CHEF TOMOAKI KOGA                                                                                                                                                                                                            FOUNDED COM COKA: 19may2011

tr 093Blogger’s note: When I first came to Kobe, Japan for a 6-month stint of work and travel back in September 2011, I was coming with the life experience of having lived in Ho Chi Minh City, Vietnam for four years (2006-2010.) In addition to living in “Saigon,” I also traveled extensively throughout the country (Tet 2009 ~ rode my Honda motorbike from HCM to Danang, stopping all along the way to sample the cuisine Vietnam has to offer.) I spent significant time in Nha Trang, stayed in off-the-beaten path locales like Tam Coc and Ninh Binh…and also tasted the ‘differences’ from Saigon-style…in Hanoi, the country’s capital. I am not exaggerating when I say that Com Coka’s Vietnamese food is AS GOOD as anything I ever ate in Vietnam! My biggest questions were “How?” and “Why?” This is a Japanese guy. Why isn’t he making sushi?

After leaving Kobe in February 2012, I once again returned in April 2014 for another extended stint, this one lasting nine months. Obviously, one of the main attractions for returning, was to once again, eat some delicious, authentic Vietnamese grub. When did Koga-san first become interested in Vietnamese cooking? Where does his passion stem from? Answers to those questions and more, below:

ipadsaad 092Above: the simple storefront, unpretentiously inviting you to descend the stairs to the intimate basement space.

TOKIDOKI: At what age did you first become interested in cooking?

Tomoaki Koga: 13.

TD: Why?

KOGA: Both of my parents were very busy when I was growing up and my paternal grandmother lived with us. She was relied upon to do most of the cooking for our family and I became interested in first, watching her, and then eventually, helping her.

TD: So, this obviously made you close to your grandmother? A bond.

KOGA: Yes.

ipadk 007 ipsa 013Don’t blame the chef. This bowl of pho is a special request by me. I love vegetarian pho, but not with all of the green and herbs. I prefer tomatoes, carrots, eggplant, onions, and potatoes. Koga-san desperately tries to encourage my green vegetable consumption, but alas, I resist. At least, for this dish. He generally makes a delicious, authentic beef or chicken pho, from his menu.iiu 259Mango che.kobest 213 ipadbud 002If you’ve been to Vietnam, you know “Ba Ba Ba.” Singha is Thai, yes, as he does try to include a variety of Southeast Asia beers for his customers.ipadhip 010

TOKIDOKI: What were some of the dishes you first learnt to make with your grandmother?

KOGA: She made a lot of traditional Fukuoka-style Japanese dishes, so I learnt how to make ‘easy food’ like fried rice and fish with stewed pumpkin and minced pork.

TD: What did your parents think of your cooking initially?

KOGA: They thought “no good,” (laughing) at first!  (laughing) Then they liked it more and more.

TD: So, at what age did you know that you wanted to actually become a chef, to make it your career?

KOGA: 17. I watched the Japanese cooking show, “Iron Chef,” and loved it!

tr 098 tr 068 jhg 016Chicken wings.ipadm 007 ipadth 006Cafe sua da. Iced coffee made with condensed milk. Sweet. Addictive. troop 013 ipadwa 004 ipadtenj 004 tr 056Spareribs.

KOGA: After high school, I went to two years of cooking school in Fukuoka where I studied Chinese, French, Italian, and Japanese cooking. Then I moved to Kyoto and studied and worked in the oldest Italian restaurant in the old capital. I was there for a year and learned a lot, but it was too traditional, lacking spontaneity and creativity. I needed to do more.

TOKIDOKI: So, when did you become interested in Vietnamese cooking?

KOGA: I went on holiday to Osaka while I was still working in Kyoto, and discovered Vietnamese food there. I then went to Vietnam for the first time and studied in Ho Chi Minh City for about two weeks. I learnt to make proper beef pho, the standard dish, right? (smiling) and chicken wings and spring rolls. By the time I was 25, I was the head chef at a Vietnamese restaurant in Tokyo. This is of course, after establishing trust with the owners. At first, they refused to allow a Japanese chef to make Vietnamese food. I had to be a waiter for a year! Eventually, they tested my abilities as a chef, and I won the spot over their regular Vietnamese chef!

jhg 030Another one of my favorite dishes: Fresh shrimp spring rolls with nuoc mam sauce or peanut sauce.

kobest 216 troop 260

Com Coka also offers delicious Banh Mi (Specialty Vietnamese sandwiches)kobest 217 ipadtu 005 pati1 228

Loyal, hardworking staff.pati1 235The way you make coffee in Vietnam.troop 023

Fried noodles.troop 022 troop 028 troop 027 troop 031 ipsa 017 tr 074

TOKIDOKI: So, what made you so passionate about Vietnamese food?

KOGA: I moved to Hanoi, Vietnam to study Vietnamese cooking for a year and a half and I soon realized that the “Vietnamese heart” is similar to the “Japanese heart” and I just fell in love with the people and the culture.

TD: First dish you learnt how to make in Hanoi?

KOGA: Thit xao ca chua (stewed tomato, basil, tofu, and mushrooms)

TD: What’s your favorite dish to make?

KOGA: Banh cuon (steamed spring roll)

TD: Where do you see yourself in five years?

KOGA: I really don’t know. I’m going back to Vietnam next year to research and study more. Every year, Com Coka is building a stronger customer base, so I have to think about staying here or looking for a new location.

Blogger’s note 2: If you happen to visit Kobe and find yourself in the Kitano area, I highly recommend Com Coka as your restaurant to try. Com Coka’s email address and Facebook page information are provided on the business card image that is imbedded in the post up above.

Business hours:

Every day except Wednesday: 1130am-330pm, 530-1030pm

*On Wednesdays, Com Coka is closed, but his staff runs “Iris Cafe” from 12pm-7pm, where they offer tea and homemade Japanese cakes and sweets.

18dec14. Kobe, Japan.



Whenever I’m back in the States and staying at the Haus de Langley, I am given free reign of the kitchen and allowed to play the role of ‘Master Chef.’ It’s fun, it’s challenging. It’s hardly ‘master’ful. 😉

8DEC12. Orlando, Florida. Instagram Lo-Fi, iPAD3.

It’s from Allrecipes.com:     http://allrecipes.com/recipe/spicy-vegan-potato-curry/detail.aspx

Original recipe makes 6 servings
  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk


  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.