Koko Ni, meaning "here" in Japanese, embodies its name through a deep commitment to local, sustainable ingredients. Our culinary philosophy is rooted in the immediate and the present, celebrating the bounty of the seasons and our surroundings.

Our ever-evolving tasting menu reflects the rhythms of nature and the creativity of our chefs. Each dish tells a story of place, season, and craftsmanship, inviting diners to experience the essence of "here" through thoughtfully prepared, sustainably sourced cuisine.

We prioritize local, seasonal, and often organic produce, forging relationships with small-scale producers and adhering to sustainable fishing practices. This approach not only ensures we use the freshest ingredients possible but also supports our local agricultural community and minimizes our environmental impact.

By utilizing fermentation techniques, we are able to preserve seasonal ingredients at their peak to use during the winter, reduce food waste, and create complex flavors that elevate our dishes. From house-made salts and oils, fermentation adds depth to our menu while honoring our commitment to resourcefulness.