Kokyō

Boiled until richly flavourful with the skin intact, tender slices of pork are paired with dried radish kimchi tossed with squid, then wrapped neatly inside crisp, refreshing white kimchi. At Kokyō, a Korean restaurant in Mikawashima, the platters that arrive at the table carry the unpretentious warmth of settling into a neighbourhood eatery in Korea.

From Savoury Pancakes to Soups, Dishes That Highlight Their Ingredients

Careful preparation is evident across the menu, from seafood and scallion jeon with crisp browned edges and the natural sweetness of spring onions, to gomguk soup simmered until the meat falls apart effortlessly. Dishes such as spicy yet savoury stir-fried webfoot octopus (jjukumi) and mildly seasoned yukgaejang focus on clean balances of flavour rather than overpowering richness, letting the ingredients lead.

The small side dishes, or banchan, that crowd the table alongside the main courses add another layer of charm to the meal. Grazing on simple bites like kimchi and seasoned namul while sipping beer or Korean spirits makes for a relaxing rhythm.

With no background music playing, the dining room carries a calm, unhurried air that suits an evening when you want to take your time over dinner. You can round out the meal with a sizzling hot stone-pot bibimbap, or in warmer months, try seasonal specialties like kongguksu, a chilled noodle dish served in silky soy milk broth.