KOKO Bistro

A fresh salad composed of young shoots and finely chopped vegetables. Dressed with a light soy and sesame vinaigrette. Perfect to start the meal lightly.

Immature soybeans served whole in their pods. They have a mild nutty flavor and firm texture. Squeeze the pod with your teeth to extract the beans.

Traditional Korean fermented cabbage, spicy and tangy. It offers a crunchy texture and a complex flavor, both spicy and umami. Served as a side dish or appetizer.

Seasoned Japanese seaweed mix. Slightly crunchy and gelatinous texture with a fresh marine taste. Seasoned with a fragrant sesame vinaigrette.

A fresh roll wrapped in rice paper, filled with flavorful fried chicken and sweet mango. Offers a contrast of textures between the crispy chicken and the fresh raw vegetables. To be dipped in the sauce.

Japanese cold noodle salad with buckwheat. Served with crunchy vegetables and a sesame vinaigrette. A refreshing dish with a nutty flavor characteristic of buckwheat.

Cold eggplant, marinated in soy and sesame sauce. The flesh is melting and absorbs the marinade flavors. A flavorful vegetable side dish.

Nori seaweed cone filled with vinegared rice, crab and fresh vegetables. Eaten by hand like a sandwich. The addition of strawberry brings an original sweet note.

Crispy seaweed cone filled with rice, fresh salmon and mango. Creamy thanks to the mayonnaise and avocado. A fun way to enjoy sushi.

Very thin slices of raw fish served with a Japanese citrus sauce. Delicate and melting texture. The ponzu sauce provides a refreshing acidity that

Tuna slices briefly seared on the outside and raw on the inside. Flavored with truffle for an intense and luxurious taste. Panko adds a light crispiness.

Finely chopped raw tuna seasoned with Thai flavors. Mix of textures with crunchy vegetables and peanuts. A fresh, slightly sweet and savory fusion dish.

Traditional Japanese broth made from fermented soy paste. Comforting and warm umami flavor. Contains cubes of silken tofu and wakame seaweed.

Pan-fried Japanese dumplings, crispy on the bottom and soft on top. Juicy chicken and vegetable filling. To be dipped in a soy sauce and vinegar mixture.

Fried sweet potato sticks, naturally sweet. Served with a spicy mayonnaise to balance the sweetness. Crispy on the outside and tender on the inside.

Japanese savory dough balls containing a piece of octopus. Topped with sweet and savory brown sauce and mayonnaise. A classic of Osaka street food, hot and soft.

Melting eggplant topped with a sweet and caramelized miso sauce (Dengaku Miso). Rich and umami flavor. Eaten with a spoon or chopsticks by scooping out the flesh.

Marinated chicken pieces then fried Japanese-style. Light and very crispy coating, juicy flesh flavored with ginger. Often served with a lemon wedge.

Shrimp breaded in Japanese style (panko) and fried. Very crispy and golden. Ideal for sharing or as an appetizer.

Shrimp coated in a very light and airy batter. Delicate frying that preserves the shrimp's flavor. Usually dipped in a light radish sauce.

Assortment of seasonal vegetables fried in light batter. The tempura batter is crispy without being greasy. Allows you to enjoy vegetables differently.

Cubes of firm tofu lightly fried served in a hot dashi broth. The tofu is crispy on the outside and silky on the inside. Garnished with dried bonito flakes that dance with the heat.

Asian-style crepes (Roti) served with a savory beef filling. Flaky and slightly greasy texture, very indulgent. To be eaten with fingers or cutlery.

Variation of layered crepes filled with fresh salmon. Truffle oil adds a sophisticated touch to the fish. An original mix of crispy and melting textures.

Elegant frozen dessert combining crispy meringue, matcha ice cream and whipped cream. Red fruit coulis adds acidity.

Vacherin with intense black sesame flavors, paired with dark chocolate. For lovers of roasted and not-too-sweet tastes.

Fruity and exotic version of vacherin with mango and lychee sorbets. Very refreshing and light.

The classic and comforting vacherin. Sweetness of vanilla and richness of caramel.

A Japanese-style "trou normand": lemony yuzu sorbet drizzled with rice alcohol (sake). Digestif and very refreshing.

Selection of ice creams and sorbets in Asian or classic flavors. Choose your flavors from the available options.

Light and thirst-quenching blonde Pilsner-style beer. Refreshing with a slight bitterness.

India Pale Ale with pronounced hoppy notes. Fruity aromas and pronounced bitterness characteristic of the IPA style.

Beer mixed with syrup (grenadine for Monaco, or peach) and lemonade. Sweet and low-alcohol drink.

Beer and syrup-based cocktails (grenadine for Tango, mint for Twist).

Refreshing mix of beer and lemonade. Very low bitterness and low alcohol content.

Beer mixed with Picon, an orange bitter. Gives a unique flavor of bitter citrus and spices to the beer.

Original cocktail mixing beer and Japanese plum liqueur. A fruity and original drink.

Light and aromatic Pale Ale beer.

Japanese white beer (Hefeweizen). Unfiltered, silky texture with notes of banana and clove.

Japanese amber ale brewed with local Kintoki sweet potato. Rich, smooth, and slightly earthy.

Non-alcoholic version of the famous Japanese brand. Light malt taste without the intoxication.

White wine from the South of France. Blend of grape varieties providing freshness and fruitiness.

Aromatic white wine, often marked by notes of apricot and white flowers. Round in the mouth.

Classic Chardonnay, likely with some body and buttery or fruity notes.

Dry white wine from the Loire Valley made from Sauvignon Blanc. Known for its mineral and flint notes.

Languedoc red wine. Generally full-bodied, fruity, and spicy.

Rhône Valley wine, classic Grenache/Syrah blend. Round and generous with notes of black fruit.

Bordeaux wine. Often elegant with smooth tannins and a light woody note.

Beaujolais cru made from Gamay. Light, fruity, and easy-drinking wine.

Northern Rhône Valley red wine, 100% Syrah. Powerful, spicy, and aromatic.

Organic rosé wine, likely light and fruity, ideal for summer.

Large glass of rosé served with ice cubes. Very refreshing.

The classic rosé from Provence. Pale, dry, with delicate notes of citrus and flowers.

Italian sparkling wine. Fine bubbles and slightly fruity flavor. Festive.

The quintessential French sparkling wine. Elegant, brioche-like, and lively.