Kokoro

About Kokoro

A Vision for Redefining Japanese Cuisine in Houston

Kokoro was founded by two renowned chefs, Patrick Pham and Daniel Lee, who bring over 20 years of combined experience in Japanese cuisine and sushi to the Houston dining scene. Their expertise and passion for food have shaped Kokoro into a unique culinary destination, blending traditional Japanese techniques with innovative, contemporary flavors. Their goal is to elevate the Japanese dining experience in Houston by creating a modern twist on classic dishes while staying true to the essence of Japanese culinary traditions.

Chef Daniel Lee – A Journey Through Culinary Excellence

Chef Daniel Lee’s passion for cooking began at the age of 16 when he started working in kitchens. To refine his skills, he pursued a formal education at the prestigious Le Cordon Bleu in Los Angeles, where he was trained in classical culinary techniques and the art of gastronomy. After completing his education, Chef Lee gained experience across the United States, working in Virginia, Washington, D.C., California, and most notably, Houston, Texas, where he worked as a sushi chef at Uchi for nearly three years. During this time, he honed his sushi-making skills and deepened his knowledge of Japanese cuisine.

Chef Daniel Lee’s recent pop-up event, @secrettastehtx, was met with excitement and energy, highlighting his creativity and innovative approach to dining. With his extensive experience and passion for culinary artistry, Chef Lee is focused on establishing his own kitchen to bring his unique culinary vision to life and offer unforgettable dining experiences for guests.

In addition to his culinary pursuits, Chef Lee enjoys spending time with his wife and two Shiba Inus. He is also an avid photographer, capturing nature, animals, and food through his lens, which further enriches his creativity in the kitchen.

Chef Patrick Pham – Mastering the Art of Sushi

Chef Patrick Pham’s culinary journey began at the Art Institute of Houston, where he studied culinary arts before joining Uchi, a renowned restaurant in Houston. As a key member of the opening team, Chef Pham quickly showcased his dedication and passion for the culinary arts. Starting as a line cook, he soon transitioned to the sushi bar, where he trained under the mentorship of Yoshinori Katsuyama, affectionately known as his “sushi daddy.”

Chef Pham spent four years learning and perfecting the delicate art of sushi-making under Katsuyama’s guidance. His talent, attention to detail, and relentless pursuit of perfection led to his promotion to Head Sushi Chef at Uchi, a testament to his exceptional skills and leadership. Chef Pham’s expertise in sushi craftsmanship and his ability to lead a team have solidified his reputation as a respected sushi chef in the Houston culinary community.

A Dedication to Innovation and Tradition

At Kokoro, both chefs blend their extensive training, culinary experiences, and love for Japanese food to create an elevated dining experience. They are committed to pushing the boundaries of Japanese cuisine, combining traditional techniques with modern flavors to offer something unique to the Houston food scene. Their culinary philosophy emphasizes innovation, quality, and authenticity, making Kokoro a standout destination for food lovers in the city.

The Future of Kokoro – Continuing the Legacy

With their shared passion for culinary excellence and their vision for reshaping the Houston dining experience, Chef Patrick Pham and Chef Daniel Lee are committed to continuing to push the envelope at Kokoro. They strive to provide guests with an unforgettable experience that combines flavor, technique, and artistry. Through their dedication to Japanese cuisine and hospitality, Kokoro is poised to remain a beloved fixture in the Houston culinary landscape for years to come.