“COCONOMA”is a fine dinning that serves dishes with chop sticks. We continuously pursue fine dining with new approaches to get the best out of seasonal ingredients with the hint of Japanese cuisine and Chinese herbal cuisine. We hope you enjoy the marriage of seasonal dishes and premium wine from around the world.
MENUThe most tasteful ingredients creating beautiful dishes
“COCONOMA”dinner experiencing the five senses
We offer two dinner courses using abundant seasonal ingredients that are carefully selected. Please have a great time with the Chef’s fine dishes and well selected wine.
The enjoyable lunch menu to select from
The Pasta, Risotto, and Steak lunch will be served with fresh vegetable salad buffet. Also there are many other dishes such as weekly plate lunches to choose from.
Fine wine that makes the meal more enjoyable
To make the dish more tasteful and enjoyable we try to image the best wine paring according to your preference. Please have fun discovering the new and fine balanced paring.
SPACEA unique space with sprinkles of Japanese elements
We offer multiple spaces such as Koagari under the theme of “KOKONOMA”, which is a comfortably sized space according to Japanese tradition, the dining room that is finished in traditional earthen walls, as well as a comfortable cafe space that has plants covering the walls, and these spaces can be utilized in many different occasions.
PROFILEOur chef and sommelier
He was born in Fukushima in 1970. He entered into the cooking field since he enjoyed cooking, eating, and making others happy since childhood. He started his career as a Chef at “Harumi Grand Hotel” at the age of 19 after graduating from the Musashino Cooking College. Then he refined his skill and also learned management at “Restaurant KIHACHI”.In October 2012, he was inaugurated as our Chef. He devotes himself to creating and serving dishes that many can enjoy and continues to do so.
He was born in Tokyo in 1988, and his family home was a senbei (rice cracker) store in Adachi-ku. His university major was architecture. He became captivated by wine and after his university graduation, traveled to France to visit the wineries there. When he returned to Japan he worked at Maxim’s de Paris where he studied the fundamentals of wine and French cuisine, and then together with colleagues, opened an establishment whose property acquisition, design, construction, and operation were all carried out by people 24 years of age or younger. In 2016, he changed his place of employment to Shimada House, which operates “COCONOMA Season Dining”. After participating in the establishment of the “Hayama Umino Hotel” in 2020, he assumed his current position of its manager.
ASSISTANT CHIEFYukihiro Ogawa
He was born in Nagano in 1989.
He joined the Japan Air Self-Defense Force upon graduating from high school.
After serving in the aircraft maintenance sector for seven years, his senses were awakened by the pleasure of eating and he started a new career in the food service industry.
He joined a well-established Italian restaurant in Kawagoe that is registered as a national tangible cultural property, where he assisted with the opening of a new location and served as a floor manager.
In 2019, he joined Shimada House, which operates COCONOMA Season Dining.
With his gentle demeanor and manners, he has been offering customers a genuine experience and the ultimate service.
INTERNATIONAL SAKE SOMMELIERYasutaka Maekawa
He was born in Tokyo in 1992. He started his career as a cook at a five-star hotel listed in the “Michelin Guide Tokyo.”
He participated as an initial member of the restaurant, which was listed in the top restaurant guide “Zagat Survey” in the U.S. for nine consecutive years, when they first opened in Japan.
He studied Japanese sake at a Junmai Sake (pure rice sake made without additives such as alcohol or sugar) specialty store, and obtained an international sake sommelier license.
His expertise in sake and pairing recommendation for dishes will satisfy both Japanese and foreign customers.