LIVE 24-SEVEN
KOJ VIBRANT, INNOVATIVE DISHES 84
FROM JAPANESE HERITAGE
LewisLoves.com is a Cotswolds and South West lifestyle blog run by Adam and Sarah Lewis, sharing the very best the area has to offer. “Food is a particular passion of ours, and we can't wait to share our hidden gems with you. You can also follow us over on Twitter @adamlewisloves and Instagram @sarahlewisloves for foodie inspiration and much more besides."
When you think of the Cotswolds, you probably picture honey coloured buildings, quaint countryside pubs and classic English food. What you might not realise though is that the Cotswolds also plays host to a wonderful array of international cuisines. One such delight is Koj, a Japanese restaurant in Cheltenham run by 2012 Masterchef finalist, Andrew Kojima.
Koj launched in early 2017 after a successful pop-up and subsequent crowd-funding campaign turned a café into an open Japanese-style kitchen with the ‘Bandana Monkey’ cocktail bar upstairs. Koj received critical claim almost immediately as critic Jay Rayner turned up in the first month. His view? “…a slick and confident operation, run by a team which knows what it’s doing.” It’s also in this year’s Good Food Guide and has a Michelin plate.
Sarah and I have shared bowls of steaming ramen at lunchtimes, eaten so much dinner that they had to bring a second table over, and perched on a stool to eat at the bar when we left it too late to get a table. All of those experiences very much echo Jay’s sentiments; the food is exceptional and the staff are passionate about talking you through the menu. It’s refreshing to find they’ve actually eaten the food and can tell you all about it!
Upstairs, Cheltenham’s ‘Bartender of the Year’ Dan Morgan, is a master at giving a unique, Japanese twist to classic cocktails. The results are like nothing you’ll have tried before; how about an ‘Okinawa Old Fashioned’ with Evan Williams bourbon, Romate Pedro Ximenez sherry and shiso vinegar?
Interestingly, whilst a typical British experience of Japanese food undoubtedly involves sushi, Koj defiantly steers away from California rolls. There might be some thin slices of sashimi on the menu, but you won’t find rice and seaweed wrapped around it. Whilst this might seem like a bold decision, it works brilliantly as they can focus on producing an innovative Japanese menu; I don’t think I’ve ever seen sturgeon on a British menu let alone Japanese!
Take advantage of the regularly changing small plates and sharer dishes which are perfect for exploring Japanese food. Order plenty between you, a bit like Japanese tapas, and you won’t go far wrong. You need to try the steamed buns; they’re fluffy pillows stuffed with tasty treats like tempura soft shell crab, pickled fennel and yuzu mayo. You’ll keep going back for more.
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WINING & DINING L EWI S LOVE S
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