NOW OPEN

American Izakaya & Western Saloon inspired by traditional Japanese cuisine

Get a seat at the Koko Ni Supper Club on the upper level of Zeppelin Station in Denver’s (RINO) River North Arts District.

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Signature Dishes

Daily menus utilize the best ingredients available and sourced from local farms such as Colorado’s coveted Esoterra Culinary Garden and sustainable seafood purveyors from around the globe including Inland Lobster and Gulf of Maine Sashimi.

Signature Dishes

Daily menus utilize the best ingredients available and sourced from local farms such as Colorado’s coveted Esoterra Culinary Garden and sustainable seafood purveyors from around the globe including Inland Lobster and Gulf of Maine Sashimi.

Ice Cream

albino caviar, crema ice cream, spinach cornet

Savory Tart

Fresh greens from Esotera Culinary braised in a Filipino technique called ginatang; cooked in coconut milk and sautéed with homemade bagoong.

Bouquet

A tribute to the seasonal bounty found in Colorado

Crudité

smoked salmon, peach agua chile, firefly beets, mokum carrots, turnips, cucumbers, sal de gusano

A few of my favorite things

Japanese Sea Urchin, Jamon Iberico, corn miso pudding all on a nixtamalized corn tortilla with a variation of salsa macha made from goji berries. 

Cocktails

Cocktails

Kokoni Fizz

Hayman’s Old Tom Gin, Matcha Orgeat, Cream, Citrus, Egg White, Seltzer, Green Tea Powder

Midnight Mosaic

Akashi Ume Plum Japanese Whiskey, Italian Almandine, Mole Bitters

Side by Side

Roku Japanese Gin, Soto Sake, Dolin Blanc, Basil Oil, Spicy Pickle Sidecar

Neon Moon

Tito’s Vodka, Lychee, Pineapple, Falernum, Citric Acid, Blue Stuff

Gunfight

Altos Reposado, Nixta Licor de Elote, Crème de Cacao, Lemon, Egg White, Swiss Miss

Esotera Highball

Toki Japanese Whisky, Seltzer, Weekly Farm Flavors

Tomoka Runner

Real McCoy 3 Year Rum, Sauvignon Blanc, Tahitian Vanilla, Banana, Lemon, Spearmint

Paul Qui

“Food is about memories, familiarity and comfort”

Paul Qui rocketed the ranks to culinary stardom after winning Top Chef and followed this up with a James Beard Award for Best Chef: Southwest. Top Chef Judge Tom Colicchio called Qui the most talented chef in the show’s history.

Born in Manila, Philippines and trained in classic French and Japanese cuisine, Qui takes a modernist approach towards food that’s delicious and authentic, yet playful and unexpected. A master at marrying classical technique with local flavors, Qui draws inspiration from Filipino, Japanese, Spanish, and French culinary styles.