The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
The name comes from Japanese philosophy, as the word "ko" which means "turtle", is a reference to longevity and a link with the symbolism of the number 1. Opened in 1988 (in a different location) by chef George Yuji Koshoji, this Japanese restaurant, considerably less pompous than many others of its type, comes as a pleasant surprise thanks to the superb fish techniques and delicate presentation on display. A young, informal atmosphere with mood music providing a backdrop.
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