Kokoro Sushi Handroll Bar Grand Opening, June 6 – 9
I was excited to be invited to Kokoro Handroll Bar of The Woodlands for their Grand Opening to experience the menu and newly renovated facility. I always love to cover new restaurants opening in my hometown. I have very limited experience with sushi, so I did a little research and asked my son to come along with me (my wife does not do raw fish!). Jacob has been to several sushi restaurants, so he was very helpful getting me oriented. Also, our server, Justin, and the friendly staff at Kokoro were very knowledgeable and patient in describing the different dishes and answering our questions.
The menu features sushi, sashimi, nigiri, crudo, handrolls, and handroll sets. They also have a variety of sides and an extensive beverage list with sake, beer, wine, cocktails, and non-alcoholic options. Some of the highlights from Kokoro’s menu are listed below. For more details, menu, and prices, go to Kokoro’s website.
Kokoro Partial Menu
Nigiri & Sashimi: Including Bluefin tuna (Akami, Chutoro, Otoro), Hamachi, Hotate, Kanpachi, and more.
Crudo: Maguro, BGB Sake, Hotate, Kanpachi, and other options.
Handrolls: A la carte and sets with options like Avocado, Hamachi, BGB Sake, Spicy Tuna, and more.
Handroll Sets: 3, 4, or 5 handroll sets with various combinations of fish, seafood, and vegetarian options.
Sides: Including Spicy Ponzu, Kizame, Yuzu Kosho, and more.
A Pleasant Introduction to Sushi
I was pleasantly surprised by the freshness and flavors we experienced, and decided I could eat raw fish and enjoy it. My son gave each dish high accolades, and said it may be the best sushi he has tried. Other patrons and many reviews echo the sentiment that Kokoro has some of the best (if not the best) sushi in the area. Kokoro also has restaurant locations in Houston and Dubai.
We started with the Sunomono Salad, a tasty blend of pickled cucumber, tomato, crispy garlic, and shallot. Our first fish dish was a Maguro Crudo, consisting of deep, cherry-red bluefin tuna, pickled cucumber, and ponzu. Jacob loved this one, and it was also one of my favorites, and a wonderful way to start the meal.
I’ve included some photos I took of our dishes we were served. Each was fresh, flavorful, and artfully plated. I especially liked the nigiri, which included rice along with the fish, which provided a nice balance for me. The bluefin Otoro, made with the rich, buttery top-grade fatty tuna, was delicious. My favorite for the day was probably the Kani, a handroll made with crab and rice wrapped in tasty Nori (seaweed).
I would highly recommend Kokoro to anyone looking for fresh, high quality sushi dishes along with innovative cocktails, sake, and other drinks. This newcomer to The Woodlands is located between the old Tris and Mahoney’s Bar at 24 Waterway Avenue in Town Center. Ample parking (free with validation) is available at the 24 Waterway garage (with entrance off Fountains Plaza).
I’ve included a list of Sushi Related Terms at the bottom of this article to help navigate the world of sushi.
Thanks to Kokoro and their outstanding team for hosting us. All opinions are my own.
SUSHI RELATED TERMS
| Fish & Seafood Akami – Lean red meat from tuna. Toro– Fatty tuna belly; highly prized. Chūtoro– Medium-fatty tuna. Ōtoro– Rich, buttery top-grade fatty tuna. Hamachi– Young yellowtail; rich and buttery. Kanpachi– Amberjack; firmer and milder than hamachi. Hotate– Scallop; sweet and delicate. Madai– Japanese sea bream/red snapper; mild and slightly sweet. Uni– Sea urchin roe; creamy, briny, and intense. Kani– Crab (often imitation unless specified). Sake – Salmon; popular and buttery. | Types of Sushi Nigiri– A slice of raw fish (or other topping) pressed over a small ball of vinegared rice. May be garnished with wasabi or scallions. Sashimi– Thin slices of raw fish or seafood served without rice. Gunkan– “Battleship” sushi; a small oval of rice wrapped in seaweed and topped with loose or finely chopped ingredients like uni or ikura. Other terms: Wasabi– Spicy green paste; real wasabi is rare and milder than the horseradish-based imitation. Gari– Pickled ginger; used to cleanse the palate between bites. Nori– Dried seaweed used to wrap rolls or gunkan. Shoyu– Soy sauce; used sparingly to enhance flavor. Sunomono– Vinegared salad, often with cucumbers and seafood. Oshinko– Pickled vegetables, especially yellow daikon. |
