Kona Eats: Sushi Cocoro and Udon Noodle

Kona is a small town on the west side of the Big Island. It’s a launch point for going to a coffee farm, snorkeling or diving in crystal clear water, and even seeing one of the worlds most active volcanos, Kilauea Volcano. All great activities if you have an extended amount of time to explore.

If you’re visiting Kona on a cruise ship, the aforementioned activities are certainly achievable, but will take planning and work to get to. Luckily, if you don’t want to stray too far, Kona itself is perfect for a casual stroll with plenty of shops and restaurants contending for your patronage.

Lunch is something that will certainly be on your docket, and I’ve got a spot for you that won’t break the bank:

Sushi Cocoro and Udon Noodle

Sushi Cocoro and Udon Noodle is a small, family-owned spot in Kona serving up sushi, nigiri, poke bowls, and udon rolls with a Japan meets Hawaii flare. The restaurant gives off cozy surf shack vibes with an eclectic mix of colorful plastic chairs and bright Japanese wall-art to match. A handful of vintage surf posters tie it all together.

The Menu

Hawaii isn’t the most frugal travel destination, so I was shocked to see a plethora of options at Sushi Cocoro and Udon Noodle for well under $10. The menu boasts the classics like California and dragon rolls. But there are also unique Hawaiian inspired rolls like SPAM Katsu and Hawaiian teriyaki chicken with pineapple.

Get a brief history of poke in my review of a Hilo spot HERE!

Our Food

We got four rolls: Red Hot Lava ($14.95), California roll ($5.99), Alaskan Roll ($6.99), and a Dragon Roll with ahi tuna on top($8.99)

The highlight was the Red Hot Lava (middle roll above), which was a spicy tuna roll with spicy ahi poke on top along with aioli, sriracha, teriyaki sauce, roe, scallion, and tempura bites. The tuna was ultra fresh without tasting the least bit fishy, and the blend of sweet teriyaki with spicy aioli was a pure delight.

Runner up was the dragon roll (far right) because I’m a sucker for tempura shrimp. Making it “lava” with tuna and roe for an extra $3 was the boss move of the meal.

The Alaska roll with salmon and avocado was exactly what you’d expect it to taste like. I could have done without the California roll simply because it was too simple.