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  • Izakaya Cocokala's menu reflects a lot of what would be found at a typical street corner izakaya in Japan with a couple of wrinkles from the norm. I was excited to check it out. Things were looking even better when I was the only non-Japanese patron in a restaurant 75% full on a Sunday night. That's always a good sign! Shocking me right off the bat was being served cold edamame. Although typical in other places (like umm..Japan?), I've actually met people who grew up in Vegas thinking edamame was always served hot. Even I expect it to be hot everytime in LV now for chrissakes. I could tell this place gave a damn about "keeping it real" just from these itty bitty green things. My wife was ready to order "bakudan" as soon as we sat down. She thinks natto (fermented soybeans that smell like the foot of a corpse and taste even worse) is the single greatest culinary contribution from Japan to the world. Cocokala's version included said item, tuna, okra, yamaimo (mountain potato) and spicy mustard. Mix everything up and go to town because you're a braver person than I. She thought this was awesome. I didn't expect the grilled saba (mackerel) to be my favorite dish but it totally was. Nice portioned filet with a terrific char, tender meat and the oil from the fish had me considering another order as soon as I finished. This went very well with their samurai barley beer which was their strongest brew at 10% alcohol. I also had a bottle of their stout brewed with oysters which tasted like you'd expect.....super funky Guinness. My wife loved their Echigo red ale. All the premium brews are $9-$10 for a 12 oz bottle. They also have a nice selection of sake and shochu. Their chawanmushi (egg custard) was chockful of seafood deliciousness that rivaled Kyara's version. I also thought highly of their take on black cod miso. It's everything you'd expect at a very reasonable price. Chicken cartilage skewers were something I missed dearly from my days in Japan. Usually the cartilage is stripped naked of any meat before it's grilled but I kind of liked it better their way with chicken meat still on it. Cocokala would become my new best friend if they started serving fried chicken cartilage :) Some stuff didn't make this visit five stars but they're all things that are correctable and are probably due to being so new. I thought the white meat yakitori were very dry. The ume jiso (sour plum sauce) kind of masked the dryness a little but the wasabi yakitori wasn't good. They mistakenly added a grilled hamachi to our receipt. And instead of being offered a refill of water, the glasses were simply taken away. None of these are very big issues. I am just happy there's another quality izakaya in town!!
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