Daniele Coccia
Guest Chef at Restaurant Karu
Daniele Coccia was born in Tropea, Italy, in 1990. He developed a deep passion for Japanese cuisine and culture at a young age, which led him to move to Japan to study traditional Japanese culinary techniques and seafood processing. During his time there, he also trained and studied at the historic Tsukiji Fish Market in Tokyo. In 2021, he returned to his hometown of Tropea and opened Waku Waku Omakase, an intimate Edomae-style omakase chef’s table where he focuses on sharing authentic Japanese cuisine and culture through seasonality, fish aging techniques, fermentation and a dialogue between Japanese tradition and Mediterranean seafood.
Coccia x Karu
Menu
This menu is built around Finnish ingredients, with a particular focus on local fish and the flavours of autumn. The ingredients are interpreted through Japanese techniques and the style of Daniele Coccia’s Waku Waku Omakase, creating a nuanced interplay between Finnish produce and Japanese culinary tradition.
Why do you work in the culinary industry?
I work in the culinary industry because cooking has always been something that genuinely makes me happy. I enjoy the creativity, the discipline and the continuous learning that this profession requires every day. I also really enjoy working as part of a team — sharing knowledge, growing together and creating experiences for guests through hospitality and food. For me, cuisine is not only about technique, but also about connection, culture and collaboration.
What sparks your passion for creating and collaborating on culinary experiences?
What sparks my passion for creating culinary experiences is the opportunity to share my knowledge and introduce people to authentic Japanese cuisine and culture. I love giving guests the possibility to experience flavours, techniques and emotions connected to Japan, even if they have never been there themselves. For people who have visited Japan, I also enjoy recreating memories through food — allowing them to remember a taste, a feeling or a moment they experienced during their journey. For me, cuisine is a way to connect people with places, cultures and emotions.
What matters most to you when it comes to dining?
Food must first of all be genuinely delicious — if something tastes great, you already start the experience in the best possible way. Of course, I also appreciate the atmosphere, the details and the overall experience around the meal, but taste always comes first. I believe that simplicity, balance and deep flavour are what truly create memorable dining experiences.
Your food philosophy:
My food philosophy is centred around sharing authentic Japanese cuisine and culture as deeply as possible with the people who visit my chef’s table. For me, food is not only about eating, but also about storytelling, hospitality and cultural exchange. I enjoy interacting directly with guests — talking with them, answering questions and creating a personal connection during the dining experience. My goal is to serve dishes that are as authentic and high-quality as possible, so that for a moment guests can feel transported to Japan while actually being in Tropea.
Your favourite drink in the evening or when going out to relax:
Japanese sake, beer, wine, whisky.
Your favourite pizza:
Margherita or marinara.
