Kokko in top restaurants

The Kokko kamado, excellence at the heart of the greatest restaurants

Of Japanese origin, this cooking method has spanned centuries, and the Kamado has become a staple in the greatest kitchens! Today, adopted by the biggest names in gastronomy around the world, its efficiency and versatility make it the ideal barbecue for all cooks. Already present in more than 50 restaurants, the Kokko barbecue is reinventing cooking and supporting the greatest chefs!

Cooking with Kokko seduces the greatest chefs!

Born in Lyon, the city of gastronomy, it is no coincidence that our Kokko is now present in more than 100 establishments in Europe. From tapas bars to gourmet restaurants, the Kokko barbecue is the partner of all cuisines. We are also very proud to equip several starred restaurants such as the bistrot du 11 in Versailles or the Lyon institution: the Têtedoie restaurant.

In 2022, the mythical restaurant, Paul Bocuse le Restaurant also acquired its Kokko kamado!

Innovative cuisine with Kokko

The Kokko kamado can be used for a multitude of different cooking methods: smoking, roasting, grilling, searing, cooking... The possibilities are endless!

In the Kokko barbecue, chefs work with products in different ways, and can let their creativity speak to develop daring and above all, delicious recipes! Indeed, the ceramic perfectly retains heat to give a delicately smoky taste to food. Another advantage is that the Kokko consumes little charcoal and thus avoids drying out the food, unlike a conventional barbecue.
Is barbecueing only for cooking meat? Not so sure! Indeed, the Parisian restaurant B.Better offers a fully vegetarian cuisine, prepared in our Kokko!

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Kokko meets the chefs

In the kitchens of Juan Arbeláez

Chef Juan Arbeláez shares his tips on how to get the best out of cooking with the Little Kokko.

Juan was one of the very first chefs to adopt the Little Kokko in his kitchen. He now uses it in two of his establishments: the Plantxa restaurant in Boulogne-Billancourt, and Arbela in Paris. Passionate about fire-cooking, he particularly appreciates the kamado's versatility and precision.

Chef Christian Tetedoie has chosen Kokko to feature a flame-cooked prime rib on his menu.

Olivier Couvin, chef at Paul Bocuse Le Restaurant, chose the Kokko brand to enhance the preparation of his veal chop and grilled lobster.

Whoogy's, internet food star, has fully embraced his Kokko L. Always on the lookout for perfect flavours and textures, he delights in exploring recipes as crisp as they are gourmet, whetting the appetites and curiosity of his thousands of followers.

Chef hotel fourvière and kamado kokko red oxide

Chef Thibault Hostiguian uses a Kokko to create a bistronomic menu that changes with the seasons.

Italian chef Valentino Tafuri, famous for his incredible pizzas, chose Kokko to bring modernity to his kitchen.

Aurélien Mallia and his ocean-blue little kokko

For chef Aurélien Mallia, the Little Kokko is an essential member of his team. Its ergonomics and versatility make this magnificent kamado an ideal companion for all his services!

Chef Juan Arbeláez is one of the first chefs to have opted for Little Kokko in 2 of his restaurants. Restaurant Plantxa in Boulogne-Billancourt and Arbela in Paris.

Kamado Kokko XL at the Folie douce restaurant

The famous high-altitude restaurant La Folie Douce has equipped itself with a superb Kokko XL to ignite its snowy evenings and awaken the taste buds of its guests.

Kamado Kokko at Camille and Julien's villa

At Camille and Julien's gourmet restaurant in Luxembourg, the Kokko L Kamado is used in the kitchen to enhance their culinary creations.

Since 2019, Kokko has been a staple in Top Chef, where its versatility inspires the contestants. From Chloé Charles' smoked panna cotta to Mohamed Cheikh's braised leg of lamb, it's a must-have in professional gastronomy!

Once again, M6 trusts Kokko and invites its contestants to be even more original by using the Japanese barbecue to make desserts. Smoking, cooking, searing... so many techniques that offer unparalleled versatility!

The chef of L'Escargot 1903, Yannick Tranchant, reveals one of his best-kept culinary secrets: the Little Kokko, a practical and portable kamado.

Passionate about bold flavours, chef Norbert Tarayre surprises us with a braised watermelon with Kamado XL. A gourmet demonstration sure to inspire all Kokko lovers!

Proof that our barbecue is top-notch: Les Ripailleurs trusted Kokko, and they're right to! Congratulations to the French Barbecue Champions... We played a part in it!

Cyril Lignac celebrates the convivial spirit of the Kokko kamado by featuring it on his show Tous en cuisine, where viewers cook live with the Michelin-starred chef. We told you: Kokko is all about conviviality, perfection and ease of use!