Kojacha—named to reflect the meeting of Japanese cuisine crafted by a Korean chef (KO), Japanese technique (JA), and Chinese influences (CHA)—offers a dining experience that deliberately defies convention. Set within a distinctive space furnished with 1950s–60s vintage lighting and furniture, the course alternates seamlessly between Japanese and Chinese dishes, from abalone salad presented in an imperial-era soap dish to Osaka-style hassun. Chefs personally present each course at the table, adding narrative and theatrical flair, while the restaurant’s all–private-room layout ensures an intimate and immersive experience throughout.