Koko

Commitment

Stone-ground homemade flour

About the Owner

Chef：Manabu Igarashi

From interest to immersion and independence.

He worked part-time as a side job at a famous soba restaurant as a kitchen assistant and waiter, and when the chef there decided to become independent, the owner suggested he learn soba from the head chef of a sister restaurant. Becoming interested in soba from his part-time job, at the age of 37, he pursued this path and became absorbed in it. He was put in charge of making the main soba noodles, and began to be fully "committed", and so at the age of 47, he opened his own soba restaurant called "Koko" in order to test his own potentials.

A word from the owner

We value communication with our customers in our open kitchen concept restaurant. At first glance, I may seem like a craftsman, giving you a feeling that it be hard to talk to me at first, but if you have any questions, please feel free to ask! Although my English is not so great, I would love to try my best and communicate with you.