Front Leg MeatOne-Night Dried Front Leg Meat is a traditional Chinese dish made primarily from the front leg meat of pigs or cattle, which is marinated and naturally dried overnight. It has a firm texture and rich flavor.
Sea Urchin Hand RollSea urchin hand-pressed sushi is a Japanese dish made with fresh sea urchin, seasoned rice, and a touch of wasabi. The sushi rice is shaped in the palm, topped with sea urchin, and gently pressed into a bite-sized form.
Grilled Amberjack with ScalesSaba shioyaki is made by scoring and marinating the fish, then grilling it over charcoal or a grill until the skin is slightly charred and the flesh is cooked through. A sauce is typically brushed on to infuse flavor into the meat.
Hen-of-the-Woods Turtle Chicken SoupMaitake turtle chicken soup is made with turtle and chicken, simmered with maitake (king oyster mushroom). After blanching to remove odor, turtle, chicken, and maitake are stewed slowly with water and ginger until the broth turns creamy and ingredients become tender.
AsparagusAsparagus is a dish primarily made with fresh asparagus. The stems are peeled and cut into segments, then cooked by blanching, stir-frying, or steaming to maintain their crisp tenderness.