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Restaurant

Koko

Crown Towers, Level 3/8 Whiteman St, Southbank VIC 3006, Australia

Recommended by 19 people

Updated

Find Koko

Crown Towers, Level 3/8 Whiteman St, Southbank VIC 3006, Australia

Directions ↗
+61 3 9292 5777
HoursMonday: Closed Tuesday: 12:00 – 2:30 PM, 6:00 – 10:00 PM Wednesday: 12:00 – 2:30 PM, 6:00 – 10:00 PM Thursday: 12:00 – 2:30 PM, 6:00 – 10:00 PM Friday: 12:00 – 2:30 PM, 5:30 – 10:30 PM Saturday: 12:00 – 2:30 PM, 5:00 – 10:30 PM Sunday: 12:00 – 2:30 PM, 6:00 – 10:00 PM

*Opening hours may differ during holidays.

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About Koko

Perched above the Yarra inside Crown Melbourne, Koko sets a serene stage with riverfront views and an indoor rockpool water garden. Diners gather around the teppanyaki counter as chefs sear cuts of wagyu and slice pristine sashimi, while couples tucked away along the glass mark birthdays and anniversaries over delicate beef tataki. Milestone dinners often wrap with a sweet, kitchen-gifted celebration dessert plate.

  • Teppanyaki Dining: Guests gather around teppanyaki stations where chefs prepare multi-course menus directly in front of the counter.
  • Water Garden & River Views: The dining room surrounds an indoor Japanese rockpool with calming views overlooking the Yarra River.
  • Celebration Details: Milestone bookings like birthdays and anniversaries often receive a complimentary dessert plate from the kitchen.
RestaurantJapaneseRestaurantBarFine Dining

What's On at Koko

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Koko

Discover why diners choose Koko for celebratory occasions, teppanyaki dining, and tranquil riverside ambiance.

  • Milestone Celebrations Made Personal

    Guests celebrating birthdays and anniversaries receive thoughtful gestures like personalized dessert plates and attentive service that make occasions memorable.

    I booked for birthday dinner, they gave us a birthday dessert plate for free. What a delightful surprise!

    ASHLEE CHANG

  • Warm, Memory-Making Service

    Dedicated staff and chefs consistently deliver hospitable care and warm gestures to honor important shared family and friend occasions.

    Thank you for creating such beautiful memories, we truly felt cared for.

    Nana Alaba

  • Engaging Teppanyaki Counter Theater

    Diners sit directly in front of teppanyaki chefs who combine skillful culinary execution with entertaining, engaging banter.

    Chef Quan was engaging, humorous, and made the whole experience so enjoyable. He truly made our night.

    MelzeC0vEr Wongngamkum

  • Interactive Chef-Led Dining

    Multi-course teppanyaki menus showcase meticulous preparation right before your eyes, pairing informative culinary guidance with fresh ingredients.

    Our chef Zach was very informative and explained the flavours along the way.

    Elia Milani

  • Calm Yarra River Views

    Scenic views overlooking the Yarra River create a serene, tranquil backdrop suitable for luxurious meals and relaxed dining.

    One of the highlights was the beautiful view of the Yarra River, which added a calm and luxurious feeling to the whole experience.

    Mark

  • Tranquil Water Garden Setting

    Nestled within Crown Melbourne, the venue offers an upscale Japanese retreat featuring authentic water garden accents for guests and travelers.

    The rockpool and atmosphere of Koko was beautiful.

    James Ventura

Customer-favorite dishes and signature Japanese entrees

  • beef tataki

    Our favourite dish was the beef tataki which is a must try!

    James Ventura

  • seafood udon

    The seafood udon was cooked to perfection—light, flavorful, and packed with the freshest seafood and crisp vegetables.

    Warren Ong

  • soft shell crab hand rolls

    The soft shell crab hand rolls are a must-try served in a cone, although sometimes we get smaller pieces.

    Christopher Wu

  • lamb cutlet

    The lamb cutlet was simply to die for, tender and bursting with umami.

    Warren Ong

Other favorites

Distinct cocktails, appetizers, and desserts to complement your dining experience

  • wasabi margaritas

    We loved the wasabi margaritas and the wagyu steak, scallops and oysters were standouts from the menu.

    Ciara G-H

  • plum cocktail

    Will recommend the plum cocktail they have on special.

    Thomas Jensen

  • black sesame mochi

    And the black sesame mochi? Pure indulgence! Every bite transported me back to Japan.

    Warren Ong

  • pork dumpling

    To name a few, beef tataki, sashimi, and the pork dumpling (special sesame sauce seasoning and 9+wagyu udon are kids favourites).

    Ang De Luca

Beyond the menu

Memorable gestures and personalized details that elevate dining at Koko

  • Complimentary Celebration Dessert Plating

    Guests celebrating birthdays and anniversaries receive a personalized complimentary celebration plate marking the occasion.

  • Interactive Teppanyaki Chef Engagement

    Chefs at the teppanyaki counter actively engage guests with interactive cooking, humor, and guided explanations of flavor profiles.

  • Tranquil Rockpool and Water Garden Setting

    Diners can sit directly beside an authentic indoor Japanese water garden rockpool and lake setting within the dining room.

  • Dedicated Sashimi Bar Conversations

    Solo diners and sushi enthusiasts can sit directly at the sashimi bar for one-on-one guidance on sashimi subtleties from the chef.

Before you head over

Practical tips for dining, booking, and celebrating at Koko

  • Mention Milestones When Booking

    Notify the venue in advance when booking for birthdays or anniversaries to receive a complimentary personalized dessert plate.

  • Plan Around the Two-Hour Seating Policy

    Allow extra time for your visit or confirm seating policies, as dinner tables may be subject to a strict two-hour dining limit during busy tasting shifts.

  • Arrive Hungry for Multi-Course Sets

    Come with a hearty appetite if ordering multi-course set menus, as they include extensive hot and cold options despite delicate individual course sizes.

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