| Winter signature 3 course Menu | $88.00 per person |
| Amuse Bouche - Entrée - Gyuniku tataki or Nigamo or Kani, Hotate shumai (3 pieces) | N/A |
| Amuse Bouche - Sashimi - Assorted fresh sliced Sashimi | N/A |
| Amuse Bouche - Main - Wagyu or Chicken breast confit or Yose nabe with house-made miso base soup - Chicken hot pot / Seafood hot pot / Vegetable hot pot | N/A |
| Five assorted zensai moriawase - A selection of five seasonal Japanese delicacies | $23.00 |
| Three assorted zensai moriawase - A selection of three seasonal Japanese delicacies | $16.00 |
| Nigamo - Braised duck breast with simmered daikon radish and sweet soy sauce | $23.5 |
| Dashi maki tamago - Japanese traditional style of omelette with crab meat and seaweed | $18.50 |
| Gyuniku tataki - Seared beef tenderloin, onion soy dressing and micro herbs | $28.50 |
|
Namagaki - Oysters with momiji grated daikon and lemon wedges
1/2 doz: $24.00 /1 doz:$37.00 |
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| Kani, Hotate shumai (4pieces) - Japanese scallop and snow crab shumai | $22.50 |
|
Ise ebi, zuwaigani tempura - Tempura crayfish, snow crab legs with soy ginger sauce and wasabi mayonnaise
entrée: $27.00 /main: $55.00 |
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| Hotate misoyaki - Grilled scallops with miso mustard sauce, topped with micro herbs | $24.50 |
| Age dashi tofu - Deep-fried organic tofu with warm fragrant broth, | $14.50 |
| Buta kakuni - Braised pork belly with sweet soy, shiitake mushrooms and mustard | $22.00 |
| Tofu to daikon salad - Tofu, avocado and thinly sliced daikon radish with sesame dressing | $17.00 |
| Koko kaiso salad - Trio of seaweed with soy sesame dressing | $17.50 |
| Mixed green salad - Mesclun salad with soy mustard dressing | $9.50 |
| Lobster miso soup - Lobster stock with shinshu miso | $16.00 |
| Dobin mushi - Dashi consommé with prawns, chicken, mushrooms andginkgo nuts, served in a clay teapot | $16.50 |
| Miso shiru - Miso soup of the day | $8.00 |
| Assorted sashimi - Variety of sliced fresh raw fish | $36.80 |
| Koko Chef's special sashimi - Chef’s catch of the day | $53.50 |
| Tokusen sashimi - Japanese tuna belly, snow crab, amaebi (sweet prawn), Japanese scallop,ark shell, fresh water baby abalone, salmon belly, roe and kingfish belly | Market price |
| Live crayfish sashimi | Market price |
| Assorted sushi - Variety of sliced fish on rice | $35.80 |
| Koko special sushi - Chef’s recommendation – slices of seasonal fresh fish on rice | $52.50 |
| Tokusen sushi - Japanese tuna belly, Alaskan crab claw, Amaebi (sweet prawn),surf clam, ark shell, local sea urchin, salmon belly and king fish belly on rice | Market price |
| California roll - Inside-out nori roll filled with mayonnaise, avocado, cucumberand prawns, coated with tobiko | $25.00 |
| Yasai sushi moriawase - Five kinds of vegetarian nigiri sushi and maki sushiKoko special roll | $22.00 |
| Koko special roll - Nori roll with grilled eel, cucumber and avocado, glazed with soyHotate piri karai maki | $25.00 |
| Hotate piri karai maki - Inside-out nori roll fried crispy Hokkaido scallop and saladin spicy mayonnaise | $24.00 |
| Spider roll - Nori roll filled with crispy soft-shell crab, drizzled with sweet soy glazeChirashi zushi | $29.50 |
| Chirashi zushi - Ikura, snow crab, and sweet prawn, today’s fresh fish, sushi rice,served with Miso soup | $48.00 |
| Hosomaki - Traditional Japanese style cucumber, tuna and pickled radish thin rolls | $15.00 |
| Kaisen yaki udon - Stir-fried udon noodles with prawns, scallop,calamari and seasonal vegetables | $36.00 |
| Tempura soba (cold) - Cold soba noodles with prawn and vegetable tempura | $34.50 |
| Niku Inaniwa udon - Inaniwa udon noodles in dashi broth with thinlysliced simmered Wagyu beef and spring onions | $36.50 |
| Tokusen Unajuu (imported from Japan) - Steamed and grilled Japanese fresh water eel on rice | $98.00 |
| Koko special Japanese hot pot for two with tofu, Chinese cabbage, - Kuzu-vine noodles, leek and assorted mushrooms | $58.00 |
| Served with: Victorian beef scotch fillet (200g) / (300g) | $40.00 / $60 |
| Signature Mayura Beef 300g | $380.00 |
| Australian Wagyu beef strip loin A5 300g | $198.00 |
| Live lobster | Market price |
| Live abalone | Market price |
| Tiger prawns | $37.50 |
| Hokkaido scallops | $32.00 |
| Oysters (half dozen) | $24.00 |
| Signature Mayura Wagyu 300g - Pan seared Signature Mayura wagyu striploin, seasonal vegetablesand mushroom served with garlic infused soy sauce | $380.00 |
| Wagyu Sukinabe - Thin sliced Australian wagyu cube roll ,Shirataki noodles, mushrooms ,vegetables and tofu cooked on sukiyaki plate with soy mirin sauce | $48.00 |
| Chicken breast confit - Pan fried chicken breast confit with teriyaki foie gras sauce | $45.00 |
| Tara chiri mushi - Steamed black cod fillet with seasonal vegetables and mushrooms,served with momiji oroshi and ponzu sauce | $ 49.00 |
| Sake harami Bareishoyaki - Grilled salmon belly with mashed potato crust | $44.00 |
| Gindara Saikyo Yaki - Grilled black cod, marinated by saikyo Tsubu miso | $48.00 |
| Patagonian toothfish teriyaki or shioyaki - Grilled toothfish with sea salt flakes or Koko teriyaki sauce | $46.00 |
| Yose nabe - Assorted vegetables, mushrooms, kuzu-vine noodles and tofu in a small hot pot withhouse-made miso base soup | N/A |
| Chicken hot pot | $41.00 |
| Seafood hot pot | $45.00 |
| Vegetable hot pot | $36.00 |
| Tempura moriawase - Queensland prawns, white fish and vegetables in light batter,served with dashi and soy dipping sauce | $42.50 |
| Live crayfish onigara yaki - Grilled crayfish served with soy saltPlease allow 30 minutes | Market price |
| Wagyu - Char-grilled Australian wagyu sirloin, Japanese onion sauce servedwith seasonal vegetables | N/A |
| Wagyu grade 4 250g | $52.00 |
| Wagyu grade 7 250g | $65.00 |
| Wagyu grade 9 300g | $198.00 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Shuji Sushi | Japanese, Asian, Sushi |
| Koko | Sushi, Japanese |
| Ariake on Grey | Sushi, Seafood |
| Gochi | Asian, Japanese, Gluten Free, Sushi |
Below you'll find samples from menus of places nearby.
| Spiced Chicken Balls - With Melting Pecorino Cheese | $10.00 |
| Mushroom And Mozzarella Arancini - With Smoke Chilli Aioli | $9.00 |
| Three Cheeses - With Dried Apricot, Quince Paste, Muscatel And Lavosh | $15.00 |
| Jj’S Charcuterie | $14.00 |
| Jj’S Mini Sliders - Wagyu Beef Patty With Beetroot, Pickled Gherkins, Cheese And Aioli | $12.00 |
| Hand Cut Chips - With Black Truffle Aioli | $8.00 |
| Grilled Turkish Bread - With Homemade Dips | $7.00 |
| Clean Here for the full menu for JJ's Bar & Grill |
| Ebi( shrimp) Nigiri - sushi platter 30 pcs | $45 |
| Curry Katsu Udon - Bread-crumbed pork cutlet in Shuji Sushi curry udon noodle soup | N/A |
| Gyu Don - Beef and vegetable with Shuji Sushi teriyaki sauce on rice | N/A |
| Ebi Sushi - 4 pcs of prawn nigiri sushi and 4 pcs of california sushi. | N/A |
| Yasai Udon - Assorted vegetable and tofu in udon noodle soup | N/A |
| Bento Sushi - Chirashi sushi with sashimi, sushi and maki | N/A |
| Tori Don | N/A |
| Prawn Roll - Handroll with prawn, lettuce, avacado, cucumber and tobiko | N/A |
| Clean Here for the full menu for Shuji Sushi |
| Three Mushroom Soup | N/A |
| Crispy Salted Chicken (6 pcs) | N/A |
| Iced Tea (Lemon/Peach) | N/A |
| Fried Goose | N/A |
| Clean Here for the full menu for Enlightened Cuisine |
| Russet Burbank baked potato cheddar beans and crispy pig | $9 |
| Portland black and blue tuna - black garlic, almond mushrooms and aged soy | $23 |
| Robbins Island Wagyu beef carpaccio - anchovy, caper and popped amaranth | $25 |
| Foie gras and chicken liver parfait - sweet mulberries, hazelnuts and toasted brioche | $24 |
| Milawa duck breast Williams pear, Brussels sprouts and foie gras | $38 |
| Seared scallops and tete de cochon black radish and compressed melon | $34 |
| Rib-eye on the bone 750g (to share) | $140 |
| Wheat berry and baby carrot salad - Jerusalem artichoke, turnips and sunflower | $19 |
| Clean Here for the full menu for Number 8 Restaurant and Wine Bar at Crown Melbourne |
| - Veal Schnitzel | $22.00 |
| - Yogesh Tomato, Cheese, beef, fetta cheese, fresh tomato, spinach capsicum and olives | $16.00 / $20.00 |
| Tiramisu | $12.00 |
| - Chicken Schnitzel Chicken breast breaded, pan fried with.fresh lemon wedges | $22.00 |
| Carbonara Bacon, spring onions, egg in cream sauce | $16.00 |
| Antipasto Selected of cold meat, cheese, hot salami, anchovies, egg, sundried tomato, olives | $20.00 |
| STEAK ''Choice of pepper I mushroom I garlic I red wine I mexican sauce'' | - |
| Garden Salad Mixed salad, tomato, red onion, cucumber, olives, capsicum and balsamic dressing | $9.00 |
| Clean Here for the full menu for Soprano's Restaurant & Pizzeria |
| Name | Cuisines |
|---|---|
| Aces Buffet | Buffet |
| JJ's Bar & Grill | Seafood, Barbeque |
| World Restaurant Bar | International, Modern Australian |
| Shuji Sushi | Japanese, Asian, Sushi |
| Number 8 Restaurant and Wine Bar at Crown Melbourne | Modern Australian, Wine Bar |
| Enlightened Cuisine | Chinese, Vegetarian |
| Coffee Minded | Cafes |
| Othello Greek Restaurant | European, Greek |
Notice wrong information? Help us keep everything about Koko up to date.
Click here to send us an updatehe serene beauty of Japan has been recreated at Koko, one of Melbourne’s premier Japanese restaurants located at Crown, Southbank. Experience the mystique and tranquillity of the water garden that takes pride of place in the stunning interior by internationally renowned designer Tony Chi. The restaurant features teppanyaki and á la carte menus, a sake bar and a sushi bar, as well as tatami and teppanyaki rooms, all overlooking the Yarra River and city skyline. The menu changes seasonally and reflects Koko’s passion for fresh seafood. Enjoy expertly made sashimi and sushi, udon noodles, teriyaki and tempura. Professional and efficient service, traditional Japanese architecture merged with contemporary design, and world class cuisine all combine to make Koko an unforgettable dining experience.
The opening hours for Koko are coming soon