Koyo restaurant

A little zoomed in! Korean dumplings with shrimp at Koyo.

Chefs favorite Bao Burger-Bao bun, wagyu beef, onion jam, truffle sauce, cabbage kimchi, pickled cucumbers, and sesame - Special menu at Koyo!

Chef's favorite Bao Burgers: Bao bun, wagyu beef, onion jam, truffle sauce, cabbage kimchi, pickled cucumbers, and sesame. Special menu at Koyo!

More oshizushi, please! Eel, tuna or salmon with Japanese rice at Koyo.

Our bar is rich with an assortment of Japanese sakes to complete your meal.

Chef's favourite dish! Crab salad with avocado and sesame dressing.

Attention to detail. Seasonal flowers inside handmade vases for inspiration and atmosphere at Koyo.

Attention to detail, teamwork, and all eyes on the end product. Our chefs team is in the process of preparing new dishes for Koyo.

Persimmon Mochi-a delicate dessert made in Japanese style with persimmon and edible gold.

New Special Menu by Chef Mgo: Gyoza Wagyu, Katsu Sando with shrimp, Hamachi citrus, teriyaki, Udon with Mutton.

ATAMI - made with Beefeater, yuzu sake, mandarin, and cardamom.
Adorned with a touch of red to honor the cherry blossoms that bloom in Atami, Japan.

Indulge in the exquisite flavours of Udon, crispy chicken, and marinated egg yolk.

Comfort and class combined.

Crispy duck made with pear and cashew is the perfect combination of flavors.

Khristofor is our General Manager and the man behind the effortless flow and ambiance of Koyo.

Handmade wooden press Osibako for Oshizushi

Every detail of Koyo was specially picked out and handmade.

Robata grilled chicken thighs with Japanese mustard.

Team spirit means always being in sync when brainstorming how to prepare a plate and working together to bring the dream to life.

The authentic taste of Japan with rice dough and Kamchatka crab served with gold for an elegant touch.

Take a cosmic sip to Japan with our Japanese inspired cocktail, the OCHA - made with Gin KINOBI, celery, tieguanyin.

Fermented starters are always a passion for our Brand chef!
Beijing-style cucumbers and aveluk, Singapore-style wooden mushrooms, kimchi cabbage, and kimchi tomatoes are his specialties.

The Brand Chef’s book collection.
We take the experience of all the best, into one.
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Opening on 22.01
5 Northern Avenue.

Meet our Brand Chef, Mgo - the artist behind your new dining experience.
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Opening on 22.01
5 Northern Avenue.

Walls made of Ural slates. When there aren’t many bright elements to the interior, it is these textures that draw the attention of the eye.
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Opening on 22.01
5 Northern Avenue.