The Art of Ingredients and Technique

What sets Kou apart is its meticulous selection of seasonal ingredients and intricate cooking techniques. Take, for instance, the signature olive-fed yellowtail sashimi. This delicacy undergoes a three-day marination process to fully enhance its flavors, paired perfectly with rich tamari soy sauce.

The attention to detail extends to every aspect of the meal. White-fleshed fish is complemented by Tosa soy sauce, while kelp-cured dishes are elevated with fragrant sake. These thoughtful pairings create a symphony of flavors that dance on the palate.

Hassun: A Visual and Gustatory Delight

The hassun, or appetizer platter, is undoubtedly the highlight of any meal at Kou. This carefully curated selection of small dishes not only pleases the eye but also offers a diverse range of textures and tastes. From vinegar miso-paired foie gras to slow-cooked Awaji Island beef, each component is a testament to Chef Shinkawa’s culinary prowess.