Shodoshima Olive Wagyu

Koko proudly presents an Australian-first - Shodoshima Olive Wagyu. Be among the first to experience its refined flavour profile through an exquisite sharing menu, thoughtfully crafted to showcase its elegance. For those seeking a more personalised journey, à la carte additions are also available.

For chefs, connoisseurs, and those seeking something truly exceptional, Shodoshima Olive Wagyu is one of the rarest forms of wagyu in the world for a reason; it is a story of terroir, innovation, and sustainable farming – the perfect recipe for the perfect wagyu.

Shodoshima Island is nestled in Japan’s Kagawa Prefecture and is renowned for its artisanal olive oil production. It is here on this tranquil island, that a rare breed of wagyu cattle is raised on a diet enriched with olive pulp – a byproduct of the oil pressing process. The olive pulp is rich in oleic acid, which enhances the beef’s marbling creating a golden, silky texture that melts effortlessly on the palate. The result is a cut of wagyu that is both visually stunning and deeply flavourful, with a delicate nutty sweetness and layers of savoury umami.

Subtle citrus notes and a whisper of sea-salt grace the wagyu – a subtle nod to the island’s yuzu groves and coastal air. Each bite glows with golden marbling, revealing a savoury depth that lingers long after the last bite.

Book now to enjoy this incredible experience.

The Set Menu is designed for two people. For full range of dishes and prices, please refer to the menu.