A twelve-seat dining room built around flame, fermentation and the produce of a changing season.
Reserve the counter ↗KŌRA explores tension: raw and charred, precise and instinctive, local and far-travelled. Dinner unfolds as a sequence rather than a list of dishes.
The experience ↗
The kitchen works with a short network of growers, fishermen and producers. Fermentation, dry-ageing, smoking and open-fire cooking deepen an ingredient; they never become the point of the plate.
Explore the tasting menu ↗After kitchens in Copenhagen, Beirut and Tokyo, Mara founded KŌRA as a more intimate idea of luxury: fewer seats, fewer gestures, more attention.
Twelve seats curve around the open kitchen. Light is low, service is close and every guest watches dinner being built in real time.
Reserve your seats ↗