CO­CORO

Cuisine - Good Food Guide - - Auckland -

18.5/20 Walk­ing through Co­coro’s unas­sum­ing door into the re­laxed in­te­rior her­alds the be­gin­ning of an ex­cep­tional ex­pe­ri­ence. Chef-owner Makoto Tokuyama’s Ja­panese restaurant is a charm of­fen­sive of cre­ative, sur­pris­ing, in­no­va­tive and de­li­cious bites de­signed to im­press, in­spire and de­light. There is of course an a la carte menu, but the de­gus­ta­tion menu, the sushi and sashimi menu and the sig­na­ture menu are de­signed to pro­vide guests with a true Co­coro en­counter. Feng shui is care­fully ob­served to cre­ate the per­fect en­vi­ron­ment in which to en­joy dishes like kina and Hokkaido scal­lop chawan­mushi: ikura salmon caviar, shi­itake, aisa, yuzu – an ex­quis­ite seafood cus­tard that al­most de­fies de­scrip­tion in its del­i­cacy. Wines and sake are beau­ti­fully matched with ev­ery dish to en­sure an ex­pe­ri­ence which can nei­ther be for­got­ten nor re­peated. 56a Brown St, Pon­sonby, 09 360 0927, co­coro.co.nz Lunch & din­ner Tues-sat; shar­ing plates $14-$39, de­gus­ta­tions $95-$200 IN BRIEF An ex­cep­tional Ja­panese restaurant ex­pe­ri­ence de­serv­ing of its pre­mium rep­u­ta­tion

The sig­na­ture sashimi plat­ter

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