From Japan to Addis Ababa: The Story Behind Kokoro, a Restaurant Born “From the Heart”

Nestled along Bole Atlas Road in the bustling city of Addis Ababa, Kokoro stands as a bridge between two distinct cultures—Ethiopian and Japanese. At its helm is Chef Seife, a man whose journey spans decades and continents, fueled by a passion for food and a commitment to authenticity. Kokoro, which means “From the Heart” in Japanese, is not just a restaurant; it is the culmination of a life dedicated to culinary excellence.

A Journey Across Continents

Chef Seife’s story begins 25 years ago when, as a young man, he left Ethiopia and ventured to Japan. It was in this foreign land that he found not only a home but a calling. Immersed in Japanese culture, he discovered a love for food that went beyond sustenance—it was an art form, a tradition, and a way of life. Over the years, he honed his skills, running a successful Ethiopian-Mediterranean restaurant in Japan. His journey came full circle when he decided to return to Ethiopia, bringing with him the flavors, philosophies, and traditions he had embraced in Japan.

Kokoro: A Heartfelt Philosophy

The name “Kokoro” embodies the soul of the restaurant. It’s more than a word; it’s a philosophy that informs everything from the food to the ambiance. Chef Seife believes in cooking and serving “from the heart,” a concept deeply rooted in Japanese culture. This is reflected in the meticulous preparation of dishes, the careful curation of the restaurant’s design, and the warm hospitality that greets every customer.

A Culinary Fusion

For Chef Seife, the connection between Ethiopian and Japanese food cultures was clear. Both cuisines emphasize fresh ingredients, communal dining, and a respect for the food on the plate. Ethiopians’ love for raw meat parallels the Japanese tradition of sashimi and sushi, creating a surprising synergy between the two culinary worlds.

At Kokoro, this fusion comes to life in signature dishes that balance authenticity with accessibility. Sourcing authentic Japanese ingredients in Ethiopia is no small feat, but Chef Seife’s dedication knows no bounds. He regularly travels between the two countries, bringing Ethiopian spices to Japan and returning with Japanese ingredients that are hard to find locally.

Redefining Hospitality

One of Chef Seife’s core values is professionalism, a standard he feels is often lacking in Ethiopia’s food service industry. “In Japan, it takes up to 25 years to earn the title of ‘Chef.’ Here, every cook calls themselves one after a few months of experience,” he remarks. At Kokoro, the staff undergoes rigorous training to ensure they meet his high expectations, creating a dining experience that is as polished as it is heartfelt.

The Kokoro Experience

Step inside Kokoro, and you’ll feel as though you’ve been transported to Japan. The minimalist design, inspired by traditional Japanese architecture, features clean lines, natural materials, and an ambiance of tranquility. Every detail, from the décor to the table settings, has been thoughtfully curated to reflect Japanese culture.

Challenges and Triumphs

Running a Japanese restaurant in Addis Ababa comes with its share of challenges. From sourcing ingredients to educating the local palate about Japanese cuisine, every step requires creativity and perseverance. Yet, the growing popularity of Japanese culture globally—and in Ethiopia—has worked in Chef Seife’s favor. Kokoro has become a favorite among locals and internationals alike, offering a taste of Japan that feels both authentic and welcoming.

Looking Ahead

Chef Seife envisions Kokoro as more than just a restaurant; he sees it as a cultural hub where Ethiopian and Japanese traditions converge. With plans to expand and introduce new projects, he’s determined to deepen the appreciation for Japanese cuisine in Ethiopia.

Advice for Aspiring Chefs

When asked what advice he has for young chefs and entrepreneurs, Chef Seife’s answer is simple yet profound: “Cook from the heart. Understand the culture behind the cuisine, and don’t rush the process. Excellence takes time.”

Conclusion

Kokoro is more than a place to eat; it’s a testament to the power of passion and cultural exchange. Through his restaurant, Chef Seife has created a space where two worlds meet, offering diners not just a meal, but an experience “from the heart.” Whether you’re a lover of Japanese food or new to the cuisine, Kokoro invites you to sit, savor, and connect with a culture that feels both foreign and familiar.