![[Official] Local fish and local vegetables Kokoya Kamidori store - Kitashinchi/Izakaya](https://media.esprot.cloud/images/kZysUgcz2WFORNPLbH8K/Cm1hGGiaHbQiX3G6MgWW/dc5bcff1c0fc42989ade105687bbfc59.svg)
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Hospitality with local fish and vegetables delivered directly from Awaji Island
We will treat you to fresh fish and delicious vegetables directly sourced from a fisherman friend on Awaji Island.
We will provide you with exquisite dishes that allow you to enjoy selected ingredients, as well as alcohol that goes well with the food.
Enjoy seasonal ingredients
Dishes made with carefully selected ingredients from 6,800 yen
You can enjoy a course meal of fish caught off the fertile fishing grounds of Awaji Island, as well as meat dishes from the island. The most popular course is the Kokoroya course, priced at 6,800 yen (tax included). We offer 10 carefully prepared dishes using seasonal ingredients from Awaji Island.
You can enjoy the different flavors of Awaji Island with each season: sea bream and new onions in spring, conger eel and red sea urchin in summer, conger eel and flounder in autumn, and three-year-old pufferfish in winter.
*The photo is for illustrative purposes only.
At the back of the restaurant, we have a semi-private room that can accommodate 3 to 13 people. It is equipped with wide tables and comfortable chairs. It can be used for various occasions such as banquets, dinner parties, and business entertainment.
For entertaining or dining, try the Kokoroya course for 6,800 yen (tax included). Our restaurant offers delicious food and heartwarming hospitality in a relaxed atmosphere. We welcome our customers with dishes made with fresh ingredients and an extensive drink menu. We also have semi-private rooms available, allowing you to spend special time with your important clients.
*Photo is for illustrative purposes only.
Direct from the source
Freshness and maturity are made possible by purchasing directly from fishermen on Awaji Island.
We use the taste that comes from growing up on Awaji Island, an island blessed with seafood, and the experience we have gained at Japanese restaurants to serve seasonal fish in the most delicious way possible. Our friends, who are local fishermen, deliver the freshly caught fish across the bridge to Osaka, just after it is landed early in the morning. Thanks to our solid procurement route, we are able to enjoy the freshness of our ingredients. Please check the in-store menu for today's fish.
Most of the seafood is caught on Awaji Island. We mainly deal with seasonal fish gathered at Iwaya Port and Yura Port, and fish delivered directly from Numashima. Throughout the year, you can enjoy the ever-changing flavors of Awaji Island, such as wild sea bream in the spring, conger eel and the legendary red sea urchin in the summer, Densuke conger eel and flounder in the fall, and exquisite three-year-old pufferfish in the winter.
We carefully prepare each fresh seafood. We pursue freshness and deliciousness to provide our customers with the best experience. Please enjoy.
Committed to Japanese sake
We will choose the perfect drink to go with your meal.
We have over 20 types of sake. After repeated tastings and discussions with trusted liquor stores, we have prepared sake that we feel is delicious, regardless of the place or brand. As the sake changes with the seasons, it may be completely different when you return to our store. We will provide sake that matches the food and your preferences. Please enjoy our carefully selected sake to your heart's content.
"Tomijin" is a famous sake from Minami Awaji City on Awaji Island. It has a distinctive sour taste that can be enjoyed with meals. Please enjoy the marriage of food and sake.
[Simmered with a refreshing, umami flavor]
A refreshing sake with a rich flavor goes well with nibbling at the fish soaked in the broth and sipping it slowly.
First-class cuisine
Awaji Island also offers excellent meat dishes
Awaji Island is rich in nature and is also a thriving livestock farm, with high-quality beef, pork, and chicken. Among them, we recommend trying the "Awaji beef." Our restaurant mainly serves tender cuts such as lamb thigh and lamb core, which are carefully grilled to bring out the maximum flavor of the meat.
[Softly simmered Ebisu Mochi Pork]
We use a brand of pork that is characterized by its sweet meat quality. It is excellent not only as a single dish, but also as a snack with alcohol. Please enjoy the blissful texture that crumbles in your mouth. *The photo is for illustrative purposes only.
[Specialty: Grilled local chicken]
The crispy, fragrant skin is filled with tender, juicy chicken meat. A great dish to pair with alcohol.
Domestic Tiger Pufferfish
After three years of being tossed about by rough waves, Awaji Island's exquisite pufferfish has a unique flavor.
The light yet rich flavor of the pufferfish, bred in rough seas, and its firm texture are irresistible. The course starts with collagen-rich pufferfish skin with ponzu sauce, followed by sashimi, Kokoroya's special grilled pufferfish, deep-fried pufferfish, hotpot, and a final dish. Please enjoy our heart-warming winter-only pufferfish course. Of course, we also offer an ala carte menu, and from December we will also be serving pufferfish milt.
[Special Grilled Fugu]
Kokoroya's grilled fugu comes with three types of fugu: totoumi, body and skin, and skirt steak.
Totoumi is the part that connects the outer and inner skin, and has an irresistible chewy texture. Skirt steak is a rare cut, with only two slices per fish, but we will provide one slice per person.
Please enjoy by grilling it in garlic oil.
[Fried pufferfish]
The large, satisfying fried pufferfish are also popular. They use large cuts of the area around the pectoral fin. When you bite into the pufferfish along with the bones and tendons, the firm flesh is very juicy and has a light yet deep flavor that is simply exquisite.
