Design-led hotel The Stratford welcomes a new culinary addition with the launch of Kokin, a Japanese restaurant by chef Daisuke Shimoyama.

On the hotel’s panoramic seventh floor, Kokin offers a fire-led, omakase-style menu shaped by tradition and seasonality. The latest venture from Shimoyama, best known for Hannah on London’s Southbank, brings his signature ingredient-focused approach to East London.

Occupying the space formerly home to Allegra, the 140-cover restaurant features two expansive terraces and a dedicated sushi bar. It joins Kitchen E20, The Mezzanine and The Lounge as part of The Stratford’s growing collection of dining destinations.

The name Kokin (古今), meaning “past and present,” reflects Chef Shimoyama’s philosophy: drawing on his upbringing in the mountains of Gunma, Japan, to blend heritage cooking with a contemporary, seasonal approach that holds deep consideration for each ingredient. Using cherry and apple wood, dishes are infused with delicate, fragrant smoke whilst Binchotan charcoal is employed for its high heat and ability to bring out clarity and texture in food.

Menu highlights include Woodfire x Charcoal Grilled Turbot, where flame-roasted bones are used to create a base stock with Kyoto white miso, served alongside perfectly cooked turbot. At the sushi bar, guests can choose from a mix of Temae and Omakase experiences for a flexible dining experience.

A central focus of the restaurant will be sustainable bluefin tuna, sourced from Spanish and Portuguese waters, provided by expert fisherman Hajime Tanaka. Whole-fish deconstructions will be performed in-house with specialist precision, celebrating the full depth of the ingredient, from otoro and chutoro to collar (kama) and sukimi, with a strong emphasis on zero waste.

To complement the menu, Kokin will offer a curated drinks list featuring premium sakes, Japanese-inspired cocktails, and natural wines in partnership with East London supplier Provisions Wine & Cheese.