A Brief Tour of the Japanese Menu at CoCoRo

Sometime last week, CrazyC found out about a supplementary menu at CoCoRo which is generally made available to the Japanese clientele only.

While this is not exactly how the supplementary menu reads, it does account for all of the items therein:

Vinegar-Marinated Pacific Mackerel Sashimi
Daiginjyo - Cold Tofu
Daiginjyo - Hot Tofu [Made at Table]
Cold-Processed Smoked Salmon
Broiled Salmon Skin & Boiled Watercress Salad
Salmon Salad with Avocado and Mountain Potato
Octopus Carpaccio with Hide's Special Sauce
Japanese-Style Potato Salad
Kushikatsu – Tonkatsu Skewers with Nagoya-Style Sauce
Maguro Kushiyaki with Garlic Sauce
Scallop Sashimi from Hokkaido, Japan
Yakisakana - Broiled Fish
Kushiyaki Assortment
Ochazuke - Rice in Hot Tea Broth
Sobe or Udon - Choice of Style.

On Friday evening, CrazyC kindly took a couple of us to CoCoRo so that me might check this menu out.

Our order included:

Vinegar-Marinated Pacific Mackerel Sashimi
Kushikatsu
Kushiyaki Assortment
Seaweed and Cucumber Salad [Regular Menu]
Shishamo - Grilled Japanese Smelt [Not Listed On ANY Menu]
Shoyu Ramen [Regular Menu]
Daiginjyo - Hot Tofu

The Vinegar-Marinated Mackerel itself was not well-received, but we all enjoyed the salty oshinko-like "relish" which accompanied the slices of raw fish.

As indicated above, the Kushikatsu Skewers were essentially skewered tonkatsu cutlets, and while we found these decent, the Nagoya-style sauce which accompanied the skewers had a mixed reception.*

The 5 skewer Kushiyaki Assortment included a chicken skewer, a chicken and onion skewer, a chicken skin skewer, a chicken "meatball" skewer, and a pork skewer. Upon ordering this item we were asked if we would like the skewers "salt-grilled," or "teriyaki-glazed," and at the suggestion of our waitperson, we elected for the skewers to be "salt-grilled." The highlight was--far and away--the pork skewer, and the lowpoint was--far and away--the flabby, rubbery chicken skin. At any rate, we decided that the next time we would elect for the skewers to be "teriyaki-glazed" instead, as none of the "salt-grilled" skewers were particularly flavourful, and we thought that the glaze might better "crisp" some items like the chicken skin.

I seemed to be the only member of our party concerned with vegetable matter of any sort, so I essentially had the Seaweed and Cucumber Salad all to myself. I enjoyed it thoroughly, and found that it complimented our menu quite well. Recommended.

I have no idea how CrazyC found out about the Shishamo, or "Grilled Japanese Smelt," but I am so glad that she did. The preparation and presentation could not have been more simple, but these little buggers were very, very tasty. Highly recommended.

CrazyC had spoken favourably of the Shoyu Ramen in the past, so this was an easy order. We all found it to be an enjoyable bowl of noodle soup, but as the sole recipient of the soup's slice of char siu, I should say that I would not have missed this bit of pork at all. I found it to be overly-lean, tough, and flavourless.

We were all most anxious to try the Daiginjyo - Hot Tofu, and it did not disappoint. It arrived at the table in a small covered ceramic bowl which, in turn, rested on a small candle-powered "burner." We were directed to wait five minutes after the candle had expired before service. At the appointed time, we ladled the delicate, slightly-warm tofu "custard" into our respective bowls and topped it with a bit of grated ginger, minced scallion, and sea salt. It was an incredibly subtle, incredibly delicious dish. Highly, highly recommended.

There is still plenty to explore, and I am anxious to return.

Regards,
Erik M.

CoCoRo Restaurant
668 N. Wells
312.943.2220
Seven Days


* I found it to be alot like the wildly-popular Bull Dog Sauce for tonkatsu... if the Bull Dog were instead a rabid Pit Bull.

I must also point out that the tofu is made inhouse. IIRC, the manager said that they import the "starter" from Japan. I had the cold tofu earlier in the week, and it was very refreshing and soft. It was also served with salt, ginger and scallions. I prefer a light sprinkling of salt on my tofu.

Previously, I also had the Broiled Salmon Skin & Boiled Watercress Salad. This was also very good. Crispy skin and crunchy watercress in a ponzu type dressing.

Cocoro's ramen has always been sort of a comfort food for me. While I do not care for the pork slice (I hardly ever eat it), I like the bamboo shoots that come with it. Unlike Kitakata in Arlington Heights, these ramen noodles are not handmade, but I like their soup base more.

Shishamo is unlike American smelts in that it has less meat, but more fish eggs. It is very rich, and if you like fish eggs, very good. It is usually simply broiled with salt and served with lemon. They may not have it all the time (I forgot to ask), but it is a common dish in Japanese-style pubs.

Majority of Cocoro's business is at lunch and on Friday and Saturday nights. It is usually dead at dinner on Monday-Thursday, which makes it a great time to visit and ask questions.

Although Cocoro does have a sushi bar, I believe that its stronger area is in the cooked kitchen foods. I have had their sushi before, but it is not something you will write home to Mom about.

CrazyC wrote:Cocoro's ramen has always been sort of a comfort food for me. While I do not care for the pork slice (I hardly ever eat it), I like the bamboo shoots that come with it.

Gee, I was never offered any of the bamboo shoots that you speak about.

And, yet you so generously offered me the char siu.

Erik M.

according to the wait staff, the hot tofu is no more.

the new Japanese 'special' is as follows:


the shshamo we've had turned out not be grilled but deep fried in batter (and full of roe). it's akin to eating smelt we used to pick from Huntington Beach, CA. wish it was grilled instead... we skipped any type of sushi/sashimi.

miso ramen is about the best in the vicinity, did not get char siu in ours tranquil room, attentive wait staff, not sure this qualifies as mama no ryori or ofukuro no aji (home cooking of some sort), but Ginza and East / Cocoro are holding down humble, non-fusion, non-chic, Japanese cooking in the loop/river north.

Actually I have never seen grilled shishamo on any menu anywhere, but yet they always seem to have it when I ask... =) The salmon skin with water cress is one of my favorites. Crispy skin, crunchy watercress, tangy sauce...

I might have to head over there sometime soon. Especially to try the "Very HOT Miso Ramen" on the menu... I am always up for a dare... =)

It's been a few months since I've had lunch at Cocoro. Ginza has supplanted Cocoro as my go-to Japanese lunch destination. But, with the chilly weather setting in, I was feeling a bit lazy and decided to stay closer to the office.

Katsu curry hit the spot today. It's not my favorite rendition - curry-wise and cutlet-wise - but delicious, nonetheless. Oh, and the portion is very large...too much for me to finish for lunch.

Today's YouSwoop: $20 for $40 Worth of Authentic Japanese Food & Drink at Cocoro - http://YouSwoop.com

I can't wait to try their ramen!