Kokkaku – Japanese Meat House

Reeve Baily, a Wallyhood reader and neighbor, alerted us of a new steakhouse in the old Miyabi place at 2208 N 45th Street.  He set out to get the story for us and was able to chat with the owners and the chef of this new Japanese inspired meat house called Kokkaku.  I love Japanese cuisine and had not heard of this new place yet, so I was happy to have Reeve give us the scoop.  Check out their website and read his interview below:

A few months ago, I was walking my usual route home and I saw the windows at the former Miyabi, had been all papered up signaling changes may be afoot.  With The Guild 45th Theaters, that cute wedding dress store, and Iron Bull all apparently shuttered, it’s becoming Wallingford mini ghost town.

So I was intrigued to see the new occupant “Kokkaku” had opened. Ever curious, I popped in to ask Julie Shizukuishi, aka “The Boss Lady”, a few questions.

What does Kokkaku mean?

Kokkaku

1. a firm structure made up of bones that support the body and its organs; a frame
2. the basis that forms something; a framework

So to us, that means; using a whole animal, every part but Kokkaku is used and not wasted.

You have a pretty eclectic menu…it there one or two items you think really stand out or embody your approach, your signature? 

Well first the Tonkatsu, followed by the Beef Rib Bone and Koji Pork. Also the “by the oz” program is unique – so you can order your steak to the sizes you want.

Ok ok ok I see this dessert…Bone Marrow Custard? Really? 

“F*** Yeah!” says Chef Rudy.

What is your background / other places you have trained worked at or owned?

Chef Rudy Velasquez: Brunswick and Hunt, Miller’s Guild

Julie Shizukuishi: Miller’s Guild, Flying Fish, Campagne,

Also, I am a sake specialist and have done many events folks may know as “Sake Diva”.

The restaurant industry is so tough, Wallingford especially seems to kill off a lot of culinary suitors…what niche did you want to fill? 

We LOVE what we do – and we just can’t think of anything else…

My being Japanese and loving food, and Chef Rudy loving cooking, brought the Japanese inspired meat house idea.

There will be an official PR article coming out on this part in the next few days.

Will you have specials as well? Are there other areas / dished you particularly look forward to featuring? 

We actually update the menu on a daily basis.

Before I left Julie let me know a little “nudge nudge” secret that customers presenting their I.D. to show that they live within the prestigious “98103” can do so and receive 5% off the bill.

-Reeve Baily