KOKO izakaya and oyster house

Raw Oysters

Rotating selection of West Coast and East Coast oysters served ice-cold on the half shell — the restaurant's clearest point of difference from neighboring izakayas

Karaage

Japanese fried chicken with the expected juicy interior and crispy exterior, a reliable anchor for sake pairings

Yakitori Skewers

Charcoal-grilled skewers across chicken and vegetable options — order a spread to cover the table while oysters arrive

Grilled Oysters

Hot preparation of their oyster selection — a good complement to the raw bar for those who want both temperatures

Japanese Highball

House whisky highball — well-balanced and dangerously sessionable alongside salty izakaya bites