Located in the heart of Accra, Ghana; Kōzo is a hip modern take on the Asian fusion dining experience. The concept is drawn from the juxtaposition of tropical Asian and contemporary Asian minimalism.
Kōzo combines a stylish ambiance, Asian tropical decor, and Pan Asian cuisine to presents a new and yet stimulating dining and social experience.
Kōzo means... Kōzo is paper Mulberry plant in Asia. Paper mulberry was used among ancient Austronesians in making bark cloth. It originates from subtropical regions in mainland Asia and is one of the best evidences for the mainstream “Out of Taiwan” hypothesis of the Austronesian expansion. This symbolise our core ethos and vision which is to inspire community building with a focus on social consciousness around the world through memorable experiences in world-leading spacesRead more
At Kōzo we are serious about innovation, sustainability and supporting local businesses which is why we’re so passionate about our food and drinks. There’s nothing we love more than experimenting with traditional African flavours and using Japanese and Thai cooking techniques to surprise and excite even the most seasoned foodie. Our menus change regularly but you will always find your favourites, plates to share, fish and meat cooked over our charcoal grill and delicious Sushi.
Sakorn Somboon was born in Khon Kaen, Thailand and raised in Holland. Sakorn was born into the environment where love and respect for multicultural food and the healthy products was a strong way of life and living
At the age of 4 he was already comfortable and helping out in the kitchen, and at the age of 14 he got his first job in a Chinese restaurant where he studied craft of Chinese cuisine.
At the age of 22 he made a life changing decision to become the top Asian chef and moved to London.
Through his culinary expertise, hard-working attitude, and passion, he was rewarded with the position of a Head Chef and opened many of London’s finest dining outlets.
Throughout many years, he had travelled the world studying and putting together his menus. His goal is to guide all his guests to a journey of true flavours of modern Southeast Asian cuisine.
Recently moved to Accra, Ghana as Executive Head Chef of Kozo, with all his experiences he is focusing his time and energy into making his dream become reality by taking inspiration from local produce and world cuisines.
He is very proud to be Introducing Ghana and Africa to Kozo and his unique style of Asian cuisine which is bursting with flavours and innovations.